A5101926119- Tea Polyphenols and Effects
- Traditional Chinese Medicine Analysis
- Phytochemicals and Antioxidant Activities
- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Natural product bioactivities and synthesis
- Traditional Chinese Medicine Studies
- Medicinal Plant Pharmacodynamics Research
- Chromatography in Natural Products
- Heavy Metals in Plants
- Flavonoids in Medical Research
- Fungal Biology and Applications
- Ginseng Biological Effects and Applications
- Drug Transport and Resistance Mechanisms
- Essential Oils and Antimicrobial Activity
- Biological and pharmacological studies of plants
- Saffron Plant Research Studies
- Antioxidant Activity and Oxidative Stress
- Herbal Medicine Research Studies
- Metabolomics and Mass Spectrometry Studies
- Glycosylation and Glycoproteins Research
- Microbial Natural Products and Biosynthesis
- Sirtuins and Resveratrol in Medicine
- Sensory Analysis and Statistical Methods
- Neurological Disease Mechanisms and Treatments
Tea Research Institute
2007-2024
Chinese Academy of Agricultural Sciences
2017-2024
Ministry of Agriculture and Rural Affairs
2023-2024
Ningde Normal University
2024
Jiangxi University of Traditional Chinese Medicine
2011-2021
Beijing University of Chemical Technology
2013-2021
Wuyi University
2021
Anhui University of Traditional Chinese Medicine
2020
West Anhui University
2020
First Affiliated Hospital of Chinese PLA General Hospital
2012-2018
Phenolic acids are important taste components in green tea. The aim of this study was to analyze the characteristics phenolic and their influence on bitterness astringency tea by sensory evaluation chemical determination. major quercetin-3-O-rutinoside (Que-rut) were significantly positively correlated with (r = 0.757, p < 0.01; r 0.605, 0.05) 0.870, 0.576, infusion. have a sour astringent taste, whereas Que-rut has mild taste. can increase epigallocatechin gallate (EGCG). However, these...
In this study, a synthetic microbial community (SMC) was used to enhance the proportion of gluconic acid in order improve taste quality Kombucha. The sensory properties were analyzed for first time. proportions (r = 0.986, p < 0.05) and acetic −0.986, significantly correlated with score Kombucha, which confirmed by analysis organic monomers. Starmerella davenportii highest yield ethanol Gluconacetobacter intermedius screened reconstruction obtain Kombucha (74%). addition, concentrations main...
Roasting, a critical process for oolong tea, has been applied to Tieguanyin tea improve flavor attributes. To investigate the effects of roasting on Tieguanyin, global metabolomics analysis non-volatile and volatile components were proceeded. The weakening bitterness astringency, caused by roasting, may be attributed decreasing flavonoids glycosides procyanidins, whereas enhancing sweet aftertaste increasing gallic acid. Besides, l-theanine flavan-3-ols adducts (N-ehtyl-2-pyrrolidinone...
Wuyi rock tea is a typical and famous oolong in China roasting an important manufacturing procedure for its flavor formation. This work aimed to explore the effect of on non-volatiles volatiles 12 samples at three levels (low, moderate sufficient), made from four cultivars (Shuixian, Qizhong, Dahongpao, Rougui). Results show that different had not caused significant difference contents soluble solids, total polyphenols, flavonoids, sugar, thearubigins theabrownins, while it slightly...
This work aimed at optimizing the extraction of theaflavins for development a potentially functional tea beverage using different technological parameters as factors. Green leaves treated with tannase provided significant higher amount (4.7-fold) theaflavin (TF) compared to pure withered leaf fermentation. For black tea, optimized process conditions produce high TF (0.269 μg/mL) concentration were: 6 g leaves/400 mL, low fermentation temperature 25 °C absence buffer and pH control, an...
To determine the active ingredients in German chamomile volatile oil and mechanism of action treatment eczema, this study used two parameters (ingredient content oil–water partition coefficient) established a new network pharmacology method based on dose–effect weight coefficient. Through method, we found that regulated T-cell lymphatic subpopulations to inhibit Th17 cell differentiation signaling pathway. This resulted reduction interleukin 17 (IL-17), thereby inhibiting activation nuclear...
Rheum emodi Wall has been reported to possess protective effect in many inflammatory diseases and oxidative stress-related injuries. This study aims investigate antioxidant power of stilbenoids from R. then explore the material basis for its potential. The most abundant stilbenoid piceatannol-4'-O-β-D-glucopyranoside (PICG) aglycon piceatannol (PICE) were isolated rhizome. Using well-accepted chemicals as reference, activity these was examined by measuring DPPH superoxide anion radical...
Variations in the quality of brewing water profoundly impact tea flavor. This study systematically investigated effects four common sources, including pure (PW), mountain spring (MSW), mineral (MW) and natural (NW) on flavor
Aim: The reliable measurement of receptor occupancy (RO) provides informative data for efficacy and safety evaluation. This study aimed to assess factors affecting RO anti-PD-1 antibodies in clinical studies. Materials & methods: performance was assessed using different T-cell activation markers measured by flow cytometry. validated methodology then used support a study. Results: optimized active cell population comprised CD45RO+ or CD45RA− T cells. bioanalytical method inter- intra-assay...
Abstract A simple, accurate and sensitive method of high performance liquid chromatography (HPLC) with diode array detector was established to identify Xinfeng capsules systematically evaluated its quality, based on chromatographic fingerprint integrated the similarity analysis, hierarchical cluster analysis quantitative multi-components by single marker (QAMS). In this study, 18 peaks were selected as common evaluate similarities among different batches (S1–S10) samples, which manufactured...