A5081030791- Tea Polyphenols and Effects
- Food Quality and Safety Studies
- Phytoestrogen effects and research
- Phytochemicals and Antioxidant Activities
- Metabolomics and Mass Spectrometry Studies
- Polysaccharides and Plant Cell Walls
- Heavy Metals in Plants
- Dye analysis and toxicity
- Spectroscopy and Chemometric Analyses
- Identification and Quantification in Food
Guizhou University
2024-2025
Chinese Academy of Agricultural Sciences
2024
Tea Research Institute
2024
Huazhong Agricultural University
2016-2018
Amino acids, as the main flavor substances of umami in tea, are also primary components determining taste which is positively correlated with quality and grade tea. The Guizhou Plateau located core area origin tea plant has abundant germplasm. However, there relatively few studies using genome-wide association (GWAS) to mine genes related amino acid content plants Plateau. In this study, 78,819 high-quality single nucleotide polymorphisms (SNPs) markers were identified from 212 accessions...
A pre-column derivatization high-performance liquid chromatography (HPLC) method was developed and optimized to characterize quantify the monosaccharides present in tea polysaccharides (TPS) isolated from Yingshuang green tea. TPS sample hydrolyzed with trifluoroacetic acid, subjected using 1-phenyl-3-methyl-5-pyrazolone (PMP), separated on an Agilent TC-C 18 column (4.6 mm × 250 mm, 5 μ m) UV detection at nm. mixture of ten PMP derivatives standard (mannose, ribose, rhamnose, glucuronic...
Catechins and theaflavins, as the primary bioactive constituents of black tea, have a significant impact on its color, aroma, flavor profile.We developed rapid precise method using HPLC to detect catechins theaflavins in tea. The employed 0.1% formic acid-acetonitrile (phase A) 1% acid-water B) mobile phases. Separation occurred an Agilent SB-C18 column (4.6 mm x 250 mm, 5 μm), with 20 μL injection volume. Detection took place at 30°C flow rate 1 mL/min for 55 minutes.Quantitative...