A5101568135- Tea Polyphenols and Effects
- Food Quality and Safety Studies
- Phytochemicals and Antioxidant Activities
- Superconducting and THz Device Technology
- Magnetic Properties and Applications
- Semiconductor Quantum Structures and Devices
- Electric Motor Design and Analysis
- Ferroelectric and Piezoelectric Materials
- Shape Memory Alloy Transformations
- Fermentation and Sensory Analysis
- Terahertz technology and applications
- Photonic and Optical Devices
- Dielectric materials and actuators
- Advanced Sensor and Energy Harvesting Materials
- Innovative Energy Harvesting Technologies
- Underwater Acoustics Research
- Electrochemical sensors and biosensors
- Chemical synthesis and alkaloids
- Radio Frequency Integrated Circuit Design
- Piezoelectric Actuators and Control
- Heavy Metals in Plants
- GABA and Rice Research
- Microwave Engineering and Waveguides
- Advanced Chemical Sensor Technologies
- Semiconductor materials and interfaces
Chinese Academy of Sciences
2008-2025
Technical Institute of Physics and Chemistry
2025
University of Hong Kong
2025
Huazhong Agricultural University
2019-2024
Shijiazhuang University
2018-2023
Hangzhou Dianzi University
2020-2023
PLA Army Engineering University
2018-2023
Institute of Microelectronics
2009-2022
Academia Sinica
2016
The freshness and color quality of postharvest tea leaves can be markedly prolonged retained by proper preservation measures. Here, we investigated the dynamic changes chlorophyll its derivatives in under different low-temperature treatments using natural withering as a control. Chlorophyll decomposition was found closely related with chlorophyllide, pheophorbide, pheophytin. Low-temperature could slow degradation via significant inhibition on enzyme activity gene expression Mg-dechelatase,...
Electrochemical profiles of Lycors radiata, L. aurea, sprengeri, longituba and chinensis were recorded from the embryo tissue seeds. Differential pulse voltammetry (DPV) measurements after water/ethanol extraction using phosphate buffer/acetic buffer may be used to develop patterns for species identification. The voltammetric contain electrochemical active compound profile belong species. As distribution chemical compounds in plants is controlled by genes, these reflect differences at...
This study aimed to optimize the dark tea pile-fermentation conditions through single factor and orthogonal experiments. The optimal consisted of 38 g/100g moisture content wet green tea, 45 °C temperature, 85 humidity. On this basis, dynamic changes flavor components during were systematically explored by chromatography, mass spectrometry other methods. During pile-fermentation, observed in internal ratio following various substances, with a decrease polyphenols (especially ester...
Red-light withering (RLW) was shown to improve the aroma of summer-autumn black tea, probably due increase in content main floral components. Analysis dynamic changes volatile components during showed that RLW mainly played a role late period. Non-target metabolomics and transcriptomics were used analyze biosynthetic pathways significantly up-regulate expression terpene synthesis-related genes (LIS, FAS, etc.) stage further promote synthesis terpenoids (linalool α-farnesene). Meanwhile,...
Green tea processed by Echa 10 was shown to have a fresh and mellow taste as well clean aroma with clear honeysuckle fragrance. The colors of different Enshi green teas are closely related the content chlorophyll chlorophyllide. five also vary in their style. imparts special fragrance, which further analyzed molecular sensory analysis formation this fragrance attributed key components dodecane, octadecane, phenethyl alcohol, jasmonone. In evaluation, showed best performance, is mainly...
Nine tea cultivars planted in Enshi were selected and processed into "Lichuan black tea". Sensory evaluation showed that cultivar had the greatest influence on taste aroma quality, including sweetness, umami concentration of taste, as well sweet floral fragrances aroma. The non-volatile volatile components identified by UPLC-Q-TOF/MS GC-MS, PCA analysis good separation between cultivars, which could cause difference quality. Baiyaqilan, Meizhan Echa 10 a aroma, with obvious their aromatic...
Electrochemical upcycling of polyethylene terephthalate (PET) wastes into valuable glycolic acid (GA) is an ideal solution for resource utilization. However, simultaneously achieving high activity and selectivity remains challenging due to the over‐oxidation C‐C cleavage during ethylene glycol (EG) oxidation in PET hydrolysate. Herein, we develop atomically isolated Pt on RuO2 (Pt1/RuO2) catalyst composed high‐density Pt‐Ru interfaces that ensure single‐site adsorption EG, enrich surface *OH...
Electrochemical upcycling of polyethylene terephthalate (PET) wastes into valuable glycolic acid (GA) is an ideal solution for resource utilization. However, simultaneously achieving high activity and selectivity remains challenging due to the over‐oxidation C‐C cleavage during ethylene glycol (EG) oxidation in PET hydrolysate. Herein, we develop atomically isolated Pt on RuO2 (Pt1/RuO2) catalyst composed high‐density Pt‐Ru interfaces that ensure single‐site adsorption EG, enrich surface *OH...
The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 (WT6), 8 (WT8), 10 (WT10), and 12 (WT12) on sensory qualities, chemical components, nutritional characteristics black tea. evaluation revealed high total quality scores WT8 WT10. Polysaccharides, amino acids, soluble sugars significantly increased with an increase in time, apparent peak value was obtained However, polyphenols, flavonoids, glycosides, organic catechins, alkanoids, theaflavins decreased time....
This experiment was aimed to verify if low-temperature spreading treatments (CK, natural spreading; LTD, low temperature + dark; LTY, yellow light; LTCD, CO<sub>2</sub>) had a positive effect on the aroma quality of green tea products under premise prolonging period picked leaves. Compared CK, LTY significantly improved in products. The leaves with treatment showed highest relative content terpene volatiles and amino acid-derived volatiles. Furthermore, precursor synthesis genes, such as...
Na+ /K+ -ATPase is an important membrane-bound enzyme and high levels of activity in intestine result increased monosaccharide absorption aggravated undesirable postprandial hyperglycemia diabetic. The aim to characterize the effects green black tea extracts on intestinal -ATPase.The STZ-induced type 1 diabetic mice model high-fat diet combined with low-dose 2 are used this study data indicate that both show significant hypoglycemic effect. activities associated glucose mice, while those...
Withering is one of the major processing steps critical for quality black tea. In this study, we investigated mechanisms underlying physicochemical changes in metabolites and gene expression during withering process tea using metabolomic transcriptomic approaches, respectively. Based on gas chromatography/mass spectrometry non-targeted approaches (GC-MS) ultra-high performance liquid chromatograph-tandem mass (UHPLC-MS/MS), a total 76 volatile compounds 160 non-volatile were identified from...