Article(id=1236320196072362768, tenantId=1146029695717560320, journalId=1235980609244409860, issueId=1236320187016860250, articleNumber=null, orderNo=null, doi=10.3969/j.issn.1000-2561.2023.08.023, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1652112000000, receivedDateStr=2022-05-10, revisedDate=1665158400000, revisedDateStr=2022-10-08, acceptedDate=null, acceptedDateStr=null, onlineDate=1772691304461, onlineDateStr=2026-03-05, pubDate=1692892800000, pubDateStr=2023-08-25, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1772691304461, onlineIssueDateStr=2026-03-05, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1772691304461, creator=13701087609, updateTime=1772691304461, updator=13701087609, issue=Issue{id=1236320187016860250, tenantId=1146029695717560320, journalId=1235980609244409860, year='2023', volume='44', issue='8', pageStart='1525', pageEnd='1733', issueExtLink='null', onlineDate='null', pubDate='null', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=0, articleOrder=1, issueType=-1, specialIssue=null, createTime=1772691302302, creator=13701087609, updateTime=1772691825718, updator=13701087609, preIssue=null, nextIssue=null, ext={EN=IssueExt(id=1236322382437216680, tenantId=1146029695717560320, journalId=1235980609244409860, issueId=1236320187016860250, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1236322382437216681, tenantId=1146029695717560320, journalId=1235980609244409860, issueId=1236320187016860250, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null}, startPage=1723, endPage=1733, ext={EN=ArticleExt(id=1236320196407907106, articleId=1236320196072362768, tenantId=1146029695717560320, journalId=1235980609244409860, language=EN, title=Determination of Quality Components of Beiyuan Tribute Tea and Analysis of Components of Tea Foam, columnId=1236286112713470633, journalTitle=Chinese Journal of Tropical Crops, columnName=Post-harvest Treatment & Quality Safety, runingTitle=null, highlight=null, articleAbstract=

Beiyuan Tribute tea (BTT), originated from Jian'ou city in Fujian province, is a bright pearl in the history of tea development in China. In this paper, the fresh leaves of Shuixian tea varietiy in Jian'ou were used as the raw materials, cake tea (Dragon and Phoenix cake tea) and loose tea (Nanlu Shuixian tea) were produced by the traditional process of ground tea and the modern process of Oolong tea in Jian'ou of Northern Fujian, respectively. The cake tea was then taken as the material to obtain tea foam and liquid with the Diancha technique. To provide scientific data supporting for the quality and cultural mining of BTT and its Diancha, the content of the main quality components of cake tea and loose tea, as well as the difference in the composition of the tea foam and liquid of cake tea, were compared and analyzed by using a series of biochemical component determination methods and extensive targeted metabolome detection technique. The results showed that there was no significant difference in water content, water extract content and total free amino acids between cake tea and loose tea, but the total polyphenol and caffeine contents of cake tea were significantly higher than that of loose tea, and the contents of theaflavin, thearubin and theafuscin were significantly lower than that of loose tea. Moreover, 1245 common metabolites in 12 categories were detected from the tea liquid and foam of the cake tea, and no specific substances were detected. Through principal component analysis and orthogonal partial least squares discriminant analysis, 26 differential metabolites in 5 categories were screened. Among them, except that the content of astilbin in tea liquid was significantly higher than that in tea foam, 25 differential metabolites in tea foam were significantly higher than that in tea liquid, mainly including lysophosphatidylcholine, lysophosphatidylethanolamine, free fatty acids and other lipid substances. The differential metabolites were mostly reticular, lighter than water, and easy to float on the upper layer of tea liquid, and they were the good foam stabilizers that mainly acting as emulsions and surfactants. Therefore, tea foam can be formed and stably suspended on tea liquid. The results of this study would provide a theoretical basis and scientific support for the industrial development, cultural inheritance and innovation of BTT

, correspAuthors=Shan JIN, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, authorCompany=null, fund=null, authors=null, authorsList=Chunmei HE, Rou ZENG, Jinlong LIN, Wenyi XIANG, Tiji ZHANG, Songqing WANG, Mingzhu ZHUANG, Naixing YE, Shan JIN), CN=ArticleExt(id=1236320196709897016, articleId=1236320196072362768, tenantId=1146029695717560320, journalId=1235980609244409860, language=CN, title=北苑贡茶品质成分测定及其点茶沫饽物质组成分析, columnId=1236286112877048492, journalTitle=热带作物学报, columnName=采后处理与质量安全, runingTitle=null, highlight=null, articleAbstract=

北苑贡茶源产于福建省建瓯市,是我国茶叶发展史中的一颗璀璨明珠。以建瓯市水仙茶树品种为原料,分别以北苑贡茶研膏茶传统工艺制得团饼茶(龙团凤饼),以建瓯现代闽北乌龙茶加工工艺制得条形散茶(南路水仙);以团饼茶为原料,经点茶技艺获得点茶沫饽与茶汤。利用一系列生化成分测定方法及广泛靶向代谢组检测技术,比较分析团饼茶和散茶的主要品质成分的含量,及团饼茶点茶沫饽与茶汤物质组成的差异,以期为北苑贡茶及其点茶的品质及文化挖掘提供科学数据支撑。结果显示,团饼茶与散茶的含水量、水浸出物含量和游离氨基酸总量无显著差异,但团饼茶茶多酚总量、咖啡碱含量显著高于散茶,茶黄素、茶红素、茶褐素的含量显著低于散茶。此外,从团饼茶点茶的茶汤和沫饽中检测出12大类1245个共有代谢物,未检测到特有物质。通过主成分分析和正交偏最小二乘判别分析,共筛选出5大类26个差异代谢物。其中,除落新妇苷在茶汤里含量多于沫饽外,25个差异代谢物在沫饽中均多于茶汤,主要包括溶血磷脂酰胆碱类、溶血磷脂酰乙醇胺类和游离脂肪酸类等脂质类物质。这些差异代谢物质多为网状结构,比水轻,易浮于茶汤上层,主要起乳化作用和表面活性剂作用,是较好的泡沫稳定剂,因此点茶沫饽能够形成并能较稳定地悬浮于茶汤之上。研究结果可为北苑贡茶的产业发展和文化传承与创新提供一定的理论依据和科学支撑。

, correspAuthors=金珊, authorNote=null, correspAuthorsNote=
* 金珊(JIN Shan),E-mail:
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何春梅(1999—),女,硕士研究生,研究方向:茶叶品质化学。

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何春梅(1999—),女,硕士研究生,研究方向:茶叶品质化学。

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何春梅(1999—),女,硕士研究生,研究方向:茶叶品质化学。

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北苑贡茶品质成分测定及其点茶沫饽物质组成分析
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何春梅 1 , 曾柔 1 , 林进龙 1 , 项文懿 2 , 张悌吉 3 , 王松清 4 , 庄明珠 1 , 叶乃兴 1 , 金珊 1, *
热带作物学报 | 采后处理与质量安全 2023,44(8): 1723-1733
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热带作物学报 | 采后处理与质量安全 2023, 44(8): 1723-1733
北苑贡茶品质成分测定及其点茶沫饽物质组成分析
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何春梅1, 曾柔1, 林进龙1, 项文懿2, 张悌吉3, 王松清4, 庄明珠1, 叶乃兴1, 金珊1, *
作者信息
  • 1.茶学福建省高校重点实验室/福建农林大学园艺学院,福建福州 350002
  • 2.建瓯市粟粒香茶叶研究所,福建南平 353199
  • 3.福建省建瓯市科学技术协会,福建南平 353199
  • 4.建瓯市松清茶业有限公司,福建南平 353033
  • 何春梅(1999—),女,硕士研究生,研究方向:茶叶品质化学。

通讯作者:

* 金珊(JIN Shan),E-mail:
Determination of Quality Components of Beiyuan Tribute Tea and Analysis of Components of Tea Foam
Chunmei HE1, Rou ZENG1, Jinlong LIN1, Wenyi XIANG2, Tiji ZHANG3, Songqing WANG4, Mingzhu ZHUANG1, Naixing YE1, Shan JIN1, *
Affiliations
  • 1.Key Laboratory of Tea Science in Universities of Fujian Province/College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
  • 2.Jian'ou Sulixiang Tea Research Institute, Nanping, Fujian 353199, China
  • 3.Jian'ou Association for Science and Technology, Nanping, Fujian 353199, China
  • 4.Jian'ou Songqing Tea Industry Co., Ltd., Nanping, Fujian 353033, China
出版时间: 2023-08-25 doi: 10.3969/j.issn.1000-2561.2023.08.023
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北苑贡茶源产于福建省建瓯市,是我国茶叶发展史中的一颗璀璨明珠。以建瓯市水仙茶树品种为原料,分别以北苑贡茶研膏茶传统工艺制得团饼茶(龙团凤饼),以建瓯现代闽北乌龙茶加工工艺制得条形散茶(南路水仙);以团饼茶为原料,经点茶技艺获得点茶沫饽与茶汤。利用一系列生化成分测定方法及广泛靶向代谢组检测技术,比较分析团饼茶和散茶的主要品质成分的含量,及团饼茶点茶沫饽与茶汤物质组成的差异,以期为北苑贡茶及其点茶的品质及文化挖掘提供科学数据支撑。结果显示,团饼茶与散茶的含水量、水浸出物含量和游离氨基酸总量无显著差异,但团饼茶茶多酚总量、咖啡碱含量显著高于散茶,茶黄素、茶红素、茶褐素的含量显著低于散茶。此外,从团饼茶点茶的茶汤和沫饽中检测出12大类1245个共有代谢物,未检测到特有物质。通过主成分分析和正交偏最小二乘判别分析,共筛选出5大类26个差异代谢物。其中,除落新妇苷在茶汤里含量多于沫饽外,25个差异代谢物在沫饽中均多于茶汤,主要包括溶血磷脂酰胆碱类、溶血磷脂酰乙醇胺类和游离脂肪酸类等脂质类物质。这些差异代谢物质多为网状结构,比水轻,易浮于茶汤上层,主要起乳化作用和表面活性剂作用,是较好的泡沫稳定剂,因此点茶沫饽能够形成并能较稳定地悬浮于茶汤之上。研究结果可为北苑贡茶的产业发展和文化传承与创新提供一定的理论依据和科学支撑。

龙团凤饼  /  品质成分  /  点茶沫饽  /  代谢物  /  广泛靶向代谢组学

Beiyuan Tribute tea (BTT), originated from Jian'ou city in Fujian province, is a bright pearl in the history of tea development in China. In this paper, the fresh leaves of Shuixian tea varietiy in Jian'ou were used as the raw materials, cake tea (Dragon and Phoenix cake tea) and loose tea (Nanlu Shuixian tea) were produced by the traditional process of ground tea and the modern process of Oolong tea in Jian'ou of Northern Fujian, respectively. The cake tea was then taken as the material to obtain tea foam and liquid with the Diancha technique. To provide scientific data supporting for the quality and cultural mining of BTT and its Diancha, the content of the main quality components of cake tea and loose tea, as well as the difference in the composition of the tea foam and liquid of cake tea, were compared and analyzed by using a series of biochemical component determination methods and extensive targeted metabolome detection technique. The results showed that there was no significant difference in water content, water extract content and total free amino acids between cake tea and loose tea, but the total polyphenol and caffeine contents of cake tea were significantly higher than that of loose tea, and the contents of theaflavin, thearubin and theafuscin were significantly lower than that of loose tea. Moreover, 1245 common metabolites in 12 categories were detected from the tea liquid and foam of the cake tea, and no specific substances were detected. Through principal component analysis and orthogonal partial least squares discriminant analysis, 26 differential metabolites in 5 categories were screened. Among them, except that the content of astilbin in tea liquid was significantly higher than that in tea foam, 25 differential metabolites in tea foam were significantly higher than that in tea liquid, mainly including lysophosphatidylcholine, lysophosphatidylethanolamine, free fatty acids and other lipid substances. The differential metabolites were mostly reticular, lighter than water, and easy to float on the upper layer of tea liquid, and they were the good foam stabilizers that mainly acting as emulsions and surfactants. Therefore, tea foam can be formed and stably suspended on tea liquid. The results of this study would provide a theoretical basis and scientific support for the industrial development, cultural inheritance and innovation of BTT

Dragon and Phoenix cake tea  /  quality components  /  Diancha tea foam  /  metabolites  /  widely-targeted metabolomics
何春梅, 曾柔, 林进龙, 项文懿, 张悌吉, 王松清, 庄明珠, 叶乃兴, 金珊. 北苑贡茶品质成分测定及其点茶沫饽物质组成分析. 热带作物学报, 2023 , 44 (8) : 1723 -1733 . DOI: 10.3969/j.issn.1000-2561.2023.08.023
Chunmei HE, Rou ZENG, Jinlong LIN, Wenyi XIANG, Tiji ZHANG, Songqing WANG, Mingzhu ZHUANG, Naixing YE, Shan JIN. Determination of Quality Components of Beiyuan Tribute Tea and Analysis of Components of Tea Foam[J]. Chinese Journal of Tropical Crops, 2023 , 44 (8) : 1723 -1733 . DOI: 10.3969/j.issn.1000-2561.2023.08.023
  • 建瓯市茶叶科技创新专项(JO2022001)
  • 科技特派员后补助项目(2022S2070)
  • 福建张天福茶叶发展基金会科技创新基金项目(FJZTF01)
2023年第44卷第8期
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doi: 10.3969/j.issn.1000-2561.2023.08.023
  • 接收时间:2022-05-10
  • 首发时间:2026-03-05
  • 出版时间:2023-08-25
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出版历史
  • 收稿日期:2022-05-10
  • 修回日期:2022-10-08
基金
建瓯市茶叶科技创新专项(JO2022001)
科技特派员后补助项目(2022S2070)
福建张天福茶叶发展基金会科技创新基金项目(FJZTF01)
作者信息
    1.茶学福建省高校重点实验室/福建农林大学园艺学院,福建福州 350002
    2.建瓯市粟粒香茶叶研究所,福建南平 353199
    3.福建省建瓯市科学技术协会,福建南平 353199
    4.建瓯市松清茶业有限公司,福建南平 353033

通讯作者:

* 金珊(JIN Shan),E-mail:
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2种不同金属材料的力学参数

Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
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Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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