Stable Isotope Ratio and Elemental Profile Combined with Support Vector Machine for Provenance Discrimination of Oolong Tea (Wuyi-Rock Tea) [PDF]
Journal of Analytical Methods in Chemistry, 2017 This paper focused on an effective method to discriminate the geographical origin of Wuyi-Rock tea by the stable isotope ratio (SIR) and metallic element profiling (MEP) combined with support vector machine (SVM) analysis.
Yun-xiao Lou +5 more
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Prediction of storage years of Wuyi rock tea Shuixian by metabolites analysis. [PDF]
Food Sci NutrAbstractWuyi rock teas of different storage duration have different flavor, bioactivity, and market value, Shuixian is a main variety of Wuyi rock tea. In this study, metabolites composition of Shuixian with different storage years were analyzed using Ultrahigh Performance Liquid Chromatography‐Quadrupole‐Time of Flight‐Mass Spectrometry (UPLC‐Q‐TOF‐MS)
Song X, Wu Z, Liang Q, Ma C, Cai P.
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Transcriptomic Analysis of the Effect of Pruning on Growth, Quality, and Yield of Wuyi Rock Tea [PDF]
Plants, 2023 Pruning is an important agronomic measure in tea plantation management. In this study, we analyzed the effect of pruning on gene expression in tea leaves from a transcriptomics perspective and verified the results of a transcriptomic analysis in terms of
Qi Zhang +11 more
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Characteristic amino acids in tea leaves as quality indicator for evaluation of Wuyi Rock Tea in different cultured regions [PDF]
Journal of Applied Botany and Food Quality, 2018 Free amino acid compositions in Wuyi Rock Tea leaves from Yu (authentic rock region), Guiyan (semi-authentic rock region) and Qishan (ordinary region) tea plantations were analyzed.
Xiaoli Jia +8 more
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Diverse Structures of Tea Polyphenols from Rougui Wuyi Rock Tea and Their Potential as Inhibitor of 3C-like Protease [PDF]
MoleculesTea polyphenols, the primary bioactive constituents responsible for the various health benefits of tea, can be categorized into different subgroups according to their structural characteristics.
Qing Sun +9 more
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Characterization of Acidic Tea Polysaccharides from Yellow Leaves of Wuyi Rock Tea and Their Hypoglycemic Activity via Intestinal Flora Regulation in Rats [PDF]
Foods, 2022 A bioactive acidic tea polysaccharide from yellow leaves of Wuyi rock tea was successively prepared via DEAE-52 and Superdex-200 columns. Nuclear magnetic resonance (NMR) analysis showed that the main glycosidic bonds were composed of α-l-Araf-(1→, →5)-α-
Zhong Wu +3 more
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The regulatory mechanism of acidic tea polysaccharides from Wuyi rock tea on bile acids in type 2 diabetic rats [PDF]
Shipin yu jixieObjectiveThis study aimed to investigate the effects of an acidic tea polysaccharide extracted from Wuyi Rock tea "yellow slice" on bile acids in hyperglycaemic rats.MethodsIn vitro experiments simulating artificial gastric and intestinal fluids were ...
WU Zhong, YANG Jiangfan
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Effect of Aged Wuyi Rock Tea on Relieving Dextran Sulfate Sodium-Induced Colitis and Regulating the Gut Microbiota in Mice [PDF]
Shipin Kexue, 2023 This research was performed in order to investigate the alleviative effect of aged Wuyi rock tea on dextran sulfate sodium (DSS)-induced colitis in mice. Fifty C57BL/6JGpt female mice were randomly and equally divided into five groups: control, DSS, DSS +
ZENG Hongzhe, FANG Wenwen, ZHOU Fang, TANG Jingyi, YUE Lin, OUYANG Jian, CHEN Jinhua, WANG Yingzi, HUANG Jian’an, LIU Zhonghua
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Effect of microbial diversity and their functions on soil nutrient cycling in the rhizosphere zone of Dahongpao mother tree and cutting Dahongpao [PDF]
Frontiers in Plant ScienceDahongpao mother tree (Camellia sinensis) is nearly 400 years old and is the symbol of Wuyi rock tea. It is unclear whether the structure and function of the rhizosphere soil microbial community of Dahongpao mother tree (MD) and its cutting Dahongpao (PD)
Xiaoli Jia +11 more
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The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of “Laocong Shuixian” [PDF]
FoodsLaocong Shuixian (LCSX), a premium Wuyi rock tea derived from aged Shuixian tea trees, is valued by consumers for its distinctive “Cong flavor”—a unique aroma profile characterized by woody, bamboo leaf, and glutinous rice notes.
Yucheng Zheng +10 more
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