Citation: | LIU Xiao, ZHANG Ting, TANG Xiaobo, MA Weiwei, WANG Xiaoping, LI Chunhua, WANG Yun. LC-TOF/MS Fingerprint and Quantitative Analysis of Water-soluble Components in Mengding Yellow Bud[J]. Science and Technology of Food Industry, 2021, 42(4): 194-201. DOI: 10.13386/j.issn1002-0306.2020050326 |
[1] |
Gramza-Michałowska A,Kobus-Cisowska J,Kmiecik D,et al. Antioxidative potential,nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves(Camellia sinensis)[J]. Food Chemistry,2016,211:448-454.
|
[2] |
Wang Q,Zhao X,Qian Y,et al. In vitro antioxidative activity of yellow tea and its in vivo preventive effect on gastric injury[J]. Experimental and Therapeutic Medicine,2013,6(2):423-426.
|
[3] |
Kujawska M,Ewertowska M,Adamska T,et al. Protective effect of yellow tea extract on N-nitrosodiethylamine-induced liver carcinogenesis[J]. Pharmaceutical Biology,2016,54(9):1891-1900.
|
[4] |
文帅,安然,李冬利,等.不同闷黄工艺对黄茶品质及其抑制HepG2细胞增殖的影响[J]. 茶叶通讯,2020,47(1):75-81.
|
[5] |
夏涛. 制茶学[M]. 3版. 北京:中国农业出版2014:147-148.
|
[6] |
李兰兰,张鹏程,肖文军,等.夏季茶鲜叶加工花香型黄茶的品质变化研究[J]. 茶叶通讯,2020,47(1):82-88.
|
[7] |
陈昌辉,邓小丽,张跃华,等.蒙顶黄芽新工艺条件下品种适制性研究[J]. 湖北农业科学,2013,52(18):4403-4406
,4426.
|
[8] |
刘晓慧,王日为,张丽霞,等.山东黄茶加工工艺的研究[J]. 中国茶叶加工,2010(2):27-30.
|
[9] |
周继荣,陈玉琼,孙娅,等.鹿苑茶闷堆工艺研究[J]. 食品科学,2005,26(11):107-111.
|
[10] |
范方媛,杨晓蕾,龚淑英,等.闷黄工艺因子对黄茶品质及滋味化学组分的影响研究[J]. 茶叶科学,2019,39(1):63-73.
|
[11] |
速晓娟,郑晓娟,杜晓,等.蒙顶黄芽主要成分含量及组分分析[J]. 食品科学,2014,35(12):108-114.
|
[12] |
范方媛,唐贵珍,龚淑英,等.典型黄茶滋味品质特征属性及相关滋味化学组分[J]. 中国农业科学,2020,53(2):371-382.
|
[13] |
尹鹏,刘威,刘盼盼,等.黄茶及其茶毫挥发性成分分析[J]. 食品安全质量检测学报,2018,9(2):270-274.
|
[14] |
王治会.黄茶闷黄中化学成分变化的动力学模型及滋味接受性研究[D]. 重庆:西南大学,2017:13.
|
[15] |
李丹,杜晓,边金霖,等.蒙顶山黄茶"酶促闷黄"加工品质的审评及成分分析[J]. 云南大学学报(自然科学版),2016,38(3):477-486.
|
[16] |
滑金杰,江用文,袁海波,等.闷黄过程中黄茶生化成分变化及其影响因子研究进展[J]. 茶叶科学,2015,35(3):203-208.
|
[17] |
刘晓,张厅,刘飞,等.蒙顶黄茶闷堆过程中主要品质成分及酶活性变化研究[J]. 中国农学通报,2017,33(27):97-101.
|
[18] |
Wang Q,Zhao X,Qian Y,et al. In vitro antioxidative activity of yellow tea and its in vivo preventive effect on gastric injury[J]. Experimental and Therapeutic Medicine,2013,6(2):423-426.
|
[19] |
Xu J Y,Wang M,Zhao J P,et al. Yellow tea(Camellia sinensis L.),a promising Chinese tea:Processing,chemical constituents and health benefits[J]. Food Research International,2018,107:567-577.
|
[20] |
Kopjar M,Tadić M,Piližota V.Phenol content and antioxidant activity of green,yellow and black tea leaves[J]. Chemical and Biological Technologies in Agriculture,2015,2(1):1-6.
|
[21] |
中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.茶叶感官审评方法:GB/T 23776-2018[S].北京:中国标准出版社,2018.
|
[22] |
刘小华,张美霞,于春梅,等.考马斯亮兰法测定壳聚糖中蛋白的含量[J]. 中国交通医学杂志,2006,20(2):159-160.
|
[23] |
张正竹.茶叶生物化学实验教程[M].北京:中国农业出版社,2009:44-45.
|
[24] |
国家市场监督管理总局,国家标准化管理委员会.茶叶中茶多酚和儿茶素类含量的检测方法:GB/T 8313-2018[S]. 北京:中国标准出版社,2018.
|
[25] |
中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.茶游离氨基酸总量的测定:GB/T 8314-2013[S].北京:中国标准出版社,2014.
|
[26] |
赵熙,黄怀生,粟本文,等.不同茶树品种制绿茶贮藏过程中品质变化规律[J]. 茶叶通讯,2014,41(4):18-22.
|
[27] |
李永迪,刘仲华,黄建安,等.基于主成分和聚类分析研究茯砖茶加工过程品质变化[J]. 食品工业科技,2017,38(17):1-4
,9.
|
[28] |
刘东娜,李兰英,龚雪蛟,等.峨眉山野生茶树资源农艺性状多样性分析[J]. 中国农学通报,2020,36(13):103-109.
|
[1] | GAO Xueli, GU Qianqian, LI Guanghui, WANG Yonghui, HE Shenghua, HUANG Jihong, GUO Weiyun. Optimization of the Formulation and Process of Sweet Potato Leaf Jelly by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(18): 276-282. DOI: 10.13386/j.issn1002-0306.2022110222 |
[2] | CAO Geng, WEN Chengrong, CHEN Xueting, HU Bingbing. Optimization of the Formula of Potato Steamed Bread[J]. Science and Technology of Food Industry, 2022, 43(14): 178-184. DOI: 10.13386/j.issn1002-0306.2021090330 |
[3] | TAO Wen-bin, WU Yan-yan, LI Chun-sheng, YANG Xian-qing, LIN Wan-ling, RONG Hui. Optimization of Low-sodium Compound Salty Agent Formula for Pickled Larimichthys crocea Fillets by Response Surface Methodology[J]. Science and Technology of Food Industry, 2019, 40(19): 136-144. DOI: 10.13386/j.issn1002-0306.2019.19.023 |
[4] | ZHANG Ling-wen, WANG Xue-fei, LI Sha-sha, JI Hong-fang, BI Ji-cai, MA Han-jun. Optimization of Formula of Non-fermented Quick-frozen Deep-fried Dough Sticks by Response Surface Analysis[J]. Science and Technology of Food Industry, 2019, 40(7): 190-198. DOI: 10.13386/j.issn1002-0306.2019.07.033 |
[5] | ZHANG Ya-na, GUO li, CHAI Yun-lei, XIA Tong, LI Xu-ke. Formula Optimization of Blueberry Pomace Dietary Fiber Cake[J]. Science and Technology of Food Industry, 2018, 39(24): 222-226,233. DOI: 10.13386/j.issn1002-0306.2018.24.038 |
[6] | ZHANG Zhi-cheng, ZHOU Huan, ZHENG Xiao-jie, YUAN Ling, LI Yan-po, XU Qian. Formula optimization of biscuits with Cyclocarya paliurus leaves[J]. Science and Technology of Food Industry, 2018, 39(7): 152-157. DOI: 10.13386/j.issn1002-0306.2018.07.028 |
[7] | LIU Ru-cui, DU Cai-xia, WANG Di, JANG Pan, LIAN Feng, LIU Jun. Formula optimization of inactive double protein Lactobacillus beverage[J]. Science and Technology of Food Industry, 2018, 39(3): 183-186. DOI: 10.13386/j.issn1002-0306.2018.03.036 |
[8] | TONG Xiao-meng, CHAI Chun-xiang. Optimization of formula of soybean buckwheat solid beverage[J]. Science and Technology of Food Industry, 2018, 39(1): 177-182. DOI: 10.13386/j.issn1002-0306.2018.01.033 |
[9] | SHAN Lian-gang, LI Hong-tao, MA Lin. Optimization of formula of sponge cake with xylitol and purple sweet potato[J]. Science and Technology of Food Industry, 2016, (16): 296-301. DOI: 10.13386/j.issn1002-0306.2016.16.050 |
[10] | ZHAO Jian-jun, HAN Jun-qi, ZHANG Run-guang, FENG Bin-kui, MA Yu-juan, WANG Xiao-ji, ZHANG You-lin. Study on the technology and formula of preparing relish instant walnut powder[J]. Science and Technology of Food Industry, 2014, (14): 272-277. DOI: 10.13386/j.issn1002-0306.2014.14.052 |
1. |
胡一杰,刘杏宜,刘剑,邝金文,徐中岳. 我国保健食品功能声称存在的问题及发展对策研究. 卫生软科学. 2025(03): 49-53 .
![]() | |
2. |
杨帅,郑林,迟明艳,巩仔鹏,李月婷,魏茂陈,黄勇. UPLC-MS/MS法同时测定阿胶中18种核苷、游离氨基酸的含量. 中成药. 2024(07): 2140-2146 .
![]() | |
3. |
蒲健,杨帅,祝扬帆,谭丹,郑林,迟明艳,黄勇. UPLC-MS/MS法同时测定阿胶中20种氨基酸含量及其化学模式识别分析. 中国药业. 2024(22): 87-94 .
![]() | |
4. |
云振宇,吴琦,兰韬,赵琳,周紫梦. 基于高质量发展的我国保健食品标准化工作现状、问题分析及展望. 食品工业科技. 2023(08): 476-484 .
![]() | |
5. |
陈建平,何颂捷,谢皓玥,胡凤,谭文渊. 超高效液相色谱-三重四级杆质谱法测定保健食品中六种功能成分. 食品与发酵科技. 2023(02): 124-130 .
![]() | |
6. |
陶瑞,刘晨晨,王远远,刘柱. 保健食品检测技术指导原则解读及发展方向探讨. 食品安全质量检测学报. 2023(14): 166-174 .
![]() | |
7. |
王超,张潇予,祝波,杨钊. 高效液相色谱-串联四级杆质谱法测定保健食品中氯化高铁血红素. 中国食品添加剂. 2023(11): 197-201 .
![]() | |
8. |
史敏. 保健食品功效成分检测技术与方法. 食品安全导刊. 2023(32): 166-168 .
![]() | |
9. |
姜雨,李菲菲,付雨,李雨虹,尹秀文. 辅酶Q10类保健食品注册审评审批状况分析与建议. 食品工业科技. 2022(08): 264-272 .
![]() | |
10. |
魏素珍. 具有保护肺功能的保健食品功能学检测方法研究. 中国食品工业. 2022(07): 118-121 .
![]() | |
11. |
袁利杰,纵伟. 超高效液相色谱-四极杆/轨道阱高分辨质谱法快速筛查功能性保健食品中19种特征性成分. 食品安全质量检测学报. 2022(20): 6518-6527 .
![]() | |
12. |
陈建平,冉渺,谢皓玥,田富丽. 超高效液相质谱法测定增强免疫类中药保健食品中多种功能成分含量. 中药与临床. 2022(06): 29-33 .
![]() | |
13. |
张再平,吴莉,方方,冯有龙,曹玲. 超高效液相色谱法同时测定芦荟保健食品中8种蒽醌类成分的含量. 食品科技. 2021(04): 291-295 .
![]() | |
14. |
田明,孙璐,李昱霏,胡昊,冯军. 基于国际经验探究中国保健食品原料管理研究. 食品工业科技. 2021(13): 21-25 .
![]() | |
15. |
田明,尹淑涛,闫志刚,薛天. 澳大利亚补充药品管理及对我国保健食品监管启示研究. 食品安全质量检测学报. 2021(11): 4438-4445 .
![]() | |
16. |
王倩,刘睿,朱悦,杨滨,丁玉华,白加德,温华军,吴海荣,段金廒,赵明. 麋鹿角中核苷类和氨基酸类成分区域差异性分析. 中国中药杂志. 2021(14): 3494-3503 .
![]() | |
17. |
袁利杰. 河南省2018年—2020年保健食品抽检结果分析. 中国卫生检验杂志. 2021(23): 2909-2913 .
![]() |