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Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: An analysis method for simultaneous determination of 59 kinds of chemical drugs illegally added in herbal tea by micro-QuEChERS method combined with ultra performance liquid chromatography-tandem mass spectrometric (UPLC-MS/MS) was established. Method: The samples were extracted by ultrasonic extraction from acetonitrile solution for 5 min and salted out with sodium chloride (NaCl) and anhydrous sodium sulfate (Na2SO4). Supernatant was purified with C18 sorbent and separated on a ACQUITY HSS T3 column (100 mmx2.1mm, 1.8 μm) by gradient elution using a mixture of 0.01% formic acid and acetonitrile:methanol (8:2) as the mobile phase. Then the analytes were quantified by UHPLC-MS/MS in multiple reaction monitoring mode (MRM) via positive and negative electrospray ionization quantified by external standard method. Result: The coefficient of determination of the standard calibration curves for the 59 analytes were all above 0.9990. The limit of detection (LOD, S/N≥3) and the limit of quantitation (LOQ, S/N≥10) were 5.0-10.0 and 10.0-25 μg/L. At three spiked of 25.0, 50.0 and 100.0 μg/L, the average recoveries of 59 analytes were 60.3%-128.8% (n=6) with the relative standard deviations in the range of 1.0%-13.7%. Conclusion: The method developed was simple, sensitive, and had good purification effect. It could be applied for the rapid determination of 59 chemical drugs illegally added in herbal tea. [ABSTRACT FROM AUTHOR]

Objective: To establish a reliable, accurate, and objective method for evaluating the quality of Dracocephalum rupestre Hance tea (DRH) through statistical analysis. Methods: The correlation and linear regression relationship between the color difference value, absorbance value, water extract content of DRH samples, and sensory evaluation scores of tea soup were determined and analyzed. Results: There is a significant positive correlation between the sensory evaluation score of DRH and the L value of lightness and darkness. There is a significant negative correlation between the value of the red-greenness indicator a and the yellow-blueness indicator b value. And there is a significant positive correlation between the color difference derivative value Cab and color difference Δ E. Therefore, it can be used to reflect the quality of DRH that the color difference parameters L, a, b, Cab, and Δ E. There was a linear relationship between the total score of sensory evaluation (J1) and brightness L (K1), chroma a (X2), and chroma b (X3). The established prediction equation was F1=24.93+6.78X1-66.55X2-21.35X3 (P<0.05, R² =0.62). There was a very significant positive correlation be-tween the absorbance value of DRH soup and various sensory scoring items. There was a linear relationship between the absorbance value (J2) and appearance (X1), aroma (X2), soup color (X3), taste (X5), and the total score (X6). The linear equation was Y2=-0.008-5.43X10-5-5X11+7.33X10-5X2+0.001X3+0.001X5-0.001X6 (P<0.01,R²=0.96). There was a very significant positive correlation between the content of DRH extract and various sensory scoring items. Water extract content (J3), appearance (X1), aroma (X2), soup color (X3), taste (X4), leaf bottom (X5), and the total score (X6) were selected. The established prediction equation was Y3=-0.036+6.21X10-5X1+0.002X2+0.005X3-4.61X10-5X4-0.003X5+0.001X6 (P<0.05,R²=0.87). Conclusion: This study established an evaluation method for the quality of Mao- jian tea, which provided the reference for the production and processing of herbal tea. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Ritual, Theatre & Folklore / Mínsú Qǔyì is the property of Shih Ho-Cheng Folk Culture Foundation and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To understand the incidence of prostate cancer (PCa) in the target population in Lanzhou area, and analyze the other related factors affecting the detection values of total prostate specific antigen (TPSA) in addition to the factors of prostate cancer and prostatitis. Methods Males over 40 years old who did not suffer from cancer or other serious diseases were recruited for serum TPSA-based prostate cancer screening and questionnaire survey from 14 community health service centers and 6 hospitals in the communities of Chengguan District, Lanzhou City, Gansu Province from December 10,2020 to May 29, 2021. Results Total of 1461 males received serum TPSA test, and 1295 of them completed questionnaire information, and 6 were diagnosed as prostate cancer. The positive rate of serum TPSA was only 0.7% (abnormal: normal =1∶ 138) in the males under 55 years old, and 22.2% (abnormal: normal =30∶105) in the males over 75 years old (P=0.000). Compared with the non-main urban area of Chengguan, the main urban area of Chengguan and the surrounding area of Lanzhou have a higher positive rate of serum TPSA. The positive rate of serum TPSA in the males who drank Oolong tea or white tea (2.4%, abnormal: normal = 3∶122) was obviously lower than that in the males who did not (9.6%, abnormal: normal = 112∶1058) (p=0.007). The positive rate of serum TPSA in smokers increased by 5.091 times compared with non-smokers, and the probability of positive TPSA increased by 2.8% with one more cigarette per day. The amount of smoking per day in the positive TPSA group was higher than that in the negative group (21.17 ±14.78 cigarettes VS 16.57± 10.80 cigarettes，p=0.002), and the cumulative smoking volume was also higher (822.47 ±489.99 VS 648.22 ±495.46, p= 0.010). Binary logistic regression analysis showed that patients from different types of communities, the frequency of adding monosodium glutamate during family cooking, the frequency of eating outside the family, whether to eat fruit, whether to smoke, the daily smoking amount of smoking patients, whether to drink Oolong tea or white tea, and the age of patients had impacts on the positive rate of serum TPSA. Conclusion The detection rate of PCa in the target population accounts for 0.41% (410.68/100000 persons). Medical workers and the middle-aged and elderly men need to pay enough attention to it. Age, region, living habits such as smoking, drinking Oolong tea or white tea, and ingesting monosodium glutamate of the target population have obvious effects on the positive rate of serum TPSA, but their education level, occupation, and body mass index (BMI) stratification had little effect on it. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Drying is an essential procedure in the processing of fresh tea leaves, in order to enhance the flavors of a tea and ensure its long shelf-life, for making herbal tea. This paper aims to study the effect of temperature and duration on the characteristics and quality of congou black tea during hot-air second drying. An experiment was performed on four second-drying temperatures of 130, 110, 90 and 70 ℃, to determine the contents of biochemical components (water content, catechins, tea pigment, tea polyphenols, caffeine, amino acids, soluble sugar), and thereby to evaluate sensory quality when the tea was dried to 10, 20, 30, 40, 50 and 60 min. The drying characteristics of congou black tea were analyzed under different second-drying temperatures, to obtain the influence of second-drying conditions on the biochemical components and sensory quality of congou black tea. Partial least squares discriminant analysis (PLS-DA) was used to explore the key differential components of second-drying temperature. The results showed that the higher the second-drying temperature, the lower the moisture content of tea, and the higher the drying rate would be, as well the shorter the drying time would be until the moisture content was less than 5%. In terms of drying rate, the drying process at 130 ℃ could be divided into two stages of acceleration and deceleration, while the drying process at 110, 90 and 70 ℃ could be divided into three stages of acceleration, deceleration and constant velocity, where the rapid acceleration and deceleration process were completed within 20min in all second-drying temperature conditions. The effective diffusion coefficient of moisture varied from 1.729×10-8 to 3.648×10-8 m²/s, while the average activation energy was 15.40 kJ/mol. The Page model can well describe the change of moisture with the drying time in the drying process of tea, where the coefficient of determination (R²) ranged from 0.924-0.995, the root-mean-square (RMSE) ranged from 0.008~0.023, the sum of squares (χ²) ranged from 1.043×10-4-7.866×10-4. With the increase of second-drying temperature, the content of some biochemical components would significantly enhance, including (−)-Epogallocatechin, (+)-Catechin, (−)-Gallocatechin, total simple catechins, (−)-Epigallocatechin Gallate, (−)-Gallocatechin Gallate, total ester catechins, total catechins, tea polyphenols, caffeine, whereas, the content of theaflavins, amino acids, soluble sugar would be reduced, where all changed dramatically before drying 20 min. Compared with that of 130 and 110 ℃, the case of the second-drying temperature at 90 and 70 ℃ can better improve the quality of congou black tea. The optimal liquor color effect, aroma effect and taste effect can be achieved in the case of 90 ℃ drying 20-30 min, 70 ℃ drying 40-50 min, 70 ℃ drying 20 min, respectively. The condition of 90 ℃ drying 40 min was the optimum drying parameter of black tea. PLS-DA results showed that four kinds of second-drying temperature conditions could be effectively distinguished, and the caffeine, soluble sugar, amino acid, catechin C and theaflavins were the distinctive characteristic components of congou black tea under different second-drying conditions, which can be served as the control indexes for the drying process of black tea. This finding can provide a theoretical basis to optimize the processing parameters of high-quality black tea. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Southern Agriculture is the property of Journal of Southern Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)