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Additive manufacturing (AM) was recently developed for building intricate devices in many fields. Especially for laser powder bed fusion (LPBF), its high-precision manufacturing capability and adjustable process parameters are involved in tailoring the performance of functional components. NiTi is well-known as smart material utilized widely in biomedical fields thanks to its unique superelastic and shape-memory performance. However, the properties of NiTi are extremely sensitive to material microstructure, which is mainly determined by process parameters in LPBF. In this work, we choose a unique NiTi intricate component: a robotic cannula tip, in which material superelasticity is a crucial requirement as the optimal object. First, the process window was confirmed by printing thin walls and bulk structures. Then, for optimizing parameters precisely, a Gyroid-type sheet triply periodic minimal-surface (G-TPMS) structure was proposed as the standard test sample. Finally, we verified that when the wall thickness of the G-TPMS structure is smaller than 130 μm, the optimal energy density changes from 167 J/m3 to 140 J/m3 owing to the lower cooling rate of thinner walls. To sum up, this work puts forward a novel process optimization methodology and provides the processing guidelines for intricate NiTi components by LPBF.

Pea-tea intercropping is an excellent cultivation method that can improve tea quality. However, the underlying mechanism is still unclear. The present study was aimed at elucidating the mechanism of the effect of pea-tea intercropping on tea quality through a high-throughput method. Transcriptome and metabolome analyses were conducted to identify the changes in gene expression and metabolites changes intercropping, respectively. In addition, the amino acids and catechins were detected using the LC-MS method and quantified absolutely. The results showed that total polyphenols and catechins decreased but amino acids increased in pea intercropped tea shoots. Correspondingly, genes related to amino acid metabolism and flavonoid biosynthesis were differentially expressed. For amino acid metabolism, 11 differentially expressed genes were identified, including 5 upregulated and 6 downregulated genes. Meanwhile, three genes involved in carbohydrate transport and metabolism were upregulated in pea intercropped tea plants. These genes were also involved in amino acid metabolism. For flavonoid biosynthesis, two downregulated genes were identified, which were the flavonol synthase and anthocyanidin synthase genes and followed a similar pattern to changes in catechins and polyphenols. These advances have opened new horizons for understanding the biochemical mechanisms of amino acids and flavonoids in improving tea quality in the pea-tea intercropping cultivation model.

The present study was aimed to elucidate the flavor formation mechanism of Changqing tea. High-performance liquid chromatography (HPLC) analysis showed that the total catechins of Changqing tea was 65–160 mg/g, with 16–34 mg/g non-galloyated catechins and 49–126 mg/g galloylated catechins. Tea polyphenols and free amino acids account for 286–312 mg/g and 35–89 mg/g, respectively. Transcriptome of Changqing tea during different seasons revealed 316, 130 and 12 DEGs in comparisons of spring vs. autumn, spring vs. summer, and summer vs. autumn, respectively. Compared to spring, the genes involved in flavonoid biosynthesis and bitter imparted amino acids were up-regulated in summer and autumn. Metabolome analysis was conducted by using HPLC-MS; the result indicated that umami and kokumi contributing amino acids were decreased in summer and autumn compared with spring. It could be concluded that the coordination of flavonoid biosynthesis and amino acids biosynthesis resulted in the special flavor of Changqing tea.