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Your search keyword '"Chen, Lijiao"' showing total 5 results
Start Over Author "Chen, Lijiao" Publisher wiley
5 results on '"Chen, Lijiao"'

1. Genetic variation and demographic history analysis of Pestalotiopsis , Pseudopestalotiopsis , and Neopestalotiopsis fungi associated with tea ( Camellia sinensis ) inferred from the internal transcribed spacer region of the nuclear ribosomal DNA

Author

Ming Zhao, Chen Lijiao, Li Hongye, Miao Wang, Wengweng Jiao, Caiyou Lv, and Mei Tao

Subjects
Genetics, Genetic diversity, Demographic history, Plant Science, Horticulture, Biology, biology.organism_classification, Phylogeography, Genetic variation, Camellia sinensis, Internal transcribed spacer, Pestalotiopsis, Agronomy and Crop Science, Ribosomal DNA
Published
2020
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2. A high performance liquid chromatography method for simultaneous detection of 20 bioactive components in tea extracts

Author

Chao Yi, Jiao Wenwen, Nian Bo, Caiyou Lv, Ma Yan, Ming Zhao, Jiang Bin, Shi Xingyun, Liu Qianting, and Chen Lijiao

Subjects
Calibration curve, Clinical Biochemistry, 02 engineering and technology, complex mixtures, 01 natural sciences, Biochemistry, High-performance liquid chromatography, Flavones, Analytical Chemistry, chemistry.chemical_compound, Alkaloids, Flavonols, Limit of Detection, Hydroxybenzoates, Chromatography, High Pressure Liquid, Flavor, Flavonoids, chemistry.chemical_classification, Chromatography, Tea, Plant Extracts, Elution, 010401 analytical chemistry, Reproducibility of Results, food and beverages, Phenolic acid, 021001 nanoscience & nanotechnology, 0104 chemical sciences, chemistry, Polyphenol, Linear Models, 0210 nano-technology
Abstract

Tea is the second most widely consumed beverage and contains various bioactive compounds. A simple method to analyze these compounds is of great scientific and commercial interest. In this work, a 30 min HPLC method was developed using a simple gradient elution system, and the mobile phases and elution gradients were optimized. This method separated 17 polyphenols and three alkaloid compounds in tea extracts, including catechins, alkaloids, phenolic acids, flavonols, and flavone, which are responsible for the bioactivity and flavor of tea. Excellent linearity was observed for all standard calibration curves, and correlation coefficients were above 0.9994. Heatmap analysis demonstrated significant separation between green, black, and pu-erh tea samples. The method described here is accurate and sensitive enough for the determination of active components in tea and could potentially be applied to other food products for the comprehensive investigation of their quality.

Published
2019
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