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Wuyi rock tea residues, generated after brewing or aroma extraction, are rich in nutrients. This study aimed to prepare ACE inhibitory peptides from the protein hydrolysate of Wuyi rock tea residues and investigate their stability. The optimal proteolysis conditions for neutral protease were optimized as: a substrate concentration of 2% (w/v), pH 7.0, hydrolysis temperature of 45°C, enzymatic digestion time of 3 h, and enzyme dosage of 6800 U/g. Under these conditions, the ACE inhibition rate of protein hydrolysate of Wuyi rock tea residues reached 70.47 ± 0.29% at a concentration of 0.5 mg/mL. Additionally, the prepared ACE inhibitory peptides demonstrated excellent stability against acid, base, heat, and certain metal ions. These findings suggest that the proteins extracted from Wuyi rock tea residues can serve as a promising source to produce highly active ACE inhibitory peptides. These peptides could be utilized in the development of nutraceuticals, functional foods, and pharmaceuticals. [ABSTRACT FROM AUTHOR]

The effects of different types of combustion supporting agent in cigarette paper on the overall sensory quality of cigarettes were analyzed by sensory evaluation. Variation analysis on the difference of weight difference between the sensory indexes which affect the weight of cigarette smoke was carried out by principal component analysis technique. The results showed that: the overall sensory quality of cigarette with potassium citrate as combustion supporting agent was better, while the overall sensory quality of cigarette with potassium lactate as combustion supporting agent was poor, the order of the effect of the types of combustion supporting agent on seven main indexes of sensory quality was aftertaste > ordor > coordination > aroma > state > drying > stimulation. [ABSTRACT FROM AUTHOR]