Changes in lipids and medium- and long-chain fatty acids during the spontaneous fermentation of ripened pu-erh tea.

During the fermentation of ripened pu-erh tea (RPT), the composition of lipids and other compounds changes significantly. In this study, we conducted industrial fermentation of RPT and observed that the levels of water extract, tea polyphenols, free amino acids, catechins, caffeine, rutin, theophylline, luteolin, and myricetin decreased, while the level of soluble sugar increased. Additionally, the levels of gallic acid, quercetin, ellagic acid, and kaempferol first increased and then decreased during fermentation.

[Modification of Diatomite by Zirconium and Its Performance in Phosphate Removal from Water].

Zirconium modified diatomite was obtained by modifying raw diatomite with zirconium and the mass fraction of zirconia was 12.39% in the obtained material, which was proved to be amorphous via XRD. SEM images showed that porous floccules covered the surface of diatomite after modification and the specific surface area of the zirconium modified diatomite was 75.