Fluorescent sensor arrays are becoming a hot topic in many fields because they can simultaneously detect multiple targets in complex research systems. However, most researches have only collected two-dimensional fluorescence spectral data from fluorescent sensor array interacting with target analytes. In contrast, three-dimensional fluorescence spectra can provide richer information than two-dimensional fluorescence spectra. Based on the hypothesis that collecting three-dimensional fluorescence spectra can obtain more abundant information of green tea samples from different regions, which can improve the accuracy and reliability of origin identification. This study aimed to explore the feasibility of using three-dimensional fluorescent sensor array combined with multi-way pattern recognition methods for the origin discrimination of green tea based on the differences in the contents and types of metal ions in green tea. To investigate this, we first designed a fluorescent sensor array based on amino acid-derived carbon dots and examined its ability to recognize common metal ions in green tea. Excitation-emission matrix spectra of green tea extracts from different geographical origins after interaction with the fluorescent sensor array were collected. Several multi-way pattern recognition methods were used to analyze the three-dimensional fluorescent array data of 100 green tea samples from five origins. The overall classification results of green tea from the five geographical origins were satisfactory, with the best prediction accuracy reaching 96.88%. In comparison, multilinear partial least squares discriminant analysis could make full use of the information of three-dimensional fluorescence data. And its correct identification results for green tea were superior to those of unfold partial least squares discriminant analysis. These results sufficiently demonstrated that the fluorescent sensor array integrated with multi-way pattern recognition, has promising potential for tracing the origin of Chinese green tea.
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http://dx.doi.org/10.1016/j.foodres.2025.115838 | DOI Listing |
Int J Biol Macromol
March 2025
Manipal University Jaipur, Dhemi kalan, 302004 Jaipur, Rajasthan, India. Electronic address:
This study delves into the synergistic effect of Dielectric Barrier Discharge (DBD) plasma and cellulase enzymatic treatment on enhancing the hydrophilicity of sustainable cellulosic biopolymer named Banana (B). The investigation encompasses two approaches: plasma treatment preceded by enzyme (PE) treatment and enzyme treatment preceded by plasma (EP) treatment, both aimed at augmenting to improve the hydrophilicity of biopolymer, which ultimately increases its antimicrobial finish. The study explores the physiochemical transformation that occurred during the treatments including wicking test, contact angle, weight loss, SEM, ATR-FTIR and XRD analyses.
View Article and Find Full Text PDFPlant Physiol Biochem
March 2025
Anxi College of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Tea Green Cultivation and Processing Collaborative Innovation Center, Anxi County, Quanzhou, 362400, China; Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Electronic address:
Heat and drought are the stressors with significant adverse impacts on the yield stability of tea plants. The heat shock proteins 60 (HSP60s) play important roles in protecting plants under heat stress. However, the mechanism of HSP60s under heat and drought stresses remains unclear.
View Article and Find Full Text PDFFood Chem
March 2025
College of Art and Science, Northeast Agr Univ, Harbin 150030, China.
A new method was established to extract flavonoids from tea plant seed husk: ultrasonic-cold isostatic pressure synergistic extraction. The effects of pressure, ethanol concentration, tea plant seed husk addition and treatment time on the extraction of flavonoids were investigated. The optimal extraction process was determined as follows: applied pressure 468.
View Article and Find Full Text PDFFood Chem
March 2025
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, New-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Hefei, 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei, 230036, Anhui, PR China. Electronic address:
In this study, metabolomics and chemometrics were utilized to comprehensively investigate chemical mechanisms of aroma, taste, and color formation in cold-brewed green tea (4 °C). The results showed that the typical flavor of cold-brewed green tea (tea-to-water ratio: 1:50 g/mL) developed gradually after 1 h. Compared with the hot-brewed (80 °C) condition, volatile alcohols accumulated more under cold-brewing conditions.
View Article and Find Full Text PDFNanomaterials (Basel)
March 2025
Department of Environmental Science and Engineering, North China Electric Power University, Baoding 071003, China.
A covalent organic framework TPB-DMTP was physically coated onto the gully-like surface of stainless-steel fiber. The fabricated TPB-DMTP-coated stainless-steel fiber was used to extract five phthalic acid esters (PAEs) prior to the GC-FID separation and determination in bottled tea beverages. The developed SPME-GC-FID method gave limits of detection (S/N = 3) from 0.
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