期刊论文

Xiao-Hua Zhang<&wdkj&>Xiao-Li Yin

英文

Food Research International

0963-9969

2023

163

112278

10.1016/j.foodres.2022.112278

CRediT authorship contribution statement Xiao-Hua Zhang: Conceptualization, Methodology, Investigation, Visualization, acquisition, Writing – original draft. Hui-Na Cui: Methodology, Software, Formal analysis. Jing-Jing Zheng: Methodology, Software, Formal analysis. Xiang-Dong Qing: Conceptualization, Investigation, acquisition. Kai-Long Yang: Formal analysis, Methodology. Ya-Qian Zhang: Formal analysis, Investigation, Supervision. Lu-Meng Ren: Formal analysis, Investigation. Le-Yuan Pan: Formal analysis, Acknowledgments The authors gratefully acknowledge the National Natural Science Foundation of China (Grant No. 32172300, 31701689 and 32272409), the Sponsored by Program for Science & Technology Innovation Talents in Universities of Henan Province (Grant No. 23HASTIT048), the Science and Technology Project of Henan Province (Grant No. 212102110214), the Hunan Provincial Natural Science Foundation (Grant No. 2021JJ50151), and the Scheme for the Preeminent Youth Backbone Talents of Xuchang University.

本校为其他机构

The flavor and aroma quality of green tea are closely related to the harvest season. The aim of this study was to identify the harvesting season of green tea by alcohol/salt-based aqueous two-phase system (ATPS) combined with chemometric analysis. In this paper, the single factor experiments (SFM) and response surface methodology (RSM) optimization were designed to investigate and select the optimal ATPS. A total of 180 green tea samples were studied in this work, including 86 spring tea and 94 autumn tea. After the active components in green tea samples were extracted by the optimal ethanol/(...