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学者姓名：郭雅玲
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Abstract ：
本文针对茶叶生产与加工技术专业传统课程体系存在的问题,探讨了模块化教学改革在课程体系建设中的应用.研究表明,模块化教学改革能够有效提高课程体系的灵活性、实用性和针对性,有利于培养适应茶叶产业发展需求的高素质技术技能人才,为茶叶生产与加工技术专业的课程改革提供了理论依据和实践指导.
Keyword ：
模块化教学 模块化教学 茶叶生产与加工技术专业 茶叶生产与加工技术专业 课程体系建设 课程体系建设
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| GB/T 7714 | 郭雅玲 , 张艳丽 , 胡波 et al. 模块化教学改革课程体系建设构建与探究 [J]. | 福建茶叶 , 2025 , 47 (5) : 92-96 . |
| MLA | 郭雅玲 et al. "模块化教学改革课程体系建设构建与探究" . | 福建茶叶 47 . 5 (2025) : 92-96 . |
| APA | 郭雅玲 , 张艳丽 , 胡波 , 范春梅 , 刘富才 , 倪帆呈 et al. 模块化教学改革课程体系建设构建与探究 . | 福建茶叶 , 2025 , 47 (5) , 92-96 . |
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为探明鲜叶不同采摘时段对乌龙茶香气化学特征的影响，本研究将铁观音早青与晚青按传统工艺加工成乌龙茶，运用气相色谱-质谱法分析鲜叶和乌龙茶的挥发性成分，比较早青茶与晚青茶中挥发性成分的差异。结果表明，晚青茶所含挥发性组分总量比早青茶少28.3%，醇类化合物的含量及占比均处优势，尤其是异植醇和反-橙花叔醇。挥发性成分在鲜叶与乌龙茶中的组成特征差异较大，醇类和酸类化合物在鲜叶中的占比相近，但在乌龙茶中二者差异较大；早青与晚青包含56种共有挥发性成分，比其乌龙茶的共有成分多4种，但在鲜叶与乌龙茶共有42种成分中十六烷酸、二氢猕猴桃内酯、反-橙花叔醇、异植醇等受加工工艺的影响明显，且变化幅度较大。可见晚青与早青中挥发性成分的分布特征相异，晚青茶优于早青茶且清香突出。
Keyword ：
挥发性成分 挥发性成分 早青 早青 早青茶 早青茶 晚青 晚青 晚青茶 晚青茶 铁观音 铁观音 香气品质 香气品质
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| GB/T 7714 | 郭丽 , 谢晨昕 , 林智 et al. 早青与晚青乌龙茶的挥发性成分差异 [J]. | 食品工业科技 , 2024 , 45 (11) : 245-252 . |
| MLA | 郭丽 et al. "早青与晚青乌龙茶的挥发性成分差异" . | 食品工业科技 45 . 11 (2024) : 245-252 . |
| APA | 郭丽 , 谢晨昕 , 林智 , 岳文杰 , 张悦 , 郭雅玲 . 早青与晚青乌龙茶的挥发性成分差异 . | 食品工业科技 , 2024 , 45 (11) , 245-252 . |
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为探明鲜叶不同采摘时段对乌龙茶香气化学特征的影响,本研究将铁观音早青与晚青按传统工艺加工成乌龙茶,运用气相色谱-质谱法分析鲜叶和乌龙茶的挥发性成分,比较早青茶与晚青茶中挥发性成分的差异。结果表明,晚青茶所含挥发性组分总量比早青茶少28.3%,醇类化合物的含量及占比均处优势,尤其是异植醇和反-橙花叔醇。挥发性成分在鲜叶与乌龙茶中的组成特征差异较大,醇类和酸类化合物在鲜叶中的占比相近,但在乌龙茶中二者差异较大;早青与晚青包含56种共有挥发性成分,比其乌龙茶的共有成分多4种,但在鲜叶与乌龙茶共有42种成分中十六烷酸、二氢猕猴桃内酯、反-橙花叔醇、异植醇等受加工工艺的影响明显,且变化幅度较大。可见晚青与早青中挥发性成分的分布特征相异,晚青茶优于早青茶且清香突出。
Keyword ：
挥发性成分 挥发性成分 早青 早青 早青茶 早青茶 晚青 晚青 晚青茶 晚青茶 铁观音 铁观音 香气品质 香气品质
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| GB/T 7714 | Guo, Li , Xie, Chenxin , Lin, Zhi et al. 早青与晚青乌龙茶的挥发性成分差异 [J]. | 食品工业科技 , 2024 , 45 (11) : 245-252 . |
| MLA | Guo, Li et al. "早青与晚青乌龙茶的挥发性成分差异" . | 食品工业科技 45 . 11 (2024) : 245-252 . |
| APA | Guo, Li , Xie, Chenxin , Lin, Zhi , Yue, Wenjie , Zhang, Yue , Guo, Yaling . 早青与晚青乌龙茶的挥发性成分差异 . | 食品工业科技 , 2024 , 45 (11) , 245-252 . |
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To examine the protecting effect of jasmine tea extract (JTE) against ultraviolet B (UVB) induced damage on human retinal pigment epithelial (RPE) cells, the RPE cells were subjected to UVB exposure and sequential JTE administration. The cell viability, intracellular reactive oxygen species (ROS), and apoptosis were determined by MTT, 2MODIFIER LETTER PRIME,7MODIFIER LETTER PRIME-dichlorodihydrofluorescein diacetate and flow cytometer assays, respectively. Further, the cells treated with UVB irradiation and sequential JTE administration were subjected to RNA-sequencing analysis in order to identify genes and pathways involved in the UVB-induced damage and JTE protecting mechanisms. The results showed that JTE effectively attenuated the UVB-induced cell injury by reducing the excessive intracellular ROS generation, and inhibiting the expression of apoptotic genes such as Bax, Caspase-3/9. This finding may offer a promising candidate for the prevention of UVB exposure related eye diseases.
Keyword ：
Apoptosis Apoptosis Jasmine tea extract Jasmine tea extract Oxidative stress Oxidative stress Retinal pigment epithelial cells Retinal pigment epithelial cells UVB-irradiation UVB-irradiation
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| GB/T 7714 | Shang, Hu , Guo, Yaling , Wu, Liangyu et al. Jasmine tea extract enhances human retinal pigment epithelial cells survival after UVB irradiation [J]. | APPLIED BIOLOGICAL CHEMISTRY , 2023 , 66 (1) . |
| MLA | Shang, Hu et al. "Jasmine tea extract enhances human retinal pigment epithelial cells survival after UVB irradiation" . | APPLIED BIOLOGICAL CHEMISTRY 66 . 1 (2023) . |
| APA | Shang, Hu , Guo, Yaling , Wu, Liangyu , Lin, Jinke . Jasmine tea extract enhances human retinal pigment epithelial cells survival after UVB irradiation . | APPLIED BIOLOGICAL CHEMISTRY , 2023 , 66 (1) . |
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Fatty acids (FAs) are important precursors of oolong tea volatile substances, and their famous derivatives have been shown to be the key aroma components. However, the relationship between fatty acids and their derivatives during oolong tea production remains unclear. In this study, fresh Tieguanyin leaves were manufactured into oolong tea and green tea (control), and fatty acids and fatty acid-derived volatiles (FADV) were extracted from processed samples by the sulfuric acid-methanol method and solvent-assisted flavor evaporation (SAFE), respectively. The results showed that unsaturated fatty acids were more abundant than saturated fatty acids in fresh leaves and decreased significantly during tea making. Relative to that in green tea, fatty acids showed larger variations in oolong tea, especially at the green-making stage. Unlike fatty acids, the FADV content first increased and then decreased. During oolong tea manufacture, FADV contents were significantly and negatively correlated with total fatty acids; during the green-making stage, methyl jasmonate (MeJA) content was significantly and negatively correlated with abundant fatty acids except steric acid. Our data suggest that the aroma quality of oolong tea can be improved by manipulating fatty acid transformation.
Keyword ：
aroma aroma fatty acid-derived volatile (FADV) fatty acid-derived volatile (FADV) fatty acids fatty acids oolong tea oolong tea Tieguanyin tea Tieguanyin tea volatile compound volatile compound
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| GB/T 7714 | Guo, Li , Chen, Mingjie , Guo, Yaling et al. Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing [J]. | FOODS , 2022 , 11 (11) . |
| MLA | Guo, Li et al. "Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing" . | FOODS 11 . 11 (2022) . |
| APA | Guo, Li , Chen, Mingjie , Guo, Yaling , Lin, Zhi . Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing . | FOODS , 2022 , 11 (11) . |
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As a semifermented tea, oolong is exceedingly popular worldwide for its elegant, flowery aroma and mellow, rich taste. However, recent marketing trends for old oolong teas and their chemical quality largely remain unexplored. In this study, we applied widely targeted metabolomics using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) combined with multivariate analysis to investigate the chemical change of oolong teas in the aging process. With the increasing of store time, most nongalloylated catechins; tannins, including TFs and proanthocyanidins; flavonols and glycosylated flavonols; amino acids and their derivatives; nucleotides and their derivatives; and lots of alkaloids and phospholipids declined, while most fatty acids and organic acids increased, and galloylated catechins, GA, and caffeine were almost stable. The result also suggested that approximately seven years (but not an infinite extension) was a special period for oolong tea storage, which brings about excellent taste.
Keyword ：
chemical constituents chemical constituents oolong tea oolong tea store time store time targeted metabolomics targeted metabolomics
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| GB/T 7714 | Hong, Cuiyun , Yue, Wenjie , Shen, Qingyu et al. Widely Targeted Metabolomics Analysis Reveals Great Changes in Nonvolatile Metabolites of Oolong Teas during Long-Term Storage [J]. | MOLECULES , 2021 , 26 (23) . |
| MLA | Hong, Cuiyun et al. "Widely Targeted Metabolomics Analysis Reveals Great Changes in Nonvolatile Metabolites of Oolong Teas during Long-Term Storage" . | MOLECULES 26 . 23 (2021) . |
| APA | Hong, Cuiyun , Yue, Wenjie , Shen, Qingyu , Wang, Wenhua , Meng, Hongyan , Guo, Ying et al. Widely Targeted Metabolomics Analysis Reveals Great Changes in Nonvolatile Metabolites of Oolong Teas during Long-Term Storage . | MOLECULES , 2021 , 26 (23) . |
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Characteristic aroma is a well-appreciated feature contributing to tea quality. Although extensive studies have been made to investigate aroma biosynthesis and gene expressions during tea making processes, it remains unclear whether the endogenous volatile biosynthesis during postharvest tea processing contributes to the aroma quality of made tea. To critically evaluate this question, we used the same batch of fresh tea leaves and produced three different types of tea with different degrees of fermentation (green tea, oolong tea, and black tea). Total volatiles were extracted by solvent-assisted-flavor evaporation, then quantified by gas chromatography-flame ionization detector combined with response factor correction for quantitative measurement. Compared with fresh tea leaves, the volatile profiles of the made teas were dramatically altered, with significant loss for the majority of endogenous volatiles and simultaneous gain for non-endogenous volatiles. By calculation of odor-activity values, the potential volatiles contributing to the aroma characteristics of each tea type were identified. Our data suggest that postharvest synthesis of endogenous volatiles did not contribute to the aroma quality of made tea.
Keyword ：
black tea black tea endogenous volatile endogenous volatile FID response factor FID response factor fresh leaves fresh leaves GC-FID GC-FID green tea green tea oolong tea oolong tea solvent-assisted-flavor evaporation solvent-assisted-flavor evaporation
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| GB/T 7714 | Chen, Mingjie , Guo, Li , Zhou, Huiwen et al. Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas [J]. | APPLIED SCIENCES-BASEL , 2021 , 11 (2) . |
| MLA | Chen, Mingjie et al. "Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas" . | APPLIED SCIENCES-BASEL 11 . 2 (2021) . |
| APA | Chen, Mingjie , Guo, Li , Zhou, Huiwen , Guo, Yaling , Zhang, Yi , Lin, Zhi et al. Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synthesis of Endogenous Volatiles for the Aroma Quality of Made Teas . | APPLIED SCIENCES-BASEL , 2021 , 11 (2) . |
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In this study, the aroma quality of oolong tea, black tea and green tea manufactured from the fresh leaves of Camellia sinensis cv. Tieguanyin was determined by sensory evaluation, and their volatile compounds were determined by solvent-assisted flavor evaporation combined with gas chromatography-mass spectrometry/flame ionization detector. We found that all the Tieguanyin tea samples scored 90 points for aroma with a flowery note. In total, 52 volatile components were detected in the tea samples, with linalool and fatty acid esters being the major ones. The characteristic aroma components of Tieguanyin tea included oxidized linaool II, oxidized linaool IV, linalool, trans-nerolidol, hexanoic acid 3-hexenyl ester, hexanoic acid 2-hexenyl ester, benzoate 3-hexen-1-ol, benzoic acid hexyl ester and neophytadiene. Black tea processing could promote the formation of linalool and its oxides, butanoic acid 3-methyl-, 2-hexenyl ester, hexanoic acid 3-hexenyl ester, hexanoic acid 2-hexenyl ester, neophytadiene, dihydroactinidiolide, beta-ionone, methyl salicylate. Oolong tea processing was conducive to the formation of hotrienol, 2, 6-dimethyl-3, 7-octadiene-2, 6-diol, trans-nerolidol, octanoic acid 3-hexenyl ester, and benzoic acid hexyl ester. In conclusion, the aroma characteristics of Tieguanyin tea were closely related to its species-specific components and the manufacturing technology used; which will provide an important technical reference for the development of new Tieguanyin tea. © 2021, China Food Publishing Company. All right reserved.
Keyword ：
Alcohols Alcohols Benzoic acid Benzoic acid Essential oils Essential oils Esters Esters Evaporation Evaporation Fatty acids Fatty acids Flavor compounds Flavor compounds Gas chromatography Gas chromatography Ionization of gases Ionization of gases Manufacture Manufacture Mass spectrometry Mass spectrometry Odors Odors Volatile organic compounds Volatile organic compounds
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| GB/T 7714 | Guo, Li , Du, Zhenghua , Yao, Lihong et al. Chemical Characterization of the Aroma of Tieguanyin Oolong Tea and Black Tea [J]. | Food Science , 2021 , 42 (10) : 255-261 . |
| MLA | Guo, Li et al. "Chemical Characterization of the Aroma of Tieguanyin Oolong Tea and Black Tea" . | Food Science 42 . 10 (2021) : 255-261 . |
| APA | Guo, Li , Du, Zhenghua , Yao, Lihong , Chen, Xiaobing , Zhang, Yi , Lin, Zhi et al. Chemical Characterization of the Aroma of Tieguanyin Oolong Tea and Black Tea . | Food Science , 2021 , 42 (10) , 255-261 . |
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白茶发源于福建,是中国六大茶类之一,白茶以其独特的毫香及鲜醇的清雅品质享誉中外。目前国内存在"白茶热"的现象。分析白茶品质的成因,成因包含产区条件、制作工艺、原料嫩度、品种资源、年份等,并阐述白茶的品鉴要领。通过设计白茶主题(嫩度、产区、年份、品种、等级)审评与品赏,使得习茶者更好的认知白茶品质成因。有利于推动白茶产业的发展。
Keyword ：
品质 品质 品鉴 品鉴 感官审评 感官审评 成因 成因 白茶 白茶
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| GB/T 7714 | 林燕萍 , 黄毅彪 , 郭雅玲 . 白茶优异品质成因分析与品鉴要领 [J]. | 武夷学院学报 , 2021 , 40 (02) : 75-82 . |
| MLA | 林燕萍 et al. "白茶优异品质成因分析与品鉴要领" . | 武夷学院学报 40 . 02 (2021) : 75-82 . |
| APA | 林燕萍 , 黄毅彪 , 郭雅玲 . 白茶优异品质成因分析与品鉴要领 . | 武夷学院学报 , 2021 , 40 (02) , 75-82 . |
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为了改善夏季红茶的品质,以红茶新工艺为对照,以萎凋、揉捻和发酵中分别添加纤维素酶、木瓜蛋白酶和单宁酶为处理,将毛蟹茶树品种夏季一芽二叶鲜叶制成红茶样品,对不同处理红茶样品的生化成分及感官品质进行了对比分析。结果表明,加工过程中添加外源酶对毛蟹夏季红茶生化成分的含量与组成影响显著,其中纤维素酶可显著提升茶黄素和氨基酸的含量。木瓜蛋白酶可显著促进茶多酚的转化,降低酚氨比。单宁酶降低了儿茶素总量、酯型儿茶素含量及酯型与非酯型儿茶素的比值。感官审评结果表明,加工过程中添加外源酶均明显改善了毛蟹夏季红茶的感官品质,其中以发酵中添加纤维素酶的品质最优,发酵或揉捻中添加木瓜蛋白酶、三个工序中分别添加单宁酶的品质较优。初步筛选出发酵是外源酶加入的最适工序、单宁酶是红茶品质改善较优的外源酶。
Keyword ：
外源酶 外源酶 感官品质 感官品质 毛蟹夏季红茶 毛蟹夏季红茶 生化成分 生化成分
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| GB/T 7714 | 冯花 , 王飞权 , 郭雅玲 . 添加外源酶对夏季红茶品质的影响 [J]. | 商洛学院学报 , 2021 , 35 (06) : 62-69 . |
| MLA | 冯花 et al. "添加外源酶对夏季红茶品质的影响" . | 商洛学院学报 35 . 06 (2021) : 62-69 . |
| APA | 冯花 , 王飞权 , 郭雅玲 . 添加外源酶对夏季红茶品质的影响 . | 商洛学院学报 , 2021 , 35 (06) , 62-69 . |
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