Quantitative analysis and survey of 9,10-anthraquinone contaminant in Chinese Liupao tea

Liang, Jianfeng; Li, Ya; Bin, Yuejing; Qiao, Ruying; Ke, Lijian; Zhong, Shuiqiao; Liang, Yanni

doi:10.1080/19440049.2023.2227722

Cited by 3 publications

(1 citation statement)

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“…The 9,10-AQ contamination in LBT stored for more than 15 years was particularly serious, the average content of which was almost six times higher than the EU limit (Liang, Li, Bin, Xi, Chen, Liang, Ke et al, 2023). It was preliminarily due to the increasing trend of the organic contaminants that were adsorbed from the environment and packaging and produced in natural aging processing (Liang, Li, Bin, Qiao et al, 2023). Additionally, the pesticide residues in LBT pose potential risks to human health.…”

Section: Othersmentioning

confidence: 99%

A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities

Feng,

Chen,

Song

et al. 2023

Comp Rev Food Sci Food Safe

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Liubao tea (LBT) is a unique microbial‐fermented tea that boasts a long consumption history spanning 1500 years. Through a specific post‐fermentation process, LBT crafted from local tea cultivars in Liubao town Guangxi acquires four distinct traits, namely, vibrant redness, thickness, aging aroma, and purity. The intricate transformations that occur during post‐fermentation involve oxidation, degradation, methylation, glycosylation, and so forth, laying the substance foundation for the distinctive sensory traits. Additionally, LBT contains multitudinous bioactive compounds, such as ellagic acid, catechins, polysaccharides, and theabrownins, which contributes to the diverse modulation abilities on oxidative stress, metabolic syndromes, organic damage, and microbiota flora. However, research on LBT is currently scattered, and there is an urgent need for a systematical recapitulation of the manufacturing process, the dominant microorganisms during fermentation, the dynamic chemical alterations, the sensory traits, and the underlying health benefits. In this review, current research progresses on the peculiar tea varieties, the traditional and modern process technologies, the substance basis of sensory traits, and the latent bioactivities of LBT were comprehensively summarized. Furthermore, the present challenges and deficiencies that hinder the development of LBT, and the possible orientations and future perspectives were thoroughly discussed. By far, the productivity and quality of LBT remain restricted due to the reliance on labor and experience, as well as the incomplete understanding of the intricate interactions and underlying mechanisms involved in processing, organoleptic quality, and bioactivities. Consequently, further research is urgently warranted to address these gaps.

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Section: Othersmentioning

confidence: 99%