Yumei He

Publications (2)1.26 Total impact

• Article: Studies of cocoa tea, a wild tea tree containing theobromine

  Xiaohong Song, Xianggang Shi, Yunqin Li, Li Peng, Chengren Li, Xiaorong Yang, Chuangxing Ye, Jiaxian Li, Yumei He, Hualin Huang, Aiqing Miao, Chaoyi Zhao, Jiayao Wu, Caijin Lin
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  ABSTRACT: Camellia ptilophylla Chang is a wild tea tree containing theobromine and is caffeine-free. Lots of researches have been conducted for its domestication since it was discovered to contain theobromine in its shoots. First, its pharmacological and physiological effects have been studied, demonstrating that it can be used as a new resource of tea as daily and healthy beverage. Cocoa tea differs from traditional tea in that it does not excite the nervous system. Second, various ways of propagation have been investigated, and sexless cutting has been the method adopted currently. Third, through selection and breeding, plantation of cocoa tea can be set up to cultivate new varieties, and cocoa tea of different flavors such as green cocoa tea, oolong cocoa tea, and black cocoa tea can be processed. Thus, cocoa tea will become a choice in the tea market.
  Frontiers of Biology in China 04/2012; 4(4):460-468.
• Article: Simultaneous determination of theanine, gallic acid, purine alkaloids, catechins, and theaflavins in black tea using HPLC

  Yuanyuan Wang, Xiaorong Yang, Kaikai Li, Chengren Li, Linlin Li, Jiaxian Li, Hualin Huang, Yumei He, Chuangxing Ye, Xiaohong Song
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  ABSTRACT: In the present study, we employed high performance liquid chromatography with an amide-C16 column to determine the eighteen major active ingredients in black tea, including theanine, gallic acid, four purine alkaloids, eight catechins and four theaflavins. The method was successfully used to analyse two new kinds of black teas from the leaves of Camellia ptilophylla and Camellia kucha in China and several other world- famous black teas. Forty percentage ethanol was chosen as the extraction solvent for preparing tea extracts. All of the eighteen compounds could be separated within 86 min with a gradient elution system. Excellent linearity was observed for all the standard calibration curves, and correlation coefficients were above 0.9991. The developed method is accurate and sensitive enough for the determination of active components in black tea.
  International Journal of Food Science & Technology 05/2010; 45(6):1263 - 1269. · 1.26 Impact Factor