Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Analysis of Volatile Compounds
2.3. Determination of Amino Acids
2.4. Quantification of Gallic Acid, Catechins and Alkaloids
2.5. Taste Evaluation by Electronic Tongue
2.6. The Lipid-Lowering Effect Based on a Zebrafish Larvae Model
2.7. Statistical Analysis
3. Results and Discussion
3.1. Effect of Fixation Methods on Volatile Profiles
3.2. Effect of Fixation Methods on Taste Characteristics
3.3. Effect of Fixation Methods on Chemical Compositions
3.4. Multivariate Statistical Analysis of Biochemical Data
3.5. Effect of Fixation Methods on Lipid-Lowering Activity in a Zebrafish Larvae Model
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Li, M.; Guo, L.; Zhu, R.; Yang, D.; Xiao, Y.; Wu, Y.; Zhong, K.; Huang, Y.; Gao, H. Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model. Foods 2022, 11, 1582. https://doi.org/10.3390/foods11111582
Li M, Guo L, Zhu R, Yang D, Xiao Y, Wu Y, Zhong K, Huang Y, Gao H. Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model. Foods. 2022; 11(11):1582. https://doi.org/10.3390/foods11111582
Chicago/Turabian StyleLi, Maoyun, Lulu Guo, Ruixue Zhu, Dongmei Yang, Yue Xiao, Yanping Wu, Kai Zhong, Yina Huang, and Hong Gao. 2022. "Effect of Fixation Methods on Biochemical Characteristics of Green Teas and Their Lipid-Lowering Effects in a Zebrafish Larvae Model" Foods 11, no. 11: 1582. https://doi.org/10.3390/foods11111582