Chemical Composition Profiling of Sun-Dried Black Tea of Different Ages Based on Metabolomics Approach

被引：2

作者：

Chen D. ^{[1
,2
]}

Zhao Y. ^{[1
,3
]}

Peng J. ^{[2
]}

Gao J. ^{[2
]}

Lin Z. ^{[2
]}

Chen X. ^{[1
,3
]}

Zhou C. ^{[4
]}

Dai W. ^{[2
]}

机构：

[1] School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an

[2] Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou

[3] Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an

[4] Lincang Yifeng Tea Co. Ltd., Lincang

来源：

Shipin Kexue/Food Science | 2022年 / 43卷 / 04期

关键词：

Liquid chromatography-mass spectrometry; Metabolomics; N-ethyl-2-pyrrolidinone-substituted flavan-3-ols; Storage time; Sun-dried black tea;

D O I：

10.7506/spkx1002-6630-20210325-314

中图分类号：

学科分类号：

摘要：

In order to investigate the changes in the chemical composition of black tea during storage, we analyzed sundried black tea stored for 0, 1, 3 and 4 years by metabolomics based on ultra-high performance liquid chromatographyquadrupole orbitrap mass spectrometry (UPLC-Q-Orbitrap/MS). A total of 82 compounds were identified, including six catechins, nine dimeric catechins, five amino acids, eight alkaloids, eight phenolic acids, three organic acids, two aroma precursors, six N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSF), twenty flavonol/flavone glycosides, ten lipids and five other compounds. Partial least squares discriminant analysis (PLS-DA) and heatmap analysis showed that the chemical composition of sun-dried black tea of different ages was greatly different, with 66 significantly differential compounds being identified between groups (P < 0.05). The contents of catechins, dimeric catechins, amino acids and most flavonol-Oglycosides decreased after storage, while the contents of caffeine, flavone glycosides and six EPSF compounds increased. The Pearson correlation coefficients of the contents of EPSF compounds with storage time were 0.802-0.986, indicating that the contents of EPSF compounds increased in a linear manner during storage. This study can provide a theoretical basis for the elucidation of the chemical composition of sun-dried black tea and for its scientific storage. © 2022, China Food Publishing Company. All right reserved.

引用

页码：150 / 159

页数：9

共 21 条

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