Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach

文献类型： 外文期刊

第一作者： Tan, Junfeng

作者： Tan, Junfeng;Dai, Weidong;Lv, Haipeng;Guo, Li;Zhang, Yue;Zhu, Yin;Peng, Qunhua;Lin, Zhi;Lu, Meiling

作者机构：

关键词： Black tea;Fermentation;Metabolomics;LC-MS;Metabolite change

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

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收录情况： SCI

摘要： Fermentation is a critical manufacturing process to produce black tea, in which the chemical compositions are greatly changed. However, the dynamic changes of this sophisticated process are far from clear, and were often characterized by determining a small number of compounds. In this study, we applied a non-targeted metabolomics approach based on ultra-high performance liquid chromatography coupled with quadrupole time-of flight mass spectrometry to comprehensively profile the variations of metabolites in tea samples with various fermentation durations of 0, 1, 2,4, 6, 8, 10, 12 and 14 h. Principal component analysis indicated obvious stepwise alterations of tea metabolome during the fermentation. Relative quantitation of 61 identified metabolites including catechins, dimeric catechins, flavonol glycosides, amino acids, phenolic acids, alkaloids, and nucleosides revealed distinct changes of phenol pathway. Dynamic changes of a part of these compounds were mapped for the first time. To the best of our knowledge, this study offered the most comprehensive profiles of metabolite changes during the tea fermentation process. (C) 2015 Published by Elsevier Ltd.

分类号： TS2

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