文献类型： 外文期刊
第一作者： Wang, Qing
作者： Wang, Qing;Huang, Jian-an;Liu, Zhonghua;Wu, Hualing;Wang, Qing;Qin, Dandan;Ni, Erdong;Fang, Kaixing;Wang, Qiushuang;Li, Hongjian;Wu, Hualing;Wang, Qing;Qin, Dandan;Ni, Erdong;Fang, Kaixing;Wang, Qiushuang;Li, Hongjian;Wu, Hualing;Wang, Qing;Huang, Jian-an;Liu, Zhonghua;Wang, Qing;Huang, Jian-an;Liu, Zhonghua;Wang, Qing;Huang, Jian-an;Liu, Zhonghua
作者机构：
关键词： Flavonoids; Anthocyanins; Pigments; Copigments; UPLC-MS/MS; Purple tea; Camellia sinensis (L.)
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 474 卷
页码：
收录情况： SCI
摘要： Purple teas are gaining popularity due to their significant health benefits. This study analyzed flavonoid metabolites in the second leaves of three purple tea varieties with stable purple shoots-'Hongfei' (HF), 'Danfei' (DF), and 'Ziya 24 ' (ZY24)-using UPLC-MS/MS, with 'Yinghong 9 ' (YH9), a green tea, as the control. The most abundant anthocyanins were cyanidin-3-O-glucoside, cyanidin-O-syringic acid, and pelargonidin-3-O-glucoside in HF, while ZY24 and DF accumulated additional delphinidin and petunidin derivatives. DF also contained malvidin-3-O-galactoside. Furthermore, 22 significantly enriched non-anthocyanin flavonoids were identified as potential co-pigments contributing to the vibrant leaf coloration. These findings reveal key anthocyanin and flavonoid profiles responsible for the distinct purple hues in the tender shoots of different purple tea varieties.
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