Untargeted Metabolomics Combined with Bioassay Reveals the Change in Critical Bioactive Compounds during the Processing of Qingzhuan Tea
文献类型： 外文期刊
作者： Zheng, Peng-Cheng 1 ; Qin, Chun-Yin 1 ; Liu, Pan-Pan 2 ; Feng, Lin 1 ; Ling, Tie-Jun 1 ; Ning, Jing-Ming 1 ; Zhang, Li 1 ;
作者机构： 1.Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China
2.Hubei Acad Agr Sci, Inst Fruit & Tea, Wuhan 430064, Peoples R China
关键词： qingzhuan tea; metabolomics; pile-fermentation; sensory evaluation; bioactivities
期刊名称：MOLECULES （ 影响因子：4.412； 五年影响因子：4.588 ）
ISSN：
年卷期： 2021 年 26 卷 21 期
页码：
收录情况： SCI
摘要： Qingzhuan tea (QZT) is a typical Chinese dark tea that has a long-time manufacturing process. In the present study, liquid chromatography coupled with tandem mass spectrometry was used to study the chemical changes of tea samples during QZT processing. Untargeted metabolomics analysis revealed that the pile-fermentation and turnover (post-fermentation, FT) was the crucial stage in transforming the main compounds of QZT, whose contents of flavan-3-ols and flavonoids glycosides were decreased significantly. The bioactivities, including the antioxidant capacities and inhibitory effects on alpha-amylase and alpha-glucosidase, were also reduced after the FT process. It was suggested that although the QZT sensory properties improved following pile-fermentation and aging, the bioactivities remained restrained. Correlation analysis indicated that the main galloylated catechins and flavonoid glycosides were highly related to their antioxidant capacity and inhibitory effects on alpha-amylase and alpha-glucosidase.
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