Dynamic Changes in Non-Volatile Components during Steamed Green Tea Manufacturing Based on Widely Targeted Metabolomic Analysis
文献类型： 外文期刊
作者： Gui, Anhui 1 ; Gao, Shiwei 3 ; Zheng, Pengcheng 3 ; Feng, Zhihui 1 ; Liu, Panpan 3 ; Ye, Fei 3 ; Wang, Shengpeng 3 ; Xue, Jinjin 3 ; Xiang, Jun 4 ; Ni, Dejiang 2 ; Yin, Junfeng 1 ;
作者机构： 1.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Hangzhou 310008, Peoples R China
2.Huazhong Agr Univ, Coll Hort & Forestry Sci, Key Lab Hort Plant Biol, Minist Educ, Wuhan 430070, Peoples R China
3.Hubei Acad Agr Sci, Minist Agr & Rural Affairs, Fruit & Tea Res Inst, Key Lab Tea Resources Comprehens Utilizat Coconstr, Wuhan 430064, Peoples R China
4.Enshi Tujia & Miao Autonomous Prefecture Acad Agr, Enshi 445002, Peoples R China
关键词： Enshiyulu tea; green tea; non-volatile components; steaming; fixation; metabolomic
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 7 期
页码：
收录情况： SCI
摘要： Steamed green tea has unique characteristics that differ from other green teas. However, the alteration patterns of non-volatile metabolites during steamed green tea processing are not fully understood. In this study, a widely targeted metabolomic method was employed to explore the changes in non-volatile metabolites during steamed green tea processing. A total of 735 non-volatile compounds were identified, covering 14 subclasses. Of these, 256 compounds showed significant changes in at least one processing step. Most amino acids, main catechins, caffeine, and main sugars were excluded from the analysis. The most significant alterations were observed during steaming, followed by shaping and drying. Steaming resulted in significant increases in the levels of most amino acids and their peptides, most phenolic acids, most organic acids, and most nucleotides and their derivates, as well as some flavonoids. Steaming also resulted in significant decreases in the levels of most lipids and some flavonoids. Shaping and drying caused significant increases in the levels of some flavonoids, phenolic acids, and lipids, and significant decreases in the levels of some amino acids and their peptides, some flavonoids, and some other compounds. Our study provides a comprehensive characterization of the dynamic alterations in non-volatile metabolites during steamed green tea manufacturing.
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