Profiling of dynamic changes in non-volatile metabolites of shaken black tea during the manufacturing process using targeted and non-targeted metabolomics analysis
文献类型： 外文期刊
作者： Xue, Jinjin 1 ; Liu, Panpan 3 ; Guo, Guiyi 4 ; Wang, Weiwei 1 ; Zhang, Jianyong 1 ; Wang, Wei 1 ; Le, Ting 1 ; Yin, Junfeng 1 ; Ni, Dejiang 2 ; Jiang, Heyuan 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, Wuhan 430070, Peoples R China
3.Hubei Acad Agr Sci, Inst Fruit & Tea, Wuhan 430064, Peoples R China
4.Xinyang Agr & Forestry Univ, Henan Key Lab Tea Comprehens Utilizat South Henan, Xinyang 464000, Peoples R China
关键词： Shaken black tea; Non-targeted metabolomics; Dipeptides; Amino acids; Metabolic pathways
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 156 卷
页码：
收录情况： SCI
摘要： Shaken black tea (SBT) is a new type of black tea that combines the traditional black tea processing technology with the shaking process of oolong tea. In this study, non-targeted metabolomics analysis based on ultra-highpressure liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS) was applied to comprehensively analyze the non-volatile metabolites of SBT during the manufacturing process. Using multivariate statistical analysis, 93 compounds were screened as differential compounds. During the whole process of SBT, amino acids, dipeptides, theaflavins and lipids contents showed significant increases, while that of catechins and procyanidin C1 significantly decreased. Compared with fresh leaves, the content of proteinaceous amino acids (PAAs) in the dried black tea increased 1.61-fold, and total catechins decreased to 7.25%. The results of hierarchical clustering analysis (HCA) showed that fermentation is the key process that causes the variations of these metabolites, followed by drying and shaking. The biosynthesis metabolism of amino acids, flavonoids and linoleic acid are abundant, mainly due to the stress response of fresh tea leaves to dehydration and mechanical damage during shaking processing. It is beneficial to explore the quality formation during the production of SBT through comprehensive analysis of the changes in metabolites.
- 相关文献
作者其他论文 更多>>
-
Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits
作者：Liu, Panpan;Feng, Lin;Chen, Jia;Wang, Shengpeng;Wang, Xueping;Zheng, Pengcheng;Liu, Zhonghua;Chen, Jia;Han, Yanna;Ma, Mengjun
关键词：Qingzhuan tea; Flavor characteristics; Chemical composition; Microorganism; Health benefits
-
An efficient method for tracing the geographic origin of Enshi Yulu fresh tea leaves based on near infrared spectroscopy combined with synergy interval PLS and genetic algorithm
作者：Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Gao, Shiwei;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Zheng, Pengcheng;Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Gao, Shiwei;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Zheng, Pengcheng;Song, Zhiyu;Jiang, Zixiang
关键词：Fresh tea leaves; Geographic origin; Near infrared spectroscopy; Partial least squares; Genetic algorithm
-
Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation
作者：Feng, Lin;Gao, Shiwei;Liu, Panpan;Wang, Shengpeng;Zheng, Lin;Wang, Xueping;Teng, Jing;Ye, Fei;Gui, Anhui;Xue, Jinjin;Zheng, Pengcheng;Feng, Lin;Gao, Shiwei;Liu, Panpan;Wang, Shengpeng;Zheng, Lin;Wang, Xueping;Teng, Jing;Ye, Fei;Gui, Anhui;Xue, Jinjin;Zheng, Pengcheng
关键词：Qingzhuan tea; pile fermentation; microorganisms; quality-related components
-
Digital Prediction of the Purchase Price of Fresh Tea Leaves of Enshi Yulu Based on Near-Infrared Spectroscopy Combined with Multivariate Analysis
作者：Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Gao, Shiwei;Zheng, Pengcheng;Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Gao, Shiwei;Zheng, Pengcheng
关键词：fresh tea leaves; price; near-infrared spectroscopy; synergy interval partial least squares; back propagation-artificial neural network; transfer function
-
Effects of rural collective economy policy on the common prosperity in China: based on the mediating effect of farmland transfer
作者：Jiang, Fan;Wang, Weiwei;Jiang, Fan;Jiang, Yadan;Peng, Jiquan;Lv, Yangqin;Zhou, Ziming
关键词：rural collective economy policy; common prosperity; farmland transfer; scale operation; sustainable development; time-varying DID model
-
Insights into the effects of fixation methods on the sensory quality of straight-shaped green tea and dynamic changes of key taste metabolites by widely targeted metabolomic analysis
作者：Xue, Jinjin;Liu, Panpan;Feng, Lin;Zheng, Lin;Gui, Anhui;Wang, Xueping;Wang, Shengpeng;Ye, Fei;Teng, Jing;Gao, Shiwei;Zheng, Pengcheng
关键词：Kokumi peptides; Bitter peptides; Flavonoids; Amino acids; Trans -catechins
-
Can Rural Industrial Convergence Improve the Total Factor Productivity of Agricultural Environments: Evidence from China
作者：Zheng, Gantian;Wang, Weiwei;Jiang, Fan;Zheng, Gantian;Jiang, Chang;Jiang, Fan
关键词：rural industrial convergence; TFP of agricultural environment; SBM-GML model; intermediary effect; rural human capital; agricultural scale operation
