Metabolomics reveals the effects of different storage times on the acidity quality and metabolites of large-leaf black tea
文献类型： 外文期刊
作者： Zhang, Suwan 1 ; Li, Qiuhua 2 ; Wen, Shuai 2 ; Sun, Lingli 2 ; Chen, Ruohong 2 ; Zhang, Zhenbiao 2 ; Cao, Junxi 2 ; Lai, Zhaoxiang 2 ; Li, Zhigang 2 ; Lai, Xingfei 2 ; Wu, Ping 2 ; Sun, Shili 2 ; Chen, Zhongzheng 1 ;
作者机构： 1.South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Nutraceut & Funct Foods, 483 Wushan St, Guangzhou, Guangdong, Peoples R China
2.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China
关键词： Aged black tea; Acid flavor; Extensively targeted metabolomics; Organic acid; Phenolic acid
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 426 卷
页码：
收录情况： SCI
摘要： Most aged tea has superior sensory qualities and good health benefits. The content of organic acids determines of the quality and biological effects of aged tea, but there are no reports of the effect of storage on the composition and relative proportion of acidic compounds in black tea. This study analyzed and compared the sourness and metabolite profile of black tea produced in 2015, 2017, 2019 and 2021 using pH determination and UPLC-MS/ MS. In total, 28 acidic substances were detected, with 17 organic acids predominating. The pH of black tea decreased significantly during storage from pH 4.64 to pH 4.25 with significantly increased in L-ascorbic acid, salicylic acid, benzoic acid and 4-hydroxybenzoic acid. The metabolic pathways ascorbate biosynthesis, salicylate degradation, toluene degradation, etc. were mainly enriched. These findings provide a theoretical basis to regulate the acidity of aged black tea.
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