Nontargeted Analysis Using Ultraperformance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)
Nontargeted Analysis Using Ultraperformance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.)
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DOI：
10.1021/acs.jafc.5b03967
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发表时间：
2015-11-11
影响因子：
6.1
通讯作者：
Lin, Zhi
中科院分区：
文献类型：
--
作者：
Dai, Weidong;Qi, Dandan;Lin, Zhi
茶叶的化学成分和口感质量随季节波动。然而，负责代谢模式和口味质量的季节性变化的化合物还远不清楚。采用超高效液相色谱-四极杆飞行时间质谱（UPLC-Q-TOF/MS）技术，对春、夏、秋三季采摘的9个品种的绿色茶的代谢产物进行了分析比较。多因素分析表明，不同季节采收的茶叶代谢物表型存在明显差异。热图分析和代谢途径分析表明，黄烷-3-醇，茶氨酸，原花青素，槲皮素-O-糖苷，芹菜素-C-糖苷和氨基酸表现出急剧的季节性波动。茶味的等效量化表明，在夏茶和秋茶中，苦味和涩味显着增加，而鲜味下降。代谢物含量的比较和偏最小二乘法分析表明，几种黄酮类化合物和氨基酸是主要负责口味质量的季节性变化。
The chemical composition and taste quality of tea fluctuate seasonally. However, the compounds responsible for the seasonal variation of metabolic pattern and taste quality are far from clear. This study compared the metabolite profiles of green teas of nine varieties that were plucked in spring, summer, and autumn by using ultraperformance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) on a reversed phase column. A multivariate analysis indicated distinct differences among the metabolite phenotypes of teas harvested in different seasons. Heat-map analysis and metabolic pathway analysis demonstrated that flavan-3-ols, theasinensins, procyanidins, quercetin-O-glycosides, apigenin-C-glycosides, and amino acids exhibited sharp seasonal fluctuations. An equivalent quantification of tea tastes showed that in summer and autumn teas, the bitterness and astringency were significantly elevated, whereas umami declined. Metabolite content comparisons and partial least-squares analysis suggested that several flavonoids and amino acids are mainly responsible for the seasonal variations in taste quality.