Application of Metabolomics in the Analysis of Manufacturing Type of Pu-erh Tea and Composition Changes with Different Postfermentation Year
Application of Metabolomics in the Analysis of Manufacturing Type of Pu-erh Tea and Composition Changes with Different Postfermentation Year
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DOI：
10.1021/jf902818c
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发表时间：
2010-01-13
影响因子：
6.1
通讯作者：
Lee, Choong Hwan
中科院分区：
文献类型：
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作者：
Ku, Kang Mo;Kim, Jiyoung;Lee, Choong Hwan
采用液相色谱-质谱联用技术和多元分析技术对普洱茶的成分进行了分析，并探讨了普洱茶在后发酵过程中成分变化的规律。普洱茶的主成分分析表明，两个大的不同聚类的评分图：成熟普洱茶和生普洱茶。生普洱茶含有更多的抗氧化化合物相比，成熟普洱茶。结果表明，普洱生茶的抗氧化活性在1，1-二苯基-2-苦基肼、Trolox等效抗氧化能力和铁还原抗氧化能力测定中均显著高于成熟普洱茶。此外，生普洱茶表现出显着高于成熟普洱茶NO抑制和细胞保护活性。化合物和后发酵年份之间的显着相关性，观察生普洱茶;表没食子儿茶素-3-没食子酸酯，表没食子儿茶素，表儿茶素-3-没食子酸酯，奎尼酸减少，没食子酸增加，在一年的依赖性方式。普洱生茶的抗氧化活性随其抗氧化化合物数量的减少而降低。这些结果表明，代谢组学方法是一个有用的工具，分析制造类型，后发酵年份，和普洱茶的抗氧化活性。
Liquid chromatography-mass and multivariate analyses were employed to measure the composition of pu-erh teas and to determine the general changes in the compositional patterns of pu-erh teas during postfermentation. Principle component analysis of pu-erh teas indicated two large distinct clusters in the score plot: ripened pu-erh teas and raw pu-erh teas. The raw pu-erh teas contained more antioxidant compounds compared to ripened pu-erh teas. As a result, the raw pu-erh teas showed significantly higher antioxidant activities than the ripened pu-erh teas in the 1,1-diphenyl-2-picrylhydrazyl, Trolox equivalent antioxidant capacity, and ferric reducing antioxidant power assays. In addition, raw pu-erh teas showed significantly higher NO inhibitory and cell protective activities than the ripened pu-erh teas. Significant correlations between compounds and postfermentation year were observed in raw pu-erh teas; epigallocatechin-3-gallate, epigallocatechin, epicatechin-3-gallate, and quinic acid were decreased and gallic acid was increased in a year-dependent manner. The antioxidant activity was shown to decrease as the number of antioxidant compounds in raw pu-erh tea decreased. These findings indicate that a metabolomic approach is a useful tool for analyzing manufacturing type, postfermentation year, and antioxidant activity of pu-erh tea.