Metabolic Changes during the Pu-erh Tea Pile-Fermentation Revealed by a Liquid Chromatography Tandem Mass-Spectrometry-Based Metabolomics Approach
Metabolic Changes during the Pu-erh Tea Pile-Fermentation Revealed by a Liquid Chromatography Tandem Mass-Spectrometry-Based Metabolomics Approach
复制标题
DOI：
10.1111/1750-3841.12288
复制
发表时间：
2013-11-01
影响因子：
3.9
通讯作者：
Lv, Jie
中科院分区：
文献类型：
--
作者：
Chen, Hongxia;Cui, Fengxia;Lv, Jie
本研究采用液-质联用技术，结合多元统计分析方法，对堆积发酵过程中的生化变化进行了研究，重点研究了成熟普洱茶的有效成分，从整体上阐明了成熟普洱茶的制作过程。不同生产工艺的代谢物图谱是唯一的，可以借助主成分分析进行区分。偏最小二乘判别分析表明，原料组与堆积发酵过程组或最终产品组之间存在成对的判别关系，共鉴定出48种差异代谢物，其投影值的变量重要性大于1，并被随后的系统聚类分析所证实。这些结果突出了我们目前对堆积发酵过程中生物活性化合物确切变化过程的理解，这些生物活性化合物的全球变化提供了成熟普洱茶独特的风味、口感和健康促进作用。
In the current study, liquid chromatography-mass spectrometry combined with multivariate statistical analyses was employed to investigate the time-varying biochemical changes during the pile-fermentation process with the emphasis on the active ingredients to clarify the manufacturing process of ripened pu-erh tea as a whole. The metabolite profiles of different manufacturing processes were unique and could be distinguished with the aid of principal component analysis. Furthermore, partial least-squares discriminant analysis revealed a pairwise discrimination between the raw material group and pile-fermentation process groups or the final product group, and 48 differential metabolites with variable importance in the projection value greater than 1 were identified, which was confirmed by the subsequent hierarchical cluster analysis. These results highlight our current understanding of the exact changing process of the bioactive compounds during the pile fermentation, and the global change of these bioactive compounds provides the special flavor, taste, and health promoting effects of ripened pu-erh tea.