Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing
Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing
复制标题
DOI：
10.1016/j.foodchem.2021.130131
复制
发表时间：
2021-06-10
期刊：
影响因子：
8.8
通讯作者：
Jiang, Yongwen
中科院分区：
文献类型：
--
作者：
Wang, Huajie;Hua, Jinjie;Jiang, Yongwen
非挥发性代谢物显著影响绿色茶的颜色、味道和芳香品质。然而，非挥发性代谢物的演变轨迹，以及它们在加工过程中与挥发性代谢物的转化关系，仍然不清楚。本研究采用超高效液相色谱-串联质谱法和气相色谱-串联质谱法对绿色茶加工过程中一种广泛靶向的代谢物组进行分析。共鉴定出527种非挥发性代谢物，涵盖11个亚类，沿着184种挥发性代谢物，涵盖8个亚类。在加工过程中，尤其是杀青阶段，代谢产物变化显著，非挥发性代谢产物的转化强度符合“杀青>烘干>碾压”的规律。“共筛选出153种非挥发性代谢物，发现氨基酸和酯类与挥发性代谢物的形成密切相关。本研究结果为指导绿色茶加工提供了理论依据。
Non-volatile metabolites significantly influence the color, taste, and aromatic qualities of green tea. However, the evolutionary trajectories of non-volatile metabolites, and their transformational relationship with volatile metabolites during processing, remain unclear. In this study, ultra-performance liquid chromatography-tandem mass spectrometry and gas chromatography-tandem mass spectrometry were used to analyze a widely targeted metabolome during green tea processing. In total, 527 non-volatile metabolites, covering 11 subclasses, were identified, along with 184 volatile metabolites, covering 8 subclasses. Significant variations in metabolites were observed during processing, especially in the fixation stage, and the conversion intensity of non-volatile metabolites was consistent with the law of "Fixation > Drying > Rolling." A total of 153 non-volatile metabolites were screened out, and amino acids and esters were found to be closely associated with volatile metabolite formation. The results of the present study provide a theoretical basis that could guide green tea processing based on desired quality and components.