Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols
Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols
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通过基于质谱的多酚目标代谢分析评估绿茶的涩味
DOI：
10.1016/j.foodchem.2019.125507
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发表时间：
2020
期刊：
影响因子：
8.8
通讯作者：
Xia Tao
中科院分区：
文献类型：
--
作者：
Zhuang Juhua;Dai Xinlong;Zhu Mengqing;Zhang Shuxiang;Dai Qianying;Jiang Xiaolan;Liu Yajun;Gao Liping;Xia Tao
除了儿茶素和黄酮醇之外，许多多酚对茶的涩味的贡献经常被忽视。在这里，多酚的贡献是通过液相色谱-质谱的靶向代谢分析来评估的。从47份不同涩味评分的绿茶样品中共鉴定出86种多酚，其中76种化合物相对定量。相关矩阵分析表明，除没食子酸儿茶素外，单羟基黄酮醇和多酚的酰基衍生物与其他多酚均呈负相关。主成分分析表明，单羟基黄酮醇和多酚的酰基衍生物与其他多酚有明显的分离。结果表明，不同茶叶样品中多酚的羟基化、糖基化、酰化和缩合反应的代谢差异，特别是在春季和秋季获得的样品之间。相关分析表明，茶饮中茶多酚对上述四种反应的代谢通量在茶饮涩味中具有独特的作用。
The contributions of many polyphenols other than catechins and flavonols to the astringency of tea are often neglected. Here, the contributions of polyphenols were assessed through targeted metabolic profiling using liquid chromatography-mass spectrometry. A total of 86 polyphenols were identified from 47 green tea samples with varying astringency scores, of which 76 compounds were relatively quantified. A correlation matrix analysis revealed that monohydroxyflavonol and acyl derivatives of polyphenols, except for galloylated catechins, had negative correlations with the other polyphenols. Principal component analysis revealed a distinct separation of monohydroxyflavonol and acyl derivatives of polyphenols from the other polyphenols. The results suggest metabolic differences in terms of hydroxylation, glycosylation, acylation, and condensation reactions of polyphenols between the different tea samples, particularly between the samples obtained in spring and autumn. The correlation analysis showed that metabolic fluxes toward the aforementioned four reactions of polyphenols played unique roles in the astringency of tea infusions.