Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics
Investigation on green tea lipids and their metabolic variations during manufacturing by nontargeted lipidomics
复制标题
非靶向脂质组学研究绿茶脂质及其在生产过程中的代谢变化
DOI：
10.1016/j.foodchem.2020.128114
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发表时间：
2021-03-01
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：
Li, Jia;Hua, Jinjie;Jiang, Yongwen
脂类是影响茶风味品质的疏水代谢物。了解它们在茶叶生产过程中的转化特别有意义。迄今为止，详细的脂质组成和变化在绿色茶制造过程中在很大程度上是未知的。在此，我们进行了一个全面的表征过程中的脂质动态变化的绿色茶制造，通过应用非靶向脂质组学，采用高效液相色谱-四极杆-轨道阱质谱（UHPLC-Q-Exactive/MS）结合化学计量学工具。共检测到283种脂质，涵盖20个亚类。在绿色茶的加工过程中，尤其是杀青阶段，脂肪组学发生了显著的变化，主要与叶绿素分解、磷脂酸（PA）减少和糖脂降解有关，这些变化对茶叶的色泽和香气品质有潜在的影响。具体地说，在绿色茶制造过程中，PAs含量的最显著的下降是第一次确定的。本研究旨在探讨绿色茶加工过程中脂类代谢的变化及其对绿色茶感官品质的影响。
Lipids are hydrophobic metabolites implicated in tea flavor quality. Understanding their transformations during tea manufacture is of particular interest. To date, the detailed lipid composition and variations during green tea manufacture are largely unknown. Herein, we performed a comprehensive characterization of the dynamic changes of lipids during green tea manufacture, by applying nontargeted lipidomics using ultrahigh performance liquid chromatography-quadrupole-Orbitrap mass spectrometry (UHPLC-Q-Exactive/MS) combined with chemometric tools. Totally, 283 lipid species were detected, covering 20 subclasses. Significant lipidomic variations were observed during green tea manufacture, especially in the fixation stage, mainly associated with chlorophyll decomposition, phosphatidic acids (PAs) reduction and glycolipids degradation, which potentially contribute to tea color and aroma quality. Specifically, the most prominent decrease of PAs content during green tea manufacture was identified for the first time. This study provides insights into the lipid metabolic fates upon green tea manufacture, and their roles in green tea sensory quality.