Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 23, Issue 2, Pages 355-360Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-014-0049-9
Keywords
Chinese dark tea; liquid chromatography-mass spectrometry; metabolomics; post-fermentation
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Funding
- National Natural Science Foundation of China [31201335]
- Anhui Natural Science Foundation [1308085QC51]
- International Cooperation Projects of the Ministry of Science and Technology [2011DFG33280]
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Chinese dark tea (CDT) was investigated for chemical characteristics using liquid chromatography coupled with tandem mass spectrometry (LC-MS) metabolomics analysis. The LC-MSn method was used for detection of secondary metabolites in 10 CDT varieties. Pattern recognition methods, including principal component analysis (PCA) and orthogonal projection on latent structure-discriminant analysis (OPLS-DA), revealed clear differences and classified the CDT varieties into 2 categories. One category is fermented with Aspergillus niger while the other (fu teas) is fermented with Eurotium cristatum. Chemical analyses identified 25 marker compounds that contribute to the classification of the 2 CDT types. Flavonoid triglycosides and catechin derivatives were the distinctive compounds of fu teas, based on MS/MS fragmentation analysis. Although both fu teas and dark teas are commonly called CDTs, differences between these two CDT types are significant in the chemical classification.
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