期刊
FOOD RESEARCH INTERNATIONAL
卷 79, 期 -, 页码 106-113出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2015.11.018
关键词
Black tea; Fermentation; Metabolomics; LC-MS; Metabolite change
资金
- Earmarked Fund for China Agricultural Research System [CARS-23]
- Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences [CAAS-ASTIP-2014-TRICAAS]
- National Natural Science Foundation of China [30972404]
- Agilent Technologies
Fermentation is a critical manufacturing process to produce black tea, in which the chemical compositions are greatly changed. However, the dynamic changes of this sophisticated process are far from clear, and were often characterized by determining a small number of compounds. In this study, we applied a non-targeted metabolomics approach based on ultra-high performance liquid chromatography coupled with quadrupole time-of flight mass spectrometry to comprehensively profile the variations of metabolites in tea samples with various fermentation durations of 0, 1, 2,4, 6, 8, 10, 12 and 14 h. Principal component analysis indicated obvious stepwise alterations of tea metabolome during the fermentation. Relative quantitation of 61 identified metabolites including catechins, dimeric catechins, flavonol glycosides, amino acids, phenolic acids, alkaloids, and nucleosides revealed distinct changes of phenol pathway. Dynamic changes of a part of these compounds were mapped for the first time. To the best of our knowledge, this study offered the most comprehensive profiles of metabolite changes during the tea fermentation process. (C) 2015 Published by Elsevier Ltd.
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