Fraser Karl, Harrison Scott J, Lane Geoff A, Otter Don E, Hemar Yacine, Quek Siew-Young, Rasmussen Susanne
AgResearch, Private Bag 11008, Tennent Drive, Palmerston North 4410, New Zealand; School of Chemical Science, Auckland University, Auckland 1142, New Zealand.
AgResearch, Private Bag 11008, Tennent Drive, Palmerston North 4410, New Zealand; School of Biological Science, Auckland University, Auckland 1142, New Zealand.
Food Chem. 2012 Oct 1;134(3):1616-23. doi: 10.1016/j.foodchem.2012.03.045. Epub 2012 Mar 19.
Tea is the second most consumed beverage in the world and its consumption has been associated with numerous potential health benefits. Factors such as fermentation methods, geographical origin and season can affect the primary and secondary metabolite composition of tea. In this study, a hydrophilic interaction liquid chromatography (HILIC) method coupled to high resolution mass spectrometry in both positive and negative ionisation modes was developed and optimised. The method when combined with principal component analysis to analyse three different types of tea, successfully distinguished samples into different categories, and provided evidence of the metabolites which differed between them. The accurate mass and high resolution attributes of the mass spectrometric data were utilised and relative quantification data were extracted post-data acquisition on 18 amino acids, showing significant differences in amino acid concentrations between tea types and countries. This study highlights the potential of HILIC chromatography combined with non-targeted mass spectrometric methods to provide a comprehensive understanding of polar metabolites in plant extracts.
茶是世界上消费量第二大的饮品，其消费与众多潜在的健康益处相关联。发酵方法、地理来源和季节等因素会影响茶叶的初级和次级代谢产物组成。在本研究中，开发并优化了一种亲水相互作用液相色谱（HILIC）方法，该方法与正离子和负离子模式下的高分辨率质谱联用。该方法与主成分分析相结合来分析三种不同类型的茶叶时，成功地将样品区分到不同类别，并提供了它们之间存在差异的代谢产物的证据。利用了质谱数据的精确质量和高分辨率属性，并在数据采集后提取了18种氨基酸的相对定量数据，结果表明不同茶叶类型和不同产地之间的氨基酸浓度存在显著差异。本研究突出了HILIC色谱法与非靶向质谱方法相结合在全面了解植物提取物中极性代谢产物方面的潜力。
