Xu Jie, Hu Feng-Lin, Wang Wei, Wan Xiao-Chun, Bao Guan-Hu
Anhui Agricultural University, 130 West Changjiang Road, Hefei City, Anhui Province 230036, China.
Anhui Agricultural University, 130 West Changjiang Road, Hefei City, Anhui Province 230036, China.
Food Chem. 2015 Nov 1;186:176-84. doi: 10.1016/j.foodchem.2014.12.045. Epub 2014 Dec 20.
Fu brick tea (FBT) is a unique post-fermented tea product which is fermented with fungi during the manufacturing process. In this study, we investigated the biochemical compositional changes occurring during the microbial fermentation process (MFP) of FBT based on non-targeted LC-MS, which was a comprehensive and unbiased methodology. Our data analysis took a two-phase approach: (1) comparison of FBT with other tea products using PCA analysis to exhibit the characteristic effect of MFP on the formation of Fu brick tea and (2) comparison of tea samples throughout the MFP of FBT to elucidate the possible key metabolic pathways produced by the fungi. Non-targeted LC-MS analysis clearly distinguished FBT with other tea samples and highlighted some interesting metabolic pathways during the MFP including B ring fission catechin. Our study demonstrated that those fungi had a significant influence on the biochemical profiles in the FBT and consequently contributed to its unique quality.
茯砖茶（FBT）是一种独特的后发酵茶产品，在制造过程中会与真菌一起发酵。在本研究中，我们基于非靶向液相色谱-质谱联用（LC-MS）研究了茯砖茶微生物发酵过程（MFP）中发生的生化成分变化，这是一种全面且无偏差的方法。我们的数据分析采用了两阶段方法：（1）使用主成分分析（PCA）将茯砖茶与其他茶产品进行比较，以展示微生物发酵过程对茯砖茶形成的特征性影响；（2）对茯砖茶整个微生物发酵过程中的茶样进行比较，以阐明真菌可能产生的关键代谢途径。非靶向LC-MS分析清楚地将茯砖茶与其他茶样区分开来，并突出了微生物发酵过程中一些有趣的代谢途径，包括B环裂变儿茶素。我们的研究表明，这些真菌对茯砖茶的生化特征有显著影响，从而造就了其独特品质。
