Wang Yu-Shuai, Fang Min-Zhe, Zheng Sheng-Dao, Cho Jin-Gyeong, Yi Tae-Hoo
Department of Pharmacy, Bengbu Medical College, 2600 Donghai Avenue, Bengbu, 233030 China.
Department of Oriental Medicinal Biotechnology, College of Life Sciences, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin-si, Gyeonggi-do 17104 Republic of Korea.
Food Sci Biotechnol. 2021 Aug 24;30(10):1293-1301. doi: 10.1007/s10068-021-00970-4. eCollection 2021 Oct.
Tea is one of the most widely consumed aromatic beverages in the world because of its taste and flavor, as well as due to many potential health beneficial properties. Metabolomics focuses on an in-depth analysis of all metabolites in living organisms. In this study, 29 primary metabolites and 25 secondary metabolites were identified using GC/MS and UPLC-QTOF/MS, respectively. Further, PCA analysis showed conspicuous discrimination for the ten varieties of green tea with metabolite profiling. Among them, organic acids, amino acids, flavan-3-ols, and flavonol glycosides varied greatly through checking the VIP values of the PLS-DA model. Moreover, the intrinsic and/or extrinsic factors characterizing each type of green tea were also discussed. The chemical component marker derived here should be used as an important detection index, while evaluating the tea quality, as well as while establishing the tea quality standard.
The online version contains supplementary material available at 10.1007/s10068-021-00970-4.
由于其口感和风味,以及许多潜在的有益健康特性,茶是世界上消费最广泛的芳香饮品之一。代谢组学专注于对生物体内所有代谢物进行深入分析。在本研究中,分别使用气相色谱/质谱联用仪(GC/MS)和超高效液相色谱-四极杆飞行时间质谱联用仪(UPLC-QTOF/MS)鉴定出29种初级代谢物和25种次级代谢物。此外,主成分分析(PCA)显示,通过代谢物谱分析,这十个绿茶品种之间存在明显差异。其中,通过查看偏最小二乘判别分析(PLS-DA)模型的变量重要性投影(VIP)值发现,有机酸、氨基酸、黄烷-3-醇和黄酮醇苷差异很大。此外,还讨论了表征每种绿茶的内在和/或外在因素。此处得出的化学成分标记物应作为评估茶叶品质以及制定茶叶质量标准时的重要检测指标。
在线版本包含可在10.1007/s10068-021-00970-4获取的补充材料。