Root Biology Center, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Wuyi Mountain Tea Industry Research Institute, Wuyishan 354303, China.
Molecules. 2022 May 19;27(10):3264. doi: 10.3390/molecules27103264.
The execution of specific processing protocols endows Wuyi rock tea with distinctive qualities produced through signature metabolic processes. In this work, tea leaves were collected before and after each of three processing stages for both targeted and untargeted metabolomic analysis. Metabolic profiles of processing stages through each processing stage of rotation, pan-firing and roasting were studied. Overall, 614 metabolites were significantly altered, predominantly through nitrogen- enriching (N) pathways. Roasting led to the enrichment of 342 N metabolites, including 34 lipids, 17 organic acids, 32 alkaloids and 25 amino acids, as well as secondary derivatives beneficial for tea quality. This distinctive shift towards enrichment of N metabolites strongly supports concluding that this directed accumulation of N metabolites is how each of the three processing stages endows Wuyi rock tea with singular quality.
特定加工工艺的执行赋予了武夷岩茶独特的品质，这些品质是通过标志性的代谢过程产生的。在这项工作中，我们在三个加工阶段前后收集了茶叶，进行了靶向和非靶向代谢组学分析。研究了通过旋转、炒制和烘焙三个加工阶段的加工阶段的代谢谱。总的来说，有 614 种代谢物发生了显著变化，主要是通过氮素富集（N）途径。烘焙导致 342 种 N 代谢物的富集，包括 34 种脂质、17 种有机酸、32 种生物碱和 25 种氨基酸，以及有益于茶叶品质的次级衍生物。这种对 N 代谢物富集的独特转变有力地支持了这样一种结论，即这三个加工阶段中的每一个阶段都是通过定向积累 N 代谢物来赋予武夷岩茶独特的品质。
