State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, SAR, China.
Faculty of Medicine, Macau University of Science and Technology, Avenida Wai Long, Taipa 999078, Macau, SAR, China.
J Agric Food Chem. 2022 Jun 15;70(23):7085-7094. doi: 10.1021/acs.jafc.2c01595. Epub 2022 May 30.
Flavonoid represents a significant class of secondary metabolites in Pu-erh tea with benefits to human health. For a rapid and complete discovery of such compounds, we established a data mining workflow that integrates software MS-DIAL, MS-FINDER, and molecular networking analysis. As a result, 181 flavonoids were tentatively annotated including 22 first found in Pu-erh tea, and two of them were potentially new molecules. The dynamic alteration of these flavonoids during Pu-erh fermentation was further investigated. They all showed a trend of first increasing and then decreasing. Moreover, statistical analysis showed that the first to third pile turnings of the fermentation process had a greater impact on the changes of flavonoids. Partial metabolic pathways were proposed. This study provides a quick and automatic strategy for flavonoid profiling. The temporal dimension of flavonoids during fermentation may serve as a theoretical basis for Pu-erh tea manufacturing technology and study on substance foundation.
类黄酮是普洱茶中重要的次生代谢产物，对人体健康有益。为了快速、全面地发现这些化合物，我们建立了一个数据挖掘工作流程，该流程集成了 MS-DIAL、MS-FINDER 和分子网络分析软件。结果，共推测出 181 种类黄酮，其中包括 22 种首次在普洱茶中发现的类黄酮，有两种可能是新的分子。进一步研究了这些类黄酮在普洱茶发酵过程中的动态变化。它们都表现出先增加后减少的趋势。此外，统计分析表明，发酵过程中的前三个翻堆对类黄酮的变化影响更大。提出了部分代谢途径。本研究为类黄酮的分析提供了一种快速、自动的策略。发酵过程中类黄酮的时间维度可以为普洱茶制造技术和物质基础的研究提供理论依据。
