Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China.
Food Res Int. 2022 Nov;161:111871. doi: 10.1016/j.foodres.2022.111871. Epub 2022 Aug 27.
Maojian tea (MJT) is a traditional Chinese herbal tea beverage manufactured from the leaves of the Dracocephalum rupestre Hance plant. In this study, a nontargeted metabolomics approach combined with absolute quantifications was applied to comprehensively investigate the chemical compositions of MJT and to determine the effects of the processing methods on compounds. Flavones (apigenin and luteolin, 0.06-1.35 mg/g), flavanones (eriodictyol and naringenin, 0.1-2.3 mg/g), flavone 7-O-glycosides (0.15-5.98 mg/g), flavanone 7-O-glycosides (0.28-19.41 mg/g), and triterpenoids were presumed to be characteristic components of MJT. Applying imitative green and black tea processing methods to MJT led to increases in flavone/flavanone aglycones, lipids, and triterpenoids and decreases in flavone/flavanone glycosides, amino acids, organic acids, and most phenolic acids. This study offers novel insights into the chemical compositions and the influences of processing methods on MJT and will be utilized for the quality control of MJT.
卯剑茶（MJT）是一种传统的中草药茶饮料，由Dracocephalum rupestre Hance 植物的叶子制成。在这项研究中，采用非靶向代谢组学方法结合绝对定量法，全面研究了 MJT 的化学成分，并确定了加工方法对化合物的影响。类黄酮（芹菜素和木樨草素，0.06-1.35mg/g）、黄烷酮（圣草酚和柚皮素，0.1-2.3mg/g）、黄酮 7-O-糖苷（0.15-5.98mg/g）、黄烷酮 7-O-糖苷（0.28-19.41mg/g）和三萜类化合物被认为是 MJT 的特征成分。采用模拟绿茶和红茶加工方法对 MJT 进行加工，导致黄酮/黄烷酮苷元、脂类和三萜类化合物增加，而黄酮/黄烷酮糖苷、氨基酸、有机酸和大多数酚酸类化合物减少。本研究为 MJT 的化学成分和加工方法对其的影响提供了新的见解，将用于 MJT 的质量控制。
