Department of Agricultural, Food and Forest Sciences, University of Palermo, v.le delle Scienze ed. 4, 90128 Palermo, Italy.
Department of Agricultural, Food and Forest Sciences, University of Palermo, v.le delle Scienze ed. 4, 90128 Palermo, Italy.
Food Chem. 2024 Dec 15;461:140816. doi: 10.1016/j.foodchem.2024.140816. Epub 2024 Aug 10.
In this study, the metabolome of different types of tea (i.e., black, green and earl grey) is explored by means of HRMAS H (i.e., semisolid state) NMR and CPMAS C (i.e., solid state) NMR spectroscopies. By elaborating the metabolomic data with unsupervised and supervised chemometric tools (PCA, PLS-DA), it was possible to set up classification models with the aim to discriminate the different types of tea as based on differences in their chemical composition. Both the applications of the NMR spectroscopies also allowed to obtain information about the metabolic biomarkers leading the differentiation among teas. These were mainly represented by phenolic compounds. Also, some non-phenolic compounds, such as amino acids, carbohydrates, and terpenoids, played important roles in shaping tea quality. The findings of this study provided useful insights into the application of solid and semisolid state NMR spectroscopies, in combination with chemometrics, in the context of food authentication and traceability.
本研究通过高分辨魔角旋转核磁共振波谱（HRMAS H，半固态）和固态魔角旋转核磁共振波谱（CPMAS C）技术探索了不同类型茶（黑茶、绿茶和格雷伯爵茶）的代谢组学。通过使用无监督和有监督化学计量学工具（PCA、PLS-DA）详细分析代谢组学数据，建立了分类模型，旨在根据化学成分的差异来区分不同类型的茶。这两种 NMR 波谱技术的应用还可以获得有关代谢生物标志物的信息，这些标志物是区分茶叶的关键。这些生物标志物主要是酚类化合物。此外，一些非酚类化合物，如氨基酸、碳水化合物和萜烯类化合物，在塑造茶叶品质方面也发挥了重要作用。这项研究的结果为将固态和半固态 NMR 波谱技术与化学计量学结合应用于食品认证和可追溯性提供了有用的见解。
