Li Ya, Liang Jianfeng, Liang Lili
School of Food and Pharmaceutical Engineering (Liupao Tea modern Industry College), Wuzhou University, Wuzhou, 543002 China.
J Food Sci Technol. 2025 Feb;62(2):377-388. doi: 10.1007/s13197-024-06036-7. Epub 2024 Jul 25.
Pile fermentation plays a crucial role in the formation of the unique flavor of Liupao tea, which can effectively reduce the bitterness of the tea and promote the formation of red tea soup. In this study, the non-volatiles changes of Liupao tea during pile fermentation processing were fully analyzed by UPLC-QTOF-MS/MS. A total of 271 metabolites with significant differences were identified in Liupao tea during pile fermentation( < 0.01, VIP > 1), and their trends were grouped into 10 subclasses by K-means analysis. Three differential metabolites Choline Alfoscerate, N1-Methyl-4-pyridone-5-carboxamide, and 2-Aminovalienone were shared among the three different pile fermentation periods. The results provided valuable information for understanding the dynamic changes of non-volatile substances during the pile fermentation process of Liupao tea.
The online version contains supplementary material available at 10.1007/s13197-024-06036-7.
渥堆发酵对六堡茶独特风味的形成起着关键作用，能有效降低茶叶的苦味并促进茶汤红色的形成。在本研究中，通过超高效液相色谱-四极杆飞行时间串联质谱（UPLC-QTOF-MS/MS）对六堡茶渥堆发酵过程中的非挥发性成分变化进行了全面分析。在六堡茶渥堆发酵过程中总共鉴定出271种差异显著的代谢物（P<0.01，VIP>1），通过K均值分析将它们的变化趋势分为10个亚类。在三个不同的渥堆发酵时期共有三种差异代谢物，即阿福豆碱、N1-甲基-4-吡啶酮-5-甲酰胺和2-氨基戊烯酮。该结果为理解六堡茶渥堆发酵过程中非挥发性物质的动态变化提供了有价值的信息。
在线版本包含可在10.1007/s13197-024-06036-7获取的补充材料。
