Chen Le, Ma Jianqiang, Niu Linchi, Feng Yuning, Fang Zhizhen, Zhang Shan, Shan Xujiang, Zhang Qianting, Zhou Qinghua, Jiang Yongwen, Yuan Haibo, Li Jia
National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; College of Environment, Zhejiang University of Technology, Hangzhou 310014, China.
National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
Food Chem. 2025 Oct 1;488:144882. doi: 10.1016/j.foodchem.2025.144882. Epub 2025 May 22.
Different tea cultivars possess various manufacturing suitibilities. However, its underlying relationship with lipids remains unexplored. Herein, 22 Chinese tea cultivars suitable for green, black, oolong and white tea manufacturing were analyzed by comparative lipidomics using UHPLC-Q-Exactive/MS. A total of 430 lipids were detected and 84 key differential molecules were screened. The green tea cultivars showed the most pronounced differences compared with other cultivars, with higher contents of glycerophospholipids (except PA), PUFA and chlorophylls. White tea cultivars were featured by higher contents of lysophospholipids and very-long-chain-fatty acids. Oolong tea cultivars contained higher abundance of glycoglycerolipids (MGDG, DGDG) and PA, whereas all lipid subclasses were at moderate abundance in black tea cultivars. Through multivariate ROC analysis, 20 lipids were identified as potential biomarkers for stepwise discrimination of manufacturing suitabilities and the predictive accuracies were 100 % using optimal models. Our results provided novel insights into the tea resource evaluation and manufacturing suitabilities.
不同的茶树品种具有不同的加工适制性。然而，其与脂质之间的潜在关系仍未得到探索。在此，利用超高效液相色谱-四极杆-静电场轨道阱高分辨质谱联用仪（UHPLC-Q-Exactive/MS）通过比较脂质组学对22个适合加工绿茶、红茶、乌龙茶和白茶的中国茶树品种进行了分析。共检测到430种脂质，并筛选出84个关键差异分子。与其他品种相比，绿茶品种表现出最显著的差异，甘油磷脂（除PA外）、多不饱和脂肪酸（PUFA）和叶绿素含量更高。白茶品种的特征是溶血磷脂和极长链脂肪酸含量较高。乌龙茶品种含有较高丰度的糖基甘油酯（MGDG、DGDG）和PA，而红茶品种中所有脂质亚类的丰度均处于中等水平。通过多变量ROC分析，鉴定出20种脂质作为逐步区分加工适制性的潜在生物标志物，使用最优模型时预测准确率为100%。我们的结果为茶叶资源评估和加工适制性提供了新的见解。
