中国食品学报2023，Vol.23Issue(12)：281-288,8.DOI:10.16429/j.1009-7848.2023.12.029
高分辨质谱结合分子网络分析红茶加工前、后多酚类物质的转化
The Transformation of Polyphenols before and after Black Tea Processing Using High Resolution Mass Spectrometry Combined with Molecular Network Reveals
摘要
Abstract
In order to investigate the substance transformation of polyphenols in black tea before and after processing,ultra-performance liquid chromatography-high resolution mass spectrometry combined with mass spectrometry molecular network were used to analyze the tea samples before and after processing.In this study,a total of 250 polyphenolic compounds were detected from tea samples before and after processing,including 115 catechins,62 phenolic acids and 73 flavonoids.Among the 201 compounds,174 compounds showed significant differences in content(P＜0.01).49 com-pounds were newly generated after black tea processing,among which 21 were theaflavins.关键词
超高效液相色谱-高分辨质谱联用(UHPLC-HRMS)/红茶/加工处理/质谱分子网络(MSMN)Key words
ultra performance liquid chromatography-high resolution mass spectrometry(UHPLC-HRMS)/black tea/pro-cessing/mass spectrometry-based molecular networking(MSMN)引用本文复制引用
王金涛,王绍梅,娄华桥,李燕,熊倩,商颖,任达兵,胡永丹,易伦朝..高分辨质谱结合分子网络分析红茶加工前、后多酚类物质的转化[J].中国食品学报,2023,23(12):281-288,8.基金项目
云南省科技重大专项(202202AG050009) （202202AG050009）
