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基于非靶向代谢组学的信阳毛尖茶加工过程非挥发物代谢轮廓分析

孔亚帅 郭桂义 陈凌芝 成恩 朱尧 王晶晶 王晓 王子浩 陈义 尹鹏

食品科学2024,Vol.45Issue(5):102-110,9.
食品科学2024,Vol.45Issue(5):102-110,9.DOI:10.7506/spkx1002-6630-20230824-188

基于非靶向代谢组学的信阳毛尖茶加工过程非挥发物代谢轮廓分析

Metabolic Profiling of Non-volatile Compounds during Xinyang Maojian Tea Processing Using Untargeted Metabolomics

孔亚帅 1郭桂义 2陈凌芝 1成恩 1朱尧 1王晶晶 1王晓 3王子浩 1陈义 1尹鹏1

作者信息

  • 1. 信阳农林学院茶学院,河南省豫南茶树资源综合开发重点实验室,河南 信阳 464000
  • 2. 信阳农林学院茶学院,河南省豫南茶树资源综合开发重点实验室,河南 信阳 464000||信阳市文新茶叶有限责任公司,河南 信阳 464000
  • 3. 信阳市文新茶叶有限责任公司,河南 信阳 464000
  • 折叠

摘要

Abstract

In order to understand the dynamic changes of non-volatile metabolites in Xinyang Maojian tea during processing,Xinyang Maojian tea samples from Xinyang tea population(Camellia sinensis cv.Quntizhong)taken during processing were systematically analyzed by non-targeted metabolomics.A total of 1 000 non-volatile metabolites were identified,and multivariate statistical analysis showed that non-volatile metabolites changed significantly during the processing stages after fixation.Meanwhile,a total of 53 differential compounds were screened out,including amino acids,catechins,flavonoid glycosides,lipids,purine nucleosides and organic acids that were identified as the key components contributing to the flavor and quality of Xinyang Maojian tea.In particular,the relative contents of some acylated flavonoid glycosides,lysophosphatidyls and purine nucleosides were significantly elevated during the processing stages after fixation.Kyoto Encyclopedia of Genes and Genomes(KEGG)metabolic pathway enrichment analysis showed that the differential compounds were significantly enriched in the pathways of purine metabolism,glycerophospholipid metabolism,phenylalanine metabolism,aminoacyl-tRNA biosynthesis,phenylalanine,tyrosine,and tryptophan biosynthesis,and glycine,serine and threonine metabolism(P<0.05).This study provides a basis for understanding the formation mechanism of the flavor and quality of Xinyang Maojian tea.

关键词

非靶向代谢组学/信阳毛尖茶/加工过程/非挥发性代谢物

Key words

non-targeted metabolomics/Xinyang Maojian tea/tea processing/non-volatile metabolites

分类

轻工纺织

引用本文复制引用

孔亚帅,郭桂义,陈凌芝,成恩,朱尧,王晶晶,王晓,王子浩,陈义,尹鹏..基于非靶向代谢组学的信阳毛尖茶加工过程非挥发物代谢轮廓分析[J].食品科学,2024,45(5):102-110,9.

基金项目

"十四五"国家重点研发计划重点专项(2021YFD1601103) (2021YFD1601103)

河南省科技攻关项目(212102110115) (212102110115)

信阳农林学院茶学科技创新团队项目(XNKJTD-003) (XNKJTD-003)

信阳农林学院青年教师科研基金项目(QN2021001 ()

QN2021002 ()

QN2022010) ()

食品科学

OA北大核心CSTPCD

1002-6630

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