食品与发酵工业2024，Vol.50Issue(20)：216-225,10.DOI:10.13995/j.cnki.11-1802/ts.038051
玫瑰花红茶发酵工艺以及水提物的非靶向代谢组学分析及体外抗氧化活性评价
Fermentation process of rose black tea and non-targeted metabolomics analysis of water extract and evaluation of antioxidant activity in vitro
摘要
Abstract
To investigate the changes in metabolites and antioxidant activity of fresh roses before and after fermentation,the process-ing technology of rose a uniform design test optimised black tea.The main components of dried rose petal water extract(RWE)and rose black tea aqueous extract(RBTE)were determined before and after fermentation.Their antioxidant capacity was evaluated in vitro.Non-targeted metabolomics was also used to analyse changes in metabolites.Results showed that the optimum processing technology of rose black tea was the withering time of 22 h,fermentation temperature of 31 ℃,and fermentation time of 8 h.RBTE contents of total polyphe-nols and polysaccharides were significantly higher than that of RWE.Contents of anthocyanins and free amino acids were significantly lower than that of RWE(P＜0.05).Non-targeted metabolomics analysis identified 2 028 metabolites in rose extracts before and after fermenta-tion.A total of 24 significantly different metabolites were screened.It was found that the contents of chicory,inosine,and harmine in-creased after rose fermentation,which gave rose black tea a unique flavour,physiological regulation,antioxidant,and anti-inflammatory functions.The KEGG enrichment analysis of differential metabolites revealed that the processing of rose black tea had a significant impact on amino acids,affecting the taste quality of the tea.At the same time,it was found that RBTE showed strong DPPH free radical and hy-droxyl radical scavenging ability,indicating that fermentation helped enhance the antioxidant activity of roses.The results can provide a theoretical basis for rose black tea's functional activity research and product development.关键词
玫瑰花/发酵工艺/提取物/抗氧化活性/非靶向代谢组学Key words
rose/fermentation process/extract/antioxidant activity/non-targeted metabolomics引用本文复制引用
张飞,李钰景,彭春秀,龚加顺..玫瑰花红茶发酵工艺以及水提物的非靶向代谢组学分析及体外抗氧化活性评价[J].食品与发酵工业,2024,50(20):216-225,10.基金项目
兴滇英才计划专项(YNWR-YLXZ-2018-026) （YNWR-YLXZ-2018-026）
