食品科学2025，Vol.46Issue(7)：217-228,12.DOI:10.7506/spkx1002-6630-20240805-035
基于代谢组学的不同贮藏年份紧压寿眉白茶化学成分分析
Metabolomics Analysis of Chemical Constituents in Compressed Shoumei White Tea with Different Storage Periods
摘要
Abstract
To ascertain the influence of storage time on the chemical composition of compressed Shoumei white tea,metabolomics based on ultra-high performance liquid chromatography-quadrupole-orbitrap mass spectroscopy(UPLC-Q-Exactive-MS)was applied to investigate the chemical composition of compressed white tea with different storage periods(3-14 years).A total of 148 chemical compounds were identified including 12 catechins,12 dimeric catechins,16 N-ethyl-2-pyrrolidinol-substituted flavanol(EPSF),17 alkaloids,11 amino acids,4 flavonoid aglycones,30 flavonoid glycosides,4 aroma glycosides,11 phenolic acids,7 organic acids,14 lipids,and 10 others.Using partial least squares-discriminant analysis(PLS-DA)and heatmap analysis,we selected 145 significantly differential compounds among white tea with different storage periods,which indicated that the chemical composition greatly changed with storage time.The contents of catechins,dimeric catechins,amino acids,phenolic acids,and organic acids decreased,whereas the contents of EPSFs,alkaloids,lipids and flavanol aglycones increased.EPSF content in white tea produced in 2020-2013 was strongly correlated with storage time with a correlation coefficient of 0.882.This study provides a theoretical basis for scientific storage of white tea.关键词
年份白茶/贮藏/N-乙基-2-吡咯烷醇取代黄烷醇类化合物/超高效液相色谱-四极杆-静电场轨道阱质谱联用/代谢组学Key words
aged white tea/storage/N-ethyl-2-pyrrolidinol-substituted flavanol/ultra-high performance liquid chromatography-quadrupole-orbitrap mass spectrometry/metabolomics分类
农业科技引用本文复制引用
孙若璠,高健健,周丹阳,谭俊峰,林智,戴伟东..基于代谢组学的不同贮藏年份紧压寿眉白茶化学成分分析[J].食品科学,2025,46(7):217-228,12.基金项目
浙江省自然科学基金杰出青年项目(LR23C160002) （LR23C160002）
国家自然科学基金面上项目(32172630) （32172630）
