食品科学2025，Vol.46Issue(8)：221-234,14.DOI:10.7506/spkx1002-6630-20241009-031
基于广泛靶向代谢组学的武夷肉桂加工过程代谢物的动态变化
Dynamics Change of Metabolites during the Manufacturing Process of Wuyi Rougui Tea(Camellia sinensis cv.Rougui)Revealed by Widely Targeted Metabolomics Analysis
摘要
Abstract
In this study,widely targeted metabolomics analysis was used to investigate the dynamic changes of total metabolites of Wuyi Rougui tea during the manufacturing process.The results showed that a total of 783 volatile metabolites and 975 non-volatile metabolites were detected in fresh tea leaves and five manufacturing stages(withering,shaking,fixation,rolling,and drying).After fresh tea leaves were manufactured into primary tea,the content of total volatile metabolites decreased by 70.7%while the content of total non-volatile metabolites increased by 27.8%.During the manufacturing process,the content of total volatile metabolites firstly increased and then decreased,reaching its peak at the shaking stage.The content of total non-volatile substances increased significantly at the withering and shaking(by 24.3%)steps.The results of principal component analysis(PCA)and cluster analysis(CA)showed that the differences in the total metabolites between fresh tea leaves and the withering stage were less than those among the other stages.All the samples at different manufacturing stages could be clearly distinguished.Orthogonal partial least squares-discriminant analysis(OPLS-DA)identified 556 characteristic compounds,including flavones(alcohols)glycosides,quinic acid,L-aspartic acid,theobromine,palmitic acid,2-hexanoylfuran,β-ocimene,3-(4-methyl-3-pentenyl)-furan,(E)-butanoic acid,3-hexenyl ester,and 2,6,6-trimethylbicyclo[3.2.0]hept-2-en-7-one as differential metabolites to distinguish tea samples at different manufacturing stages.Kyoto Encyclopedia of Genes and Genomes(KEGG)enrichment analysis showed that free amino acids were significantly enriched at the withering and shaking stages,flavonoids at the drying stage,terpenoids and free fatty at all manufacturing stages,alcohol,ester,ketone and aldehyde compounds at the fixation,rolling,and drying stages.This study provides a theoretical basis for further improving the quality of Wuyi Rougui tea.关键词
武夷肉桂/加工工序/广泛靶向代谢组学/挥发性代谢物/非挥发性代谢物Key words
Wuyi Rougui tea/manufacturing process/widely targeted metabolomics/volatile metabolites/non-volatile metabolites分类
轻工业引用本文复制引用
陈梅春,陈善明,马秋梅,陈雯帆,陈雯颖,林恩泉,蓝江林,刘波,王阶平..基于广泛靶向代谢组学的武夷肉桂加工过程代谢物的动态变化[J].食品科学,2025,46(8):221-234,14.基金项目
福建省农业科学院优才项目(YCZX202408) （YCZX202408）
福建省人民政府-中国农业科学院"5511"协同创新工程项目(XTCXGC2021019) （XTCXGC2021019）
