Metabolomic Analysis of the Chemical Composition of ‘Tieguanyin’ and ‘Shuixian’ Tea
In order to investigate the effect of cultivar and processing technique on the chemical composition of tea, this study analyzed green tea, fresh-scent oolong tea, strong-scent oolong tea and black tea made from the fresh leaves of the ‘Tieguanyin’ and ‘Shuixian’ cultivars from the same graphical ori...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-020.pdf |
| _version_ | 1797256650129670144 |
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| author | ZHOU Chuang, ZHAO Yanni, ZHOU Mengxue, PENG Jiakun, CHEN Dan, WANG Zhe, LIN Zhi, CHEN Xuefeng, DAI Weidong |
| author_facet | ZHOU Chuang, ZHAO Yanni, ZHOU Mengxue, PENG Jiakun, CHEN Dan, WANG Zhe, LIN Zhi, CHEN Xuefeng, DAI Weidong |
| author_sort | ZHOU Chuang, ZHAO Yanni, ZHOU Mengxue, PENG Jiakun, CHEN Dan, WANG Zhe, LIN Zhi, CHEN Xuefeng, DAI Weidong |
| collection | DOAJ |
| description | In order to investigate the effect of cultivar and processing technique on the chemical composition of tea, this study analyzed green tea, fresh-scent oolong tea, strong-scent oolong tea and black tea made from the fresh leaves of the ‘Tieguanyin’ and ‘Shuixian’ cultivars from the same graphical origin using metabolomics based on ultra-high performance liquid chromatography-time-of-flight mass spectrometry (UPLC-TOF-MS). The results showed that the chemical compositions of tea samples made from different tea cultivars differed considerably. The contents of most lipids, alkaloids and methylated catechins were higher and the contents of theanine, most catechins, flavone (flavonol) glycosides, phenolic acids and N-ethyl-2-pyrrolidinone-substituted flavan-3-ols were lower in ‘Tieguanyin’ tea than in ‘Shuixian’ tea. Processing techniques also significantly impacted the chemical composition of tea. A total of 127 differential compounds were selected, among which the contents of most catechins, dimeric catechins, alkaloids and some amino acid compounds were significantly higher in green tea than in other kinds of tea. The contents of some amino acids and flavone (flavonol) glycosides (quercetin-3-galactoside, and kaempferol-3-glucosylrutanoside) were higher in fresh-scent oolong tea. The contents of N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSF), some flavone (flavonol) glycosides (quercetin-3-glucoside, and kaempferol-3-6”-acetylgalactoside), and lipid compounds in strong-scent oolong tea were higher, while black tea was richer in theaflavins and several flavone (flavonol) glycosides. |
| first_indexed | 2024-04-24T22:25:07Z |
| format | Article |
| id | doaj.art-9af1beabe28d4d48a12b3437c0dd6279 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-24T22:25:07Z |
| publishDate | 2024-02-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-9af1beabe28d4d48a12b3437c0dd62792024-03-20T02:27:16ZengChina Food Publishing CompanyShipin Kexue1002-66302024-02-0145417118210.7506/spkx1002-6630-20230511-099Metabolomic Analysis of the Chemical Composition of ‘Tieguanyin’ and ‘Shuixian’ TeaZHOU Chuang, ZHAO Yanni, ZHOU Mengxue, PENG Jiakun, CHEN Dan, WANG Zhe, LIN Zhi, CHEN Xuefeng, DAI Weidong0(1. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China; 2. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 3. Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an 710021, China)In order to investigate the effect of cultivar and processing technique on the chemical composition of tea, this study analyzed green tea, fresh-scent oolong tea, strong-scent oolong tea and black tea made from the fresh leaves of the ‘Tieguanyin’ and ‘Shuixian’ cultivars from the same graphical origin using metabolomics based on ultra-high performance liquid chromatography-time-of-flight mass spectrometry (UPLC-TOF-MS). The results showed that the chemical compositions of tea samples made from different tea cultivars differed considerably. The contents of most lipids, alkaloids and methylated catechins were higher and the contents of theanine, most catechins, flavone (flavonol) glycosides, phenolic acids and N-ethyl-2-pyrrolidinone-substituted flavan-3-ols were lower in ‘Tieguanyin’ tea than in ‘Shuixian’ tea. Processing techniques also significantly impacted the chemical composition of tea. A total of 127 differential compounds were selected, among which the contents of most catechins, dimeric catechins, alkaloids and some amino acid compounds were significantly higher in green tea than in other kinds of tea. The contents of some amino acids and flavone (flavonol) glycosides (quercetin-3-galactoside, and kaempferol-3-glucosylrutanoside) were higher in fresh-scent oolong tea. The contents of N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSF), some flavone (flavonol) glycosides (quercetin-3-glucoside, and kaempferol-3-6”-acetylgalactoside), and lipid compounds in strong-scent oolong tea were higher, while black tea was richer in theaflavins and several flavone (flavonol) glycosides.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-020.pdftea cultivar; processing technique; chemical composition; metabolomics; liquid chromatography-mass spectrometry |
| spellingShingle | ZHOU Chuang, ZHAO Yanni, ZHOU Mengxue, PENG Jiakun, CHEN Dan, WANG Zhe, LIN Zhi, CHEN Xuefeng, DAI Weidong Metabolomic Analysis of the Chemical Composition of ‘Tieguanyin’ and ‘Shuixian’ Tea Shipin Kexue tea cultivar; processing technique; chemical composition; metabolomics; liquid chromatography-mass spectrometry |
| title | Metabolomic Analysis of the Chemical Composition of ‘Tieguanyin’ and ‘Shuixian’ Tea |
| title_full | Metabolomic Analysis of the Chemical Composition of ‘Tieguanyin’ and ‘Shuixian’ Tea |
| title_fullStr | Metabolomic Analysis of the Chemical Composition of ‘Tieguanyin’ and ‘Shuixian’ Tea |
| title_full_unstemmed | Metabolomic Analysis of the Chemical Composition of ‘Tieguanyin’ and ‘Shuixian’ Tea |
| title_short | Metabolomic Analysis of the Chemical Composition of ‘Tieguanyin’ and ‘Shuixian’ Tea |
| title_sort | metabolomic analysis of the chemical composition of tieguanyin and shuixian tea |
| topic | tea cultivar; processing technique; chemical composition; metabolomics; liquid chromatography-mass spectrometry |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-020.pdf |
| work_keys_str_mv | AT zhouchuangzhaoyannizhoumengxuepengjiakunchendanwangzhelinzhichenxuefengdaiweidong metabolomicanalysisofthechemicalcompositionoftieguanyinandshuixiantea |