Non-targeted Metabolomics Analysis of Key Characteristic Components in Liudong Tea
This study employed non-targeted metabolomics combined with chemometrics to investigate the effects of different manufacturing processes, harvest times and cultivation methods on the key characteristic components of Liudong tea, a specialty tea cultivar from Guangxi. A total of 23 key components wer...
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China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-018.pdf |
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| author | ZHAO Jie, LI Furong, LIU Wenwen, MA Jiangming, QIN Jiashuang, CHEN Yan, WANG Xu |
| author_facet | ZHAO Jie, LI Furong, LIU Wenwen, MA Jiangming, QIN Jiashuang, CHEN Yan, WANG Xu |
| author_sort | ZHAO Jie, LI Furong, LIU Wenwen, MA Jiangming, QIN Jiashuang, CHEN Yan, WANG Xu |
| collection | DOAJ |
| description | This study employed non-targeted metabolomics combined with chemometrics to investigate the effects of different manufacturing processes, harvest times and cultivation methods on the key characteristic components of Liudong tea, a specialty tea cultivar from Guangxi. A total of 23 key components were identified, including (+)-gallocatechin and theaflavinmonogallates. Among them, catechins and their derivatives, as well as flavonoids, predominated, accounting for 82.6% of the total. The key characteristic components with the highest variable importance in the projection (VIP) values for distinguishing Liudong tea from different processing methods and harvest times were terpenes and their derivatives, namely acuminoside@RT 9.77 and (+/-)-sabinene@RT 10.11, while that for distinguishing Liudong tea from different cultivation methods was (+)-catechin. The results indicated that different processing methods, harvest times and cultivation patterns significantly influenced the key characteristic components and their content distribution in Liudong tea. The black tea processing method promoted the formation of theaflavinmonogallates and the hydrolysis of terpenoid glycosides. The later the harvest date, the higher the relative abundance of five key flavonoid components, including kaempferol-3-O-(6’’’-trans-p-coumaroyl-2’’-glucosyl) rhamnoside. Artificial cultivation reduced the relative abundance of some key characteristic components including catechins such as (+)-catechin and their derivatives. This study contributes to understanding the mechanisms underlying the formation of the characteristic quality of different Liudong tea, thereby providing a scientific basis for improving the cultivation techniques and processing methods for the quality control of Liudong tea. |
| format | Article |
| id | doaj-art-cc14a86d8a20416d9d93ed176795cde3 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-cc14a86d8a20416d9d93ed176795cde32024-11-28T05:13:07ZengChina Food Publishing CompanyShipin Kexue1002-66302024-11-01452215416310.7506/spkx1002-6630-20240227-144Non-targeted Metabolomics Analysis of Key Characteristic Components in Liudong TeaZHAO Jie, LI Furong, LIU Wenwen, MA Jiangming, QIN Jiashuang, CHEN Yan, WANG Xu0(1. Guangdong Provincial Key Laboratory of Quality & Safety Risk Assessment for Agro-products, Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; 2. Guangxi Key Laboratory of Landscape Resources Conservation and Sustainable Utilization in Lijiang River Basin, Guangxi Normal University, Guilin 541006, China; 3. Guangxi Institute of Botany, Chinese Academy of Sciences, Guilin 541006, China)This study employed non-targeted metabolomics combined with chemometrics to investigate the effects of different manufacturing processes, harvest times and cultivation methods on the key characteristic components of Liudong tea, a specialty tea cultivar from Guangxi. A total of 23 key components were identified, including (+)-gallocatechin and theaflavinmonogallates. Among them, catechins and their derivatives, as well as flavonoids, predominated, accounting for 82.6% of the total. The key characteristic components with the highest variable importance in the projection (VIP) values for distinguishing Liudong tea from different processing methods and harvest times were terpenes and their derivatives, namely acuminoside@RT 9.77 and (+/-)-sabinene@RT 10.11, while that for distinguishing Liudong tea from different cultivation methods was (+)-catechin. The results indicated that different processing methods, harvest times and cultivation patterns significantly influenced the key characteristic components and their content distribution in Liudong tea. The black tea processing method promoted the formation of theaflavinmonogallates and the hydrolysis of terpenoid glycosides. The later the harvest date, the higher the relative abundance of five key flavonoid components, including kaempferol-3-O-(6’’’-trans-p-coumaroyl-2’’-glucosyl) rhamnoside. Artificial cultivation reduced the relative abundance of some key characteristic components including catechins such as (+)-catechin and their derivatives. This study contributes to understanding the mechanisms underlying the formation of the characteristic quality of different Liudong tea, thereby providing a scientific basis for improving the cultivation techniques and processing methods for the quality control of Liudong tea.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-018.pdfkey characteristic components; identification; liudong tea; metabolomics |
| spellingShingle | ZHAO Jie, LI Furong, LIU Wenwen, MA Jiangming, QIN Jiashuang, CHEN Yan, WANG Xu Non-targeted Metabolomics Analysis of Key Characteristic Components in Liudong Tea Shipin Kexue key characteristic components; identification; liudong tea; metabolomics |
| title | Non-targeted Metabolomics Analysis of Key Characteristic Components in Liudong Tea |
| title_full | Non-targeted Metabolomics Analysis of Key Characteristic Components in Liudong Tea |
| title_fullStr | Non-targeted Metabolomics Analysis of Key Characteristic Components in Liudong Tea |
| title_full_unstemmed | Non-targeted Metabolomics Analysis of Key Characteristic Components in Liudong Tea |
| title_short | Non-targeted Metabolomics Analysis of Key Characteristic Components in Liudong Tea |
| title_sort | non targeted metabolomics analysis of key characteristic components in liudong tea |
| topic | key characteristic components; identification; liudong tea; metabolomics |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-018.pdf |
| work_keys_str_mv | AT zhaojielifurongliuwenwenmajiangmingqinjiashuangchenyanwangxu nontargetedmetabolomicsanalysisofkeycharacteristiccomponentsinliudongtea |