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GC/QQQ与代谢学的合用于选择茶发酵预测因子

Yingqing Ye¹, Jiazheng Lin², Junfeng Yin²

¹Zheshang Development Group Co., Ltd., Hangzhou, China.

Food research international (Ottawa, Ont.)

|October 7, 2023

概括

这项研究确定了黑茶发酵中的关键化合物,以预测其质量. 贝塔-环酸和玛-皮龙的新型比率准确地表明了发酵程度,有助于茶叶生产.

科学领域:

食品科学食品科学食品科学
分析化学分析化学
植物生物化学植物生物化学

背景情况:

发酵对于黑茶的质量至关重要.
精确预测发酵程度需要识别特征化合物.
了解发酵过程中的挥发性和代谢变化至关重要.

研究的目的:

识别关键的挥发性和代谢标记,以预测黑茶发酵程度.
建立基于发酵标记的感觉质量的可靠指标.
为了了解黑茶发酵所涉及的代谢途径.

主要方法:

黑茶的生产与不同的发酵时间.
完成的黑茶的感官质量评估.
在发酵过程中分析挥发性化合物.
植物向的代谢学,专注于黄和烯.
化学标记和感官分数之间的统计相关性分析.

主要成果:

鉴定出β-环和-皮龙的比率是发酵程度的重要指标.
这一比率与黑茶的感官得分有很强的正相关性 (r=0.78).
代谢学揭示了黄和烯的显著差异,区分发酵水平.
阐明了与酶氧化相关的关键代谢途径.

结论:

贝塔-环酸/-皮龙比为预测黑茶发酵和质量提供了一种可靠的方法.
代谢学的洞察力提供了对黑茶发酵过程中的生物化学过程的更深入的了解.
这些发现可以促进黑茶制造中的智能调制和质量控制.

关键词:

发酵发酵是一个过程.代谢学代谢学代谢学预测预测预测挥发性化合物挥发性化合物

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