基于代谢学研究的瑞绿茶非挥发性代谢物的动态变化研究
Ao Sun1, Guolong Liu1, Luyan Sun1
1Key Laboratory of Food Nutrition and Safety of SDNU, Provincial Key Laboratory of Animal Resistant Biology, College of Life Science, Shandong Normal University, Jinan 250014, China.
Molecules (Basel, Switzerland)
|November 14, 2023
概括
茶叶加工显著改变了味道化合物,而干燥的影响最大. 像L-theanine和 (-) -epicatechin gallate这样的关键化合物有助于瑞绿茶.
科学领域:
- 食品化学 食品化学
- 代谢学 代谢学 代谢学
- 农业科学 农业科学
背景情况:
- 茶叶加工对于开发最终的味道特征至关重要.
- 了解加工过程中与味道相关的物质变化对于质量控制至关重要.
研究的目的:
- 为了调查与Rizhao绿茶加工过程中的味道相关物质的组成和变化.
- 通过非目标代谢学来确定影响绿茶风味的关键化合物.
主要方法:
- 使用超高性能液态染色学四极极精确质谱法 (UHPLC-Q Exactive MS) 进行非向的代谢.
- 采用DOT方法选与茶质相关的化合物.
- 分析了茶叶加工所涉及的代谢途径.
主要成果:
- 确定了529种非挥发性代谢物,其中112种二次代谢物在加工过程中发生显著变化.
- 在干燥阶段观察到二次代谢物中最显著的变化.
- 确定了 (-) - 甲基酸,酸,L-茶氨酸和L-白氨酸作为关键的味道贡献者 (乌玛米,苦味).
- purin代谢,咖啡因代谢和氨酸代谢被确定为关键途径.
结论:
- 茶叶加工,特别是干燥,对与味道相关的代谢物概况产生深远影响.
- 特定的化合物和代谢途径对于瑞绿茶的特色味道至关重要.
- 结果为优化茶叶加工提供了理论基础,并为食品工业提供了实际见解.
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