Based on LC-MS and network pharmacology, the quality components, and anti-hypertensive mechanisms of three types of tea were studied.

Abstract

Liquid chromatography-mass spectrometry (LC-MS) was used to identify and analyze the main components of Da Hong Pao, Zunyi black tea, and Yunnan Pu'er tea extracts, explore the effects of brewing times on chemical composition, and analyze the differential components using chemometrics. Subsequently, network pharmacology and molecular docking techniques were employed to explore the potential active ingredients and mechanisms of action in combating hypertension (HTN). This study identified eight key chemical constituents of the three teas, with significant differences in their contents. Yunnan Pu'er tea exhibited superior endurance for multiple infusions compared to the other teas. The research results clearly distinguished the three teas, with key components contributing to quality disparities identified as PCA, GC, gallic acid, and caffeine. The tea exerts anti-HTN effects through multiple pathways. The results of eight chemical components and core targets related to HTN exhibited favorable binding affinities. Our study suggested that Da Hong Pao, Zunyi black tea, and Yunnan Pu'er tea exhibit certain quality differences, and the overall quality of Yunnan Pu'er tea surpasses that of the other teas, though specific differences require further investigation. Moreover, the eight identified components from the three teas are all active components in combating HTN, and network pharmacology comprehensively elucidates the mechanism of tea's anti-hypertensive effect. These findings provide more potential key targets for the treatment of HTN by drinking tea. PRACTICAL APPLICATION: Eight common components were identified in Da Hong Pao, Zunyi black tea, and Yunnan Pu'er water extract, with significant differences in content. Yunnan Pu'er has better overall quality compared to Da Hong Pao and Zunyi black tea. The study provides more potential key targets for the treatment of hypertension by drinking tea.