Investigation on the Lipid Profile of Ripened Pu-erh Tea and Relationships Between Their Changes and Key Aromatic Volatiles

IF 2.8 3区 工程技术 Q2 CHEMISTRY, ANALYTICAL
Wenting Li, Lunzhao Yi, Ying Gu, Dabing Ren, Wenjiang Dong
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Abstract

Ripened Pu-erh tea is a special tea with unique flavor and obtained by solid fermentation of microorganisms. This work aimed to investigate the changes of lipid metabolites during fermentation and the association between lipids and the aroma of ripened Pu-erh tea based on ultra-high-performance liquid chromatography-high resolution mass spectrometry and GC-MS. A total of 217 lipids and lipid-soluble substances covering 19 subclasses were detected and characterized. Compared with green tea, black tea, and raw Pu-erh tea, ripened Pu-erh tea showed the highest levels of fatty acids. The contents of 36 lipids varied remarkably with fermentation time, and thus these compounds were screened as differential metabolites. These changes were mainly caused by the degradation of glycerophospholipids (folds change: 0.48–0.13) and the formation of fatty acids (folds change: 5.2–11.2). Results of Pearson correlation analysis showed that a few of the aromatic volatiles, including 2-octenal, 3,5-octadien-2-one, 2,4-heptadienal, and 2,6-nonadienal showed obvious negative correlations with phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol, but significant positive correlations with fatty acids 18:2 and 18:1. This study provided a further understanding of the lipid composition of ripened Pu-erh and their changes during tea production.

普洱茶熟茶脂质谱及其变化与主要芳香挥发物之间关系的研究
熟普洱茶是由微生物固体发酵而成的一种风味独特的特殊茶叶。本研究采用超高效液相色谱-高分辨质谱联用技术和GC-MS技术研究成熟普洱茶发酵过程中脂质代谢产物的变化及脂质与香气的关系。共检测和鉴定了217种脂质和脂溶性物质,涵盖19个亚类。与绿茶、红茶和生普洱茶相比,成熟的普洱茶显示出最高的脂肪酸水平。36种脂质含量随发酵时间变化显著,可作为差异代谢物筛选。这些变化主要是由甘油磷脂的降解(皱褶变化:0.48-0.13)和脂肪酸的形成(皱褶变化:5.2-11.2)引起的。Pearson相关分析结果显示,2-辛醛、3,5-辛二烯-2- 1、2,4-庚二烯醛和2,6-非二烯醛与磷脂酰胆碱、磷脂酰乙醇胺和磷脂酰肌醇呈显著负相关,与脂肪酸18:2和18:1呈显著正相关。本研究为进一步了解成熟普洱茶的脂质组成及其在制茶过程中的变化提供了依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Journal of separation science
Journal of separation science 化学-分析化学
CiteScore
6.30
自引率
16.10%
发文量
408
审稿时长
1.8 months
期刊介绍: The Journal of Separation Science (JSS) is the most comprehensive source in separation science, since it covers all areas of chromatographic and electrophoretic separation methods in theory and practice, both in the analytical and in the preparative mode, solid phase extraction, sample preparation, and related techniques. Manuscripts on methodological or instrumental developments, including detection aspects, in particular mass spectrometry, as well as on innovative applications will also be published. Manuscripts on hyphenation, automation, and miniaturization are particularly welcome. Pre- and post-separation facets of a total analysis may be covered as well as the underlying logic of the development or application of a method.
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