Effects of stir-frying fixation on the chemical components of Lonicerae japonicae flos tea: GC-IMS and UPLC-HRMS†

IF 2.6 3区化学 Q2 CHEMISTRY, ANALYTICAL

Analytical Methods Pub Date : 2025-05-14 DOI:10.1039/D5AY00504C

Yuzhang Mi, Hongjing Dong, Shuang Liu, Jian Chen and Xiao Wang

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Abstract

Lonicerae japonicae flos (LJF), a traditional Chinese medicine characterized by its dual nature as both food and medicine, has been prepared into tea through a stir-frying method. However, dynamic changes in chemical components in LJF tea during the stir-frying process have not yet been fully revealed. In this study, the content of volatile constituents (VOCs) and non-volatile constituents (nVOCs) in LJF tea with varying stir-frying fixation times was measured using GC-IMS and UPLC-Q-TOF-MS/MS, respectively. A total of 63 VOCs were identified, and 8 featured VOCs were screened using multivariate data analysis. A total of 54 nVOCs were detected, and 5 featured nVOCs were identified. After comprehensively considering the content of both volatile and non-volatile components, it was determined that 40–60 seconds of stir-frying is optimal for maintaining a higher concentration of beneficial components and enhancing the aroma of LJF tea. This study provides a theoretical foundation for understanding the mechanisms underlying the stir-frying process in LJF tea production and offers valuable insights for quality control and enhancement strategies related to LJF tea.

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炒固定对金银花茶化学成分的影响：GC-IMS和UPLC-HRMS。

金银花（Lonicerae japonicae flowers， LJF）是一种具有食品和药物双重性质的传统中药，通过爆炒的方法制成茶。然而，LJF茶在炒制过程中化学成分的动态变化尚未完全揭示。本研究采用GC-IMS和UPLC-Q-TOF-MS/MS分别测定了不同煎炒固定时间LJF茶中挥发性成分（VOCs）和非挥发性成分（nVOCs）的含量。通过多变量数据分析，共鉴定出63种挥发性有机化合物，筛选出8种特征挥发性有机化合物。共检测到54种无船vocs，识别出5种特征无船vocs。综合考虑挥发性和非挥发性成分的含量，确定40-60秒的炒制时间最适合保持较高的有益成分浓度，增强龙井茶的香气。本研究为了解龙井茶生产中炒制过程的机理提供了理论基础，并为龙井茶的质量控制和提高策略提供了有价值的见解。

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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