基于 UPLC-QTOF-MS 的广泛靶向代谢组学鉴定六堡茶堆积发酵过程中的非挥发性化合物

IF 2.701
Ya Li, Jianfeng Liang, Lili Liang
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引用次数: 0

摘要

堆积发酵对六堡茶独特风味的形成起着至关重要的作用,能有效降低六堡茶的苦涩味,促进红汤的形成。本研究采用UPLC-QTOF-MS/MS对六堡茶在堆积发酵过程中的非挥发性物质变化进行了全面分析。结果表明,堆制发酵过程中六堡茶中有271种代谢物存在显著性差异(P < 0.01, VIP >1),并通过K-均值分析将其变化趋势分为10个亚类。在三个不同的堆积发酵期中,有三种不同的代谢物,即阿佛斯甘酸胆碱、N1-甲基-4-吡啶酮-5-甲酰胺和2-氨基戊烯酮。研究结果为了解六堡茶堆积发酵过程中非挥发性物质的动态变化提供了有价值的信息。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Identification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted metabolomics based on UPLC-QTOF-MS

Identification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted metabolomics based on UPLC-QTOF-MS

Pile fermentation plays a crucial role in the formation of the unique flavor of Liupao tea, which can effectively reduce the bitterness of the tea and promote the formation of red tea soup. In this study, the non-volatiles changes of Liupao tea during pile fermentation processing were fully analyzed by UPLC-QTOF-MS/MS. A total of 271 metabolites with significant differences were identified in Liupao tea during pile fermentation(P < 0.01, VIP > 1), and their trends were grouped into 10 subclasses by K-means analysis. Three differential metabolites Choline Alfoscerate, N1-Methyl-4-pyridone-5-carboxamide, and 2-Aminovalienone were shared among the three different pile fermentation periods. The results provided valuable information for understanding the dynamic changes of non-volatile substances during the pile fermentation process of Liupao tea.

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