Analysis on Secondary Metabolites Difference of Guiding Yunwu Tea between Native and Introduced Varieties

WANG Chunbo; LYU Hui; WEI Lingdong; GUO Zhiyou

doi:10.13386/j.issn1002-0306.2020110282a

Volume 42 Issue 14

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(14): 1-7. > DOI: 10.13386/j.issn1002-0306.2020110282a

WANG Chunbo, LYU Hui, WEI Lingdong, et al. Analysis on Secondary Metabolites Difference of Guiding Yunwu Tea between Native and Introduced Varieties[J]. Science and Technology of Food Industry, 2021, 42(14): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110282a.

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Analysis on Secondary Metabolites Difference of Guiding Yunwu Tea between Native and Introduced Varieties

College of Biological Sciences and Agriculture, Qiannan Normal University for Nationalities, Duyun 558000, China

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Received Date: November 29, 2020
Available Online: December 06, 2020

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Abstract

In order to study the secondary metabolites difference of Guiding Yunwu tea between introduced and native varieties, ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) was used to qualitative and quantitative analyze the secondary metabolites between native and introduced varieties of Guiding Yunwu tea. A total of 361 metabolites were identified. Furthermore, 14 significantly different metabolites were obtained by principal component analysis (PCA) and orthogonal least squares discrimination analysis (OPLS-DA) methods, including four flavonols, four phenolic acids, three flavonoid glycosides, two catechins and one procyanidin. Pathway enrichment analysis showed that these differential metabolites were mainly distributed in phenylalanine, tyrosine and tryptophan biosynthesis, flavone and flavonol biosynthesis, and flavonoid biosynthesis pathways. In addition, the content of catechins and procyanidin B1 was higher in the native samples, while the content of flavonols and flavone glycosides were higher in the introduced samples. The results indicated that the native variety would be more suitable for green tea processing, and the introduced variety would be more suitable for white tea processing.

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