GONG Lianjin, BO Jiahui, DU Zheru, et al. Metabolomics Analysis of Changes in Metabolites During the Fermentation Process of Congou Black Tea[J]. Science and Technology of Food Industry, 2021, 42(21): 8−16. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030361.
Citation: GONG Lianjin, BO Jiahui, DU Zheru, et al. Metabolomics Analysis of Changes in Metabolites During the Fermentation Process of Congou Black Tea[J]. Science and Technology of Food Industry, 2021, 42(21): 8−16. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030361.

Metabolomics Analysis of Changes in Metabolites During the Fermentation Process of Congou Black Tea

More Information
  • Received Date: March 29, 2021
  • Available Online: September 05, 2021
  • Baojing Huangjincha was used as raw material and processed according to congou black tea technology, used metabolomics-based liquid-mass spectrometry (LC-MS/MS) to detect tea samples during the fermentation process, and analyzed the dynamic changes of metabolites during the fermentation process of congou black tea. The results showed that during the fermentation process, the metabolites in tea showed regular dynamic changes. A total of 493 different metabolites were screened in the study, moreover, the change trend of these different metabolites can be divided into two stages, namely the early stage of fermentation and the later stage of fermentation, taking the 2 h fermentation as the node. In the early stage of fermentation, the metabolites were change significantly, and the material metabolism was active, while the differential metabolites in the later stage of fermentation were significantly less than that in the early stage of fermentation, and the material metabolism was weakened. Analysis of the identified 90 differential metabolites showed that the astringent metabolites were down-regulated during the fermentation of black tea, and the soluble sugars and theaflavins were sweetened and refreshing metabolites were significantly up-regulated. This experiment provides an important reference for exploring the mechanism of substance metabolism regulation in the fermentation process of congou black tea.
  • [1]
    李小源. 工夫红茶风味感官品质与化学品质研究[D]. 重庆: 西南大学, 2015.

    Li X Y. Study on flavor, sensory quality and chemical quality of congou black tea[D]. Chongqing: Southwest University, 2015.
    [2]
    钟秋生, 林郑和, 陈常颂, 等. 春闺品种花香红茶发酵过程中生化成分的变化研究[J]. 茶叶学报,2016,57(2):85−91. [Zhong Q S, Lin Z H, Chen C S, et al. Suitability of ‘Baojing Huangjin tea’cultivar for processing quality black tea[J]. Journal of Tea,2016,57(2):85−91. doi: 10.3969/j.issn.1007-4872.2016.02.006
    [3]
    虞昕磊, 艾于杰, 曲凤凤, 等. 代谢组学在研究茶叶品质形成中的应用[J]. 茶叶科学,2018,38(1):20−32. [Yu X L, Ai Y J, Qu F F, et al. Metabolomics application in the study of tea quality formation[J]. Journal of Tea Science,2018,38(1):20−32. doi: 10.3969/j.issn.1000-369X.2018.01.003
    [4]
    李鑫磊, 俞晓敏, 林军, 等. 基于非靶向代谢组学的白茶与绿茶、乌龙茶和红茶代谢产物特征比较[J]. 食品科学,2020,41(12):197−203. [Li X L, Yu X M, Lin J, et al. Study on the metabolites characteristic of white tea compared with green tea, oolong tea and black tea based on the non-targeted metabolomics approach[J]. Journal of Food Science,2020,41(12):197−203. doi: 10.7506/spkx1002-6630-20190128-358
    [5]
    Long P, Wen M, Granato D, et al. Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation[J]. Food Chem,2020,311:125895. doi: 10.1016/j.foodchem.2019.125895
    [6]
    Chen S, Liu H, Zhao X, et al. Non-targeted metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during oolong tea manufacture[J]. Food Res Int,2020,128:108778. doi: 10.1016/j.foodres.2019.108778
    [7]
    Joshi R, Gulati A. Fractionation and identification of minor and aroma-active constituents in kangra orthodox black tea[J]. Food Chem,2015,167:290−298. doi: 10.1016/j.foodchem.2014.06.112
    [8]
    郑起帆. 基于1H-NMR的四个茶山普洱生茶代谢组学研究[D]. 广州: 广东药科大学, 2016.

    Zheng Q F. H-NMR-based metabolomics for pu-erh raw tea from four different mountain origins[D]. Guangzhou: Guangdong University of Pharmacy, 2016.
    [9]
    戴宇樵, 吕才有, 何鲁南, 等. 基于代谢组学的‘云抗10号’晒青茶加工过程代谢物变化[J]. 中国农业科学,2020,53(2):357−370. [Dai Y Q, Lv C Y, He L N, et al. Metabolic changes in the processing of yunkang 10 sun-dried green tea based on metabolomics[J]. Scientia Agricultura Sinica,2020,53(2):357−370. doi: 10.3864/j.issn.0578-1752.2020.02.010
    [10]
    刘振, 杨阳, 赵洋, 等. 特早生高产优质绿茶新品种黄金茶168号选育研究[J]. 茶叶通讯,2016,43(2):13−18. [Liu Z, Yang Y, Zhao Y, et al. The breeding of early budding, high-yield and high quality new green tea cultivar huangjincha 168[J]. Journal of Tea Communication,2016,43(2):13−18. doi: 10.3969/j.issn.1009-525X.2016.02.004
    [11]
    钟兴刚, 黄怀生, 郑红发, 等. 保靖黄金茶-优质红茶适制性分析研究[J]. 茶叶,2015,41(4):188−191. [Zhong X G, Huang H S, Zheng H F, et al. Suitability of ‘Baojing huangjin tea’cultivar for processing quality black tea[J]. Journal of Tea,2015,41(4):188−191. doi: 10.3969/j.issn.0577-8921.2015.04.003
    [12]
    Want E J, O'maille G, Smith C A, et al. Solvent-dependent metabolite distribution, clustering, and protein extraction for serum profiling with mass spectrometry[J]. Analytical Chemistry,2006,78(3):743−752. doi: 10.1021/ac051312t
    [13]
    Dai W, Xie D, Lu M, et al. Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach[J]. Food Res Int,2017,96:40−45. doi: 10.1016/j.foodres.2017.03.028
    [14]
    岳文杰, 金心怡, 陈明杰, 等. 基于非靶向代谢组学分析白茶室内自然萎凋过程代谢物的变化规律[J]. 茶叶科学,2021,41:1−16. [Yue W J, Jin X Y, Chen M J, et al. Analysis of metabolite changes in the natural withering process of Fu′an white tea based on non-targeted metabolomics approach[J]. Journal of Tea Science,2021,41:1−16. doi: 10.3969/j.issn.1000-369X.2021.01.002
    [15]
    Yue W, Sun W, Rao R, et al. Non-targeted metabolomics reveals distinct chemical compositions among different grades of Bai Mudan white tea[J]. Food Chem,2019,277:289−297. doi: 10.1016/j.foodchem.2018.10.113
    [16]
    Lee L, Kim Y, Park J, et al. Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black tea[J]. Food Science and Biotechnology,2016,25(6):1523−1527. doi: 10.1007/s10068-016-0236-y
    [17]
    宁井铭, 方骏婷, 朱小元, 等. 基于代谢谱分析的祁门红茶加工过程中儿茶素及芳香类物质变化[J]. 食品工业科技,2016,37(9):127−133. [Ning J M, Fang J T, Zhu X Y, et al. Analysis of catechins and aromatic of keemun black tea during processing based on metabolic spectrum technology[J]. Science and Technology of Food Industry,2016,37(9):127−133.
    [18]
    Tan J, Dai W, Lu M, et al. Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach[J]. Food Research International,2016,79:106−113. doi: 10.1016/j.foodres.2015.11.018
    [19]
    Zhang L, Ho C T, Zhou J, et al. Chemistry and biological activities of processed Camellia sinensis teas: A comprehensive review[J]. Comprehensive Reviews in Food Science and Food Safety,2019,18(5):1474−1495. doi: 10.1111/1541-4337.12479
    [20]
    侯冬岩, 回瑞华, 刁全平, 等. 不同发酵类型的茶叶原花青素含量的比较分析[J]. 鞍山师范学院学报,2015,17(6):39−42. [Hou D Y, Hui R H, Diao Q P, et al. Comparative analysis of proanthocyanidins content in different fermented tea[J]. Journal of Anshan Normal University,2015,17(6):39−42. doi: 10.3969/j.issn.1008-2441.2015.06.010
    [21]
    高晨曦, 黄艳, 孙威江. 茶叶中原花青素研究进展[J]. 茶叶科学,2020,40(4):441−453. [Gao C X, Huang Y, Sun W J. Research progress of proanthocyanidins in tea[J]. Journal of Tea Science,2020,40(4):441−453. doi: 10.3969/j.issn.1000-369X.2020.04.002
    [22]
    武晓英. 四类茶叶的成分研究[D]. 大连: 辽宁师范大学, 2011.

    Wu X Y. Four types of tea composition analysis[D] Dalian: Liaoning Normal University, 2011.
    [23]
    岳翠男, 王治会, 毛世红, 等. 茶叶主要滋味物质研究进展[J]. 食品研究与开发,2017,38(1):219−224. [Yue C N, Wang Z H, Mao S H, et al. The main taste substances in tea research progress[J]. Food Research and Development,2017,38(1):219−224. doi: 10.3969/j.issn.1005-6521.2017.01.051
    [24]
    王雪萍, 滕靖, 郑琳, 等. 不同鲜叶嫩度名优绿茶氨基酸组分差异分析[J]. 食品研究与开发,2019,40(14):166−170. [Wang X P, Teng J, Zheng L, et al. Variance analysis of amino acid composition of famous green tea with different tenderness of fresh leaves[J]. Food Research and Development,2019,40(14):166−170.
    [25]
    蔡翔, 李延升, 杨普香, 等. 茶氨酸呈味特征及应用前景[J]. 蚕桑茶叶通讯,2017(6):31−33. [Cai X, Li Y S, Yang P X, et al. Flavor characteristics and application prospects of theanine[J]. Journal of Sericulture Tea Communication,2017(6):31−33. doi: 10.3969/j.issn.1007-1253.2017.06.013
    [26]
    肖涵, 陈圆圆, 陈春月. 不同加工方式茶叶游离氨基酸组分分布特征初探[J]. 昆明学院学报,2018,40(6):32−37. [Xiao H, Chen Y Y, Chen C Y. Preliminary study on distribution characteristics of free amino acid components in different processed tea leaves[J]. Journal of Kunming University,2018,40(6):32−37.
    [27]
    赵和涛. 红茶发酵时主要化学变化及不同发酵方法对工夫红茶品质的影响[J]. 蚕桑茶叶通讯,1989(2):10−13. [Zhao H T. Main chemical changes of black tea during fermentation and effects of different fermentation methods on quality of congou black tea[J]. Journal of Sericulture Tea Communication,1989(2):10−13.
    [28]
    余鹏辉, 陈盼, 黄浩, 等. 保靖黄金茶1号工夫红茶加工工序对主要滋味物质形成的影响[J]. 食品科学,2020,41(10):185−191. [Yu P H, Chen P, Huang H, et al. Influence of processing steps on the formation of main taste compounds in congou black tea made from the cultivar Baojing huangjincha 1[J]. Journal of Food Science,2020,41(10):185−191. doi: 10.7506/spkx1002-6630-20190612-130
    [29]
    Chen Y, Zeng L, Liao Y, et al. Enzymatic reaction-related protein degradation and proteinaceous amino acid metabolism during the black tea (Camellia sinensis) manufacturing process[J]. Foods,2020,9(1):66. doi: 10.3390/foods9010066
    [30]
    Yu Z, Yang Z. Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function[J]. Critical Reviews in Food Science and Nutrition,2020,60(5):844−858. doi: 10.1080/10408398.2018.1552245
    [31]
    李任强, 吴志炜, 梁云涛. 绿茶、红茶、银杏叶的黄酮类物质的比较分析初报[J]. 福建茶叶,1997(3):30−32. [Li R Q, Wu Z W, Liang Y T. A comparative analysis of flavonoids in green tea, black tea and ginkgo leaf[J]. Journal of Fujian Tea,1997(3):30−32.
    [32]
    戴前颖, 夏涛, 高丽萍. 绿茶汤呈色物质研究进展[J]. 安徽农业大学学报,2011,38(6):887−891. [Dai Q Y, Xia T, Gao L P. A review on the compounds contributing to the color of green tea infusion[J]. Journal of Anhui Agricultural University,2011,38(6):887−891.
    [33]
    林杰, 段玲靓, 吴春燕, 等. 茶叶中的黄酮醇类物质及对感官品质的影响[J]. 茶叶,2010,36(1):14−18. [Lin J, Duan L L, Wu C Y, et al. Flavonols in tea (Camellia sinensis) and its impact on sensory taste[J]. Journal of Tea,2010,36(1):14−18. doi: 10.3969/j.issn.0577-8921.2010.01.005
    [34]
    Scharbert S, Holzmann N, Hofmann T. Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse[J]. Journal of Agricultural and Food Chemistry,2004,52(11):3498−3508. doi: 10.1021/jf049802u
    [35]
    Scharbert S, Holzmann T. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments[J]. Journal of Agricultural and Food Chemistry,2005,53(13):5377−5384. doi: 10.1021/jf050294d
    [36]
    Guo X, Lv Y, Ye Y, et al. Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves[J]. Food Chemistry,2021,339:128088. doi: 10.1016/j.foodchem.2020.128088
    [37]
    杜继煜, 白岚, 白宝璋. 茶叶的主要化学成分[J]. 农业与技术,2003,23(1):53−55. [Du J Y, Bai L, Bai B Z. Main chemical constituents of tea[J]. Agriculture and Technology,2003,23(1):53−55. doi: 10.3969/j.issn.1671-962X.2003.01.017
    [38]
    陈宇宏, 王振文, 刘硕谦, 等. 茶叶咖啡碱的研究进展[J]. 茶叶通讯,2016,43(3):3−7. [Chen Y H, Wang Z W, Liu S Q, et al. Research progress on caffeine[J]. Journal of Tea Communication,2016,43(3):3−7. doi: 10.3969/j.issn.1009-525X.2016.03.001
    [39]
    刘忠英, 杨婷, 戴宇樵, 等. 基于分子感官科学的茶叶滋味研究进展[J]. 食品工业科技,2021,42(4):337−343. [Liu Z Y, Yang T, Dai Y Q, et al. Research progress of tea taste based on molecular sensory science[J]. Science and Technology of Food Industry,2021,42(4):337−343.
    [40]
    陈宗道, 包先进, 王碧芹. 咖啡碱的味觉特性[J]. 食品科学,1992(1):1−2. [Chen Z D, Bao X J, Wang B Q. The taste characteristics of caffeine[J]. Journal of Food Science,1992(1):1−2.
    [41]
    Li S, Lo C Y, Pan M H, et al. Black tea: Chemical analysis and stability[J]. Food Funct,2013,4(1):10−18. doi: 10.1039/C2FO30093A
    [42]
    Sari F, Velioglu Y S. Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages[J]. European Food Research and Technology,2013,237(2):229−236. doi: 10.1007/s00217-013-1984-z
    [43]
    周杨, 胡小静, 周红杰, 等. 云南普洱茶水溶性碳水化合物的变化[J]. 湖南农业大学学报(自然科学版),2006,32(6):625−627. [Zhou Y, Hu X J, Zhou H J, et al. Changes of water soluble carbohydrates in different yunnan pu-er tea[J]. Journal of Hunan Agricultural University (Natural Sciences),2006,32(6):625−627.
    [44]
    魏明香. 基于电子舌技术的红茶滋味品质检测研究[D]. 杭州: 浙江大学, 2015.

    Wei M X. Taste quality detection of black tea based on electronic tongue techniques[D]. Hangzhou: Zhejiang University, 2015.
    [45]
    刘盼盼, 钟小玉, 许勇泉, 等. 茶叶中有机酸及其浸出特性研究[J]. 茶叶科学,2013,33(5):405−410. [Liu P P, Zhong X Y, Xu Y Q, et al. Study on organic acids contents in tea leaves and its extracting characteristics[J]. Journal of Tea Science,2013,33(5):405−410. doi: 10.3969/j.issn.1000-369X.2013.05.002
    [46]
    赵和涛. 红茶加工中有机酸代谢及对茶叶香气形成的影响[J]. 茶叶通讯,1993(1):25−27. [Zhao H T. Metabolism of organic acids in black tea processing and its effect on the formation of tea aroma[J]. Journal of Tea Communication,1993(1):25−27.
    [47]
    马玉青, 方成刚, 夏丽飞, 等. 不同发酵程度对重萎凋“云抗10号”红茶香气成分的影响[J]. 西南农业学报,2020,33(4):760−768. [Ma Y Q, Fang C G, Xia L F, et al. Effect of different fermentation degree on aroma components of heavy withered ‘yunkang No. 10’ black tea[J]. Southwest China Journal of Agricultural Sciences,2020,33(4):760−768.
    [48]
    滑金杰, 袁海波, 姚月凤, 等. 温度对茶发酵叶色泽及茶色素含量的影响[J]. 农业工程学报,2018,34(12):300−308. [Hua J J, Yuan H B, Yao Y F, et al. Effect of temperature on the color and pigment content of fermented tea leaves[J]. Transactions of the Chinese Society of Agricultural Engineering,2018,34(12):300−308. doi: 10.11975/j.issn.1002-6819.2018.12.038
    [49]
    刘强, 杨家干. 红茶发酵及自控通氧发酵技术对品质的影响[J]. 贵州茶叶,2018,46(1):8−11. [Liu Q, Yang J G. The influence on quality of black tea fermentation and the self-control aerobic fermentation[J]. GuizhouTea,2018,46(1):8−11.
  • Cited by

    Periodical cited type(0)

    Other cited types(1)

Catalog

    Article Metrics

    Article views (429) PDF downloads (75) Cited by(1)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return