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. |
[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.
|