Comparative Analysis of Black Tea Metabolites from Different Origins Based on Extensively Targeted Metabolomics

LIN Jiexin; WANG Pengjie; JIN Shan; YE Naixing; HUANG Jianfeng; YAN Tingyu; ZHENG Deyong; YANG Jiangfan

doi:10.13386/j.issn1002-0306.2021040110

Volume 43 Issue 2

Jan. 2022

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Science and Technology of Food Industry > 2022 > 43(2): 9-19. > DOI: 10.13386/j.issn1002-0306.2021040110

LIN Jiexin, WANG Pengjie, JIN Shan, et al. Comparative Analysis of Black Tea Metabolites from Different Origins Based on Extensively Targeted Metabolomics[J]. Science and Technology of Food Industry, 2022, 43(2): 9−19. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040110.

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Comparative Analysis of Black Tea Metabolites from Different Origins Based on Extensively Targeted Metabolomics

1.
Key Laboratory of Tea Science in Universities of Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
2.
College of Materials Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, China

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Received Date: April 11, 2021
Available Online: November 13, 2021

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Abstract

Abstract

In order to explore the origin differences of black tea metabolites, the metabolites in black tea produced in Fu 'an and Youxi of Fujian province were compared and analyzed by using sensory evaluation method and extensive targeting metabolomic determination method of ultra-performance liquid chromatography-mass spectrometry (UPLC-MS/MS). The results showed that, Fu'an black tea mainly tasted of “mellow and soft”, while Youxi black tea of “mellow and sweet”. A total of 937 metabolites including of flavonoids, phenolic acids, lipids, organic acids, amino acids and their derivatives were identified by metabonomics in the black tea of the two regions, through the principal component analysis (PCA) and orthogonal partial least-squares discriminant analysis (OPLS-DA) could significantly distinguish different producing area of black tea, and identified 410 species of metabolites with significant difference. The relative content of 291 different metabolites in Youxi black tea was higher than that of Fu 'an black tea, among which Astragalin, EC, L-glutamine, L-aspartic acid, L-lysine, L-tryptophan, L-glutamic acid, chlorogenic acid, phenethylamine, vitexin-2''-O-rhamnoside might have important contributions to the formation of different taste and quality of black tea from the two regions. Metabolic pathway analysis showed that the metabolism levels of amino acids and flavonoids of black tea between the two places were significantly different, which might be the reason for the difference in the taste and quality of black tea between the two places. The research would provide a theoretical basis for the identification of tea origin.
- black tea,
- metabolomics,
- different metabolites,
- taste,
- origin

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