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

Turn off MathJax

Article Contents

Abstract

References

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.

Citation:

PDF (7210 KB)

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

More Information

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

Graphical Abstract

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

FullText(HTML)

References (31)

References

[1]	廖泽明, 黄雅雯, 郭雅玲. 福建红茶产业优势与发展思考[J]. 福建茶叶,2017,39(3):1−3. [LIAO Z M, HUANG Y W, GUO Y L. The advantages and development thinking of Fujian black tea industry[J]. Fujian Tea,2017,39(3):1−3. doi: 10.3969/j.issn.1005-2291.2017.03.001
[2]	周阳, 肖文军, 林玲, 等. 红茶及其发花红砖茶对高血糖模型小鼠的降血糖作用[J]. 茶叶科学,2019,39(4):415−424. [ZHOU Y, XIAO W J, LIN L, et al. Hypoglycemic effects of black tea and Fungus fermented black brick tea on hyperglycemic model mice[J]. Journal of Tea Science,2019,39(4):415−424. doi: 10.3969/j.issn.1000-369X.2019.04.006
[3]	乔小燕, 李波, 何梓卿, 等. 黄化英红九号红茶体外抗氧化活性分析[J]. 农产品质量与安全,2018,5:85−90. [QIAO X Y, LI B, HE Z Q, et al. Analysis of antioxidant activity of Huanghuayinghong No. 9 black tea in vitro[J]. Quality and Safety of Agro-Products,2018,5:85−90. doi: 10.3969/j.issn.1674-8255.2018.04.016
[4]	SUSMIT M, TISHYA S, SHIVRAJ N, 等. 绿茶和红茶多酚类化合物的抗病毒活性在新型冠状病毒肺炎预防和治疗中的应用[J]. 中国茶叶,2021,43(1):1−9. [SUSMIT M, TISHYA S, SHIVRAJ N, et al. Antiviral activity of green tea and black tea polyphenols in prophylaxis and treatment of COVID-19: A review[J]. China Tea,2021,43(1):1−9. doi: 10.3969/j.issn.1000-3150.2021.01.001
[5]	TAN Q, PENG L, HUANG Y, et al. Structure-activity relationship analysis on antioxidant and anticancer actions of theaflavins on human colon cancer cells[J]. Journal of agricultural and food chemistry,2018,67(1):159−170.
[6]	FU G, WANG H, CAI Y, et al. Theaflavin alleviates inflammatory response and brain injury induced by cerebral hemorrhage via inhibiting the nuclear transcription factor kappa beta-related pathway in rats[J]. Drug Des Devel Ther,2018,12:1609−1619. doi: 10.2147/DDDT.S164324
[7]	王淑燕, 赵峰, 饶耿慧, 等. 基于电子鼻和ATD-GC-MS技术分析茉莉花茶香气成分的产地差异[J]. 食品工业科技,2021,42(15):234−239. [WANG S Y, ZHAO F, RAO G H, et al. Origin Difference Analysis of Aroma Components in Jasmine Tea Based on Electronic Nose and ATD-GC-MS[J]. Science and Technology of Food Industry,2021,42(15):234−239.
[8]	CHENG L Z, YANG Q Q, CHEN Z Y, et al. Distinct changes of metabolic profile and sensory quality during Qingzhuan tea processing revealed by LC-MS-based metabolomics[J]. Journal of Agricultural and Food Chemistry,2020,68(17):4955−4965. doi: 10.1021/acs.jafc.0c00581
[9]	LIU H L, ZENG Y T, ZHAO X, et al. Improved geographical origin discrimination for tea using ICP-MS and ICP-OES techniques in combination with chemometric approach[J]. Journal of the Science of Food and Agriculture,2020,100(8):3507−3516. doi: 10.1002/jsfa.10392
[10]	王子浩, 刘洋, 李明玺, 等. 基于近红外光谱技术的信阳毛尖产地判别[J]. 分子植物育种,2019,17(21):7161−7166. [WANG Z H, LIU Y, LI M X, et al. Geographical origin discriminant of Xinyang maojian tea by near infrared spectroscopy[J]. Molecular Plant Breeding,2019,17(21):7161−7166.
[11]	杨纯, 颜鸿飞, 吕小园, 等. 元素指纹图谱用于安化黑茶的原产地判别[J]. 食品科学,2020,41(16):286−291. [YANG C, YAN H F, LV X Y, et al. Geographical origin discrimination of Anhua dark tea by elemental fingerprint[J]. Food Science,2020,41(16):286−291. doi: 10.7506/spkx1002-6630-20190304-033
[12]	WU X, LIU Y, GUO J Q, et al. Differentiating pu-erh raw tea from different geographical origins by H-NMR and U-HPLC/Q-TOF-MS combined with chemometrics[J]. Journal of Food Science,2021,86(3):779−791. doi: 10.1111/1750-3841.15624
[13]	彭云, 李果, 刘学艳, 等. 不同产地红茶香气品质的SPME/GC-MS分析[J]. 食品工业科技,2021,42(9):237−244. [PENG Y, LI G, LIU X Y, et al. SPME/GC-MS analysis of aroma quality of black tea from different producing areas[J]. Science and Technology of Food Industry,2021,42(9):237−244.
[14]	赵恬欢. 不同地区红茶矿质元素分析及产地特征研究[D]. 福州: 福建农林大学, 2015. ZHAO T H. Analysis of mineral elements content of black from different origins and their origin characteristics[D]. Fuzhou: Fujian Agriculture and Forestry University, 2015.
[15]	宋楚君, 范方媛, 龚淑英, 等. 不同产地红茶的滋味特征及主要贡献物质[J]. 中国农业科学,2020,53(2):383−394. [SONG C J, FANG F Y, GONG S Y, et al. Taste characteristic and main contributing compounds of different origin black tea[J]. Scientia Agricultura Sinica,2020,53(2):383−394. doi: 10.3864/j.issn.0578-1752.2020.02.012
[16]	戴宇樵, 吕才有. 代谢组学技术在茶学中的应用研究进展[J]. 江苏农业科学,2019,47(2):24−28. [DAI Y Q, LV C Y. Advances in the application of metabonomics in tea science[J]. Jiangsu Agricultural Sciences,2019,47(2):24−28.
[17]	王春波, 吕辉, 韦玲冬, 等. 不同产地都匀毛尖茶代谢组学研究[J]. 河南农业大学学报,2021,55(3):422−428. [WANG C B, LV H, WEI L D, et al. Metabolomics study of Dunyun maojian tea from different geographical origin J]. Journal of Henan Agricultural University,2021,55(3):422−428.
[18]	CHEN W, GONG L, GUO Z L, et al. A novel integrated method for large-scale detection, identification, and quantification of widely targeted metabolites: Application in the study of rice metabolomics[J]. Molecular Plant,2013,6(6):1769−1780. doi: 10.1093/mp/sst080
[19]	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
[20]	YU Z M, YANG Z Y. 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
[21]	LIU J, ZHANG Q, LIU M, et al. Metabolomic analyses reveal distinct change of metabolites and quality of green tea during the short duration of a single spring season.[J]. Journal of Agricultural and Food Chemistry,2016,64(16):3302−3309. doi: 10.1021/acs.jafc.6b00404
[22]	杨晨, 戴伟东, 吕美玲, 等. 基于UHPLC-Q-TOF/MS的不同产地普洱生茶化学成分差异研究[J]. 茶叶科学,2017,37(6):605−615. [YANG C, DAI W D, LV M L, et al. Study on the chemical constituents of Pu-erh teas from different areas by UHPLC-Q-TOF/MS[J]. Journal of Tea Science,2017,37(6):605−615. doi: 10.3969/j.issn.1000-369X.2017.06.007
[23]	岳翠男, 秦丹丹, 蔡海兰, 等. 赣北工夫红茶滋味特征及关键化合物分析[J]. 食品与发酵工业,2021,47(2):260−267. [YUE Q N, QIN D D, CAI H L, et al. Taste characteristics and key compounds analysis of Congou black tea in northern Jiangxi province[J]. Food and Fermentation Industries,2021,47(2):260−267.
[24]	WU T, ZOU R, PU D, et al. Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut[J]. BMC Plant Biology,2021,21(1):1−17. doi: 10.1186/s12870-020-02777-7
[25]	SCHARBERT S, HOFMANN 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
[26]	LIAO J, WU X, XING Z, et al. γ-Aminobutyric acid (GABA) accumulation in tea (Camellia sinensis L. ) through the GABA shunt and polyamine degradation pathways under anoxia[J]. Journal of Agricultural and Food Chemistry,2017,65(14):3013−3018. doi: 10.1021/acs.jafc.7b00304
[27]	LEAN M E, HANKEY C R. Aspartame and its effects on health[J]. BMJ,2004,329(7469):755−756. doi: 10.1136/bmj.329.7469.755
[28]	TOMOYA M, HIDEO E. Improvement of the bitterness and astringency of green tea by sub-critical water extraction[J]. Japanese Society for Food Science and Technology,2013,19(3):471−478.
[29]	JI H G, LEE Y R, LEE M S, et al. Diverse metabolite variations in tea (Camellia sinensis L. ) leaves grown under various shade conditions revisited: A metabolomics study[J]. Journal of Agricultural and Food Chemistry,2018,66(8):1889−1897. doi: 10.1021/acs.jafc.7b04768
[30]	DAI W, QI D, YANG T, et al. Nontargeted analysis using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry uncovers the effects of harvest season on the metabolites and taste quality of tea (Camellia sinensis L.)[J]. Journal of Agricultural and Food Chemistry,2015,63(44):9869−9878. doi: 10.1021/acs.jafc.5b03967
[31]	李明超, 刘莹, 杨洋, 等. 紫娟茶主要化学成分及药理活性研究进展[J]. 食品安全质量检测学报,2019,10(8):2293−2299. [LI M C, LIU Y, YANG Y, et al. Research advance in chemical constituents and pharmacological activities of Zijuan tea[J]. Journal of Food Safety & Quality,2019,10(8):2293−2299. doi: 10.3969/j.issn.2095-0381.2019.08.032

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	张莉琼，皮阳雪，徐海芳，李彭，李新芳，杨原智，陈丽军. 聚乙烯醇包装薄膜的制备及其抗菌性能研究. 印刷与数字媒体技术研究. 2024(05): 156-163 .
2.	汪明莹，窦西琳，丁兆阳，谢晶. 金属有机框架材料在食品包装中的应用. 食品科学. 2023(03): 341-349 .
3.	徐群娜，李娇娇，丁杨，马建中，李鹏妮. 基于生物质模板制备ZIF-8及抗菌性能. 精细化工. 2023(07): 1470-1477+1496 .
4.	孔文泉，魏凯，赵耀，闫宝林，张优. 金属有机框架材料及其涂层在生物抗菌领域的应用研究进展. 稀有金属材料与工程. 2023(07): 2623-2638 .