代谢组学
色谱法
高效液相色谱法
质谱法
代谢组
液相色谱-质谱法
化学计量学
电喷雾电离
串联质谱法
栽培
作者
Si Chen,Meihong Li,Gongyu Zheng,Tingting Wang,Jun Lin,Shanshan Wang,Xiaxia Wang,Qianlin Chao,Shixian Cao,Zhenbiao Yang,Xiaomin Yu
出处
期刊:Molecules
[MDPI AG]
日期:2018-01-24
卷期号:23 (2): 104-
被引量:40
标识
DOI:10.3390/molecules23020104
摘要
Wuyi Rock tea, well-recognized for rich flavor and long-lasting fragrance, is a premium subcategory of oolong tea mainly produced in Wuyi Mountain and nearby regions of China. The quality of tea is mainly determined by the chemical constituents in the tea leaves. However, this remains underexplored for Wuyi Rock tea cultivars. In this study, we investigated the leaf metabolite profiles of 14 major Wuyi Rock tea cultivars grown in the same producing region using UPLC-QTOF MS and UPLC-QqQ MS with data processing via principal component analysis and cluster analysis. Relative quantitation of 49 major metabolites including flavan-3-ols, proanthocyanidins, flavonol glycosides, flavone glycosides, flavonone glycosides, phenolic acid derivatives, hydrolysable tannins, alkaloids and amino acids revealed clear variations between tea cultivars. In particular, catechins, kaempferol and quercetin derivatives were key metabolites responsible for cultivar discrimination. Information on the varietal differences in the levels of bioactive/functional metabolites, such as methylated catechins, flavonol glycosides and theanine, offers valuable insights to further explore the nutritional values and sensory qualities of Wuyi Rock tea. It also provides potential markers for tea plant fingerprinting and cultivar identification.
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