代谢组学
轨道轨道
化学
比例(比率)
食品科学
产品(数学)
原材料
天然产物
色谱法
计算生物学
生物
质谱法
生物化学
有机化学
地理
数学
地图学
几何学
作者
Shanshan Xu,Jing Jing Wang,Yuming Wei,Wei‐Wei Deng,Xiaochun Wan,Guan‐Hu Bao,Zhongwen Xie,Tie-Jun Ling,Jingming Ning
标识
DOI:10.1021/acs.jafc.9b05314
摘要
Raw Pu-erh tea (RPT) needs ageing before drinking. However, the influence from environment and time of storage on chemical profile and flavor of RPT is unclear. In this study, the RPTs stored in wet-hot or dry-cold environment for 1-9 years were assessed using metabolomics based on UHPLC-Orbitrap-MS and global natural product social (GNPS) feature-based molecular networking as well as electronic tongue measurement. The results exhibited that the chemical profiles of RPTs were similar at an early stage but started to differentiate from each other at the 5th and the 7th year in wet-hot and dry-cold environments. The discriminating features including N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (flavoalkaloids), unsaturated fatty acids, lysophosphatidylcholines, flavan-3-ols, amino acids, and flavonol-O-glycosides among the three chemical profiles were discovered and analyzed by means of multivariate statistics, GNPS multilibraries matching, and SIRIUS calculation. The metabolomic data were consistent with the results obtained through electronic tongue measurement.
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