中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 基于非靶向代谢组学分析杜仲金花茶发酵过程中代谢物的特征 食品科学 2023 (10) 300-309
Position: Home > Articles > 基于非靶向代谢组学分析杜仲金花茶发酵过程中代谢物的特征 FOOD SCIENCE 2023 (10) 300-309

基于非靶向代谢组学分析杜仲金花茶发酵过程中代谢物的特征

作  者：
燕飞;曲东;纪鹏彬;李新生;习林杰
单  位：
西北农林科技大学食品科学与工程学院;陕西理工大学生物科学与工程学院
关键词：
超高效液相色谱-四极杆飞行时间质谱;非靶向代谢组学;杜仲金花茶;发酵;代谢物
摘  要：
为探究杜仲金花茶发酵过程中代谢物特征变化，以杜仲绿毛茶为原料，制成杜仲金花茶，利用超高效液相色谱-四极杆飞行时间质谱对分别发酵0、2、4、6、8、10 d杜仲金花茶中的小分子代谢物进行定量、定性和差异性分析。结果表明：杜仲金花茶在发酵过程中产生13类172?种显著差异代谢产物，主要包括46?种黄酮类、44?种脂肪酸类、16?种氨基酸和11?种有机酸类等。进一步筛选杜仲金花茶发酵各时期中的显著差异代谢物，发现发酵后含量显著提高的生物活性物质包括黄酮类、脂肪酸和有机酸等，这些代谢物为提升杜仲茶的滋味和香气起到重要作用。发酵后，差异代谢物L-谷氨酰胺、20-羟二十碳四烯酸、葡萄糖醛酸、反式阿魏酸、诺缬氨酸和金丝桃苷含量提高，这与发酵前的杜仲茶相比，增加了抗氧化、降血压、解毒、抗炎、提高免疫力等保健功效。由此，发酵显著改变了杜仲茶中的代谢物，对杜仲金花茶滋味、香气品质和抗氧化等保健功能性成分的形成具有重要作用。
作  者：
YAN Fei;QU Dong;JI Pengbin;LI Xinsheng;XI Linjie;Shaanxi Key Laboratory Bio-resources, College of Biological Science and Engineering, Shaanxi University of Technology;Qinling-Bashan Mountains Bioresources Comprehensive Development Collaborative Innovation Center;Qinba State Key Laboratory of Biological Resources and Ecological Environment;College of Food Science and Engineering, Northwest A&F University;
关键词：
ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry;;non-targeted metabolomics;;Eucommia ulmoides leaf tea;;fermentation;;metabolite
摘  要：
In order to investigate the changes of metabolite profile during the fermentation of ‘Golden Flower' Eucommia ulmoides leaf tea, quantitative, qualitative and differential analyses of small molecule metabolites in tea samples at different fermentation times(0, 2, 4, 6, 8 and 10 days) were carried out using ultra-high performance liquid chromatographyquadrupole time of flight mass spectrometry(UPLC-Q-TOF-MS). The results showed that 172 significantly differential metabolites, belonging to 13 chemical classes, were identified during the entire fermentation process, including 46flavonoids, 44 fatty acids, 16 amino acids and 11 organic acids. Furthermore, by selecting significantly differential metabolites at different fermentation times, it was found that the bioactive substances whose contents significantly increased after fermentation included flavonoids, fatty acids and organic acids. These metabolites played an important role in enhancing the taste and aroma of the tea. After fermentation, the contents of the differential metabolites L-glutamine,20-hydroxyeicosatetraenoic acid, glucuronic acid, trans-ferulic acid, norvaline and auriculoside increased. The fermented tea had health functions such as antioxidant, hypotensive, detoxicating, anti-inflammatory and immunoenhancing effects compared with the unfermented tea. Therefore, fermentation can significantly alter the metabolite profile of E. ulmoides leaf tea, which plays an important role in the formation of the taste and aroma quality and antioxidants of fermented E. ulmoides leaf tea.

相似文章

PDF下载 PDF预览
导出引用
计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46