基于UPLC-MS/MS方法分析绿茶非挥发性代谢物在常温贮藏中的动态变化
S571.1%O657.63; 为探究非挥发性代谢物在绿茶贮藏中的动态变化,本研究将贮藏温度设定为37℃以处理绿茶样,后通过超高效液相色谱-三重四极杆离子阱串联质谱联用技术分析在不同贮藏时间条件下(15、40、80、120 d)非挥发性代谢物的变化过程.结果表明,以-80℃贮藏绿茶为对照,37℃贮藏40d后绿茶干茶、茶汤色泽开始转变.儿茶素类物质在37℃贮藏40d内,变化不显著,而游离氨基酸含量则显著降低.超高效液相色谱-串联质谱方法共鉴定出684 种化合物,其中77 种化合物在绿茶贮藏中有显著变化,为特征性差异化合物,且主要是多酚类、脂类及有机酸类物质.与鲜味相关的化合物十八二烯-6-炔酸在...
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| Published in | 食品科学 Vol. 44; no. 16; pp. 301 - 311 |
|---|---|
| Main Authors | , , , |
| Format | Magazine Article |
| Language | Chinese |
| Published |
安徽省农业科学院茶叶研究所,安徽 黄山 245000
25.08.2023
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-6630 |
| DOI | 10.7506/spkx1002-6630-20220914-126 |
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| Abstract | S571.1%O657.63; 为探究非挥发性代谢物在绿茶贮藏中的动态变化,本研究将贮藏温度设定为37℃以处理绿茶样,后通过超高效液相色谱-三重四极杆离子阱串联质谱联用技术分析在不同贮藏时间条件下(15、40、80、120 d)非挥发性代谢物的变化过程.结果表明,以-80℃贮藏绿茶为对照,37℃贮藏40d后绿茶干茶、茶汤色泽开始转变.儿茶素类物质在37℃贮藏40d内,变化不显著,而游离氨基酸含量则显著降低.超高效液相色谱-串联质谱方法共鉴定出684 种化合物,其中77 种化合物在绿茶贮藏中有显著变化,为特征性差异化合物,且主要是多酚类、脂类及有机酸类物质.与鲜味相关的化合物十八二烯-6-炔酸在贮藏40d后极显著降低;在贮藏80d的绿茶中已经无法检测到该化合物.与茶汤色泽、滋味相关的茶黄素-3-儿茶素随着贮藏时间的延长而显著上升.类黄酮代谢分析显示,黄酮糖苷类物质在贮藏过程中呈现上升趋势.脂质代谢分析表明,脂类物质中的三酰基甘油类和二酰基甘油类物质在贮藏15d即发生显著变化;游离脂肪酸类物质随着贮藏时间延长而上升.本研究结果表明黄酮类和脂质类化合物在绿茶贮藏进程中变化较为显著,对绿茶的品质下降起重要作用. |
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| AbstractList | S571.1%O657.63; 为探究非挥发性代谢物在绿茶贮藏中的动态变化,本研究将贮藏温度设定为37℃以处理绿茶样,后通过超高效液相色谱-三重四极杆离子阱串联质谱联用技术分析在不同贮藏时间条件下(15、40、80、120 d)非挥发性代谢物的变化过程.结果表明,以-80℃贮藏绿茶为对照,37℃贮藏40d后绿茶干茶、茶汤色泽开始转变.儿茶素类物质在37℃贮藏40d内,变化不显著,而游离氨基酸含量则显著降低.超高效液相色谱-串联质谱方法共鉴定出684 种化合物,其中77 种化合物在绿茶贮藏中有显著变化,为特征性差异化合物,且主要是多酚类、脂类及有机酸类物质.与鲜味相关的化合物十八二烯-6-炔酸在贮藏40d后极显著降低;在贮藏80d的绿茶中已经无法检测到该化合物.与茶汤色泽、滋味相关的茶黄素-3-儿茶素随着贮藏时间的延长而显著上升.类黄酮代谢分析显示,黄酮糖苷类物质在贮藏过程中呈现上升趋势.脂质代谢分析表明,脂类物质中的三酰基甘油类和二酰基甘油类物质在贮藏15d即发生显著变化;游离脂肪酸类物质随着贮藏时间延长而上升.本研究结果表明黄酮类和脂质类化合物在绿茶贮藏进程中变化较为显著,对绿茶的品质下降起重要作用. |
| Abstract_FL | Herein,we used an ultra-high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)system to investigate changes in the profile of non-volatile metabolites in green tea after different periods(15,40,80 and 120 days)of storage at 37℃.The color of green tea and tea infusion changed after 40 days of storage at 37℃when compared with the control(stored at-80℃).During 40 days of storage,the content of catechins did not significantly change,but the content of free amino acids significantly decreased.A total of 684 non-volatile components were identified,77 of which were found to be characteristic differential metabolites,the major ones being polyphenols,lipids and organic acids.The content of octadecadien-6-ynoic acid,an umami-related compound,significantly decreased after 40 days and was undetected after 80 days.The content of theaflavine-3-catechin,related to the color and taste of tea infusion,significantly increased with storage time.Similarly,the content of flavone glycoside increased with storage time.Moreover,the content of lipids such as triacylglycerols(TAGs)and diacylglycerol(DAGs)changed significantly after 15 days,and the content of free fatty acids increased with storage time.The findings from this study showed that the contents of lipids and flavonoids in green tea significantly changed during storage,which played an important role in the quality deterioration of green tea. |
| Author | 周汉琛 王辉 雷攀登 刘亚芹 |
| AuthorAffiliation | 安徽省农业科学院茶叶研究所,安徽 黄山 245000 |
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| Author_FL | LEI Pandeng LIU Yaqin WANG Hui ZHOU Hanchen |
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| Copyright | Copyright © Wanfang Data Co. Ltd. All Rights Reserved. |
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| DOI | 10.7506/spkx1002-6630-20220914-126 |
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| DocumentTitle_FL | Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry Analysis of Dynamic Changes in Non-volatile Compounds in Green Tea during Storage at Ambient Temperature |
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| Keywords | 贮藏 lipids 超高效液相色谱-串联质谱联用技术 脂质代谢 non-volatile compounds 绿茶 green tea 非挥发性代谢物 ultra-high performance liquid chromatography-tandem mass spectrometry 类黄酮代谢 storage flavonoids |
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| Title | 基于UPLC-MS/MS方法分析绿茶非挥发性代谢物在常温贮藏中的动态变化 |
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