数字农科院2.0

Metabolomics investigation of the chemical variations in white teas with different producing areas and storage durations

文献类型： 外文期刊

作者： Chen Z.;Dai W.;Xiong M.;Gao J.;Zhou H.;Chen D.;Li Y.

作者机构：

关键词： Metabolomics;N-ethyl-2-pyrrolidone-substituted flavanols;Producing areas;Storage;White tea

期刊名称： Food Chemistry: X

ISSN： 2590-1575

年卷期： 2024 年 21 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： In this study, we employed nontargeted metabolomics and quantitative analysis to explore the variations in metabolites among white teas from different production areas and with varying storage durations. A total of 83 compounds exhibited differential levels between Zhenghe and Fuding white tea, 89 between Zhenghe and Jinggu, and 75 between Fuding and Jinggu white tea. Concerning the storage of white tea, the concentrations of flavanols, dimeric catechins, and amino acids decreased over time, while N-ethyl-2-pyrrolidone-substituted flavanols (EPSFs), caffeine, adenosine monophosphate (AMP), and adenosine increased. Galloylated flavanols showed a higher propensity to form EPSFs with theanine compared to nongalloylated flavanols during storage. Theanine and epigallocatechin gallate were more inclined to generate S-configuration EPSFs during storage in Fuding and Jinggu white tea samples, while R-configuration EPSFs were more readily formed in Zhenghe white tea samples. This study offers a comprehensive understanding of the changes in metabolites during the storage of white tea. © 2024 The Author(s)

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