文献类型： 外文期刊

作者： Chen, Yingjuan ¹ ; Yang, Juan ² ; Meng, Qing ¹ ; Tong, Huarong ¹ ;

作者机构： 1.Southwest Univ, Coll Food Sci, Dept Tea Sci, Chongqing 400715, Peoples R China

2.Chongqing Acad Agr Sci, Tea Res Inst, Chongqing 402160, Peoples R China

关键词： Zijuan purple tea; Metabolite profiling; Sugars; Anthocyanins; Tea flavor

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 412 卷

页码：

收录情况： SCI

摘要： Characteristic metabolites including tea polyphenols, amino acids, catechins, caffeine, sugars and anthocyanins were fully analyzed by high performance liquid chromatography (HPLC), gas chromatography tandem mass spectrometry (GC-MS) and ultra-high performance liquid chromatography (UHPLC)-ESI-tandem mass spec-trometry (MS/MS), and showed significant differences among Zijuan tea from different plantations in Yunnan province (YN-ZJ), Qijiang (QJ-ZJ) and Ersheng (ES-ZJ) district, China, indicating that Zijuan is significantly influenced by growth conditions. Monosaccharides were the most abundant soluble sugars in YN-ZJ and ES-ZJ, while disaccharides was abundant in QJ-ZJ. D-galactose, D-mannose, D-sorbitol, inositol, D-glucose, D-galacturonic acid and raffinose involved in galactose metabolism were significantly changed (P < 0.05). Delphinidin, cya-nidin, pelargonidin and their glycoside derivatives were the major anthocyanins, and showed significant dif-ferences among Zijuan samples. Flavonoids and procyanidins abundant in Zijuan provided more substrates for anthocyanins accumulation. This study presented comprehensive chemical profiling and characterized metab-olites of Zijuan in different tea plantations.