基于非靶向代谢组学比较不同发酵方式红茶滋味物质差异

Comparison of taste substances of black tea with different fermentation methods based on non-targeted metabolomics

中文关键词:  红茶  非靶向代谢组学  超高效液相色谱-四极杆-静电场轨道阱高分辨质谱法  滋味  发酵方式

英文关键词:black tea  non-targeted metabolomics  ultra performance liquid chromatography-quadrupole- electrostatic orbitrap high-resolution mass spectrometry  taste  fermentation method

中文摘要:

      目的 基于非靶向代谢组学, 比较恒温发酵和变温发酵红茶的滋味物质差异。方法 采用超高效液相色谱-四极杆-静电场轨道阱高分辨质谱法(ultra performance liquid chromatography-quadrupole-electrostatic orbitrap high-resolution mass spectrometry, UPLC-Q-Orbitrap-MS)对华蓥山不同发酵方式红茶的非挥发性化合物进行非靶向筛查, 采用Compound Discoverer 3.1和Chemspider软件对化合物进行鉴定, 并结合多元统计学软件筛选特征差异化合物。结果 通过UPLC-Q-Orbitrap-MS检测到358种非挥发性化合物, 通过正交偏最小二乘-重要变量投影(orthogonal partial least square-variable import project, OPLS-VIP)结合非参数检验, 获得了具有标志性差异的成分91种(VIP>1.0, P<0.05); 变温发酵红茶有66种物质相对含量显著高于恒温发酵红茶, 有25种物质相对含量显著低于恒温发酵红茶。结论 该研究确定了恒温发酵和变温发酵红茶的差异滋味物质, 为四川华蓥山红茶滋味品质的调控与加工工艺的改善提供了参考依据。

英文摘要:

      Objective To clarify the difference of taste substances between constant temperature fermentation and variable temperature fermentation of black tea based on non-targeted metabonomics. Methods The non-volatile compounds of black tea from different fermentation ways in Huaying Mountain were non-targeted screened by ultra performance liquid chromatography-quadrupole-electrostatic orbitrap high-resolution mass spectrometry (UPLC-Q- Orbitrap-MS), the compounds were identified by Compound Discoverer 3.1 and Chemspider software, and the compounds with characteristic differences were screened by multivariate statistical software. Results The 358 kinds of non-volatile compounds were detected by UPLC-Q-Orbitrap-MS, and 91 kinds of components with significant differences (VIP>1.0, P<0.05) were obtained by orthogonal partial least square-variable import project (OPLS-VIP) combined with non-parametric test; the relative content of 66 kinds of substances in the variable temperature fermented black tea was significantly higher than that in the constant-temperature fermented black tea, and the relative content of 25 kinds of substances was significantly lower than that in the constant-temperature fermented black tea. Conclusion This study determine the different flavor substances of black tea fermented at constant temperature and variable temperature, which provide a reference for the regulation of taste quality and the improvement of processing technology of Huayingshan black tea in Sichuan.