基于广泛靶向代谢组学的不同产地红茶代谢产物比较分析

为探究红茶代谢产物的产地差异，本实验采用感官审评方法及超高效液相色谱串联质谱（UPLC-MS/MS）的广泛靶向代谢组测定方法，对福建省福安市和尤溪县产红茶中的代谢产物进行比较分析。结果表明:福安红茶以“醇和”的滋味特征为主，尤溪红茶以“甘醇”的滋味特征为主。利用代谢组学方法在两地的红茶中鉴定出黄酮、酚酸类、脂质、有机酸、氨基酸及其衍生物等共937种代谢物，通过主成分分析（PCA）和正交偏最小二乘判别分析（OPLS-DA）可以显著区分不同产地红茶，并鉴定出410种具有显著差异的代谢物。尤溪红茶中有291种差异代谢物的相对含量高于福安红茶，其中紫云英苷、表儿茶素（EC）、L-谷氨酰胺、L-天冬氨酸、L-赖氨酸、L-色氨酸、L-谷氨酸、绿原酸、苯乙胺和牡荆素-2'-O-鼠李糖苷等差异代谢产物对于两地红茶的不同滋味品质形成可能具有重要贡献。代谢通路分析发现，两地红茶的氨基酸和黄酮类物质代谢水平具有显著差异，可能是形成两地红茶滋味品质差异的原因。研究为茶叶产地鉴别提供理论依据。

Comparative Analysis of Black Tea Metabolites from Different Origins Based on Extensively Targeted Metabolomics

In order to explore the origin differences of black tea metabolites, the metabolites in black tea produced in Fu 'an and Youxi of Fujian province were compared and analyzed by using sensory evaluation method and extensive targeting metabolomic determination method of ultra-performance liquid chromatography-mass spectrometry (UPLC-MS/MS). The results showed that, Fu'an black tea mainly tasted of “mellow and soft”, while Youxi black tea of “mellow and sweet”. A total of 937 metabolites including of flavonoids, phenolic acids, lipids, organic acids, amino acids and their derivatives were identified by metabonomics in the black tea of the two regions, through the principal component analysis (PCA) and orthogonal partial least-squares discriminant analysis (OPLS-DA) could significantly distinguish different producing area of black tea, and identified 410 species of metabolites with significant difference. The relative content of 291 different metabolites in Youxi black tea was higher than that of Fu 'an black tea, among which Astragalin, EC, L-glutamine, L-aspartic acid, L-lysine, L-tryptophan, L-glutamic acid, chlorogenic acid, phenethylamine, vitexin-2'-O-rhamnoside might have important contributions to the formation of different taste and quality of black tea from the two regions. Metabolic pathway analysis showed that the metabolism levels of amino acids and flavonoids of black tea between the two places were significantly different, which might be the reason for the difference in the taste and quality of black tea between the two places. The research would provide a theoretical basis for the identification of tea origin.