Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach |
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| Affiliation: | 1. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, PR China;2. Chemical Analysis Group, Agilent Technologies, No. 3 Wangjing North Road, Chaoyang Distr., Beijing 100102, PR China;1. Institute of Food Chemistry, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang 310012, China;2. Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China;1. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People''s Republic of China;2. International Joint Laboratory on Tea Chemistry and Health Effects, Anhui Agricultural University, 130 Changjiang Ave W., Hefei, Anhui 230036, People''s Republic of China;3. Biotechnology of Natural Products, Technische Universität München, Liesel-Beckmann-Str. 1, 85354 Freising, Germany;1. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, People''s Republic of China;2. Agilent Technologies (China) Limited, No. 3 Wangjing North Road, Chaoyang District, Beijing 100102, People''s Republic of China;3. Zhejiang Provincial Center for Disease Control and Prevention, 3399 Binsheng Road, Hangzhou, Zhejiang 310051, People''s Republic of China |
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| Abstract: | Fermentation is a critical manufacturing process to produce black tea, in which the chemical compositions are greatly changed. However, the dynamic changes of this sophisticated process are far from clear, and were often characterized by determining a small number of compounds. In this study, we applied a non-targeted metabolomics approach based on ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry to comprehensively profile the variations of metabolites in tea samples with various fermentation durations of 0, 1, 2, 4, 6, 8, 10, 12 and 14 h. Principal component analysis indicated obvious stepwise alterations of tea metabolome during the fermentation. Relative quantitation of 61 identified metabolites including catechins, dimeric catechins, flavonol glycosides, amino acids, phenolic acids, alkaloids, and nucleosides revealed distinct changes of phenol pathway. Dynamic changes of a part of these compounds were mapped for the first time. To the best of our knowledge, this study offered the most comprehensive profiles of metabolite changes during the tea fermentation process. |
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