Study on the Changes of Primary Metabolites During the Manufacturing Process of Roasted Green Tea by Pre-column Derivatization Combining with GC-MS

陈美1; 2，戴伟东1，李朋亮1; 2，朱荫1，陈勤操1; 2，杨艳芹1，谭俊峰1*，林智1*

doi:10.13305/j.cnki.jts.2019.03.007

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Journal of Tea Science ›› 2019, Vol. 39 ›› Issue (3) : 297-308. DOI: 10.13305/j.cnki.jts.2019.03.007

Study on the Changes of Primary Metabolites During the Manufacturing Process of Roasted Green Tea by Pre-column Derivatization Combining with GC-MS

CHEN Mei^1,2, DAI Weidong¹, LI Pengliang^1,2, ZHU Yin¹, CHEN Qincao^1,2,YANG Yanqin¹, TAN Junfeng^1*, LIN Zhi^1*

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Abstract

Few if any previous studies were carried out in the field of primary metabolite changes during the manufacturing process of roasted green tea. Longjing 43 was used to make roasted green tea and gas chromatography-mass spectrometry (GC-MS) with derivatization was used to determine the components. A total of 60 compounds were identified, which included high levels of organic acids, carbohydrates and carbohydrate derivatives. Each steps of the processing could be successfully distinguished by partial least-squares discriminant analysis based on 26 key compounds. The results of cluster analysis indicated that the content changes of the 26 compounds could be classified into three categories: high-low: 2-ketoglutaric acid, arabinose, gallic acid, glucopyranosiduronic acid, glyceryl-glucoside, ribose, galactose, fructose, glucose, phosphoric acid, 4-ketoglucose, ribono-1,4-lactone, and mannitol. High-low-high: homogentisic acid, sucrose, galactinol, threonic acid, turanose, ribonic acid, inositol and citric acid. Low-high-low: erythrose-1,4-lactone, oxypropyl phosphate, pyroglutamic acid, quinic acid and hexanedioic acid. Organic acids mainly showed a rising and then downward trend. Carbohydrates except sucrose showed a downward trend.

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derivatization / gas chromatography-mass spectrometry (GC-MS) / primary metabolites / roasted green tea

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CHEN Mei, DAI Weidong, LI Pengliang, ZHU Yin, CHEN Qincao, YANG Yanqin, TAN Junfeng, LIN Zhi. Study on the Changes of Primary Metabolites During the Manufacturing Process of Roasted Green Tea by Pre-column Derivatization Combining with GC-MS[J]. Journal of Tea Science. 2019, 39(3): 297-308 https://doi.org/10.13305/j.cnki.jts.2019.03.007

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