Journal of Tea Science ›› 2020, Vol. 40 ›› Issue (2): 238-249.doi: 10.13305/j.cnki.jts.2020.02.010
Previous Articles Next Articles
CHEN Xiang, TIAN Yueyue, ZHANG Lixia*
Received:
2019-08-30
Revised:
2019-12-23
Online:
2020-04-15
Published:
2020-04-20
CLC Number:
CHEN Xiang, TIAN Yueyue, ZHANG Lixia. The Changes of Metabolites during the Withering Process of White Tea Based on HILIC LC-QqQ MS Method[J]. Journal of Tea Science, 2020, 40(2): 238-249.
[1] 施兆鹏, 黄建安. 茶叶审评与检验[M]. 4版. 北京: 中国农业出版社, 2010. Shi Z P, Huang J A.Tea evaluation and inspection [M]. 4th ed, Beijing: China Agricultural Press, 2010. [2] 顾谦, 陆锦时, 叶宝存. 茶叶化学[M]. 北京: 中国科学技术出版社, 2002. Gu Q, Lu J S, Ye B C.Tea chemistry [M]. Beijing: Science and Technology of China Press, 2002. [3] 杨伟丽, 肖文军, 邓克尼. 加工工艺对不同茶类主要生化成分的影响[J]. 湖南农业大学学报(自然科学版), 2001, 27(5): 384-386. Yang W L, Xiao W J, Deng N K.Effects of processing technology of different teas on the main biochemistry components[J]. Journal of Hunan Agricultural University, 2001, 27(5): 384-386. [4] Fiehn O, Kopka J, Trethewey R N, et al.Identification of uncommon plant metabolites based on calculation of elemental compositions using gas chromatography and quadrupole mass spectrometry[J]. Analytical Chemistry, 2000, 72(15): 3573-3580. [5] 王凯. 基于稳定性同位素15N示踪和代谢谱分析技术的茶叶氮代谢研究[D]. 合肥: 安徽农业大学, 2012. Wang K.15N stable isotope tracer-based spectral analysis techniques and metabolism of nitrogen metabolism of tea plant [D]. Hefei: Anhui Agricultural University, 2012. [6] 张磊, 曾仲大, 叶国注, 等. 基于气相色谱-质谱联用与液相色谱-质谱联用的非靶向代谢组学用于3类茶叶中化学成分分析[J]. 色谱, 2014, 32(8): 804-816. Zhang L,Zeng Z D, Ye G Z, et al.Non-targeted metabolomics study for the analysis of chemical compositions in three types of tea by using gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry[J]. Chinese Journal of Chromatography, 2014, 32(8): 804-816. [7] Zhang L, Ning L, Yan Y C, et al.Development of the fingerprints of crude Pu-erh tea and ripened Pu-erh tea by high performance liquid chromatography[J]. Journal of Chinese Pharmaceutical Sciences, 2011(20): 352-359. [8] 李万春. 气质联用在不同茶叶品质鉴定中的应用[D]. 南京: 南京理工大学, 2012. Li W C.Application of GC-MS in different tea quality identification [D]. Nanjing: Nanjing University of Science and Technology, 2012. [9] Van d H J J J, Akermi M, Ünlü F Y, et al. Structural annotation and elucidation of conjugated phenolic compounds in black, green, and white tea extracts[J]. Journal of Agricultural and Food Chemistry, 2012, 60(36): 8841-8850. [10] 王秀梅. 祁门红茶加工过程中代谢谱分析及其品质形成机理研究[D]. 合肥: 安徽农业大学, 2012. Wang X M.Analysis of metabolism profile and its quality formation mechanism in the process of keemun black tea [D]. Hefei: Anhui Agricultural University, 2012. [11] Lee J E, Lee B J, Chung J O, et al.1H NMR-based metabolomic characterization during green tea(Camellia sinensis) fermentation[J]. Food Research International, 2011(44): 597-604. [12] Tan J, Dai W, Lu M, et al.Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach[J]. Food Research International, 2016, 79: 106-113. [13] Dai W, Qi D, Yang T, et al.Non-targeted analysis using ultra-performance liquid chromatography-quadrupole-time of flight mass spectrometry uncovers the effects of harvest season on the metabolites and taste quality in tea (Camellia sinensis L.)[J]. Journal of Agricultural & Food Chemistry, 2015, 63(44): 9869-9878. [14] 汤莎莎, 芦晨阳, 周君, 等. 基于电子鼻和HS-SPME-GC-MS技术解析乌牛早茶的挥发性风味物质[J]. 食品工业科技, 2018, 39(14): 223-230. Tang S S, Lu C Y, Zhou J, et al.Volatile flavor compounds of different Wu Niuzao leaves and different heating temperatures based on electronic nose and GC-MS[J]. Science and Technology of Food Industry. 2018, 39(14): 223-230. [15] Pongsuwan W, Bamba T, Yonetani T, et al.Quality prediction of Japanese green tea using pyrolyzer coupled GC/MS based metabolic fingerprinting[J]. J Agric Food Chem, 2008, 56(3): 744-750. [16] 戴宇樵, 吕才有. 代谢组学技术在茶学中的应用研究进展[J]. 江苏农业科学, 2019, 47(2): 24-28. Dai Y Q, Lv C Y.Research progress of application of metabolomics technology in tea science[J]. Jiangsu Agricultural Sciences, 2019, 47(2): 24-28. [17] Dai W D, Xie D C, Lu M L, et al.Characterization of white tea metabolome: Comparison against green and black tea by a nontargeted metabolomics approach[J]. Food Research International, 2017, 96: 40-45. [18] Cai Y P, Weng K, Guo Y, et al.An integrated targeted metabolomic platform for high-throughput metabolite profiling and automated data processing[J]. Metabolomics, 2015, 11(6): 1575-1586. [19] 崔桂友. 呈味核苷酸及其在食品调味中的应用[J]. 中国调味品, 2001, 16(10): 25-29. Cui G Y.Favor nucleotides and its application in food seasoning[J]. Chinese Condiment, 2001, 16(10): 25-29. [20] 沈浥. 调味品中呈味核苷酸的研究进展和我国标准化现状[J]. 中国调味品, 2017, 42(1): 177-180. Shen Y.Research progress of the flavor nucleotides in condiments and standardization status in China[J]. China Condiment, 2017, 42(1): 177-180. |
[1] | PARK Soomi, KIM Eunhye, CHEN Xinghua, WANG Qianchao, HE Puming, TU Youying. The Inhibitory Role and Mechanism of White Tea Extracts on Pulmonary Fibrosis Induced by Nano-sized SiO2 in Rats [J]. Journal of Tea Science, 2020, 40(2): 157-164. |
[2] | AN Ting, JIANG Yongwen, LIANG Gaozhen, HU Bin, DONG Chunwang. Optimization of Performance Parameters of Black Tea Withering Machine Based on CFD and RSM [J]. Journal of Tea Science, 2019, 39(5): 547-554. |
[3] | LUO Hongyu, TANG Min, ZHAI Xiuming, YANG Juan, LIU Xiang, GU Yu, YUAN Linying, ZHONG Yingfu, HUANG Shangjun. Effect of Different Withering Light-wave Bands on Chlorophyll Fluorescence Parameter and Biochemical Quality of Black Tea [J]. Journal of Tea Science, 2019, 39(2): 131-138. |
[4] | ZENG Qi, REN Fazheng, LEI Xingen, HOU Caiyun. Antioxidant and Anti-aging Activities of White Tea [J]. Journal of Tea Science, 2018, 38(6): 615-624. |
[5] | FAN Fangyuan, YANG Mengxuan, GONG Shuying, GUO Haowei, ZHANG Kaiqi, LI Chunlin TANG Yi. Quantitative Evaluation of Taste-characteristic Attributes in Three White Tea Based on Near Infrared Spectroscopy [J]. Journal of Tea Science, 2018, 38(3): 296-304. |
[6] | ZHENG Li, HOU Caiyun, REN Fazheng. Anti-obesity Efficacy of Shoumei White Tea on High-fat Diet Mice and Its Safety Evaluation [J]. Journal of Tea Science, 2017, 37(6): 586-596. |
[7] | GONG Shuying, GU Zhaoqi, FAN Fangyuan, LI Chunlin, LIU Wanqiong, XU Pengcheng, CHEN Ping, MAO Zufa. Research on Taste Compounds in White Tea Processed from Cultivars in Zhejiang Province [J]. Journal of Tea Science, 2016, 36(3): 277-284. |
[8] | LIU Fei, XUE Zhihui, YE Qianlin, SUN Weijiang. Study on Effect of Fungal-fermentation Process on Flavor Quality in White Tea [J]. Journal of Tea Science, 2016, 36(3): 301-311. |
[9] | YUAN Haibo, HUA Jinjie, DENG Yuliang, XU Yongquan, CHEN Gensheng, WANG Fang, JIANG Yongwen, YIN Junfeng. Analysis on the Changes of Color of Withering Leaf in Different Environmental Humidity Conditions [J]. Journal of Tea Science, 2015, 35(6): 551-558. |
[10] | XIANG Lihui, LIN Fuming, SUN Weijiang, WU Yang, CHEN Mingzhao, ZHANG Qinfang, ZHOU Lele, WENG Rui. Effects of LED Yellow Light on the Expression Levels of Aroma Related Genes and the Enzyme Activity in Withering Process of Congou Black Tea [J]. Journal of Tea Science, 2015, 35(6): 559-566. |
[11] | HUA Jinjie, YUAN Haibo, WANG Weiwei, JIANG Yongwen, LIU Qianlu, CHEN Gensheng, WANG Fang. Effect of Withering Temperature on Dynamic Changes of Main Biochemical Components and Enzymatic Activity of Tea Fresh Leaves [J]. Journal of Tea Science, 2015, 35(1): 73-81. |
[12] | HUA Jinjie, YUAN Haibo, JIANG Yongwen, CHENG Gensheng, WANG Weiwei, LIU Ping. Effect of Withering Light Intensity on Physical Characteristics and Respiration of Tea Fresh Leaves [J]. Journal of Tea Science, 2014, 34(3): 288-296. |
[13] | ZHANG Yue-li. Study of the Anji White Tea Regional Brand′s Consumer Cognitive Structure Based on MEC Model [J]. Journal of Tea Science, 2013, 33(5): 449-456. |
[14] | HUA Jin-jie, YUAN Hai-bo, JIANG Yong-wen, LIU Ping, WANG Wei-wei. A Review on the Regulation Technique of Withering Process and the Change in Physical and Chemical Properties of Leaves [J]. Journal of Tea Science, 2013, 33(5): 465-472. |
[15] | ZHENG De-yong, YANG Jiang-fan, PAN Xiao-yun, LIN Hong-yong, LIN Qing-xia. Studies on the Extraction of White Tea Polysaccharide and Its Structure [J]. Journal of Tea Science, 2010, 30(S1): 551-555. |
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||
|