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Journal of Tea Science ›› 2017, Vol. 37 ›› Issue (6): 605-615.

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Study on the Chemical Constituents of Pu-erh Teas from Different Areas by UHPLC-Q-TOF/MS

YANG Chen1,2, DAI Weidong1,*, LYU Meiling3, LI Pengliang1,2, LIU Xu1, TIAN Jun4, WAN Yunlong4, LI Ji4, LIN Zhi1,*   

  1. 1. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
    2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China;
    3. Agilent Technologies (China) Co., Ltd., Beijing 100102, China;
    4. Kunming Colourful Yunnan King-Shine Tea Industry Co., Ltd, Kunming 650501, China
  • Received:2017-04-05 Revised:2017-08-15 Online:2017-12-15 Published:2019-08-23

Abstract: In order to fully understand the influences of the production area on pu-erh raw tea quality and chemical composition, 12 pu-erh raw tea samples were selected from different mountains (villages) in Lincang, Pu'er, and Xishuangbanna. The nonvolatile tea metabolite phenotypes of the pu-erh raw teas were analyzed by ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry-four (UHPLC-Q-TOF/MS). The results showed that the pu-erh raw teas from different areas had distinct chemical compositions. Pu-erh raw teas from Xishuangbanna (including Mengla, Menghai, and Jinghong), Pu'er, and Lincang could be seperated by principal component analysis. Pu-erh raw teas could also be seperated according to producing areas (southeast, southwest, and northwest of pu-erh tea area). Seventy nine main components in pu-erh raw teas were identified, and the relationships between the components and the taste qualities of the 12 pu-erh raw teas were also analyzed. This study showed that the metabolite phenotypes analyzed by UHPLC-Q-TOF/MS could be used for the discrimination of pu-erh raw teas according to producing areas.

Key words: Pu-erh raw tea, area, chemical composition, LC-MS, metabolomics, taste

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