基于非靶向代谢组学分析白茶室内自然萎凋过程代谢物的变化规律

岳文杰; 金心怡; 陈明杰; 叶乃兴; 郭丽; 赵峰

doi:10.13305/j.cnki.jts.20210304.001

茶叶科学 >

2021 , Vol. 41 >Issue 3: 379 - 392

DOI: https://doi.org/10.13305/j.cnki.jts.20210304.001

研究报告

基于非靶向代谢组学分析白茶室内自然萎凋过程代谢物的变化规律

岳文杰 ,
金心怡 ,
陈明杰 ,
叶乃兴 ,
郭丽 ,
赵峰

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1.福建农林大学金山学院,福建福州 350002;
2.福建农林大学园艺学院,福建福州 350002;
3.福建农林大学园艺植物生物学及代谢组学研究中心,福建福州 350002;
4.信阳师范学院生命科学学院及河南省茶树生物学重点实验室,河南信阳 464000;
5.中国农业科学院茶叶研究所,浙江杭州 310008;
6.福建中医药大学药学院,福建福州 350122

岳文杰,男,讲师,主要从事茶叶加工与茶叶资源利用方面研究。

收稿日期: 2020-08-17

修回日期: 2020-11-11

网络出版日期: 2021-06-15

基金资助

国家自然科学基金（31270735）、福建省教育厅中青年教师教育科研项目（JAT170885）、福建农林大学科技创新专项基金（CXZX2016117）、福建农林大学金山学院青年教师科研基金立项项目（z170701）

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Analysis of Metabolite Changes in the Natural Withering Process of Fu′an White Tea Based on Non-targeted Metabolomics Approach

YUE Wenjie ,
JIN Xinyi ,
CHEN Mingjie ,
YE Naixing ,
GUO Li ,
ZHAO Feng

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1. Jinshan College, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
2. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
3. FAFU-UCR Joint Center/Horticultural Plant Biology and Metabolomics Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
4. College of Life Sciences, Xinyang Normal University, Xinyang 464000, China;
5. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
6. School of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China

Received date: 2020-08-17

Revised date: 2020-11-11

Online published: 2021-06-15

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摘要

以福安大白茶品种鲜叶为材料,按照室内自然萎凋工艺加工白茶,每隔3 h采集过程样,利用非靶向代谢组学技术分析了代谢物的含量变化。结果表明,在白茶室内自然萎凋过程中,茶鲜叶中的代谢物含量呈现规律性的动态变化。研究共鉴定到106种代谢物,其含量呈现5种主要变化趋势。这些变化趋势可以分为4个阶段,分别为萎凋前24 h、萎凋24~48 h、萎凋48~57 h、萎凋57 h之后。这些差异代谢物按照结构分为4种类型：类黄酮化合物中8种单体儿茶素（Catechins）在萎凋过程中呈现下降趋势;18种原花青素物质（PAs）和5种聚酯型儿茶素（TSs）有升有降;含没食子酰基的PAs与TSs含量均呈现上升趋势,而未含该基团的两类物质含量则呈现下降趋势。糖苷衍生物中6种山奈酚（Kaempferol）糖苷,4种槲皮素（Quercetin）糖苷,1种芹菜素（Apigenin）糖苷含量均呈上升趋势,且在萎凋48 h后含量明显上升。在萎凋过程中12种酚酸类物质中5种呈现上升趋势,7种呈现下降趋势,这些物质均在萎凋至57~60 h时出现最高或最低值。此外,分析了生物碱、氨基酸与多肽、香豆素类、糖等20种代谢物的含量变化,其中咖啡碱含量呈现上升趋势,在萎凋60 h时最高,可可碱含量在萎凋中期下降明显,萎凋后期略有回升,2种茶氨酸异构体和4种香豆素物质含量在萎凋至12 h达到峰值,此后总体呈下降趋势。本研究为明确白茶在自然萎凋加工过程中的生物代谢调控机制提供重要参考。

关键词： 白茶; 自然萎凋; 非靶向代谢组学; 代谢物

本文引用格式

岳文杰 , 金心怡 , 陈明杰 , 叶乃兴 , 郭丽 , 赵峰 . 基于非靶向代谢组学分析白茶室内自然萎凋过程代谢物的变化规律[J]. 茶叶科学, 2021 , 41(3) : 379 -392 . DOI: 10.13305/j.cnki.jts.20210304.001

Abstract

In this study, Camellia sinensis cv Fu'an Dabai was used as materials to make white tea following the standard indoor natural withering procedure. Samples were collected every 3 h, and non-targeted metabolomics was used to analyze tea metabolite changes. Principal component analysis (PCA) shows that metabolite contents in fresh leaves showed regular dynamic changes during the process of indoor natural withering of white tea. Totally 109 metabolites with significant difference were identified and showed 5 major patterns. These patterns could be divided into four stages: 24 h before withering, 24-48 h during withering, 48-57 h during withering and after 57 h. According to their structure, these metabolites can be classified into 4 types. The 8 monomer catechins (Catechins) showed a downward trend during the withering process. The contents of 18 proanthocyanidins (PAs) and 5 Theasinensins (TSs) showed different trends. The galloyl containing PAs and TSs showed an upward trend, while non- galloyl containing PAs and TSs showed an opposite trend. For glycoside derivatives, 6 kaempferol glycosides, 4 Quercetin (quercetin) glycoside and 1 apigenin glycoside showed an upward trend. Their contents increased significantly after 48 h withering. In the process of withering, 5 of the 12 phenolic acids showed an upward trend. While the rest 7 showed a downward trend. All of them reached their peaks or bottom at 57-60 h. In addition, 22 different metabolites including alkaloids, amino acids, peptides, coumarins, sugars, etc. were also identified. Caffeine showed an upward trend. Their contents reached the peaks at 60 h. Theobromine decreased significantly in the mid-withering period, and slightly recovered in the latter period. The contents of 2 theanine isomer and 4 coumarins rose to the peak at 12 h. After that, there was an overall downward trend during the withering process. These data offered important insights for understanding the biosynthesis and regulation mechanism of white tea during indoor natural withering process.

Key words： white tea; natural withering; non-targeted metabolomics; metabolites

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