Analysis of Metabolite Changes in the Natural Withering Process of Fu&#x02032;an White Tea Based on Non-targeted Metabolomics Approach

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

doi:10.13305/j.cnki.jts.20210304.001

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Journal of Tea Science ›› 2021, Vol. 41 ›› Issue (3) : 379-392. DOI: 10.13305/j.cnki.jts.20210304.001

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

YUE Wenjie^1,2,3, JIN Xinyi^2,*, CHEN Mingjie^4,*, YE Naixing², GUO Li⁵, ZHAO Feng⁶

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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.

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metabolites / natural withering / non-targeted metabolomics / white tea

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YUE Wenjie, JIN Xinyi, CHEN Mingjie, YE Naixing, GUO Li, ZHAO Feng. Analysis of Metabolite Changes in the Natural Withering Process of Fu′an White Tea Based on Non-targeted Metabolomics Approach[J]. Journal of Tea Science. 2021, 41(3): 379-392 https://doi.org/10.13305/j.cnki.jts.20210304.001

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