Comparative Metabolome Analysis of the Main Chemical Compositions in Qingzhuan Tea with Different Storage Years

MA Mengjun; HU Xinlong; QIU Shouzhe; ZHANG Ruiming; TANG Huishan; LIU Chen; YU Ziming; LI Jing; WANG Mingle

doi:10.13305/j.cnki.jts.2025.01.011

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Journal of Tea Science ›› 2025, Vol. 45 ›› Issue (1) : 133-144. DOI: 10.13305/j.cnki.jts.2025.01.011

Research Paper

Comparative Metabolome Analysis of the Main Chemical Compositions in Qingzhuan Tea with Different Storage Years

MA Mengjun¹, HU Xinlong^2,*, QIU Shouzhe¹, ZHANG Ruiming², TANG Huishan², LIU Chen², YU Ziming¹, LI Jing^2,3, WANG Mingle^2,*

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Abstract

In order to investigate the effects of storage years on the quality of Qingzhuan tea, 5 samples produced in 2022, 2019, 2014, 2009 and 2002 were analyzed by tea sensory evaluation combined with ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry. The sensory evaluation results show that with the extension of storage time, the appearance of Qingzhuan tea was gradually browning, the color of tea infusion was deepened, the aging flavor was progressively unveiled and the taste became more mellow, resulting in the quality improvement of Qingzhuan tea. Further metabolome analysis reveals that a total of 189 kinds of characteristic compounds were identified from Qingzhuan tea samples, which mainly included flavonoids, organic acids, amino acids, alkaloids and catechins. Moreover, 26 key differentially accumulated metabolites were identified using partial least squares-discriminant analysis (PLS-DA), including 5 alkaloids, 2 amino acids, 8 catechins, 9 flavonoids, 1 organic acid and 1 pigment substance. Among them, the contents of 8 catechin monomers decreased with the extension of storage years, while the contents of 7 flavonoids initially increased and subsequently decreased during the aging years. Hence, it was speculated that the two kinds of substances might result in the quality difference of Qingzhuan tea with different storage years. In addition, the contents of caffeic acid, lactobionic acid, linolenic acid, theophylline and betaine increased with the extension of aging years, which might also contribute to the nutrition and drinking value of Qingzhuan tea. In summary, this study analyzed the effect of aging time on the quality components of Qingzhuan tea, which shed light on the aging process of Qingzhuan tea.

Key words

chemical compositions / flavor / liquid chromatography-mass spectrometry / Qingzhuan tea / sensory evaluation

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MA Mengjun, HU Xinlong, QIU Shouzhe, ZHANG Ruiming, TANG Huishan, LIU Chen, YU Ziming, LI Jing, WANG Mingle. Comparative Metabolome Analysis of the Main Chemical Compositions in Qingzhuan Tea with Different Storage Years[J]. Journal of Tea Science. 2025, 45(1): 133-144 https://doi.org/10.13305/j.cnki.jts.2025.01.011

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