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

YANG Chen; DAI Weidong; LYU Meiling; LI Pengliang; LIU Xu; TIAN Jun; WAN Yunlong; LI Ji; LIN Zhi

PDF(1648 KB)

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

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

YANG Chen^1,2, DAI Weidong^1,*, LYU Meiling³, LI Pengliang^1,2, LIU Xu¹, TIAN Jun⁴, WAN Yunlong⁴, LI Ji⁴, LIN Zhi^1,*

Author information +

History +

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

area / chemical composition / LC-MS / metabolomics / taste / Pu-erh raw tea

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

YANG Chen, DAI Weidong, LYU Meiling, LI Pengliang, LIU Xu, TIAN Jun, WAN Yunlong, LI Ji, LIN Zhi. Study on the Chemical Constituents of Pu-erh Teas from Different Areas by UHPLC-Q-TOF/MS[J]. Journal of Tea Science. 2017, 37(6): 605-615

References

[1] 蔡新, 张理珉, 杨善禧, 等. 地理标志产品普洱茶: GB/T 22111—2008 [S]. 北京: 中国标准出版社, 2008: 1-16.
[2] Hou Y, Shao W, Xiao R, et al.Pu-erh tea aqueous extracts lower atherosclerotic risk factors in a rat hyperlipidemia model[J]. Experimental Gerontology, 2009, 44(6/7): 434-439.
[3] Lu C, Hwang L S.Polyphenol contents of Pu-erh teas and their abilities to inhibit cholesterol biosynthesis in Hep G2 cell line[J]. Food Chemistry, 2008, 111(1): 67-71.
[4] Qian Z M, Guan J, Yang F Q, et al.Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay[J]. Journal of Agricultural and Food Chemistry, 2008, 56(23): 11187-11191.
[5] Pei S, Zhang Y, Xu H, et al.Inhibition of the replication of hepatitis B virus in vitro by pu-erh tea extracts[J]. Journal of Agricultural and Food Chemistry, 2011, 59(18): 9927-9934.
[6] Zhao L, Jia S, Tang W, et al.Pu-erh tea inhibits tumor cell growth by down-regulating mutant p53[J]. International Journal of Molecular Sciences, 2011, 12(11): 7581-7593.
[7] Kubota K, Sumi S, Tojo H, et al.Improvements of mean body mass index and body weight in preobese and overweight japanese adults with black chinese tea (Pu-erh) water extract[J]. Nutrition Research, 2011, 31(6): 421-428.
[8] Hou C W.Pu-erh tea and GABA attenuates oxidative stress in kainic acid-induced status epilepticus[J]. Journal of Biomedical Science, 2011, 18(1): 1-10.
[9] 吕海鹏, 张悦, 杨婷, 等. 普洱茶滋味品质化学成分分析[J]. 食品与发酵工业, 2016, 42(2): 178-183.
[10] 王丽鸳, 成浩, 周健, 等. 普洱茶的HPLC化学指纹图谱分类研究[J]. 浙江林业科技, 2009, 29(1): 25-30.
[11] 周健, 成浩, 叶阳, 等. 滇青、青饼和普洱茶(熟饼)近红外指纹图谱分析[J]. 核农学报, 2009, 23(1): 110-113.
[12] 何露, 闵庆文, 袁正. 澜沧江中下游古茶树资源、价值及农业文化遗产特征[J]. 资源科学, 2011, 33(6): 1060-1065.
[13] 罗龙新, 吴小崇, 傅尚文. 不同产地普洱茶品质风格的比较[J]. 中国茶叶, 1995, 17(5): 8-10.
[14] 刘洋, 任晓晋, 许腾升, 等. 云南永德12个茶山茶叶品质特征初探[J]. 云南民族大学学报(自然科学版), 2015, 24(6): 464-467.
[15] 李友勇, 方成刚, 孙雪梅, 等. 滇南古树晒青茶品质化学成分特征研究[J]. 西南农业学报, 2014, 27(5): 1874-1883.
[16] 张立军, 马志刚. 云南勐海地区几种古树茶中生物碱含量的测定[J]. 云南大学学报(自然科学版), 2013, 35(S2): 339-343.
[17] 金裕范, 高雪岩, 王文全, 等. 不同产地普洱茶主要化学成分的比较[J]. 中国实验方剂学杂志, 2011, 17(14): 78-82.
[18] Wu Y, Lv S, Wang C, et al.Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysis[J]. Chemistry Central Journal, 2016, 10(1): 1-11.
[19] 杨明容, 马燕, 杨四润, 等. 气质联用分析云南老树茶香气成分[J]. 中国农学通报, 2012, 28(24): 261-269.
[20] Yang S, Wu X, Rui W, et al.UPLC/Q-TOF-MS analysis for identification of hydrophilic phenolics and lipophilic diterpenoids from radix salviae miltiorrhizae[J]. Acta Chromatographica, 2015, 27(4): 711-728.
[21] Pi J, Wu X, Yang S, et al.Rapid identification of erythrocyte phospholipids in Sprague-Dawley rats by ultra high performance liquid chromatography with electrospray ionization quadrupole time-of-flight tandem mass spectrometry[J]. Journal of Separation Science, 2015, 38(6): 886-893.
[22] Song J, Zhao L, Rui W, et al.Identification and fragmentation pattern analysis of iridoid glycosides from fructus ligustri Lucidi by UPLC/ESI-QTOF-MS[J]. Journal of Liquid Chromatography & Related Technologies, 2014, 37(12): 1763-1770.
[23] 赵丹, 杜仁鹏, 刘鹏飞, 等. 代谢组学在乳酸菌发酵食品研究中的应用[J]. 中国农学通报, 2015, 31(8): 240-244.
[24] Dai W, Tan J, Lu M, et al.Nontargeted analysis using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry uncovers the effects of harvest season on the metabolites and taste quality of tea (Camellia sinensis L.)[J]. Journal of Agricultural and Food Chemistry, 2015, 63(44): 9869-9878.
[25] 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[J]. Food Research International, 2016, 79: 106-113.
[26] Lv H, Zhu Y, Tan J, et al.Bioactive compounds from Pu-erh tea with therapy for hyperlipidaemia[J]. Journal of Functional Foods, 2015, 19: 194-203.
[27] 段兆顺. 古树普洱茶中的贵族[J]. 中国国家地理, 2014(7): 122-131.
[28] 施兆鹏. 茶叶审评与检验[M]. 4版. 北京: 中国农业出版社, 2010: 66-68.
[29] Scharbert S, Hofmann T.Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments[J]. Journal of Agricultural and Food Chemistry, 2005, 53(13): 5377-5384.
[30] Gonzalo-Diago A, Dizy M, Fernandez-Zurbano P.Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines[J]. Food Chemistry, 2014, 154: 187-198.
[31] 梁名志, 夏丽飞, 张俊, 等. 老树茶与台地茶品质比较研究[J]. 云南农业大学学报, 2006, 21(4): 493-497.