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

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

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

Research Paper

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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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

Cite this article

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 . DOI: 10.13305/j.cnki.jts.20210304.001

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