Study on the metabolites characteristic of white tea compared with green tea, oolong tea and black tea based on the non-targeted metabolomics approach

Abstract

Abstract: To explore the metabolites characteristic of white tea and its process mechanisms, this study used UPLC-QTOF MS to detect, filtrate and identify differential products between white tea, green tea, black tea, and oolong tea which were all made from one bud with two or three leaves of two cultivars, Fuyun No.6 and Huangdan (Camellia sinensis). There were 152 and 148 differential compounds among four tea types have been filtered in Fuyun No.6 and Huangdan respectively. Total 33 important compounds in tea which belong to catechins or its derivate, anthocyanidins, hydrolysable tannins, flavonol or flavone glycosides, phenolic acids and theaflavins had been identified in different tea types. The result of principle component analysis showed that white tea located between oolong tea and black tea in first principle component whereas distinct from other tea types in second principle component. Loading plot showed the key profiles of white tea were flavonol or flavone glycosides，gallated catechin and catechin derivates. The intensity of most identified flavonol or flavone glycoside in white tea were significantly higher than other tea types. Catechins and anthocyanidins in white tea were significantly lower than green tea and approximated to black tea especially non-gallated catechins. Theaflavin and theaflavin-3-gallate in white tea were significantly higher than green tea but neither theaflavin-3’-gallate nor theaflavin-3,3’-gallate. Interestingly, 8-C-ascorbyl-EGCG one of EGCG derivate white tea showed significantly higher than other tea types.

Key words: UPLC-QTOF MS, non-target metabolomics, tea processing, different tea types, white tea

CLC Number:

S571.1

Xin-Lei LI Hong-zheng LIN Zhi-Long HAO Xin-Yi JIN. Study on the metabolites characteristic of white tea compared with green tea, oolong tea and black tea based on the non-targeted metabolomics approach[J]. FOOD SCIENCE, 0, (): 0-0.

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