基于广泛靶向代谢组学分析比较不同制茶工序下枸杞芽茶代谢物的变化

doi:10.7506/spkx1002-6630-20240803-021

食品科学 ›› 2025, Vol. 46 ›› Issue (5): 245-254.doi: 10.7506/spkx1002-6630-20240803-021

基于广泛靶向代谢组学分析比较不同制茶工序下枸杞芽茶代谢物的变化

魏佳仪，米佳，张波，王思玉，葛鑫宇，金波，罗青，张渌淘，禄璐，闫亚美

（1.宁夏大学食品科学与工程学院，宁夏银川 750021；2.宁夏农林科学院枸杞科学研究所，宁夏银川 750002；3.宁夏医科大学药学院，宁夏银川 750004）

出版日期:2025-03-15 发布日期:2025-02-07
基金资助:
宁夏回族自治区农业科技自主创新资金项目（NGSB-2021-2-06）；宁夏回族自治区重点研发计划项目（2021BEG03109）；宁夏回族自治区枸杞功效物质基础研究与深加工产品研发科技创新团队项目

Comparison of Metabolite Changes in Lycium barbarum Bud Tea at Different Processing Stages by Widely Targeted Metabolomics

WEI Jiayi, MI Jia, ZHANG Bo, WANG Siyu, GE Xinyu, JIN Bo, LUO Qing, ZHANG Lutao, LU Lu, YAN Yamei

(1. School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China; 2. Institute of Wolfberry Engineering Technology, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, China; 3. School of Pharmacy, Ningxia Medical University, Yinchuan 750004, China)

Online:2025-03-15 Published:2025-02-07

摘要/Abstract

摘要： 本研究比较分析了制茶过程中枸杞芽茶总多酚、总黄酮和绿原酸含量的变化规律，并基于广泛靶向代谢组学技术系统分析不同加工工序下枸杞芽茶的代谢物组成，明确不同工序对枸杞芽茶化学成分的影响。结果表明，枸杞芽原料中总多酚、总黄酮、绿原酸含量最高，分别为（43.65±3.15）、（10.68±0.25）mg/g和（5.24±0.52）mg/g，随着漂烫、一次杀青、二次杀青、炒制、提香工序的进行，这些酚类物质含量显著下降（P＜0.05），尤其是二次杀青后，总多酚、总黄酮、绿原酸含量分别下降19%、29%、27%。基于广泛靶向代谢组学，从枸杞芽茶中鉴定出11 类594 种代谢物，包括黄酮类化合物、酚酸类化合物、生物碱、氨基酸及其衍生物、脂质等化合物。与枸杞芽原料相比，漂烫、一次杀青、二次杀青、炒制和提香处理分别使270、287、298、295 种和298 种差异代谢物发生显著变化，主要为黄酮类化合物、核苷酸及其衍生物、酚酸类化合物、氨基酸及其衍生物，这些差异代谢物主要富集在嘌呤代谢、烟酸和烟酰胺代谢、半胱氨酸和蛋氨酸代谢等途径；少量富集在玉米素生物合成、ABC转运蛋白等途径。不同工序下枸杞芽茶中的肌苷、高胱氨酸、肉桂酸、4-羟基-3-甲氧基肉桂酸、异阿魏酸等物质含量存在显著差异，表明这些代谢物参与枸杞芽茶加工过程中的品质形成。本研究结果可为枸杞芽茶加工过程中营养功效成分变化及质量控制提供一定的理论依据。

关键词: 枸杞芽茶；广泛靶向代谢组学；加工工序；多酚；代谢途径

Abstract: In this study, the changes in total polyphenols, total flavonoids and chlorogenic acid contents during the processing of Lycium barbarum bud tea were compared and analyzed, and the metabolite composition of the tea at different processing stages was systematically analyzed by widely targeted metabolomics to clarify their effects on the chemical composition of L. barbarum bud tea. The results showed that L. barbarum buds had the highest contents of total polyphenols, (43.65 ± 3.15) mg/g, total flavonoids, (10.68 ± 0.25) mg/g, and chlorogenic acid (5.24 ± 0.52) mg/g. The contents of these phenolic substances decreased significantly (P < 0.05) as bleaching, primary fixation, secondary fixation, frying and flavoring progressed. Notably, after the secondary fixation, the contents of total polyphenols, total flavonoids and chlorogenic acid decreased by 19%, 29% and 27%, respectively. Widely targeted metabolomics identified 594 metabolites belonging to 11 categories, including flavonoids, phenolic acids, alkaloids, amino acids and their derivatives, and lipids. In total, 270, 287, 298, 295, and 298 significantly differential metabolites were identified in L. barbarum buds versus bleaching, primary fixation, secondary fixation, frying and flavoring, respectively, with the major ones being flavonoids, nucleotides and their derivatives, phenolic acid, amino acids and their derivatives. These differential metabolites were predominantly enriched in metabolic pathways such as purine metabolism, niacin and nicotinamide metabolism, cysteine and methionine metabolism, and a small proportion of them was enriched in pathways like zeeatin biosynthesis, and ABC transporter. Significant differences were observed in inosine, homocysteine, cinnamic acid, 4-hydroxy-3-methoxycinnamic acid, and isoferulic acid among processing stages, indicating their involvement in the quality formation of L. barbarum bud tea during processing. The findings of this study provide a theoretical basis for understanding the changes in nutritional and functional components and for the quality control of L. barbarum bud tea during processing.

Key words: Lycium barbarum bud tea; widely targeted metabolomics; processing stages; polyphenols; metabolic pathway

中图分类号:

S571.1

魏佳仪，米佳，张波，王思玉，葛鑫宇，金波，罗青，张渌淘，禄璐，闫亚美. 基于广泛靶向代谢组学分析比较不同制茶工序下枸杞芽茶代谢物的变化[J]. 食品科学, 2025, 46(5): 245-254.

WEI Jiayi, MI Jia, ZHANG Bo, WANG Siyu, GE Xinyu, JIN Bo, LUO Qing, ZHANG Lutao, LU Lu, YAN Yamei. Comparison of Metabolite Changes in Lycium barbarum Bud Tea at Different Processing Stages by Widely Targeted Metabolomics[J]. FOOD SCIENCE, 2025, 46(5): 245-254.

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基于广泛靶向代谢组学分析比较不同制茶工序下枸杞芽茶代谢物的变化

Comparison of Metabolite Changes in Lycium barbarum Bud Tea at Different Processing Stages by Widely Targeted Metabolomics

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