Metabolomics Analysis of Difference in Chemical Components among Different Types of Yunnan White Tea

doi:10.7506/spkx1002-6630-20220121-215

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (22): 221-231.doi: 10.7506/spkx1002-6630-20220121-215

• Component Analysis • Previous Articles

Metabolomics Analysis of Difference in Chemical Components among Different Types of Yunnan White Tea

WANG Zhe, ZHAO Yanni, CHEN Dan, PENG Jiakun, GAO Jianjian, LIN Zhi, CHEN Xuefeng, TIAN Jun, WAN Yunlong, DAI Weidong

(1. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China; 2. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 3. Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an 710021, China;4. Kunming Qicai Yunnan Qingfengxiang Tea Industry Co. Ltd., Kunming 650501, China)

Published:2022-12-12

Abstract

Abstract: In this study, the difference in the chemical composition among the representative types of Yunnan white tea, Yun Baihao, Yueguangbai grade I and II of Baimudan and Yun Shou were investigated by metabolomics based on ultra-high performance liquid chromatography-quadrupole orbitrap mass spectrometry (UPLC-Q-Orbitrap-MS). A total of 120 compounds were identified, including catechins, dimeric catechins, amino acids, alkaloids, phenolic acids, organic acids, aroma glycosides, flavonoid glycosides, N-ethyl-2-pyrrolidinone-substituted flavan-3-ols, and lipids. Partial least squares-discriminant analysis (PLS-DA) and heatmap analysis showed that there were distinct differences in the chemical components among the different types of Yunnan white tea. A total of 76 significantly differential compounds were among these types (P < 0.05). The contents of catechins, dimeric catechins, alkaloids, phenolic acids, and theanine were higher in white tea from younger tea leaves; some amino acids and myricetin glycosides were richer in Baimudan, while the contents of apigenin glycoside, kaempferol glycoside, quercetin glycoside and lipid compounds were relatively high in Yunshou. This study can provide a theoretical basis for the studies of sensory quality, nutritional value and grade discrimination of Yunnan white tea.

Key words: Yunnan white tea; types; chemical components; metabolomics; liquid chromatography-mass spectrometry

CLC Number:

S571.1

WANG Zhe, ZHAO Yanni, CHEN Dan, PENG Jiakun, GAO Jianjian, LIN Zhi, CHEN Xuefeng, TIAN Jun, WAN Yunlong, DAI Weidong. Metabolomics Analysis of Difference in Chemical Components among Different Types of Yunnan White Tea[J]. FOOD SCIENCE, 2022, 43(22): 221-231.

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Metabolomics Analysis of Difference in Chemical Components among Different Types of Yunnan White Tea

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