Analysis of Leaf utilization wolfberry Tea Based on Sensory Evaluation and Metabolomics

Abstract

Abstract: The sensory quality and metabolites of 26 varieties (lines) of Leaf utilization wolfberry buds and fresh leaves were analyzed using sensory review and metabolomics techniques combined with multivariate statistical analysis. The results of sensory evaluation showed that the dried leafy wolfberry buds had a mellow, fresh and sweet flavor. The LC-MS results showed that a total of 879 metabolites were identified in Leaf utilization wolfberry buds, including 10 classes of amino acids and their derivatives, flavonoids, phenolic acids, sugars, nucleotides and their derivatives, lignans and coumarins, alkaloids, terpenoids, organic acids, and lipids. According to the VIP>1 and p<0.05 of PLS-DA model, 211 differential metabolites were screened, which were mainly enriched into the metabolic pathways of linoleic acid metabolism, flavonoid biosynthesis, flavonoids and flavonols biosynthesis, phenylpropanol biosynthesis, and galactose metabolism, etc. The results of PLS-DA double labeling map and classification heat map showed that amino acids and their derivatives, flavonoids, sugars and lipids were the important components for distinguishing the metabolites of different varieties (lineages) of Leaf utilization wolfberry buds, which had the potential to be suitable for the production of white and green teas. PLSR correlation analysis showed that 26 metabolites, including L-theanine, β-alanyl-L-arginine, epicatechin, isoquercitrin, rutin, palmitoleic acid, and cornflower 3-O-rutinoside 5-O-β-D-glucoside, collectively affected the flavors of Leaf utilization wolfberry buds such as mellow, thick, fresh, sweet, and bitter. The results of sensory evaluation combined with PLSR analysis showed that seven Leaf utilization wolfberry, including N1, N9, Z90, Z68, Q3, Q6-13 and Z48, were characterized by better sensory quality and rich in internal components. In this study, sensory review and metabolomics were used for quality evaluation, which provided theoretical support for the selection of 26 varieties (lines) of Leaf utilization wolfberry varieties and the screening of suitable tea types.

Key words: Leaf utilization wolfberry, sensory evaluation, metabolomics, suitability, Differential metabolites

Bi-Ying SHI. Analysis of Leaf utilization wolfberry Tea Based on Sensory Evaluation and Metabolomics[J]. FOOD SCIENCE.

References

[1] 王益民, 张宝琳. 我国枸杞属物种资源及发展对策[J]. 世界林业研究, 2021,34(03):107-111.DOI：10.13348/j.cnki.sjlyyj.2020.0117.y. [2] 王婕, 张波, 周发, 等. 不同采收年份的枸杞叶的营养成分及分析[J]. 中国食物与营养, 2020,26(12):56-58.DOI:10.19870/j.cnki.11-3716/ts.20201106.001. [3] Yinhong N, Jinghua C, Yanli F, et al. Effect of flavonoids from Lycium barbarum leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storage[J]. Journal of Food Science, 2021,86(5).DOI：10.1111/1750-3841.15728. [4] 闫秀梅, 董静洲, 王瑛. 枸杞和宁夏枸杞叶片主要活性成分含量比较研究[J]. 食品科学, 2010,31(01):29-32 [5] Duan H, Chen Y, Chen G. Far infrared-assisted extraction followed by capillary electrophoresis for the determination of bioactive constituents in the leaves of Lycium barbarum Linn.[J]. Journal of Chromatography A, 2010,1217(27).DOI：10.1016/j.chroma.2010.04.069. [6] Mocan A, Vlase L, Vodnar D C, et al. Polyphenolic Content, Antioxidant and Antimicrobial Activities of Lycium barbarum L. and Lycium chinense Mill. Leaves[J]. Molecules, 2014,19(7).DOI：10.3390/molecules190710056. [7] Xiao X, Ren W, Zhang N, et al. Comparative Study of the Chemical Constituents and Bioactivities of the Extracts from Fruits, Leaves and Root Barks of Lycium barbarum[J]. Molecules, 2019,24(8).DOI：10.3390/molecules24081585. [8] 胡婷, 王红. 宁夏回族自治区叶用枸杞产业发展现状及对策[J]. 乡村科技, 2022,13(21):37-39.DOI：10.19345/j.cnki.1674-7909.2022.21.008. [9] 李红英, 彭励, 王林. 不同产地枸杞子中微量元素和黄酮含量的比较[J]. 微量元素与健康研究, 2007(05):14-16 [10] Andrei M, G?khan Z, Mario S, et al. Functional constituents of wild and cultivated Goji (L. barbarum L.) leaves: phytochemical characterization, biological profile, and computational studies.[J]. Journal of enzyme inhibition and medicinal chemistry, 2017,32(1).DOI：10.1080/14756366.2016.1243535. [11] 王婕, 张波, 周发, 等. 不同采收年份的枸杞叶的营养成分及分析[J]. 中国食物与营养, 2020,26(12):56-58.DOI：10.19870/j.cnki.11-3716/ts.20201106.001. [12] 陈海强, 黄华林, 方华春, 等. 英红九号红茶产业化开发的实践与认识[J]. 广东茶业, 2015(06):11-13 [13] 孙世利, 郭芸彤, 陈海强, 等. 英红九号六大茶类生化成分分析及体外活性评价[J]. 食品研究与开发, 2018,39(09):159-165 [14] 李鑫磊, 俞晓敏, 林军, 等. 基于非靶向代谢组学的白茶与绿茶、乌龙茶和红茶代谢产物特征比较[J]. 食品科学, 2020,41(12):197-203 [15] Wang Y, Kan Z, Thompson H J, et al. Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43.[J]. Journal of agricultural and food chemistry, 2019,67(19).DOI：10.1021/acs.jafc.8b05140. [16] GAO T, HOU B, SHAO S, et al. Differential metabolites and transcriptional regulation of seven major tea cultivars (Camellia sinensis) in China[J]. Journal of Integrative Agriculture, 2023 [17] Xiao L, Guang-Jing L, Wei Z, et al. Novel Flavoalkaloids from White Tea with Inhibitory Activity against the Formation of Advanced Glycation End Products.[J]. Journal of agricultural and food chemistry, 2018,66(18) [18] 黄彪, 刘文静, 吴建鸿, 等. 福鼎大白茶树鲜叶不同茶制品活性成分比较[J]. 食品安全质量检测学报, 2021,12(08):3219-3223.DOI：10.19812/j.cnki.jfsq11-5956/ts.2021.08.036. [19] Chen D, Zhao Y, Peng J, et al. Metabolomics Analysis Reveals Four Novel N-Ethyl-2-pyrrolidinone-Substituted Theaflavins as Storage-Related Marker Compounds in Black Tea.[J]. Journal of agricultural and food chemistry, 2021.doi:10.1021/acs.jafc.1c05850 [20] Yang C, Hu Z, Lu M, et al. Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea[J]. Food Research International, 2018,106.DOI：10.1016/j.foodres.2018.01.069. [21] Huijun W, Xueli C, Zhengfang Y, et al. Untargeted metabolomics coupled with chemometrics approach for Xinyang Maojian green tea with cultivar, elevation and processing variations[J]. Food Chemistry, 2021,352.DOI：10.1016/J.FOODCHEM.2021.129359. [22] Yuchuan L, Songhui Y, Shuya Y, et al. Study on taste quality formation and leaf conducting tissue changes in six types of tea during their manufacturing processes[J]. Food Chemistry: X, 2023,18.doi:10.1016/j.fochx.2023.100731. [23] Liu J, Zhang Q, Liu M, et al. Metabolomic Analyses Reveal Distinct Change of Metabolites and Quality of Green Tea during the Short Duration of a Single Spring Season.[J]. Journal of agricultural and food chemistry, 2016,64(16).DOI：10.1021/acs.jafc.6b00404. [24] YiQin C, YunFei L, ChengWen S, et al. Topics and trends in fresh tea (Camellia sinensis) leaf research: A comprehensive bibliometric study.[J]. Frontiers in plant science, 2023,14.DOI:10.3389/FPLS.2023.1092511. [25] Chen D, Sun Z, Gao J, et al. Metabolomics combined with proteomics provides a novel interpretation of the compound differences among Chinese tea cultivars (Camellia sinensis var. sinensis) with different manufacturing suitabilities[J]. Food Chemistry, 2022,377.doi:10.1016/j.foodchem.2021.131976. [26] Zisheng H, Mingchun W, Haiwei Z, et al. LC-MS based metabolomics and sensory evaluation reveal the critical compounds of different grades of Huangshan Maofeng green tea[J]. Food Chemistry, 2022,374.DOI：10.1016/J.FOODCHEM.2021.131796. [27] Vasilev N, Boccard J, Lang G, et al. Structured plant metabolomics for the simultaneous exploration of multiple factors.[J]. Scientific reports, 2016,6(1).DOI：10.1038/srep37390. [28] Zelena E, Dunn W B, Broadhurst D, et al. Development of a robust and repeatable UPLC-MS method for the long-term metabolomic study of human serum.[J]. Analytical chemistry, 2009,81(4).DOI：10.1021/ac8019366. [29] Want E J, Masson P, Michopoulos F, et al. Global metabolic profiling of animal and human tissues via UPLC-MS.[J]. Nature protocols, 2013,8(1).DOI：10.1038/nprot.2012.135. [30] Dunn W B, Broadhurst D, Begley P, et al. Procedures for large-scale metabolic profiling of serum and plasma using gas chromatography and liquid chromatography coupled to mass spectrometry.[J]. Nature protocols, 2011,6(7).DOI：10.1038/nprot.2011.335. [31] Navarro-Reig M, Jaumot J, García-Reiriz A, et al. Evaluation of changes induced in rice metabolome by Cd and Cu exposure using LC-MS with XCMS and MCR-ALS data analysis strategies.[J]. Analytical and bioanalytical chemistry, 2015,407(29).DOI：10.1007/s00216-015-9042-2. [32] Huajie W, Jinjie H, Qinyan Y, et al. Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing[J]. Food Chemistry, 2021,363.doi:10.1016/j.foodchem.2021.130131. [33] Kai X, Caiyun T, Chengzhe Z, et al. Non-Targeted Metabolomics Analysis Revealed the Characteristic Non-Volatile and Volatile Metabolites in the Rougui Wuyi Rock Tea (Camellia sinensis) from Different Culturing Regions[J]. Foods, 2022,11(12).doi:10.3390/foods11121694. [34] Jinjin X, Panpan L, Guiyi G, et al. Profiling of dynamic changes in non-volatile metabolites of shaken black tea during the manufacturing process using targeted and non-targeted metabolomics analysis[J]. LWT, 2022,156.doi:10.1016/j.lwt.2021.113010. [35] Yali S, Yin Z, Wanjun M, et al. Comprehensive investigation on non-volatile and volatile metabolites in four types of green teas obtained from the same tea cultivar of Longjing 43 (Camellia sinensis var. sinensis) using the widely targeted metabolomics.[J]. Food chemistry, 2022,394.doi:10.1016/j.foodchem.2022.133501. [36] Jiang Z, Han Z, Wen M, et al. Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics[J]. Food Science and Human Wellness, 2022,11(03):606-617.doi:10.1016/j.fshw.2021.12.017. [37] Qingping M, Mengyao Q, Laichao S, et al. Molecular Link in Flavonoid and Amino Acid Biosynthesis Contributes to the Flavor of Changqing Tea in Different Seasons[J]. Foods, 2022,11(15).doi:10.3390/foods11152289. [38] Saeed M, Naveed M, Arif M, et al. Green tea ( Camellia sinensis ) and l -theanine: Medicinal values and beneficial applications in humans—A comprehensive review[J]. Biomedicine & Pharmacotherapy, 2017,95 [39] 陈丹, 赵燕妮, 彭佳堃, 等. 基于代谢组学的不同年份晒青红茶化学成分分析[J]. 食品科学, 2022,43(04):150-159 [40] Zhang L, Cao Q, Granato D, et al. Association between chemistry and taste of tea: A review[J]. Trends in Food Science & Technology, 2020,101(prepublish).DOI：10.1016/j.tifs.2020.05.015. [41] Qin L, Youlan J, Ronggang J, et al. Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process[J]. Food Chemistry, 2020(prepublish).DOI：10.1016/j.foodchem.2020.128576. [42] 张燕红.典型酚酸类化合物的呈味特性及对绿茶茶汤苦涩味的影响[D]. 安徽农业大学, 2019. [43] Chengxiao Y, Yihao C, Shokouh A, et al. Goji berry leaf exerts a comparable effect against colitis and microbiota dysbiosis to its fruit in dextran-sulfate-sodium-treated mice.[J]. Food & function, 2023.DOI：10.1039/D2FO02886G. [44] 魏明香.基于电子舌技术的红茶滋味品质检测研究[D]. 浙江大学, 2015. [45] 韦雅杰, 高彦祥. 茶汤滋味物质及其调控研究进展[J]. 食品研究与开发, 2022,43(11):189-197 [46] Amino Acids; Researchers from Anhui Agricultural University Report Findings in Amino Acids (Effects of roasting treatment on non-volatile compounds and taste of green tea)[J]. Food Weekly News, 2018 [47] Horanni R, Engelhardt U H. Determination of amino acids in white, green, black, oolong, pu-erh teas and tea products[J]. Journal of Food Composition and Analysis, 2013,31(1).doi:10.1016/j.jfca.2013.03.005. [48] Li J, Wang J, Yao Y, et al. Phytochemical comparison of different tea ( Camellia sinensis ) cultivars and its association with sensory quality of finished tea[J]. LWT, 2020,117(C).DOI：10.1016/j.lwt.2019.108595. [49] Wang L, Xu R, Hu B, et al. Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction[J]. Food Chemistry, 2010,123(4) [50] 周志阳, 曹有龙, 王艺涵, 等. 枸杞芽茶与叶茶的化学成分和抗氧化活性分析[J]. 食品工业科技, 2017,38(10):129-134.DOI： 10.13386/j.issn1002-0306.2017.10.017.