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Revealing the chemical differences and their application in the storage year prediction of Qingzhuan tea by SWATH-MS based metabolomics analysis.
Li, Zhi-Quan; Yin, Xiao-Li; Gu, Hui-Wen; Zou, Dan; Ding, Baomiao; Li, Zhenshun; Chen, Ying; Long, Wanjun; Fu, Haiyan; She, Yuanbin.
Afiliação
  • Li ZQ; College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China.
  • Yin XL; College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China. Electronic address: yinxiaoli@yangtzeu.edu.cn.
  • Gu HW; College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China.
  • Zou D; College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China.
  • Ding B; College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China.
  • Li Z; College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China.
  • Chen Y; College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China.
  • Long W; The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China.
  • Fu H; The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China. Electronic address: fuhaiyan@mail.scuec.edu.cn.
  • She Y; College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address: sheyb@zjut.edu.cn.
Food Res Int ; 173(Pt 1): 113238, 2023 11.
Article em En | MEDLINE | ID: mdl-37803551
It's generally believed that the longer the storage, the better the quality of dark tea, but the chemical differences of Qingzhuan tea (QZT) with different storage years is still unclear. Herein, in this work, an untargeted metabolomic approach based on SWATH-MS was established to investigate the differential compounds of QZT with 0-9 years' storage time. These QZT samples were roughly divided into two categories by principal component analysis (PCA). After orthogonal projections to latent structures discriminant analysis (OPLS-DA), 18 differential compounds were putatively identified as chemical markers for the storage year variation of QZT. Heatmap visualization showed that the contents of catechins, fatty acids, and some phenolic acids significantly reduced, flavonoid glycosides, triterpenoids, and 8-C N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs) increased with the increase of storage time. Furthermore, these chemical markers were verified by the peak areas corresponding to MS2 ions from SWATH-MS. Based on the extraction chromatographic peak areas of MS and MS2 ions, a duration time prediction model was built for QZT with correlation coefficient R2 of 0.9080 and 0.9701, and RMSEP value of 0.85 and 1.24, respectively. This study reveals the chemical differences of QZT with different storage years and provides a theoretical basis for the quality evaluation of stored dark tea.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá / Catequina Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá / Catequina Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China