基于代谢组学分析工夫红茶发酵过程中代谢物的变化

Metabolomics Analysis of Changes in Metabolites During the Fermentation Process of Congou Black Tea

以保靖黄金茶为原料,按照工夫红茶工艺进行加工,采用基于代谢组学的液质联用技术(LC-MS/MS)对发酵过程中的茶样进行检测,分析工夫红茶发酵过程中代谢产物的动态变化。结果表明,在发酵过程中,茶叶中代谢物呈现规律性动态变化;共筛选到493种差异代谢物,且这些差异代谢物的变化趋势以发酵2 h为节点可分为两个阶段,即发酵前期和发酵后期。发酵前期代谢物变化明显,物质代谢活跃,而发酵后期差异代谢物明显少于发酵前期,物质代谢减弱,且整个发酵过程中上调的差异代谢物数量均大于下调的差异代谢物数量;此外,对鉴定出的90种差异代谢物进行分析,结果显示,在红茶发酵过程中呈涩味的代谢物下调表达,可溶性糖、茶黄素类呈甜醇、鲜爽滋味的代谢物显著上调表达。本实验为探究工夫红茶发酵过程中的物质代谢调控机制提供了重要参考。

Baojing Huangjincha was used as raw material and processed according to congou black tea technology,used metabolomics-based liquid-mass spectrometry(LC-MS/MS)to detect tea samples during the fermentation process,and analyzed the dynamic changes of metabolites during the fermentation process of congou black tea.The results showed that during the fermentation process,the metabolites in tea showed regular dynamic changes.A total of 493 different metabolites were screened in the study,moreover,the change trend of these different metabolites can be divided into two stages,namely the early stage of fermentation and the later stage of fermentation,taking the 2 h fermentation as the node.In the early stage of fermentation,the metabolites were change significantly,and the material metabolism was active,while the differential metabolites in the later stage of fermentation were significantly less than that in the early stage of fermentation,and the material metabolism was weakened.Analysis of the identified 90 differential metabolites showed that the astringent metabolites were down-regulated during the fermentation of black tea,and the soluble sugars and theaflavins were sweetened and refreshing metabolites were significantly up-regulated.This experiment provides an important reference for exploring the mechanism of substance metabolism regulation in the fermentation process of congou black tea.