基于非靶向代谢组学技术的不同季节信阳白茶品质分析

Quality Analysis of Xinyang White Tea in Different Production Seasons Based on Non-Targeted Metabolomics Technologies

为探寻春季和秋季生产的信阳白茶品质和代谢轮廓差异,采用非靶向代谢组学技术和多元统计分析结合感官审评方法对春秋季节信阳白茶样品进行检测分析。结果表明:春季生产的信阳白茶感官品质优于秋季,特别是汤色。在正离子模式下春秋季节信阳白茶中共检测到6842个质谱特征离子。多元统计分析中Alpha多样性分析结果显示春季生产的信阳白茶样品的代谢物丰富度显著高于秋季;Beta多样性分析显示春季和秋季生产的信阳白茶样品间具有显著性差异并筛选出26个差异化合物,主要包括氨基酸及其衍生物类、磷脂酰类、有机酸类、嘌呤碱类等。代谢途径富集分析结果表明,春季和秋季生产的信阳白茶间的差异代谢物主要富集在以次级代谢物的生物合成途径,丙氨酸、天冬氨酸和谷氨酸代谢途径,异喹啉生物碱合成途径,黄酮和黄酮醇生物合成途径以及赖氨酸降解途径为主导的代谢途径中。这些途径中代谢物种类和含量的变化,对春季和秋季信阳白茶风味的形成具有重要影响,为后续信阳白茶精准生产提供理论基础。

In order to explore the differences in quality and metabolic profile of Xinyang white tea produced in spring and autumn,non-targeted metabolomics technology and multivariate statistical analysis combined with sensory review methods were used to test and analyze the samples of Xinyang white tea in spring and autumn seasons.The results showed that the sensory quality of Xinyang white tea produced in spring was better than that in autumn,especially the soup color.A total of 6842 mass spectrometry characteristic ions were detected in the positive ion mode for Xinyang white tea in spring and autumn seasons.The results of alpha diversity analysis in multivariate statistical analysis showed that the metabolite richness of Xinyang white tea samples produced in spring was significantly higher than that in autumn.Beta diversity analysis showed significant differences between Xinyang white tea samples produced in spring and autumn and screened out 26 differential compounds,which included mainly amino acids and their derivatives,phosphatidyls,organic acids,and purines etc.The results of metabolic pathway enrichment analysis showed that the different metabolites between Xinyang white tea samples produced in spring and autumn were mainly enriched in the metabolic pathways dominated by secondary metabolite biosynthesis pathway,alanine,aspartic acid and glutamic acid metabolism pathway,isoquinoline alkaloid synthesis pathway,flavonoids and flavonol biosynthesis pathway,as well as lysine degradation pathway.The changes of metabolite species and contents in these pathways have important effects on the formation of Xinyang white tea flavor in spring and autumn,which provides a theoretical basis for the subsequent precision production of Xinyang white tea.