基于代谢组学评价青稞红曲茶功能成分及其抗氧化活性的研究

Metabolomics-based evaluation of functional constituents and their antioxidant activities in highland barley Monascus tea

为明确青稞红曲茶发酵前后功能成分及其抗氧化活性,以青稞茶为对照组,研究青稞红曲茶的营养成分及抗氧化活性,并通过超高效液相色谱-串联质谱(ultra performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS)分析青稞红曲茶的主要成分及其差异化合物。结果表明,青稞红曲茶的水浸出物、茶多酚、茶蛋白、茶黄素、茶红素、茶褐素含量显著高于青稞茶(P<0.05),青稞茶茶多糖含量显著高于青稞红曲茶(P<0.05)。此外,在青稞红曲茶和青稞茶中检测到1682种化合物,其中氨基酸及其衍生物、生物碱、脂质、酚酸和核苷酸及其衍生物是青稞红曲茶及青稞茶中主要化合物。筛选出124种差异化合物,差异化合物主要为生物碱、脂质、萜类及酚类化合物。同时发现,青稞红曲茶的DPPH自由基清除能力、ABTS阳离子自由基清除能力和铁离子还原能力均显著高于青稞茶(P<0.05)。但青稞茶的感官评分高于青稞红曲茶,为82.89分。该研究结果从代谢组学角度揭示青稞红曲茶及青稞茶代谢产物的差异性,为青稞红曲茶的后续研究提供理论依据。

In order to clarify the functional components and their antioxidant activities before and after the fermentation of highland barley Monascus,the nutrient composition and antioxidant activities of highland barley Monascus tea were investigated with highland barley as the control group,and the main components and their differential compounds of highland barley Monascus tea were analyzed by ultra performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS).The results showed that the contents of water extracts,tea polyphenols,tea proteins,theaflavins,thearubigins and theaflavins of highland barley Monascus tea were significantly higher than those of highland barley(P<0.05),and the contents of polysaccharides of highland barley were significantly higher than those of highland barley Monascus tea(P<0.05).In addition,1682 compounds were detected in highland barley Monascus tea and highland barley,among which amino acids and their derivatives,alkaloids,lipids,phenolic acids and nucleotides and their derivatives were the main compounds in highland barley Monascus tea and highland barley.124 differential compounds were screened,and the differential compounds were mainly alkaloids,lipids,terpenoids and phenolic compounds.It was also found that the DPPH radical scavenging ability,ABTS radical scavenging ability and iron ion reduction ability of barley red tea were significantly higher than that of highland barley(P<0.05).However,the sensory score of highland barley was higher than that of highland barley Monascus tea,which was 82.89.The results of this study can reveal the differences between the metabolites of highland barley Monascus tea and highland barley from the perspective of plant metabolomics,and provide a theoretical basis for the subsequent study of highland barley Monascus tea.