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Li ZQ, Yin XL, Gu HW, Peng ZX, Ding B, Li Z, Chen Y, Long W, Fu H, She Y. Discrimination and prediction of Qingzhuan tea storage year using quantitative chemical profile combined with multivariate analysis: Advantages of MRM HR based targeted quantification metabolomics. Food Chem 2024; 448:139088. [PMID: 38547707 DOI: 10.1016/j.foodchem.2024.139088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 03/05/2024] [Accepted: 03/18/2024] [Indexed: 04/24/2024]
Abstract
The duration of storage significantly influences the quality and market value of Qingzhuan tea (QZT). Herein, a high-resolution multiple reaction monitoring (MRMHR) quantitative method for markers of QZT storage year was developed. Quantitative data alongside multivariate analysis were employed to discriminate and predict the storage year of QZT. Furthermore, the content of the main biochemical ingredients, catechins and alkaloids, and free amino acids (FAA) were assessed for this purpose. The results show that targeted marker-based models exhibited superior discrimination and prediction performance among four datasets. The R2Xcum, R2Ycum and Q2cum of orthogonal projection to latent structure-discriminant analysis discrimination model were close to 1. The correlation coefficient (R2) and the root mean square error of prediction of the QZT storage year prediction model were 0.9906 and 0.63, respectively. This study provides valuable insights into tea storage quality and highlights the potential application of targeted markers in food quality evaluation.
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Affiliation(s)
- Zhi-Quan Li
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Xiao-Li Yin
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China.
| | - Hui-Wen Gu
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Zhi-Xin Peng
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Baomiao Ding
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Zhenshun Li
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Ying Chen
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Wanjun Long
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China.
| | - Yuanbin She
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China.
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Cheng L, Yang Q, Peng L, Xu L, Chen J, Zhu Y, Wei X. Exploring core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea. Food Res Int 2024; 178:113979. [PMID: 38309920 DOI: 10.1016/j.foodres.2024.113979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 12/29/2023] [Accepted: 01/03/2024] [Indexed: 02/05/2024]
Abstract
The distinct sensory quality of Qingzhuan tea is mainly formed in pile fermentation by a group of functional microorganisms but the core functional ones was poorly characterized. Therefore, this study investigated the dynamic changes in the fungal community and metabolic profile by integrating microbiomics and metabolomics, and explored the core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea. Indicated by microbiomics analysis, Aspergillus dominated the entire pile-fermentation process, while Thermoascus, Rasamsonia, and Cylindrium successively abounded in the different stages of the pile fermentation. A total of 50 differentially changed metabolites were identified, with the hydrolysis of galloyl/polymeric catechins, biosynthesis of theabrownins, oxidation of catechins, N-ethyl-2-pyrrolidinone substitution of catechins, and deglycosylation of flavonoid glucosides. Nine fungal genera were identified as core functional fungi, in which Aspergillus linked to the hydrolysis of polymeric catechins and insoluble polysaccharides as well as biosynthesis of theabrownins, while Thermoascus participated in the biosynthesis of theabrownins, deglycosylation of flavonoid glucosides, and N-ethyl-2-pyrrolidinone substitution of catechins. These findings would advance our understanding of the quality formation of Qingzhuan tea and provide a benchmark for precise inoculation for its quality improvement.
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Affiliation(s)
- Lizeng Cheng
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Qiongqiong Yang
- Department of Biology, College of Science, Shantou University, Guangdong, Shantou 515063, China
| | - Lanlan Peng
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Lurong Xu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Junhai Chen
- Hubei Zhaoliqiao Tea Factory Co. Ltd., Xianning 437318, PR China
| | - Yuzhi Zhu
- Hubei Qingzhuan Tea Industry Development Group Co. Ltd., Xianning 437000, PR China
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
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Li ZQ, Yin XL, Gu HW, Zou D, Ding B, Li Z, Chen Y, Long W, Fu H, She Y. Revealing the chemical differences and their application in the storage year prediction of Qingzhuan tea by SWATH-MS based metabolomics analysis. Food Res Int 2023; 173:113238. [PMID: 37803551 DOI: 10.1016/j.foodres.2023.113238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 06/19/2023] [Accepted: 06/27/2023] [Indexed: 10/08/2023]
Abstract
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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Affiliation(s)
- Zhi-Quan Li
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Xiao-Li Yin
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China.
| | - Hui-Wen Gu
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Dan Zou
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Baomiao Ding
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Zhenshun Li
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Ying Chen
- College of Life Sciences, College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434025, China
| | - Wanjun Long
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China.
| | - Yuanbin She
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China.
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Feng L, Gao S, Liu P, Wang S, Zheng L, Wang X, Teng J, Ye F, Gui A, Xue J, Zheng P. Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation. Foods 2023; 12:3537. [PMID: 37835190 PMCID: PMC10572444 DOI: 10.3390/foods12193537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/18/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
In order to analyze the changes in the microbial community structure during the pile fermentation of Qingzhuan tea and their correlation with the formation of quality compounds in Qingzhuan tea, this study carried out metagenomic and metabolomic analyses of tea samples during the fermentation process of Qingzhuan tea. The changes in the expression and abundance of microorganisms during the pile fermentation were investigated through metagenomic assays. During the processing of Qingzhuan tea, there is a transition from a bacterial dominated ecosystem to an ecosystem enriched with fungi. The correlation analyses of metagenomics and metabolomics showed that amino acids and polyphenol metabolites with relatively simple structures exhibited a significant negative correlation with target microorganisms, while the structurally complicated B-ring dihydroxy puerin, B-ring trihydroxy galloyl puerlin, and other compounds showed a significant positive correlation with target microorganisms. Aspergillus niger, Aspergillus glaucus, Penicillium in the Aspergillaceae family, and Talaromyces and Rasamsonia emersonii in Trichocomaceae were the key microorganisms involved in the formation of the characteristic qualities of Qingzhuan tea.
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Affiliation(s)
- Lin Feng
- Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (L.F.); (S.G.); (P.L.); (S.W.); (L.Z.); (X.W.); (J.T.); (F.Y.); (A.G.); (J.X.)
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
| | - Shiwei Gao
- Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (L.F.); (S.G.); (P.L.); (S.W.); (L.Z.); (X.W.); (J.T.); (F.Y.); (A.G.); (J.X.)
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
| | - Panpan Liu
- Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (L.F.); (S.G.); (P.L.); (S.W.); (L.Z.); (X.W.); (J.T.); (F.Y.); (A.G.); (J.X.)
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
| | - Shengpeng Wang
- Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (L.F.); (S.G.); (P.L.); (S.W.); (L.Z.); (X.W.); (J.T.); (F.Y.); (A.G.); (J.X.)
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
| | - Lin Zheng
- Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (L.F.); (S.G.); (P.L.); (S.W.); (L.Z.); (X.W.); (J.T.); (F.Y.); (A.G.); (J.X.)
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
| | - Xueping Wang
- Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (L.F.); (S.G.); (P.L.); (S.W.); (L.Z.); (X.W.); (J.T.); (F.Y.); (A.G.); (J.X.)
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
| | - Jing Teng
- Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (L.F.); (S.G.); (P.L.); (S.W.); (L.Z.); (X.W.); (J.T.); (F.Y.); (A.G.); (J.X.)
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
| | - Fei Ye
- Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (L.F.); (S.G.); (P.L.); (S.W.); (L.Z.); (X.W.); (J.T.); (F.Y.); (A.G.); (J.X.)
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
| | - Anhui Gui
- Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (L.F.); (S.G.); (P.L.); (S.W.); (L.Z.); (X.W.); (J.T.); (F.Y.); (A.G.); (J.X.)
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
| | - Jinjin Xue
- Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (L.F.); (S.G.); (P.L.); (S.W.); (L.Z.); (X.W.); (J.T.); (F.Y.); (A.G.); (J.X.)
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
| | - Pengcheng Zheng
- Fruit and Tea Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (L.F.); (S.G.); (P.L.); (S.W.); (L.Z.); (X.W.); (J.T.); (F.Y.); (A.G.); (J.X.)
- Key Laboratory of Tea Resources Comprehensive Utilization, Ministry of Agriculture and Rural Affairs, Hubei Tea Engineering and Technology Research Centre, Wuhan 430064, China
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5
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Jiao Y, Song Y, Yan Z, Wu Z, Yu Z, Zhang D, Ni D, Chen Y. The New Insight into the Effects of Different Fixing Technology on Flavor and Bioactivities of Orange Dark Tea. Molecules 2023; 28:molecules28031079. [PMID: 36770746 PMCID: PMC9920512 DOI: 10.3390/molecules28031079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/17/2023] [Accepted: 01/17/2023] [Indexed: 01/24/2023] Open
Abstract
Peach leaf orange dark tea (ODT) is a fruity tea made by removing the pulp from peach leaf orange and placing dry Qingzhuan tea into the husk, followed by fixing them together and drying. Since the quality of traditional outdoor sunlight fixing (SL) is affected by weather instability, this study explored the feasibility of two new fixing methods, including hot air fixing (HA) and steam fixing (ST). Results showed that fixing method had a great impact on ODT shape, aroma, and taste. Compared with SL and ST, HA endowed ODT with higher fruit aroma, mellow taste, better coordination, and higher sensory evaluation score. Physical-chemical composition analysis showed that SL-fixed orange peel was higher than HA- or ST-fixed peel in the content of polyphenols, flavonoids, soluble protein, hesperidin and limonin, while HA has a higher content of volatile substances and contains more alcohols, aldehydes and ketones, and acid and esters than ST and SL. Activity analysis showed that HA was superior to ST or SL in comprehensive antioxidant activity and inhibitory activity against α-glucosidase. Comprehensive results demonstrated that HA has better performance in improving ODT quality and can replace the traditional SL method in production.
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Affiliation(s)
- Yuanfang Jiao
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Yulin Song
- Zigui County Agricultural and Rural Bureau, Yichang 443600, China
| | - Zhi Yan
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China
| | - Zhuanrong Wu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Zhi Yu
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - De Zhang
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: (D.N.); (Y.C.); Tel.: +86-181-7122-7832 (D.N.); +86-186-9616-9236 (Y.C.)
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: (D.N.); (Y.C.); Tel.: +86-181-7122-7832 (D.N.); +86-186-9616-9236 (Y.C.)
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Liu P, Zheng P, Feng L, Gong Z, Zheng L, Gao S, Wang X, Ye F, Huang J, Liu Z. Dynamic changes in the aroma profile of Qingzhuan tea during its manufacture. Food Chem 2021; 375:131847. [PMID: 34942497 DOI: 10.1016/j.foodchem.2021.131847] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 12/05/2021] [Accepted: 12/09/2021] [Indexed: 11/24/2022]
Abstract
Changes in key odorants and aroma profiles of Qingzhuan tea (QZT) during its manufacture were determined using headspace solid-phase microextraction gas chromatography-mass spectrometry/olfactometry. An aroma profile was constructed to illustrate sensory changes during manufacture. The characteristic aroma of QZT was aged fragrance, which was mostly developed during pile fermentation and was enhanced during the aging and drying stages. Using volatile compounds found in the raw materials, sun-dried green tea and QZT finished product were compared by orthogonal partial least square-discriminant analysis. Among 108 detected volatiles, 19 were significantly upregulated and 15 were downregulated. (E)-β-Ionone, (E,Z)-2,6-nonadienal, 1-octen-3-one, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, safranal, (E)-2-nonenal, α-ionone, and 1,2,3-trimethoxybenzene were found to be significant contributors to the aged QZT fragrance, reflecting their high odor-activity values and aroma intensities. Finally, the metabolic transformation of key aroma-active compounds was systematically analyzed. This study provided a theoretical basis for improving the processing and quality of QZT.
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Cheng L, Wang Y, Zhang J, Zhu J, Liu P, Xu L, Wei K, Zhou H, Peng L, Zhang J, Wei X, Liu Z. Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age. Food Chem 2021; 359:129953. [PMID: 34000695 DOI: 10.1016/j.foodchem.2021.129953] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 04/22/2021] [Accepted: 04/23/2021] [Indexed: 12/28/2022]
Abstract
Qingzhuan tea (QZT) with longer aging year is usually believed to have higher quality and commercial value. In this study, a 20 years sequence of aged QZT were subjected to an electronic tongue and liquid chromatography-mass spectrometry to investigate the effect of storage age on its metabolic profile and taste quality. The changes in both taste quality and metabolic profile exhibited a parabolic trend in the 20 years of QZT aging and reached the maximum at the 10th year. A total of 47 compounds were identified as critical metabolites responsible for the age variation of QZT quality, with the methylation of catechins, glycosylation of flavonoids, degradation of flavoalkaloids, biosynthesis of triterpenoids, and formation of theabrownins. These results suggested that the taste of QZT was improved after 10 years of storage, with the reduction of bitterness and astringency and a general increase of key quality-related compounds.
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Affiliation(s)
- Lizeng Cheng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
| | - Yuanfeng Wang
- College of Life Sciences, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China
| | - Jiarong Zhang
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
| | - Jiangxiong Zhu
- College of Life Sciences, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China
| | - Pinhe Liu
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
| | - Lurong Xu
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
| | - Kang Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
| | - Hui Zhou
- College of Life Sciences, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China
| | - Lanlan Peng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
| | - Jie Zhang
- Shanghai Linong Agriculture Technology Co., Ltd., 328 Xingfang Road, Shanghai 201502, PR China
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China.
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
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Zhang H, Wang J, Zhang D, Zeng L, Liu Y, Zhu W, Lei G, Huang Y. Aged fragrance formed during the post-fermentation process of dark tea at an industrial scale. Food Chem 2020; 342:128175. [PMID: 33097332 DOI: 10.1016/j.foodchem.2020.128175] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 08/29/2020] [Accepted: 09/21/2020] [Indexed: 10/23/2022]
Abstract
Although aged fragrance is the most outstanding quality characteristic of dark tea, its formation still is not much clear. Thus, the volatiles of Qingzhuan tea (QZT) during the whole post-fermentation process were investigated at an industrial scale. The results showed that most of volatiles increased during pile-fermentation of QZT and weakened during aging storage, but some new volatiles were produced through aging storage. Hexanal, (E)-2-hexenal, (E)-2-decenal, 2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde, heptanal, (E)-2-octenal, (R)-5,6,7,7a-tetrahydro-4,4,7a-trimethyl-2(4H)-benzofuranone, ionone, 2-heptanone, 3-ethyl-4-methyl-1H-pyrrole-2,5-dione, (R,S)-5-ethyl-6-methyl-3-hepten-2-one, cis-5-ethenyltetrahydro-5-trimethyl-2-furanmethanol, and linalool generated by pile-fermentation should be the basic volatiles of aged fragrance in QZT, and 4-(2,4,4-trimethyl-cyclohexa-1,5-dienyl)-but-3-en-2-one, 6-methyl-5-heptene-2-one, safranal, guaiene, trans-2-(2-propynyloxy)-cyclohexanol, nonanal, and 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone formed during aging storage should be the transformed volatiles of aged fragrance in QZT, which together constitute the characteristic components of aged fragrance. Notably, 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-2-butanone, 6-methyl-5-heptene-2-one, and safranal were selected as the key volatiles of QZT. These results contribute to understand better the formation of agedfragrance in dark tea.
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Affiliation(s)
- Huan Zhang
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Jiajia Wang
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Dandan Zhang
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Li Zeng
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Yanan Liu
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Wen Zhu
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Gaixiang Lei
- Tea Research Institute of Agricultural and Rural Bureau, Chibi City 437300, Hubei Province, China
| | - Youyi Huang
- Ministry of Education Key Laboratory of Horticultural Plant Biology and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China.
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Cheng L, Yang Q, Chen Z, Zhang J, Chen Q, Wang Y, Wei X. Distinct Changes of Metabolic Profile and Sensory Quality during Qingzhuan Tea Processing Revealed by LC-MS-Based Metabolomics. J Agric Food Chem 2020; 68:4955-4965. [PMID: 32286813 DOI: 10.1021/acs.jafc.0c00581] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Qingzhuan tea (QZT) is a unique type of dark tea exclusively produced in Hubei Province of China. In the current study, liquid chromatography-mass spectrometry (LC-MS) coupled with multivariate analysis was applied to characterize the chemical composition of QZT and investigate the effect of QZT processing on its metabolic profile and sensory quality. The contents of polyphenols and flavonoids decreased significantly while the polysaccharides content remained stable, while the theabrownin content inversely increased during QZT processing. LC-MS-based metabolomics analyses revealed that the tea sample after microbial fermentation (MFT) was dramatically different from the sample before microbial fermentation (UFT), while MFT was very similar to QZT. A total of 102 compounds were identified as critical metabolites responsible for metabolic changes caused by QZT processing, with the contents of catechins and flavonoids significantly decreased, and some novel phenolic acids and catechin derivatives were formed. The sensory quality of QZT was mainly formed during microbial fermentation, which greatly reduced the astringency and bitterness of raw tea leaves and produced its characteristic woody and stale aroma as well as mellow taste. These results suggested that microbial fermentation is the critical process in changing the metabolic profile of raw tea leaves and forming the sensory quality of QZT.
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Affiliation(s)
- Lizeng Cheng
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P. R. China
| | - Qiongqiong Yang
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P. R. China
| | - Ziyan Chen
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P. R. China
| | - Jiarong Zhang
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P. R. China
| | - Qiong Chen
- Yichang Agricultural and Rural Bureau, 37 Yunji Road, Yichang, Hubei 443100, P. R. China
| | - Yuanfeng Wang
- College of Life Sciences, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, P. R. China
| | - Xinlin Wei
- School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P. R. China
- Shanghai Engineering Research Center for Food Safety, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P. R. China
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Cheng Q, Cai S, Ni D, Wang R, Zhou F, Ji B, Chen Y. In vitro antioxidant and pancreatic α-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea. J Food Sci Technol 2013; 52:928-35. [PMID: 25694702 DOI: 10.1007/s13197-013-1059-y] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/10/2013] [Accepted: 06/04/2013] [Indexed: 11/24/2022]
Abstract
In the present work, Qingzhuan tea, a unique dark tea produced by post-fermentation technology, was selected to investigate its antioxidant and pancreatic α-amylase inhibiting activities. Water extract of Qingzhuan tea was successively isolated by solvent partitioning procedures to obtain chloroform, ethyl acetate, n-butanol, sediment and residual aqua fractions. Of different fractions, the ethyl acetate fraction (QEF) had the highest total polyphenols and catechins contents, demonstrated the strongest DPPH radical scavenging activity and exhibited the greatest inhibitory effect on porcine pancreatic α-amylase activity in vitro. Further separation of QEF by a Sephadex LH-20 column generated eight subfractions (QEF1-QEF8), with QEF8 being the most active subfraction based on the assays above mentioned. The major active components in QEF8 were identified as catechins EGCG and ECG by LC-MS analysis, with contents of 22.29 % and 11.11 % respectively. Inhibitory effects of catechin standards EGCG and ECG on porcine pancreatic α-amylase activity were also observed. In conclusion, Qingzhuan tea or its water extract could be potentially used as complementary therapy ingredients for diabetes treatment through lowering postprandial blood glucose, and catechins EGCG and ECG may be the most efficient components in the water extract.
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Affiliation(s)
- Qian Cheng
- College of Food Science & Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing, 100083 China
| | - Shengbao Cai
- College of Food Science & Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing, 100083 China
| | - Dejiang Ni
- College of Horticulture and Forestry Science, Huazhong Agricultural University, No.1, Shizishan Street, Hongshan District, Wuhan, Hubei Province 430070 China
| | - Ruojun Wang
- College of Food Science & Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing, 100083 China
| | - Feng Zhou
- College of Food Science & Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing, 100083 China
| | - Baoping Ji
- College of Food Science & Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing, 100083 China
| | - Yuqiong Chen
- College of Horticulture and Forestry Science, Huazhong Agricultural University, No.1, Shizishan Street, Hongshan District, Wuhan, Hubei Province 430070 China
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