Analysis of Chemical Constituents Variation in Fu tea before and after Processing by the Technology of ‘Fungal Fermentation with Loose Tea’ based on UPLC-ESI-Q-TOF-MS
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Abstract:
Based on UPLC-ESI-Q-TOF-MS technology, the chemical constituents changes in Fu tea with different materialswere analyzed during the process of ‘fungal fermentation’ of Fu tea produced using Dahongpao tea, blank tea and Fuzhuan brick as the raw materials.. The results showed that the numbers of the overall biochemical components had significant difference in various raw materials of Fu tea before and after during the process of ‘fungal fermentation’ . The number of metabolites in three kinds of Fu tea was 49 (Dahongpao tea), 40 (Black tea) and 49 (raw material of Fuzhuan brick tea), respectively. After comprehensively analyzing the specific variant compounds in three kinds of Fu tea, similar laws of changes in category were found. To be specific, ester catechins decreased significantly, while the content of simple catechins (i.e., EC, DL-C, and EG) were higher than that of raw materials while the content of GC remained constant. Besides, procyanidine and several important alkaloids in tea as caffeine, theobromine, theophylline, xanthine and hypoxanthine also changed in the same way. Several common kinds of flavonol compounds such as Quercetin, Kaempferol, Vitexin and Rutin raised in varying degrees, and the rheum emodin (an anthraquinone) was found after ‘fungal fermentation’ in three kinds of Fu tea.
