Non-targeted Metabolomics-based Analysis of the Changes in Metabolic Products of Fu Brick Tea during Flowering
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Abstract:
In order to understand the characteristics and changes of metabolites in the "flowering" process of Fu brick tea, the ultra-high phase liquid chromatography-mass spectrometry (UPLC-MS) combined method was used to determine the abundance of the metabolites at Day 0 d, 7 and 14. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) of the metabolite data were performed. The results showed that there were large metabolic differences in samples of Fu brick tea at different flowering stages, and a total of 1 316 signal peaks were detected. Among which, 260, 229 and 506 differential metabolites were screened out between Day 0 and Day 7, between Day 7 and Day 14, and between Day 0 and Day 14, respectively. These substances belong to classes such as alkaloids, amino acids and their derivatives, flavonoids, tea polyphenols and catechins, organic acids and their derivatives, Further investigations on the main metabolites affecting the quality and function of Fu brick tea revealed that flowering changed the composition of main metabolites such as polyphenols, catechins, flavonoids and amino acids of Fu brick teat, reduced the bitterness and astringent sensation of Fu brick tea, and promoted the formation of mellow taste and red soup color. The up-regulation of carnitine, isoquinoline, abrine, catharanthine and other alkaloids in the process of flowering enhanced the lipid-lowering, blood pressure-lowering and anti-inflammatory effects of Fu brick tea. The flowering process is the critical process for changing the metabolic profile of Fu brick tea, and plays an important role in forming the unique quality and health-care functions of Fu brick tea, which provides a basis for revealing the formation mechanism of the flavor and health-care functions of Fu brick tea.
