Metabolomic Analyses Reveal Distinct Change of Metabolites and Quality of Green Tea during the Short Duration of a Single Spring Season

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• 作者：Jianwei Liu ; Qunfeng Zhang ; Meiya Liu ; Lifeng Ma ; Yuanzhi Shi ; Jianyun Ruan
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：April 27, 2016
• 年：2016
• 卷：64
• 期：16
• 页码：3302-3309
• 全文大小：470K
• 年卷期：0
• ISSN：1520-5118

文摘

The sensory quality of green tea changes greatly within a single spring season, but the mechanism is not clearly elucidated. Young shoots of the early, middle, and late spring season were subjected to metabolite profiling using gas chromatography–time-of-flight mass spectrometry (TOF/MS) and ultraperformance liquid chromatography–quadrupole–TOF/MS. Multivariate analyses revealed largely different metabolite phenotypes in young shoots among different periods. The contents of amino acids decreased, whereas carbohydrates, flavonoids and their glycosides, tricarboxylic acid cycle, and photorespiration pathways were strongly reinforced in the late spring season, which were well reflected in the sensory quality of made teas. Metabolomic analyses further demonstrated distinct variations of metabolite phenotypes in mature leaves. The results suggested that the fluctuation of green tea quality in the spring season was caused by changes of metabolite phenotypes in young shoots, which was likely related to the remobilization of carbon and nitrogen reserves from mature leaves.