Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted metabolomics approach
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- 作者：Junfeng Tana ; 1 ; Weidong Daia ; 1 ; Meiling Lub ; Haipeng Lva ; Li Guoa ; Yue Zhanga ; Yin Zhua ; Qunhua Penga ; Zhi Lina ; linz@tricaas.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Theanine (PubChem ; CID ; 439378) ; Caffeine (PubChem ; CID ; 2519) ; Theobromine (PubChem ; CID ; 5429) ; Quercetin (PubChem ; CID ; 5280343) ; Kaempferol (PubChem ; CID ; 5280863) ; Myricetin (PubChem ; CID ; 5281672) ; Apigenin (PubChem ; CID ; 5280443) ; Theaflavin (PubChem ; CID ; 114777) ; Epigallocatechin gallate (PubChem ; CID ; 65064) ; Catechin (PubChem ; CID ; 73160)
- 刊名：Food Research International
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：79
- 期：Complete
- 页码：106-113
- 全文大小：1000 K
文摘
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A LC–MS based metabolomics approach was used to study the tea fermentation process.
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Obvious stepwise alterations of the tea metabolome were observed.
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Dynamic changes of 61 identified metabolites were profiled.
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Changes of metabolites along the phenylpropanoid/flavonoid pathway were mapped.
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A novel derivative of theanine was discovered and identified as theanine glucoside.