During a microbial fermentation process, the chemical composition of Fu brick tea changed substantially. To better profile the unique changes of metabolites and lipids in Fu brick tea at different fermentation stages, a multifaceted strategy combining untargeted foodomics with UHPLC-Q-Orbitrap analysis was developed. The discriminative tea metabolites and lipids were determined by statistical analysis and online database matching. A total of 12 characteristic components (3 metabolic and 9 lipid variables) were found to differ significantly among samples. Quantitative analysis showed that, except for trimyristin and incensole acetate, the content of these compounds gradually increased and finally stabilized with increasing fermentation time. The simultaneous determination of metabolites and lipids in this study provided detailed information for the analysis of multi-component changes in a complex matrix.

中文翻译：

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使用超高效液相色谱-高分辨率质谱法对付砖茶发酵过程中动态变化进行无目标食物组学分析的策略。

在微生物发酵过程中，Fu砖茶的化学成分发生了很大变化。为了更好地了解付砖茶在不同发酵阶段的代谢物和脂质的独特变化，开发了将无目标食品组学与UHPLC-Q-Orbitrap分析相结合的多方面策略。通过统计分析和在线数据库匹配确定可辨别的茶代谢产物和脂质。发现样品中共有12个特征成分（3个代谢和9个脂质变量）存在显着差异。定量分析表明，除了曲美汀和醋酸丁香外，这些化合物的含量随着发酵时间的增加逐渐增加并最终稳定。