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Nontargeted UHPLC–MS for the Study of the Diversity of Flavonoid Glycosides in Different Fermented Teas
Chromatographia ( IF 1.7 ) Pub Date : 2021-03-20 , DOI: 10.1007/s10337-021-04033-y
Juan Li , Haiting Wang , Tengzhou Ma , Wuye Yang , Jieming Chen , Jing Yu , Ting Wu , Yiping Du

Although black tea and dark tea are both fermented teas, their fermentation processes are varied a lot and strongly affect their chemical components. The flavonoids which are the major active compounds in teas play an important role in their refreshing effect and health benefit. The differential flavonoid glycosides in these two fermented teas were investigated using nontargeted modification-specific metabolomics UHPLC–MS method. Principal component analysis (PCA) and orthogonal projection on latent structure-discriminant analysis (OPLS–DA) showed that these two types of fermented teas could be clearly distinguished according to their characteristic secondary metabolites. 218 glycosylated records were found out through six specific glycosylated neutral loss calculations. After intersection calculations between glycosylated metabolites and differential secondary metabolites, seven flavonoid glycosides markers were identified which contribute to the classification of two kinds of fermented teas. According to the experimental results, the contents of flavonoid glycosides may strongly relate to the fermented processing technology and microbial fermentation of dark tea would decrease the contents of flavonoid glycosides. The proposed strategy could provide a feasible and reliable technique to understand the glycosylation level under different treatments.



中文翻译:

非目标UHPLC–MS用于研究不同发酵茶中黄酮苷的多样性

尽管红茶和黑茶都是发酵茶,但它们的发酵过程变化很大,并严重影响其化学成分。黄酮类化合物是茶中的主要活性化合物,在其提神效果和健康益处方面起着重要作用。使用非靶向修饰特异性代谢组学UHPLC-MS方法研究了这两种发酵茶中的不同类黄酮苷。主成分分析(PCA)和潜在结构判别分析的正交投影(OPLS–DA)表明,这两种类型的发酵茶可以根据其特征性次生代谢产物加以区分。通过六次特定的糖基化中性损失计算,发现了218个糖基化记录。通过对糖基化代谢物和不同的次生代谢物之间的相交计算,确定了七个类黄酮糖苷标记,这些标记有助于对两种发酵茶进行分类。根据实验结果,黄酮苷的含量可能与发酵工艺密切相关,黑茶的微生物发酵会降低黄酮苷的含量。所提出的策略可以提供一种可行且可靠的技术,以了解不同处理下的糖基化水平。黄酮苷的含量可能与发酵工艺密切相关,黑茶的微生物发酵会降低黄酮苷的含量。所提出的策略可以提供一种可行且可靠的技术,以了解不同处理下的糖基化水平。黄酮苷的含量可能与发酵工艺密切相关,黑茶的微生物发酵会降低黄酮苷的含量。所提出的策略可以提供一种可行且可靠的技术,以了解不同处理下的糖基化水平。

更新日期:2021-03-21
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