In this study, we produced roasted, baked, steamed, and sun-dried green tea products using the same batch of fresh tea leaves (FTL) of Longjing 43 (Camellia sinensis var. sinensis), and explored processing effects on the metabolic profiles of four types of green teas (FGTs) using the widely targeted metabolomics. Results showed that 146 differential metabolites including flavonoids, amino acids, lipids, and phenolic acids were screened among 1034 non-volatiles. In addition, nineteen differential metabolites were screened among 79 volatiles. Most of non-volatiles and volatiles metabolites changed notably in different manufacturing processes, whereas there were no significant differences (p＞0.05) in the levels of total catechins between FGTs and FTL. The transformation of metabolites was the dominant trend during green tea processing. The results contribute to a better understanding of how the manufacturing process influences green tea quality, and provide useful information for the enrichment of tea biochemistry theory.

在本研究中，我们使用同批次的龙井 43（ Camellia sinensis var. sinensis ）新鲜茶叶 (FTL) 生产了焙烤、烘焙、蒸煮和晒干的绿茶产品，并探讨了加工对茶叶代谢谱的影响。使用广泛靶向代谢组学的四种绿茶（FGT）。结果表明，在 1034 种非挥发物中筛选出 146 种差异代谢物，包括黄酮类化合物、氨基酸、脂质和酚酸。此外，在 79 种挥发物中筛选出 19 种差异代谢物。大多数非挥发物和挥发物代谢物在不同的制造过程中发生了显着变化，而没有显着差异（p＞0.05) 在 FGTs 和 FTL 之间的总儿茶素水平。代谢物的转化是绿茶加工过程中的主要趋势。该结果有助于更好地了解制造过程如何影响绿茶品质，并为丰富茶生物化学理论提供有用的信息。