Quality Analysis of Xinyang White Tea in Different Production Seasons Based on Non-Targeted Metabolomics Technologies
In order to explore the differences in quality and metabolic profile of Xinyang white tea produced in spring and autumn,non-targeted metabolomics technology and multivariate statistical analysis combined with sensory review methods were used to test and analyze the samples of Xinyang white tea in spring and autumn seasons.The results showed that the sensory quality of Xinyang white tea produced in spring was better than that in autumn,especially the soup color.A total of 6842 mass spectrometry characteristic ions were detected in the positive ion mode for Xinyang white tea in spring and autumn seasons.The results of alpha diversity analysis in multivariate statistical analysis showed that the metabolite richness of Xinyang white tea samples produced in spring was significantly higher than that in autumn.Beta diversity analysis showed significant differences between Xinyang white tea samples produced in spring and autumn and screened out 26 differential compounds,which included mainly amino acids and their derivatives,phosphatidyls,organic acids,and purines etc.The results of metabolic pathway enrichment analysis showed that the different metabolites between Xinyang white tea samples produced in spring and autumn were mainly enriched in the metabolic pathways dominated by secondary metabolite biosynthesis pathway,alanine,aspartic acid and glutamic acid metabolism pathway,isoquinoline alkaloid synthesis pathway,flavonoids and flavonol biosynthesis pathway,as well as lysine degradation pathway.The changes of metabolite species and contents in these pathways have important effects on the formation of Xinyang white tea flavor in spring and autumn,which provides a theoretical basis for the subsequent precision production of Xinyang white tea.
non-targeted metabolomicsXinyang white teaproduction seasonquality analysis
NETL
NSTL
万方数据
