化学
多酚
萜烯
萜类
抗氧化剂
代谢组学
氨基酸
食品科学
生物化学
色谱法
作者
Yuntao Liu,Weimin Huang,Changyi Zhang,Cheng Li,Zhengfeng Fang,Zhen Zeng,Bin Hu,Hong Chen,Wenjing Wu,Tiqiang Wang,Xiguo Lan
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-08-01
卷期号:384: 132517-132517
被引量:31
标识
DOI:10.1016/j.foodchem.2022.132517
摘要
Tibetan tea is not only a national product of geographical identity, but also a traditional beverage inherits Chinese tradition. This study evaluated the metabolic profiles and biological activity in four Tibetan teas. 83 non-volatile metabolites were identified as differentially expressed metabolites, including amino acids and their derivatives, phenolic acids, flavonoids, nucleotides and their derivatives, terpenes, alkaloids, organic acids, lipids and others. CC and 131 were rich in terpenoids and lipids. MZ contained the highest contents of amino acids and their derivatives, phenolic acids and flavonoids. 26 key volatile compounds were considered as odor-active compounds. MZ showed the highest level of antioxidant and hypoglycemic activity. Statistics analysis indicated that polyphenols, flavonoids and catechins were significantly correlated (|r| ≥ 0.7, P < 0.05) with biological activities. This study indicated significant differences in the metabolic profiles of various types of Tibetan tea, which provided a clear database for quality detection of Tibetan tea.
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