基于脂质组学的不同原料茯茶“发花”前后脂类变化研究  

Study on the change of lipids before and after fungal-fermentation process of Fu brick tea with different raw materials based on lipidomics

作　　者：赵燕妮 陈丹 陈雪峰 曾桥 许牡丹 李华 胡歆 梁艳 赵洁妤 刘欢 ZHAO Yan-ni;CHEN Dan;CHEN Xue-feng;ZENG Qiao;XU Mu-dan;LI Hua;HU Xin;LIANG Yan;ZHAO Jie-yu;LIU Huan(School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi′an 710021, China;SUSTech Core Research Facilities, Southern University of Science and Technology, Shenzhen 518055, China;Xianyang Jingwei Fu Tea Limited Company, Xianyang 712044, China;Department of Environmental Engineering, Hebei University of Environmental Engineering, Qinhuangdao 066102, China)

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021 [2]南方科技大学公共分析测试中心,广东深圳518055 [3]咸阳泾渭茯茶有限公司,陕西咸阳712044 [4]河北环境工程学院环境工程系,河北秦皇岛066102

出　　处：《陕西科技大学学报》2021年第3期40-47,共8页Journal of Shaanxi University of Science & Technology

基　　金：国家自然科学基金项目(31800328,21904057);陕西省创新能力支撑计划项目(2018TD-019);陕西省科技厅重点研发计划项目(2018NY-093);陕西省科技厅科技计划项目(2020NY-95,2020NY-97,2020NY-121);陕西省西安市未央区科技计划项目(201940,201937);陕西省质监局科技计划项目(2018);河北省自然科学基金青年项目(B2019415024);河北省秦皇岛市科学技术局项目(201805A195)。

摘　　要：“发花”是以冠突散囊菌为主体的发酵过程,也是形成茯茶特殊风味品质的主要工艺.茯茶香气特征与脂类降解产生的众多香气产物密切相关,然而目前对茶叶脂质的研究还缺乏系统性.本研究采用基于超高效液相色谱-四极杆/静电场轨道肼高分辨质谱(UHPLC-Q Exactive MS)的脂质组学分析方法,对黑茶(T)和杜仲叶(DZ)“发花”前后的样品进行脂质代谢轮廓分析.共鉴定出414个脂质化合物,覆盖共19亚类,包括:神经酰胺(Cer),磷脂酰肌醇(PI),磷脂酰胆碱(PC),甘油二酯(DG),单半乳糖甘油二酯(MGDG),双半乳糖甘油二酯(DGDG),甘油三酯(TG),(O-酰基)-ω-羟基脂肪酸(OAHFA),单半乳糖基单酰基甘油酯(MGMG),溶血磷脂酰胆碱(LPC),溶血磷脂酰甘油(LPG),磷脂酰乙醇胺(PE),溶血磷脂酰乙醇胺(LPE),溶血磷脂酰肌醇(LPI),磷脂酰丝氨酸(PS),磷脂酸(PA),溶血磷脂酸(LPA),磷脂酰甘油(PG),心磷脂(CL).偏最小二乘判别分析(PLS-DA)发现,黑茶和杜仲叶“发花”前后存在显著差异;单变量统计分析表明对于黑茶,“发花”工艺可以提高Cer、MGMG、PA、OAHFA、LPC、LPG、PI、短链TG的含量;降低DGDG、MGDG、LPE、DG、PG、CL、PS、PE、长链TG的含量;对于杜仲叶,“发花”工艺可以提高短链TG、CL、LPA、LPI、PI、LPC、DG、PC、PG、Cer的含量;降低长链TG、MGDG、DGDG的含量.Fungal-fermentation is a solid-state fermentation process caused by Eurotium cristatum and the key process for the flavor quality of Fu tea.The flavor characteristics of Fu tea are related to many aroma compounds derived from lipids degradation.However,there were relatively few researches on tea lipids.In this study,the lipid profiles of black tea(T)and Eucommia ulmoides leaves(DZ)before and after fungal-fermentation were analyzed by ultra performance liquid chromatography-quadrupole/electrostatic field orbitrap high resolution mass spectrometry(UHPLC-Q Exactive MS)-based lipidomics.414 lipid species,spanning 19 lipid categories were tentatively identified,including ceramide(Cer),phosphatidylinositol(PI),phosphatidylcholine(PC),diacylglycerol(DG),monogalactosyldiacylglycerol(MGDG),digalactosyldiacylglycerol(DGDG),triacylglycerol(TG),(0-acyl)-ω-hydroxy fatty acids(OAHFA),monogalactosylmonoacylglyceride(MGMG),lysophosphatidylcholine(LPC),lysophosphatidylglycerol(LPG),phosphatidylethanolamine(PE),lysophosphatidylethanolamine(LPE),lysophosphatidylinositol(LPI),phosphatidylserine(PS),phosphatidic acid(PA),lysophosphatidic acid(LPA),phosphatidylglycerol(PG),cardiolipin(CL).Partial least squares discriminant analysis(PLS-DA)showed there were significant differences for Fu brick tea samples produced by black tea and Eucommia ulmoides leaves.Univariate statistical analysis showed that for black tea,the fungal-fermentation process increased the contents of Cer,MGMG,PA,OAHFA,LPC,LPG,PI and short-chain TG,and reduced the contents of DGDG,MGDG,LPE,DG,PG,CL,PS,PE and long-chain For Eucommia ulmoides leaves,the fungal-fermentation process increased the contents of short-chain TG,CL,LPA,LPI,PI,LPC,DG,PC,PG and Cer,and reduced the contents of long chain TG,MGDG and DGDG.

关 键 词：茯茶 发花 黑茶 杜仲叶 脂质组学 超高效液相色谱-四极杆/静电场轨道肼高分辨质谱 

分 类 号：TS272.2[农业科学—茶叶生产加工]