Zhao Shilei, Lv Han, Zhao Mengjie, Hua Xuewen, Sun Litao, Shen Jiazhi, Wang Yu, Ma Qingping, Ding Zhaotang
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引用次数: 0
Abstract
Acclimation refers to the process by which plants adapt to the environment. This study was to illustrate the effect of acclimation length on the metabolic profile of tea leaves. In this study, 32 long-acclimated tea varieties in Shandong Province and 61 ST varieties were used as materials, and the metabolites of tea plants were detected by using UPLC-MS/MS method. The results showed that the accumulation of flavonoids, organic acids, and alkaloids in long-acclimated tea plants was higher than that in ST plants. In contrast, the accumulation of phenolic acids, lipids, and amino acids showed an opposite trend. In long-acclimated tea varieties, Camellia sinensis cv. Lucha11 (LC11), LC24, and LC30 showed high flavonoids, phenolic acids, organic acids, and alkaloids, which were important metabolites and related to tea quality. This study provides a theoretical basis for understanding the effect of environment on metabolism of tea plants and guides the breeding of new tea varieties with high quality or special flavor.
期刊介绍：
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality
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