Widely targeted metabolomics analysis flavonoid metabolites in different purple teas

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-05-15 Epub Date: 2025-01-24 DOI:10.1016/j.foodchem.2025.142933

Qing Wang , Dandan Qin , Erdong Ni , Kaixing Fang , Qiushuang Wang , Hongjian Li , Jian-an Huang , Zhonghua Liu , Hualing Wu

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Abstract

Purple teas are gaining popularity due to their significant health benefits. This study analyzed flavonoid metabolites in the second leaves of three purple tea varieties with stable purple shoots-’Hongfei’ (HF), ‘Danfei’ (DF), and ‘Ziya 24′ (ZY24)-using UPLC-MS/MS, with ‘Yinghong 9′ (YH9), a green tea, as the control. The most abundant anthocyanins were cyanidin-3-O-glucoside, cyanidin-O-syringic acid, and pelargonidin-3-O-glucoside in HF, while ZY24 and DF accumulated additional delphinidin and petunidin derivatives. DF also contained malvidin-3-O-galactoside. Furthermore, 22 significantly enriched non-anthocyanin flavonoids were identified as potential co-pigments contributing to the vibrant leaf coloration. These findings reveal key anthocyanin and flavonoid profiles responsible for the distinct purple hues in the tender shoots of different purple tea varieties.

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不同紫茶类黄酮代谢物的代谢组学分析

紫茶因其显著的健康益处而越来越受欢迎。以绿茶‘英红9号’（YH9）为对照，采用超高效液相色谱-质谱联用技术，对紫芽稳定的3个紫茶品种‘红飞’（HF）、‘丹飞’（DF）和‘紫雅24号’（ZY24）第二叶黄酮代谢产物进行了分析。HF中花青素含量最高的是花青素-3- o -葡萄糖苷、花青素- o -丁香酸和天竺葵苷-3- o -葡萄糖苷，而ZY24和DF中积累了额外的飞鸽苷和矮牛苷衍生物。DF还含有malvidin-3- o -半乳糖苷。此外，22种显著富集的非花青素类黄酮被鉴定为促进叶片鲜艳颜色的潜在共色素。这些发现揭示了不同紫茶品种嫩芽中不同紫色色调的关键花青素和类黄酮谱。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.