文献类型： 外文期刊
作者： Liu, Fei 1 ; Wang, Yun 1 ; Corke, Harold 2 ; Zhu, Hongkai 4 ;
作者机构： 1.Sichuan Acad Agr Sci, Tea Res Inst, Chengdu 610066, Peoples R China
2.Guangdong Technion Israel Inst Technol, Biotechnol & Food Engn Program, Shantou 515063, Peoples R China
3.Technion Israel Inst Technol, Fac Biotechnol & Food Engn, IL-3200003 Haifa, Israel
4.Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Peoples R China
5.Minist Agr & Rural Affairs, Key Lab Tea Biol & Resource Utilizat, Hangzhou 310008, Peoples R China
关键词： Black tea; Flavonoids; Metabonomics; Processing; Thermal degradation
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2022 年 170 卷
页码：
收录情况： SCI
摘要： Flavonoids play important roles in tea quality and flavour, but there is still limited information on flavonoid changes in tea leaves during black tea processing. We performed a comprehensive characterization of the dynamic changes of flavonoids during black tea processing by using ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). A total of 203 flavonoids were identified during black tea processing. A significant increase was observed for flavones, flavonols and flavonoid polymers (mainly consisting of theaflavins) in the withering stage, while over 80% of flavonoids decreased in the fermenting stage. In addition, the hydrolysis of flavonoid glycosides mainly occurred in the rolling stage, and the variation of flavonoids was determined by their thermal stability in the drying stage. This study can support development of approaches or strategies to regulate and control composition and content of flavonoids in black tea.
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