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Metabolic Variations among Three New Tea Varieties Cultivated in Shandong, China

文献类型： 外文期刊

作者： Shen, Jiazhi 1 ; Wang, Hui 2 ; Sun, Litao 1 ; Fan, Kai 3 ; Zhang, Xifa 4 ; Huang, Qingfu 4 ; Ding, Shibo 2 ; Wang, Yu 3 ; Ding, Zhaotang 1 ;

作者机构： 1.Shandong Acad Agr Sci, Tea Res Inst, Jinan 250100, Peoples R China

2.Rizhao Acad Agr Sci, Tea Res Inst, Rizhao 276800, Peoples R China

3.Qingdao Agr Univ, Tea Res Inst, Qingdao 266109, Peoples R China

4.Fuyuanchun Ecol Tea Garden Wulian Cty, Rizhao 262300, Wulian, Peoples R China

关键词： tea varieties evaluation; flavonoids; phenolic acids; amino acids

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 6 期

页码：

收录情况： SCI

摘要： Cultivar identification is a necessary step in tea breeding programs. Rapid identification methods would greatly improve these breeding processes. To preliminarily identify the three new Lucha tea varieties (LC6, LC7, and LC17) cultivated in Shandong, we measured their main agronomic characters and biochemical components. Then, we analyzed the metabolic profiles of these tea varieties and Fuding Dabaicha (FD) using a UPLC-ESI-MS/MS system. Their biochemical components indicated that the Lucha varieties had excellent varietal characteristics, with higher amino acid contents. Furthermore, secondary metabolism changed a lot in the Lucha tea varieties compared with that in the FD, with their accumulations of flavonoids and phenolic acids showing significant differences. These differential flavonoids were dominated by flavones and flavanone, flavonols, flavonoid carbonosides, and flavanols monomer. Flavanols especially, including epicatechin glucoside, epicatechin-3-(3 ''-O-methyl)gallate, epigallocatechin-3-O-(3,5-O-dimethyl)gallate, and epitheaflavic acid-3-O-Gallate, showed higher levels in the Lucha varieties. The phenolic acids containing caffeoyl groups showed higher levels in the Lucha varieties than those in the FD, while those containing galloyl groups showed a reverse pattern. Nitrogen metabolism, including amino acids, also showed obvious differences between the Lucha varieties and FD. The differential amino acids were mainly higher in the Lucha varieties, including 5-L-glutamyl-L-amino acid, N-monomethyl-L-arginine, and N-alpha-acetyl-L-ornithine. By using these approaches, we found that LC6, LC7, and LC17 were excellent varieties with a high yield and high quality for making green teas in Shandong.

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