Full Text:   <849>

Summary:  <155>

Suppl. Mater.: 

CLC number: S571.1

On-line Access: 2019-06-06

Received: 2018-03-27

Revision Accepted: 2018-06-17

Crosschecked: 2019-05-31

Cited: 0

Clicked: 6281

Citations:  Bibtex RefMan EndNote GB/T7714

 ORCID:

Liang Yan

https://orcid.org/0000-0003-4339-2684

-   Go to

Article info.
Open peer comments

Journal of Zhejiang University SCIENCE B 2019 Vol.20 No.7 P.563-575

http://doi.org/10.1631/jzus.B1800183


Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC


Author(s):  Wen-jie Zhang, Cong Liu, Rui-juan Yang, Ting-ting Zheng, Miao-miao Zhao, Li Ma, Liang Yan

Affiliation(s):  College of Tea (Pu’er), West Yunnan University of Applied Sciences, Pu’er 665000, China; more

Corresponding email(s):   yanliang879@163.com

Key Words:  Sun-dried Pu-erh tea, Ancient tea plant, Bulang Mountain, Volatile compound, Bioactive component


Wen-jie Zhang, Cong Liu, Rui-juan Yang, Ting-ting Zheng, Miao-miao Zhao, Li Ma, Liang Yan. Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC[J]. Journal of Zhejiang University Science B, 2019, 20(7): 563-575.

@article{title="Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC",
author="Wen-jie Zhang, Cong Liu, Rui-juan Yang, Ting-ting Zheng, Miao-miao Zhao, Li Ma, Liang Yan",
journal="Journal of Zhejiang University Science B",
volume="20",
number="7",
pages="563-575",
year="2019",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1800183"
}

%0 Journal Article
%T Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC
%A Wen-jie Zhang
%A Cong Liu
%A Rui-juan Yang
%A Ting-ting Zheng
%A Miao-miao Zhao
%A Li Ma
%A Liang Yan
%J Journal of Zhejiang University SCIENCE B
%V 20
%N 7
%P 563-575
%@ 1673-1581
%D 2019
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1800183

TY - JOUR
T1 - Comparison of volatile profiles and bioactive components of sun-dried Pu-erh tea leaves from ancient tea plants on Bulang Mountain measured by GC-MS and HPLC
A1 - Wen-jie Zhang
A1 - Cong Liu
A1 - Rui-juan Yang
A1 - Ting-ting Zheng
A1 - Miao-miao Zhao
A1 - Li Ma
A1 - Liang Yan
J0 - Journal of Zhejiang University Science B
VL - 20
IS - 7
SP - 563
EP - 575
%@ 1673-1581
Y1 - 2019
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1800183


Abstract: 
To explore the volatile profiles and the contents of ten bioactive components (polyphenols and caffeine) of sun-dried Pu-erh tea leaves from ancient tea plants on bulang Mountain, 17 samples of three tea varieties were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and high-performance liquid chromatography (HPLC). A total of 75 volatile components were tentatively identified. Laomaner (LME), Laobanzhang (LBZ), and other teas on bulang Mountain (BL) contained 70, 53, and 71 volatile compounds, respectively. Among the volatile compounds, alcohols (30.2%–45.8%), hydrocarbons (13.7%–17.5%), and ketones (12.4%–23.4%) were qualitatively the most dominant volatile compounds in the different tea varieties. The average content of polyphenol was highest in LME (102.1 mg/g), followed by BL (98.7 mg/g) and LBZ (88.0 mg/g), while caffeine showed the opposite trend, 27.3 mg/g in LME, 33.5 mg/g in BL, and 38.1 mg/g in LBZ. Principal component analysis applied to both the volatile compounds and ten bioactive components showed a poor separation of samples according to varieties, while partial least squares-discriminant analysis (PLS-DA) showed satisfactory discrimination. Thirty-four volatile components and five bioactive compounds were selected as major discriminators (variable importance in projection (VIP) >1) among the tea varieties. These results suggest that chromatographic data combined with multivariate analysis could provide a useful technique to characterize and distinguish the sun-dried Pu-erh tea leaves from ancient tea varieties on bulang Mountain.

采用气质联用技术和高效液相色谱对布朗山古树普洱晒青茶挥发性成分和生物活性成分进行比较分析

目的:为布朗山不同品种古树普洱晒青茶香气物质和活性成分(多酚类和咖啡碱)深入研究提供理论依据.
创新点:首次采用气质联用技术(GC-MS)和高效液相色谱(HPLC)结合化学计量学对布朗山不同品种的古树普洱晒青茶进行研究,探究不同品种古树晒青茶成分之间的差异性.
方法:采用顶空固相微萃取法(HS-SPME)结合GC-MS对香气成分进行鉴定;采用70%甲醇溶液对活性成分进行富集,使用HPLC进行分析;结合主成分分析(PCA)和偏最小二乘判别分析(PLS-DA)对不同品种的古树普洱晒青茶进行区分并对区分起主要作用的物质进行筛选.
结论:三个品种的古树普洱晒青茶(老曼峨、老班章和布朗)香气成分组成及含量差异较大,但主要成分均为醇类、碳氢类和酮类化合物.老曼峨中多酚类化合物含量较高,其次为布朗和老班章,相比于多酚类,咖啡碱含量表现出了相反的趋势.相比于PCA分析,PLS-DA分析对三个品种的古树普洱晒青茶均显示出了较好的区分效果.变量投影重要性准则(VIP)分析结果显示34种香气和5种生物活性成分对不同品种的古树普洱晒青茶区分贡献较大.

关键词:普洱晒青茶;古茶树;布朗山;挥发性成分;生物活性成分

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

Reference

[1]Alasalvar C, Topal B, Serpen A, et al., 2012. Flavor characteristics of seven grades of black tea produced in Turkey. J Agric Food Chem, 60(25):6323-6332.

[2]Burdock GA, 2010. Fenaroli’s Handbook of Flavor Ingredients, 6th Ed. CRC Press, Florida, USA.

[3]Byju K, Anuradha V, Rosmine E, et al., 2013. Chemical characterization of the lipophilic extract of Hydrilla verticillata: a widely spread aquatic weed. J Plant Biochem Biotechnol, 22(3):304-311.

[4]Cai L, Liang MZ, Xia LF, et al., 2014. Analysis of fingerprint for local old-plant tea variety “Laobanzhang” by HPLC. Hunan Agric Sci, (8):10-11, 14 (in Chinese).

[5]Du LP, Li JX, Li W, et al., 2014. Characterization of volatile compounds of Pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry. Food Res Int, 57: 61-70.

[6]Du LP, Ma LJ, Qiao Y, et al., 2016. Determination of phthalate esters in teas and tea infusions by gas chromatography-mass spectrometry. Food Chem, 197:1200-1206.

[7]Fan DM, Fan K, Yu CP, et al., 2017. Tea polyphenols dominate the short-term tea (Camellia sinensis) leaf litter decomposition. J Zhejiang Univ-Sci B (Biomed & Biotechnol), 18(2):99-108.

[8]Gulati A, Ravindranath SD, 1996. Seasonal variations in quality of Kangra tea (Camellia sinensis (L) O Kuntze) in Himachal Pradesh. J Sci Food Agric, 71(2):231-236.

[9]He CJ, Guo XM, Yang YM, et al., 2016. Characterization of the aromatic profile in “Zijuan” and “Pu-erh” green teas by headspace solid-phase microextraction coupled with GC-O and GC-MS. Anal Methods, 8(23):4727-4735.

[10]Kawakami M, Kobayashi A, Kator K, 1993. Volatile constituents of Rooibos tea (Aspalathus linearis) as affected by extraction process. J Agric Food Chem, 41(4):633-636.

[11]Kawakami M, Ganguly SN, Banerjee J, et al., 1995. Aroma composition of oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma. J Agric Food Chem, 43(1):200-207.

[12]Kumazawa K, Masuda H, 2002. Identification of potent odorants in different green tea varieties using flavor dilution technique. J Agric Food Chem, 50(20):5660-5663.

[13]Lin J, Dai Y, Guo YN, et al., 2012. Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS. J Zhejiang Univ-Sci B (Biomed & Biotechnol), 13(12):972-980.

[14]Lin J, Zhang P, Pan ZQ, et al., 2013. Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPME/GC-MS. Food Chem, 141(1):259-265.

[15]Lv HP, Zhong QS, Lin Z, et al., 2012. Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry. Food Chem, 130(4):1074-1081.

[16]Lv SD, Wu YS, Li CW, et al., 2014. Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods. J Agric Food Chem, 62(8):1810-1818.

[17]Lv SD, Wu YS, Song YZ, et al., 2015. Multivariate analysis based on GC-MS fingerprint and volatile composition for the quality evaluation of Pu-erh green tea. Food Anal Methods, 8(2):321-333.

[18]Pripdeevech P, Machan T, 2011. Fingerprint of volatile flavour constituents and antioxidant activities of teas from Thailand. Food Chem, 125(2):797-802.

[19]Schuh C, Schieberle P, 2006. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion. J Agric Food Chem, 54(3):916-924.

[20]Shi J, Wang L, Ma CY, et al., 2014. Aroma changes of black tea prepared from methyl jasmonate treated tea plants. J Zhejiang Univ-Sci B (Biomed & Biotechnol), 15(4):313-321.

[21]Stevens KL, Merrill GB, 1981. Dihydroactinidiolide—a potent growth inhibitor from Eleocharis coloradoensis (Spikerush). Experientia, 37(11):1133.

[22]Tao H, Li ZR, Li F, 2013. Development plan and countermeasures of tea industry of Bulang Mountain. Agric Technol, (7):231 (in Chinese).

[23]Wang C, Zhang CX, Shao CF, et al., 2016a. Chemical fingerprint analysis for the quality evaluation of Deepure instant Pu-erh tea by HPLC combined with chemometrics. Food Anal Methods, 9(12):3298-3309.

[24]Wang C, Lv SD, Wu YS, et al., 2016b. Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS. J Sci Food Agric, 96(13):4492-4498.

[25]Wang C, Zhang CX, Kong YW, et al., 2017. A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis. Food Res Int, 100:267-275.

[26]Wang LF, Lee JY, Chung JO, et al., 2008. Discrimination of teas with different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds. Food Chem, 109(1):196-206.

[27]Wu YS, Lv SD, Wang C, et al., 2016. Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysis. Chem Cent J, 10:11.

[28]Xia LF, Liang MZ, Wang L, et al., 2012. Studying on the quality of Menghai’s sunny dried tea. Chin Agric Sci Bull, 28(16):239-244 (in Chinese).

[29]Xu YQ, Wang C, Li CW, et al., 2015. Characterization of aroma-active compounds of Pu-erh tea by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled with GC-olfactometry and GC-MS. Food Anal Methods, 9(5):1188-1198.

[30]Yao SS, Guo WF, Lu Y, et al., 2005. Flavor characteristics of lapsang souchong and smoked lapsang souchong, a special Chinese black tea with pine smoking process. J Agric Food Chem, 53(22):8688-8693.

[31]Zhu M, Li E, He H, 2008. Determination of volatile chemical constitutes in tea by simultaneous distillation extraction, vacuum hydrodistillation and thermal desorption. Chromatographia, 68(7-8):603-610.

[32]List of electronic supplementary materials

[33]Fig. S1 Total ion chromatograms of the intra-day repeatability experiments

[34]Fig. S2 VIP plots of PLS-DA based on volatiles data and bioactive compounds data

[35]Table S1 Detail results of intra-day repeatability of the HS-SPME method

[36]Table S2 Volatile compounds in seventeen tea samples

[37]Table S3 Contents of ten bioactive compounds in seventeen tea samples

[38]Table S4 Compound list with VIP value larger than 1.0

Open peer comments: Debate/Discuss/Question/Opinion

<1>

Please provide your name, email address and a comment





Journal of Zhejiang University-SCIENCE, 38 Zheda Road, Hangzhou 310027, China
Tel: +86-571-87952783; E-mail: cjzhang@zju.edu.cn
Copyright © 2000 - Journal of Zhejiang University-SCIENCE