Unraveling Variations in Primary Metabolites of Longjing Green Tea During Processing and from Different Geographical Origins.

Zhiyuan Lin, Mei Chen, Bo Zhou, Junfeng Tan, Liang Zeng, Zhi Lin, Jinchi Tang, Weidong Dai

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Zhiyuan LinState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.

Mei ChenState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.

Bo ZhouGuangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.

Junfeng TanState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.

Liang ZengCollege of Food Science, Southwest University, Beibei, Chongqing 400715, China.

Zhi LinState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.

Jinchi TangGuangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.

Weidong DaiState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.ORCID 0000-0002-9593-138X

Funding

National Key Research and Development Program of China 2023YFD1601700Project of the Department of Agriculture and Rural Affairs of Guangdong Province NYLJ2024009Zhejiang Provincial Outstanding Youth Science Foundation LR23C160002

6 · The paper itself

Abstract

(1) Background: Primary metabolism is essential for tea quality formation, however systematic analysis of tea primary metabolites remains limited; (2) Methods: An orthogonal design was used to optimize the pre-column derivatization reaction conditions for the tea matrix. Using the optimized method, gas chromatography-mass spectrometry (GC-MS) was employed to analyze Longjing green tea (LJGT) samples from different processing stages and regions; (3) Results: Optimal derivatization was achieved with 75 μL of methoxamine hydrochloride pyridine solution at 30 °C for 1.5 h. A total of 52 primary metabolites were identified in LJGT. Processing analysis showed that 8 metabolites associated with carbohydrate metabolism significantly decreased during spreading. Five reducing sugars significantly decreased, while sucrose, turanose, and quinic acid significantly increased due to the thermal action during pan-fixation. Additionally, 15 key differential compounds were identified among three regions (Xihu, Qiantang, and Yuezhou) of LJGT. Quantitative analysis revealed that shikimic and quinic acid contents were significantly higher in the Xihu region compared to other regions; (4) Conclusions: This study established a pre-column derivatization GC-MS method for primary metabolite profiling, elucidated metabolic regulation during LJGT processing, and identified differences in primary metabolite content among LJGT from different geographical origins.

Indexed as

derivatizationGC-MSgeographical originlongjing green teaprimary metabolitestea processing

Identifiers

PMID41829138

DOI10.3390/foods15050865

PMCPMC12984178

What Socratic holds

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LicenceCC BY

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