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Comprehensive Lipidome-Wide Profiling Reveals Dynamic Changes of Tea Lipids during Manufacturing Process of Black Tea
journal contribution
posted on 2017-10-23, 00:00 authored by Jia Li, Jinjie Hua, Qinghua Zhou, Chunwang Dong, Jinjin Wang, Yuliang Deng, Haibo Yuan, Yongwen JiangAs
important biomolecules in Camellia sinensis L., lipids
undergo substantial changes during black tea manufacture, which is
considered to contribute to tea sensory quality. However, limited
by analytical capacity, detailed lipid composition and its dynamic
changes during black tea manufacture remain unclear. Herein, we performed
tea lipidome profiling using high resolution liquid chromatography
coupled to mass spectrometry (LC-MS), which allows simultaneous and
robust analysis of 192 individual lipid species in black tea, covering
17 (sub)classes. Furthermore, dynamic changes of tea lipids during
black tea manufacture were investigated. Significant alterations of
lipid pattern were revealed, involved with chlorophyll degradation,
metabolic pathways of glycoglycerolipids, and other extraplastidial
membrane lipids. To our knowledge, this report presented most comprehensive
coverage of lipid species in black tea. This study provides a global
and in-depth metabolic map of tea lipidome during black tea manufacture.