食品与发酵工业 >

2024 , Vol. 50 >Issue 15: 155 - 162

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037006

研究报告

基于代谢组学评价青稞红曲茶功能成分及其抗氧化活性的研究

  • 吴海毓 ,
  • 郑万财 ,
  • 杨希娟 ,
  • 郝静 ,
  • 马萍 ,
  • 党斌
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  • 1(青海大学 农牧学院,青海 西宁,810000)
    2(青海大学 农林科学院,青海省青藏高原农产品加工重点实验室,青海 西宁,810000)
    3(青海省农林科学院,青藏高原种质资源研究与利用实验室,青海 西宁,810000)
    4(青海天佑德科技投资管理集团有限公司,青海省青稞资源综合利用工程技术研究中心,青海 西宁,810000)
第一作者：硕士研究生(党斌副研究员为通信作者,E-mail:156044168@qq.com)

收稿日期: 2023-08-08

  修回日期: 2023-10-07

  网络出版日期: 2024-08-21

基金资助

国家自然科学基金项目(31960454);国家重点研发项目(2022YFD2301300)

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Metabolomics-based evaluation of functional constituents and their antioxidant activities in highland barley Monascus tea

  • WU Haiyu ,
  • ZHENG Wancai ,
  • YANG Xijuan ,
  • HAO Jing ,
  • MA Ping ,
  • DANG Bin
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  • 1(College of Agriculture and Animal Husbandry, Qinghai University, Xining 810000, China)
    2(Key Laboratory of Agricultural Product Processing on Qinghai-Tibetan Plateau, College of Agricultural and Forestry Sciences, Qinghai University, Xining 810000, China)
    3(Laboratory of Qinghai-Tibetan Plateau Germplasm Resources Research and Utilization, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810000, China)
    4(Qinghai Tianyoude Science and Technology Investment Management Group Co.Qinghai Engineering Research Center for Comprehensive Utilization of Qinghai Highland arley Resources, Xining 810000, China)

Received date: 2023-08-08

  Revised date: 2023-10-07

  Online published: 2024-08-21

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摘要

为明确青稞红曲茶发酵前后功能成分及其抗氧化活性,以青稞茶为对照组,研究青稞红曲茶的营养成分及抗氧化活性,并通过超高效液相色谱-串联质谱(ultra performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS)分析青稞红曲茶的主要成分及其差异化合物。结果表明,青稞红曲茶的水浸出物、茶多酚、茶蛋白、茶黄素、茶红素、茶褐素含量显著高于青稞茶(P<0.05),青稞茶茶多糖含量显著高于青稞红曲茶(P<0.05)。此外,在青稞红曲茶和青稞茶中检测到1 682种化合物,其中氨基酸及其衍生物、生物碱、脂质、酚酸和核苷酸及其衍生物是青稞红曲茶及青稞茶中主要化合物。筛选出124种差异化合物,差异化合物主要为生物碱、脂质、萜类及酚类化合物。同时发现,青稞红曲茶的DPPH自由基清除能力、ABTS阳离子自由基清除能力和铁离子还原能力均显著高于青稞茶(P<0.05)。但青稞茶的感官评分高于青稞红曲茶,为82.89分。该研究结果从代谢组学角度揭示青稞红曲茶及青稞茶代谢产物的差异性,为青稞红曲茶的后续研究提供理论依据。

关键词： 青稞红曲茶; 非靶向代谢组学; 功能成分; 抗氧化活性; 感官评价

本文引用格式

吴海毓 , 郑万财 , 杨希娟 , 郝静 , 马萍 , 党斌 . 基于代谢组学评价青稞红曲茶功能成分及其抗氧化活性的研究[J]. 食品与发酵工业, 2024 , 50(15) : 155 -162 . DOI: 10.13995/j.cnki.11-1802/ts.037006

Abstract

In order to clarify the functional components and their antioxidant activities before and after the fermentation of highland barley Monascus, the nutrient composition and antioxidant activities of highland barley Monascus tea were investigated with highland barley as the control group, and the main components and their differential compounds of highland barley Monascus tea were analyzed by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).The results showed that the contents of water extracts, tea polyphenols, tea proteins, theaflavins, thearubigins and theaflavins of highland barley Monascus tea were significantly higher than those of highland barley (P<0.05), and the contents of polysaccharides of highland barley were significantly higher than those of highland barley Monascus tea (P<0.05).In addition, 1 682 compounds were detected in highland barley Monascus tea and highland barley, among which amino acids and their derivatives, alkaloids, lipids, phenolic acids and nucleotides and their derivatives were the main compounds in highland barley Monascus tea and highland barley.124 differential compounds were screened, and the differential compounds were mainly alkaloids, lipids, terpenoids and phenolic compounds.It was also found that the DPPH radical scavenging ability, ABTS radical scavenging ability and iron ion reduction ability of barley red tea were significantly higher than that of highland barley (P<0.05).However, the sensory score of highland barley was higher than that of highland barley Monascus tea, which was 82.89.The results of this study can reveal the differences between the metabolites of highland barley Monascus tea and highland barley from the perspective of plant metabolomics, and provide a theoretical basis for the subsequent study of highland barley Monascus tea.

Key words： highland barley Monascus tea; non-targeted metabolomics; functional components; antioxidant activity; sensory evaluation

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