Food and Fermentation Industries >

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

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

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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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

Cite this article

WU Haiyu , ZHENG Wancai , YANG Xijuan , HAO Jing , MA Ping , DANG Bin . Metabolomics-based evaluation of functional constituents and their antioxidant activities in highland barley Monascus tea[J]. Food and Fermentation Industries, 2024 , 50(15) : 155 -162 . DOI: 10.13995/j.cnki.11-1802/ts.037006

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