Flavonoids and their correlation with key microbiota analysis reveals the quality of Pu-erh tea head

被引：0

作者：

He, Shiqiang ^{[1
]}

Weng, Yiwei ^{[1
]}

Huang, Lizhen ^{[1
]}

Cheng, Qinghua ^{[1
]}

Wang, Jian ^{[2
]}

Tong, Huarong ^{[1
]}

Chen, Yingjuan ^{[1
]}

机构：

[1] Southwest Univ, Coll Food Sci, Dept Tea Sci, Chongqing 400715, Peoples R China

[2] Ice Isl Mt Tea Co, Shuangjiang Autonomous Ct, Yunnan Province, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2025年 / 215卷

基金：

中国国家自然科学基金;

关键词：

Tea head; Flavonoids; Microorganism; Pu-erh tea; BLACK TEA; GREEN TEA; TASTE; CHROMATOGRAPHY; FERMENTATION;

D O I：

10.1016/j.lwt.2024.117211

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tea head, a tea lumps that cannot be broken during the pile-fermentation, has significant differences in flavor compared to normal ripened Pu-erh tea. In the present study, the metabolites profile, constitutes of flavonoids and their correlation with key microbiota in ripened Pu-erh tea (PE21) and tea head (CT21) were studied. Preliminary analysis revealed that lipids and phenolic compounds were the main differential metabolites. Quantitative analysis of flavonoids indicated that flavone, flavonol and chalcone showed significantly higher content in CT21, and flavone glycosides and flavonol glycosides were the main differential flavonoids with significantly higher content in CT21. Correlation analysis between differential flavonoids and microorganisms indicated that the fungi most correlated with differential flavonoids were Syncephalastrum and Talaromyces, while the bacteria most correlated with differential flavonoids was Bacillus_f__Bacillaceae.

引用

页数：10