Affiliation:
1. College of Food Science, Fujian Agriculture and Forestry University Fuzhou Fujian China
2. College of Tea and Food Science, Wuyi University Wuyishan China
Abstract
AbstractWuyi rock teas of different storage duration have different flavor, bioactivity, and market value, Shuixian is a main variety of Wuyi rock tea. In this study, metabolites composition of Shuixian with different storage years were analyzed using Ultrahigh Performance Liquid Chromatography‐Quadrupole‐Time of Flight‐Mass Spectrometry (UPLC‐Q‐TOF‐MS). A total of 1201 compounds were identified, and 104 differential compounds (VIP > 1.5) were determined. Furthermore, the results showed that five compounds exhibited a positive correlation with storage time, such as alpha‐terpineol formate, carnosol, 2‐phenethyl‐D‐glucopyranoside, Ellagic acid, and D‐ribosyl nicotinic acid, while 24 compounds showed a negative correlation, such as Ethyl linoleate, leucocyanidin, cis‐3‐hexenyl acetate. In total, 29 signature compounds significantly correlated with storage time. These findings shed light on the patterns and mechanisms of changes in the composition of Wuyi rock tea during storage and provide a theoretical foundation for distinguishing the storage years.