Effect of Rocking-withering on Metabolites in Wuyi Rougui Tea Leaf

LIN Fuming; SUN Weijiang

doi:10.19303/j.issn.1008-0384.2022.007.013

Volume 37 Issue 7

Jul. 2022

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Article Navigation > Fujian Journal of Agricultural Sciences > 2022 > 37(7): 921-928

LIN F M, SUN W J. Effect of Rocking-withering on Metabolites in Wuyi Rougui Tea Leaf [J]. Fujian Journal of Agricultural Sciences，2022，37（7）：921−928 doi: 10.19303/j.issn.1008-0384.2022.007.013

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LIN F M, SUN W J. Effect of Rocking-withering on Metabolites in Wuyi Rougui Tea Leaf [J]. Fujian Journal of Agricultural Sciences，2022，37（7）：921−928 doi: 10.19303/j.issn.1008-0384.2022.007.013

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Effect of Rocking-withering on Metabolites in Wuyi Rougui Tea Leaf

doi: 10.19303/j.issn.1008-0384.2022.007.013

LIN Fuming^{1, 2
,},
SUN Weijiang^{1, 3
,
,}

1.
College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
2.
Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou, Fujian　362000, China
3.
Tea Industry Engineering Technology Research Center of Fujian Province, Fuzhou, Fujian　350002, China

Received Date: 2021-12-29
Accepted Date: 2021-12-29
Rev Recd Date: 2022-04-20

Available Online: 2022-08-07

Publish Date: 2022-07-28

Abstract

Abstract

Objective Effect of rocking-withering in processing Wuyi rougui tea on the metabolites in leaves was analyzed using GC-TOF-MS non-targeted metabonomics. Method Freshly plucked buds and leaves from Wuyi rougui tea bushes were processed according to the conventional northern Fujian technique with or without (CK) the rocking-withering procedure. The non-targeted metabolic analysis was performed to obtain data for differentiating the metabolites in the leaves by multivariate and univariate statistical analyses. A KEGG pathway enrichment analysis was conducted to identify the associated metabolic pathways. Result Compared with the conventional brief withering under the sun, the different metabolites of tea leaves without rocking (CK) and after rocking-withering were 21 and 14; meanwhile tea leaves after rocking-withering had 9 significantly upregulated and 3 downregulated metabolites compared to leaves without rocking (CK) . The most significant differentiations were found in the metabolites such as shikimic acid, citric acid, L-malic acid, raffinose, and maltose. Conclusion Rocking-withering stimulated the tea leaves to produce certain intermediate products in the tricarboxylic acid cycle and caused a reduction on shikimic acid. It was the metabolisms of amino acids and carbohydrates that were largely affected. The significantly reduced shikimic acid and increased phenylalanine in LY7M metabolite might play a role in the synthesis of aromatic compounds that give the oolong tea its characteristic sensory quality.
- Wuyi rougui tea,
- rocking-withering,
- non-targeted metabolomics,
- primary metabolites

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References(31)

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