Metabolic Profiling Analysis On The Main Characteristic Metabolites Investigates The Metabolic Changes During The Processing Of Qimen Black Tea

Qimen black tea, referred as black tea, is one of the Chinese traditional kongfu teas, mainly produced in Qimen. Thanks to its local fertile red soil, suitable climate, appropriate precipitation and moderate sunshine, the substances contained in the leaves are quite abundant. The tea leaves are not only pretty with clean but also and bright colours. Besides, the aroma of Qimen tea bears the taste of honey, and the tea carries an aromatic flavor. For over a hundred years, Qimen black tea keeps preserving its outstanding quality. It is exceptionally well known for its unique high aroma, smooth taste, beautiful form and bright colour and sells well at home and abroard.Emerging in the middle1990s, metabolomics is an arising discipline following after proteomics and genomics. The core of its research mainly covers all the metabolites of micro molecules in organism, exploring the systematical functions of the metabolites, which are produced by the organism stimulated by the exterior conditions. The detecting and analyzing techniques such as nuclear magnetic resonance.The composition of QI’s quality is very complex. It includes the volatile aroma, sugars, organic acids, amino acids, polyphenols, alkaloids and other transformation in the processing. The formation is closely related to processing technic. The paper makes target analysis of Volatile Constituents, sugars and organic acid of samples in each processing link that the traditional keemun black tea and crudely tea are made in early period by GC-MS technique. Meanwhile it makes targeted analysis of amino acid, Polyphenols, alkaloids and tea flavin and so on in selected samples by HPLC method. From the Quality character material in the process of keemun black tea on the whole according to the variation of the amount of the metabolites related, in order to provide evidence for Studies on Physiological Mechanism of quality formation of keemun black tea.1. The Change Regularity of Volatile Constituents in the process of keemun black teaPrepares for Organic phase extract and makes metabolic spectrum analysis based on typical samples of each process such as choosing the fresh leaves, withering, rolling, fermentation and drying of Qimen Chu leaves. And the results show that seven kinds of materials are tested from all typical samples including Alcohols, aldehydes, ketone, esters, acids, saturated alkyl hydrocarbon, unsaturated alkyl hydrocarbon, among which aldehydes, ketone, esters are the dominant ones. The aldehydes and ketone in the aroma components increases greatly in rolling process while the esters and acids are not changed obviously in the whole process.2. The Change Regularity of sugars in the process of keemun black teaDo Derivative processing and makes metabolic spectrum analysis of Water extract phase from the selected samples of keemun black tea in five processing operations. The results show that the water soluble pectin in selected samples changed a little in withering and rolling steps while after drying process water soluble pectin drops sharply due to heat effect but Original pectin elements are still not change a lot. Polysaccharides material content presents a declining trend on the whole meanwhile Simple sugars content increases slightly instead. It is supposed that Polysaccharide breaks down into simple sugars under the action of enzyme along with the proceeding of keemun black tea, which causes the increase of simple sugars.3. Variation of the polyphenols, alkaloids and theaflavins in processing black teaHPLC method was used to analyze the polyphenols, alkaloids, theaflavins in processing black tea. The results show that after a series reactions of enzymatic oxidation, polymerization, the polyphenols generates the water-soluble theafl audio-videoi formwithns, thearucruciwisins and theagreyins, which are the important ingredients of the color and taste of the tea soup. The good quality can be only made when there is a high level of the theaflaudio-videoi formwithns and thearucruciwisins theaflavins in an appropriate rate. The sediment of non-water-soluble substances lays under leaves, contributing to the color of the leaves bottom. Alkaloids nearly remained unchanged in the process, which contents decreased slightly in drying.4. Amino acid variation in the QI processIn the process, leucine has maintained a higher content. In fresh leaves, isoleucine, threonine, fresh leaves, withering leaves and rolled leaves theanine are relatively the lowest in sequence. Serine and arginine are also high in the content. In the content of the withering and rolled leaves theanine, the glycine and methionine are the relatively the lowest ingredients in sequence. In the end of fermentation, the content of leucine and L-theanine are still the highest but the proline and histidine content has exceed the serine and arginine. However, the lowest contents are still glycine and methionine. The amino acid content in dried crudely tea sample changes clearly. The leucine is still the highest content and proline, serine and theanine content is descending in sequence. The lowest amino acids contents are methionine and glycine.