Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry Analysis of Dynamic Changes in Non-volatile Compounds in Green Tea during Storage at Ambient Temperature

Abstract

Herein, we used an ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) system to investigate changes in the profile of non-volatile metabolites in green tea after different periods (15, 40, 80 and 120 days) of storage at 37 ℃. The color of green tea and tea infusion changed after 40 days of storage at 37 ℃ when compared with the control (stored at −80 ℃). During 40 days of storage, the content of catechins did not significantly change, but the content of free amino acids significantly decreased. A total of 684 non-volatile components were identified, 77 of which were found to be characteristic differential metabolites, the major ones being polyphenols, lipids and organic acids. The content of octadecadien-6-ynoic acid, an umami-related compound, significantly decreased after 40 days and was undetected after 80 days. The content of theaflavine-3-catechin, related to the color and taste of tea infusion, significantly increased with storage time. Similarly, the content of flavone glycoside increased with storage time. Moreover, the content of lipids such as triacylglycerols (TAGs) and diacylglycerol (DAGs) changed significantly after 15 days, and the content of free fatty acids increased with storage time. The findings from this study showed that the contents of lipids and flavonoids in green tea significantly changed during storage, which played an important role in the quality deterioration of green tea.

Keywords

• green tea; storage; non-volatile compounds; ultra-high performance liquid chromatography-tandem mass spectrometry; flavonoids; lipids