Amino Acids in White Peony Teas of Different Grades

CHEN Si-rong; ZHAO Feng; WANG Shu-yan; JIN Shan; ZHOU Peng; WEI Sai-ming; YE Nai-xing

doi:10.19303/j.issn.1008-0384.2019.08.015

Volume 34 Issue 8

Aug. 2019

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Article Navigation > Fujian Journal of Agricultural Sciences > 2019 > 34(8): 965-973

CHEN Si-rong, ZHAO Feng, WANG Shu-yan, JIN Shan, ZHOU Peng, WEI Sai-ming, YE Nai-xing. Amino Acids in White Peony Teas of Different Grades[J]. Fujian Journal of Agricultural Sciences, 2019, 34(8): 965-973. doi: 10.19303/j.issn.1008-0384.2019.08.015

Citation:

CHEN Si-rong, ZHAO Feng, WANG Shu-yan, JIN Shan, ZHOU Peng, WEI Sai-ming, YE Nai-xing. Amino Acids in White Peony Teas of Different Grades[J]. Fujian Journal of Agricultural Sciences, 2019, 34(8): 965-973. doi: 10.19303/j.issn.1008-0384.2019.08.015

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Amino Acids in White Peony Teas of Different Grades

doi: 10.19303/j.issn.1008-0384.2019.08.015

CHEN Si-rong^1
,,
ZHAO Feng^{1, 2
,
,},
WANG Shu-yan¹,
JIN Shan¹,
ZHOU Peng³,
WEI Sai-ming⁴,
YE Nai-xing^{1
,
,}

1.
College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
2.
College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, Fujian 350122, China
3.
Fujian Inspection and Research Institute for Product Quality, Fuzhou, Fujian 350002, China
4.
Fujian Tea Import & Export Company Limited, Fuzhou, Fujian 350014, China

Received Date: 2019-06-03
Rev Recd Date: 2019-07-10
Publish Date: 2019-08-01

Abstract

Abstract

Objective The amino acids in white peony teas of various quality grades were compared. Method Free amino acid compositions of 9 white peony tea specimens were determined using AQC pre-column derivatization combined with the ultra-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). The analytical results on 35 amino acids were compared for the study by the partial least squares discrimination analysis (PLS-DA) and cluster analysis. Result Aside from β-aminobutyric acid, homocysteine, cysteine, cystine, and tyrosine, the remaining 30 amino acids in the tea samples showed higher contents than the limit of quantitation. The correlation analysis on the data indicated a significant correlation between the amino acid composition and the quality of the teas. For instance, γ-aminobutyric acid, serine, proline, tryptophan, and glycine significantly affected the taste, while γ-aminobutyric acid was crucial on the astringency, of the brewed tea as shown in a taste test. The other amino acids appeared to interactively contribute to the sensory quality. Conclusion Either individually or interactively, free amino acids had a significant effect on the taste, therefore, the grading of the white peony teas.
- white tea,
- white peony,
- free amino acid composition,
- taste,
- quality grade

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References(24)

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