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March 12, 2026Food Chemistry XOpen Access

Effects of the flowering process on the metabolite profiles and bioactivities of Shaanxi Fu brick tea

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Authors

WMWanjun MaJiyang College of Zhejiang A&F UniversityHYHonger YaoJiyang College of Zhejiang A&F UniversityLZLi ZhaoJiyang College of Zhejiang A&F University

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Implication

Investigation reveals flowering process alters metabolite profiles in Fu brick tea, indicating significant quality changes.

Key Points

  • To examine how the flowering process affects the metabolite profiles and bioactive properties of Shaanxi Fu brick tea.
  • Analyzed twenty samples of Fu brick tea collected before and after fermentation.
  • Measured changes in metabolites such as tea polyphenols, amino acids, caffeine, and flavonoids.
  • Employed gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry for compound analysis.
  • Conducted in vitro assessments of antioxidant and hypolipidaemic activities.
  • Tea polyphenols decreased by 13.09% and free amino acids decreased by 38.24% after flowering process.
  • Certain volatiles and non-volatile compounds increased significantly post-fermentation.
  • Antioxidant capacity was linked to echinulin and 6-gingerol, while hypolipidaemic effects correlated with fuzhuanin A, teadenol A, and betaine.

Cite This Study

Ma et al. (2026) studied this question.

synapsesocial.com/papers/69b257fc96eeacc4fcec72cbhttps://doi.org/10.1016/j.fochx.2026.103741
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