Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584546 | Food Chemistry | 2018 | 7 Pages |
Abstract
Nucleotides, nucleosides, and nucleobases are important bioactive compounds. Recent studies suggested that they possess taste activity. However, it remains unknown about their presence in white tea and how they change during white tea manufacture. Here, we first established method based on hydrophilic interaction liquid chromatography coupled with quadrupole-orbitrap ultra high resolution mass spectrometry (HILIC-Quadrupole-Orbitrap-UHRMS) platform, then applied it to study the dynamic changes of nucleotides, nucleosides, and nucleobases during white tea withering process. Five compounds, including adenosine 5â²-monophosphate monohydrate (AMP), guanosine 5â²-monophosphate disodium salt hydrate (GMP), adenosine, cytidine, thymine and uracil, were detected from withering samples. They showed a general decline trend during white tea withering process, however, considerable amount of them was retained after withering for 48â¯h except adenosine which was below detection limit after withering for 21â¯h. This study provided a complete picture about nucleotides, nucleosides and nucleobases changes during white tea withering process.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Feng Zhao, Xiaohong Qiu, Naixing Ye, Jiang Qian, Danghong Wang, Peng Zhou, Mingjie Chen,