Determination and comparison of lipid profiles of Chinese green tea varieties using untargeted lipidomics analysis combined with chemometrics.

Haiyan Fu, Minjie Zhao, Junjie Xu, Yueqi Hu, Eric Marchioni, Li Zhou, Yue Ma

Journal: Food chemistry 2025;477():143467

PMID: 39999551

Full Text on Elsevier Science View on PubMed

Abstract

Tea is the most widely consumed drink in the world. Lipids as important chemical components are closely related to the flavor and quality of tea. However, the information about the lipidomic fingerprints of different Chinese green tea varieties was limited. Therefore, an untargeted lipidomics analysis combined with chemometrics was applied for discriminating Chinese green tea varieties. A total of 147 molecular species belonging to 16 lipid classes were identified. And the green tea samples exhibited high levels of phospholipids, glycolipids, linoleic acid, and linolenic acid. They play important roles in metabolic processes that could influence flavor formation. Furthermore, combined with multivariate data analysis, 8 molecular species were screened out for discriminating green tea varieties, such as PC 16:0/18:3, MGDG 18:3/18:3, PC 18:2/18:2, etc. This study offers a reference for the guarantee of quality and the prevention of fraud within the Chinese green tea market.

Address: National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, (South-Central Minzu University), Wuhan 430074, China.; Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), Université de Strasbourg, 74 route du Rhin, 67400 Illkirch, France.; National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, (South-Central Minzu University), Wuhan 430074, China. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2025.143467

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MeSH Terms: Camellia sinensis, Chemometrics, China, Lipidomics, Lipids, Plant Extracts, Tea