Untargeted metabolomics and targeted quantification revealing polyphenol remodeling and gallic acid enrichment during storage of Wuyi rock tea Rougui.
- 1College of Tea and Food Science, Wuyi University, Wuyishan, Fujian 354300, China.
- 2Haixia Chenggong Institute, Wuyi University, Wuyishan, Fujian 354300, China.
Abstract
Wuyi rock tea Rougui samples produced consecutively from 2016 to 2025 were analyzed using UHPLC-QTOF-MS untargeted metabolomics combined with UHPLC-QqQ-MS/MS targeted quantification to characterize polyphenol variation. 17 catechin-gallic acid-related annotated features were retained, suggesting that storage-associated variation involved a broad range of polyphenolic constituents. Targeted quantification of eight representative catechins and gallic acid revealed that galloylated and non-galloylated catechins varied in trend and magnitude across years, with compositional redistribution between the two fractions and without a consistent increase or decrease. Gallic acid content was higher in the samples with longer storage time, with increases of 166.25% and 168.25% in RG16 and RG17 compared with RG25, respectively. Correlation analysis indicated positive associations between EGCG-GCG and ECG-CG, while GA showed near-zero linear correlations with EGCG and GCG. These findings suggest that long-term storage of Rougui is associated with polyphenol compositional remodeling involving catechin redistribution and gallic acid enrichment.
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BibTeX
@article{qi2026untargeted,
title = {{Untargeted metabolomics and targeted quantification revealing polyphenol remodeling and gallic acid enrichment during storage of Wuyi rock tea Rougui.}},
author = {Yuansen Qi and Keqin Huang and Chunhua Ma and Yan Huang},
journal = {Food chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104613},
url = {https://europepmc.org/article/MED/42904115},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Untargeted metabolomics and targeted quantification revealing polyphenol remodeling and gallic acid enrichment during storage of Wuyi rock tea Rougui.
AU - Yuansen Qi
AU - Keqin Huang
AU - Chunhua Ma
AU - Yan Huang
PY - 2026
DA - 2026/10/10
JO - Food chemistry: X
DO - 10.1016/j.fochx.2026.104613
UR - https://europepmc.org/article/MED/42904115
AB - Wuyi rock tea Rougui samples produced consecutively from 2016 to 2025 were analyzed using UHPLC-QTOF-MS untargeted metabolomics combined with UHPLC-QqQ-MS/MS targeted quantification to characterize polyphenol variation. 17 catechin-gallic acid-related annotated features were retained, suggesting that storage-associated variation involved a broad range of polyphenolic constituents. Targeted quantification of eight representative catechins and gallic acid revealed that galloylated and non-galloylated catechins varied in trend and magnitude across years, with compositional redistribution between the two fractions and without a consistent increase or decrease. Gallic acid content was higher in the samples with longer storage time, with increases of 166.25% and 168.25% in RG16 and RG17 compared with RG25, respectively. Correlation analysis indicated positive associations between EGCG-GCG and ECG-CG, while GA showed near-zero linear correlations with EGCG and GCG. These findings suggest that long-term storage of Rougui is associated with polyphenol compositional remodeling involving catechin redistribution and gallic acid enrichment.
SN - 2590-1575
ER -