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Abstract：
In this study, the metabolic profiles of traditional craftsmanship (TC) Liupao tea presented great changes at different processing stages. The contents of flavonoids and their glycosides generally exhibited a continuing downward trend, resulting in the sensory quality of TC-Liupao tea gradually improved. However, the taste of TC-Liupao tea faded when piling exceeded 12 h, as a result of the excessive degradation of some key flavor substances. Therefore, it could be deduced that piling for 10 h might be optimum for the quality formation of TC-Liupao tea. Sphingomonas, Acrobacter, Microbacterium, and Methylobacterium were the dominant bacteria during piling. The correlation analysis between differential metabolites and bacteria showed that only Sphingomonas and Massilia were significantly correlated to metabolites, demonstrating that the bacteria had less effect on the transformation of metabolites. Thus, the metabolic structure change during the process of TC-Liupao tea might be mainly attributed to the high temperature and humidity environment.
摘要：
在这项研究中,传统工艺（TC）六保茶的代谢谱在不同加工阶段表现出很大的变化。黄酮类化合物及其糖苷类的含量总体呈持续下降趋势,从而使TC-六普茶的感官品质逐步提高。然而,当打桩超过12小时时，TC-六保茶的味道消失，由于某些关键风味物质的过度降解。因此,可以推断，打桩10小时可能是TC-六堡茶品质形成的最佳选择。鞘氨醇单胞菌,肢端杆菌,微细菌,产桩过程中主要细菌为甲基杆菌。差异代谢产物与细菌的相关性分析表明,只有鞘氨醇单胞菌和马西利亚与代谢产物显著相关,证明细菌对代谢物转化的影响较小。因此，TC-六堡茶在加工过程中代谢结构的变化可能主要归因于高温和高湿环境。
