Investigation and dynamic profiling of oligopeptides, free amino acids and derivatives during Pu-erh tea fermentation by ultra-high performance liquid chromatography tandem mass spectrometry

•120 OPADs were profiled during Pu-erh tea fermentation by UHPLC-Q-TOF/MS approach.•60 oligopeptides were characterized for the first time from Pu-erh tea.•Different OPADs exhibited different variation tendencies during fermentation.•The levels of N-acetyl amino acids with potential neuroprotective...

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Veröffentlicht in:	Food chemistry 2022-03, Vol.371, p.131176-131176, Article 131176
Hauptverfasser:	Chen, Shengshuang, Fu, Yu, Bian, Xiqing, Zhao, Ming, Zuo, Yilang, Ge, Yahui, Xiao, Ying, Xiao, Jianbo, Li, Na, Wu, Jian-Lin
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Dynamic changes N-acetyl amino acids Oligopeptides Pu-erh tea
Online-Zugang:	Volltext
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