Abstract:To investigate the effects of Ganoderma Lucidum fermentation on the non-volatile components and bioactivity of large-leaf yellow tea, this study employed ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) to characterize the chemical profile of large-leaf yellow tea fermented by Ganoderma Lucidum. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were utilized for data analysis, while the in vitro antioxidant activity of the fermented tea was evaluated by measuring its scavenging capacity against DPPH and ABTS+ radicals. The results indicated significant differences in the metabolic profiles of large-leaf yellow tea before and after fermentation. In negative ion mode, 33 differential metabolites were identified, including 20 flavonoids, 4 phenolic acid, 3 alkaloids, 1 amino acids, 1 organic acids, 4 lipids. The Ganoderma Lucidum-fermented large-leaf yellow tea (25 μg/mL) exhibited DPPH and ABTS+ radical scavenging rates of 54.0% and 57.3%, respectively, indicating notable antioxidant activity. This study provides theoretical basis for the application of edible and medicinal fungi in the deep processing of tea.