基于非靶向代谢组学的白茶与绿茶、乌龙茶和红茶代谢产物特征比较研究

摘要/Abstract

摘要： 为探究白茶的代谢物特征及其形成的加工学原理，本文以福云六号和黄旦茶树品种一芽二三叶鲜叶为原料，按照白茶、绿茶、乌龙茶和红茶加工方法制成相应茶类。使用超高效液相色谱-四级杆飞行时间质谱（UPLC-QTOF MS）测定鲜叶样品和不同茶类中全部代谢物丰度，并对代谢物进行筛选和鉴定。结果表明，两个品种制成的不同茶类之间代谢差异物共筛选出152和148个，其中33个茶叶中主要物质得到鉴定，这些物质属于儿茶素及其衍生物类、花青素类、水解单宁类、黄酮醇或黄酮糖苷类、酚酸类和茶黄素类。主成分分析表明白茶在第一主成分上介于乌龙茶和红茶之间，在第二主成分上区别于其他茶类。载荷图显示黄酮醇或黄酮糖苷类物质、酯型儿茶素和儿茶素衍生物是白茶区别于其他茶类的特征代谢产物。从物质丰度上看，白茶中大部分黄酮醇或黄酮糖苷类物质显著高于其他茶类；儿茶素和花青素显著低于绿茶并接近红茶，特别是非酯型儿茶素；茶黄素和茶黄素-3-没食子酸酯高于绿茶，但茶黄素-3’-没食子酸酯和茶黄素-3,3’-没食子酸酯与绿茶相比无显著差异；而儿茶素衍生物8-C-抗坏血酸基-EGCG显著高于其他茶类。

关键词: 超高效液相色谱-四级杆飞行时间质谱, 非靶向代谢组学, 茶叶加工, 不同茶类, 白茶

Abstract: To explore the metabolites characteristic of white tea and its process mechanisms, this study used UPLC-QTOF MS to detect, filtrate and identify differential products between white tea, green tea, black tea, and oolong tea which were all made from one bud with two or three leaves of two cultivars, Fuyun No.6 and Huangdan (Camellia sinensis). There were 152 and 148 differential compounds among four tea types have been filtered in Fuyun No.6 and Huangdan respectively. Total 33 important compounds in tea which belong to catechins or its derivate, anthocyanidins, hydrolysable tannins, flavonol or flavone glycosides, phenolic acids and theaflavins had been identified in different tea types. The result of principle component analysis showed that white tea located between oolong tea and black tea in first principle component whereas distinct from other tea types in second principle component. Loading plot showed the key profiles of white tea were flavonol or flavone glycosides，gallated catechin and catechin derivates. The intensity of most identified flavonol or flavone glycoside in white tea were significantly higher than other tea types. Catechins and anthocyanidins in white tea were significantly lower than green tea and approximated to black tea especially non-gallated catechins. Theaflavin and theaflavin-3-gallate in white tea were significantly higher than green tea but neither theaflavin-3’-gallate nor theaflavin-3,3’-gallate. Interestingly, 8-C-ascorbyl-EGCG one of EGCG derivate white tea showed significantly higher than other tea types.

Key words: UPLC-QTOF MS, non-target metabolomics, tea processing, different tea types, white tea

中图分类号:

S571.1

李鑫磊俞晓敏林军赵小嫚张妍林宏政郝志龙金心怡. 基于非靶向代谢组学的白茶与绿茶、乌龙茶和红茶代谢产物特征比较研究[J]. 食品科学, 0, (): 0-0.

Xin-Lei LI Hong-zheng LIN Zhi-Long HAO Xin-Yi JIN. Study on the metabolites characteristic of white tea compared with green tea, oolong tea and black tea based on the non-targeted metabolomics approach[J]. FOOD SCIENCE, 0, (): 0-0.

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