存储环境对普洱生茶主要化学成分变化的影响

摘要/Abstract

摘要： 存储时间和存储条件是影响普洱生茶陈化的关键性因素。以存储在新疆和广东的5个不同年份（2008、2010、2012、2014和2016年）的普洱生茶为研究对象，采用高效液相色谱和全自动氨基酸分析仪对普洱生茶中的主要品质成分进行检测，结合正交偏最小二乘法-判别分析(OPLS-DA)等多元统计技术对化学成分差异性聚类，通过变量重要性因子（VIP）结合S-plot图等方法对不同存储地茶样的特征性差异性成分筛选并进行差异性分析。结果表明：存放在新疆地区普洱生茶中主要化学成分的降解速率慢于广东地区，但综合品质优于广东地区。随着储藏时间的延长，广东地区除没食子酸（GA）外，表没食子儿茶素没食子酸酯（EGCG）、表没食子儿茶素（EGC）、茶氨酸（Thea）等主要特征内含品质成分含量低于新疆地区，同时转化速度快于新疆地区。挥发性物质研究表明，大马士酮，2,6,6-三甲基-1-环己烯-1-羧醛，α-松油醇，香叶基丙酮，棕榈油酸，β-环柠檬醛，亚麻酸，橙花醇，苯甲醛和亚油酸为重要标志差异性挥发性成分，相比于广东地区挥发性物质的剧烈变化，新疆地区挥发性物质变化较为缓慢。研究结果为茶叶的科学存储提供理论依据，也有利于引导市场进行科学消费。

关键词: 普洱生茶, 温湿度, 陈化, 正交-偏最小二乘判别分析法

Abstract: Storage time and conditions are the important factors affecting the aging of raw Pu-erh tea .Taking the samples 7542 (2008、2010、2012、2014 and 2016) stored in the Xinjiang and Guangdong as the object, the high performance liquid chromatography and gas chromatography-mass spectrometry were used to detect the characteristic components. The multivariate statistical analysis were employed to cluster the common and different components in raw Pu-erh tea from different storage area. And the variable importance in projection value, S-plot and so on were applied to find the important components for classification. The results showed that the aging speed of raw Pu-erh tea stored in Guangdong is faster than that in Xinjiang, but its quality is lower than that in Xinjiang. The contents of main chemical components in Guangdong are lower than those in Xinjiang except Gallic acid, and the degradation rate is also faster than that in Xinjiang. The Aroma research shows that the Damascus, 2,6,6-trimethyl-1-cyclohexene-1-carboxyaldehyde, alpha-pineol, carbamate, palmitoleic acid, beta-cyclocitral, linolenic acid, neroli, benzaldehyde and linoleic acid are the important volatile components. Compared with the drastic changes in Guangdong, it changes relatively slow in Xinjiang. In this paper, the signature compounds were identified and analyzed, which provide a theoretical basis for the scientific storage of tea, and also help to guide the market for scientific consumption.

Key words: Raw Pu-erh Tea, emperature and humidity, Aging time, OPLS-DA

中图分类号:

TS272.7
S123

宁井铭. 存储环境对普洱生茶主要化学成分变化的影响[J]. 食品科学, 0, (): 0-0.

参考文献

[1]Zhu Y, Luo Y, Wang P, et al.Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation[J]. Food Chemistry, 2016, 194:643-649.[J].Food Chemistry, 2016, 194(194):643-649 [2]贮藏环境与普洱茶风味品质陈化相关性研究[J]. [3]曾亮, 田小军, 罗理勇, 等.不同贮藏时间普洱生茶水提物的特征性成分分析[J]. 食品科学, 2017(02):198-205. [4]曹艳妮, 刘通讯.不同储存时间普洱生茶和熟茶香气成分分析[J]. 食品工业, 2011(10):64-67. [5]戚康标, 陈晓珊, 林盈.普洱茶不同储存时间的生化成分变化和抗氧化活性研究[J]. 广东茶业, 2013(05):16-21. [6]周丽静, 侯彩云, 乔艳慧, 等.不同贮藏年份普洱茶功能特性研究[J]. 食品科学, 2010(13):19-22. [7]Du L, Li J, Li W, et al.Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry[J].Food Research International, 2014, 57(1):61-70 [8]Xu X, Yan M, Zhu Y.Influence of Fungal Fermentation on the Development of Volatile Compounds in the Puer Tea Manufacturing Process[J].Engineering in Life Sciences, 2005, 5(4):382-386 [9]龚淑英, 周树红.普洱茶贮藏过程中主要化学成分含量及感官品质变化的研究[J]. 茶叶科学, 2002(01):51-56. [10]谢吉林, 张偎, 陈孝权, 等.普洱熟茶贮藏过程中香气变化分析[J]. 食品科学, 2015(10):154-157. [11]阿基业.代谢组学数据处理方法——主成分分析[J].中国临床药理学与治疗学, 2010, 15(5):481-489 [12]李永迪, 张贻杨, 彭忠, 等.基于正交偏最小二乘判别分析法分析茯砖茶和千两茶差异性品质成分[J]. 食品安全质量检测学报, 2017(11):4382-4387. [13]郭威, 孙蓉, 王亮, 等.基于指纹图谱和OPLS-DA的越南和国产土茯苓差异性化合物探索[J]. 中国实验方剂学杂志, 2017(14):62-67. [14]GBT 8313-2008 茶叶中茶多酚和儿茶素类含量的检测方法[J]. [15]GBT 8314-2013 茶游离氨基酸总量的测定[J]. [16]Ning J M, Ding D, Song Y S, et al.Chemical constituents analysis of white tea of different qualities and different storage times[J].European Food Research & Technology, 2016, 242(12):1-12 [17]林杰.茶叶香气的图谱分析及在茶叶品质真实性鉴定中的应用[D]. 浙江大学, 2012. [18]余欣尉, 吴谦, 吕望, 等.基于液相色谱质谱联用技术的肺癌细胞代谢组学分析[J].色谱, 2013, 31(7):691-696 [19]刘通讯, 凌萌乐.不同氨基酸对普洱熟茶呈味物质和香气成分的影响[J]. 现代食品科技, 2013(9):2199-2205. [20]宋亚赛.绿茶苦涩味的化学成分及其相互作用研究[D]. 安徽农业大学, 2016. [21]陈保, 刘通讯.贮藏条件对普洱茶品质成分的影响[J].现代食品科技, 2009, 25(11):1254-1257 [22]薛晨.原料级别和贮藏时间对普洱茶品质及其生物活性影响的研究[D]. 安徽农业大学, 2013. [23]陈常颂, 张应根, 钟秋生, 等.同时蒸馏萃取法分析种台式乌龙茶香气成分[J].食品与发酵工业, 2011, 37(2):165-171 [24]田小军, 王杰, 邓宇杰, 等.不同贮藏时间普洱生茶的特征性香气成分分析[J]. 食品与发酵工业, 2016(12):194-202. [25]林翔云.香料香精辞典[Z]. 化学工业出版社, 2007.