不同贮藏时间普洱生茶水提物的特征性成分分析

doi:10.7506/spkx1002-6630-201702032

食品科学 ›› 2017, Vol. 38 ›› Issue (2): 198-205.doi: 10.7506/spkx1002-6630-201702032

不同贮藏时间普洱生茶水提物的特征性成分分析

曾亮，田小军，罗理勇，官兴丽，高林瑞

1.西南大学食品科学学院，重庆 400716；2.云南大益茶业集团，云南昆明 650217； 3.西南大学茶叶研究所，重庆 400716；4.云南省普洱茶发酵工程研究中心，云南昆明 650217

出版日期:2017-01-25 发布日期:2017-01-16
基金资助:
大益博士后项目年份茶研究项目（DYBX004）；中央高校基本科研业务费专项（XDJK2013B036）；特质性农产品营养组分识别与验证评估项目（GJFP201601501）

Characteristic Components of Aqueous Extracts of Raw Pu-erh Tea with Different Storage Times

ZENG Liang, TIAN Xiaojun, LUO Liyong, GUAN Xingli, GAO Linrui

1. College of Food Science, Southwest University, Chongqing 400716, China; 2. TAETEA Group, Kunming 650217, China; 3. Tea Research Institute, Southwest University, Chongqing 400716, China; 4. Yunnan Pu’er Tea Fermentation Engineering Research Center, Kunming 650217, China

Online:2017-01-25 Published:2017-01-16

摘要/Abstract

摘要： 以同公司、同批号、不同贮藏时间的普洱生茶（7542）为研究对象，真空冷冻干燥制备普洱生茶水提取物，利用分光光度计和超高效液相色谱-串联质谱（ultra performance liquid chromatography-tandem massspectrometry，UPLC-MS/MS）检测其内含成分，并进行主成分分析（principal component analysis，PCA）和聚类分析（cluster analysis，CA），得出不同贮藏时间普洱生茶水提物的特征性成分和聚类树状图。结果表明，不同贮藏时间的普洱生茶水提物，随着贮藏时间的延长，茶多酚、儿茶素和游离氨基酸呈逐渐下降趋势，黄酮呈逐渐上升趋势，可溶性总糖和咖啡碱呈不规则变化；不同贮藏时间的普洱生茶提取物经UPLC-MS/MS共检测到107 种化合物，经PCA，得到不同贮藏时间普洱生茶水提物的特征性成分包括柠檬酸、没食子酸、表儿茶素、茶氨酸、咖啡碱、表没食子儿茶素没食子酸酯等26 种物质；CA表明，贮藏年份越接近的普洱生茶水提物样越易聚为一类，贮藏时间达到3 a和8 a时，茶叶聚类分类发生较大变化。

关键词: 普洱生茶, 超高效液相色谱-串联质谱（UPLC-MS/MS）, 特征性成分, 多元统计分析

Abstract: Aqueous extracts of raw Pu-erh tea (7542) samples from the same batch obtained from the same producer with different storage times were prepared by vacuum freeze drying in this study and their characteristic components were detected by spectrophotometry and ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The experimental data were analyzed with principal component analysis (PCA) and cluster analysis (CA) to establish the characteristic components of Pu-erh tea aqueous extracts and a dendrogram for cluster analysis of raw Pu-erh tea samples stored for different times. The results showed that the contents of tea polyphenols, catechins and free amino acid of raw Puerh tea aqueous extracts decreased gradually with storage time of Pu-erh tea while flavones increased; the contents of total soluble sugars and caffeine showed an irregular fluctuation. A total of 107 substances were detected from raw Puerh tea aqueous extracts with different storage times by UPLC-MS/MS. Using PCA, the 26 characteristic components of raw Pu-erh tea aqueous extracts were determined to include citric acid, gallic acid, epicatechin, theanine, caffeine, and epigallocatechin gallate. Cluster analysis results indicated that the clustering of raw Pu-erh tea samples changed significantly after storage for 3 years and 8 years and that aqueous extracts of raw Pu-erh tea samples with similar storage times were more likely to be clustered.

Key words: raw Pu-erh tea, ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), characteristic components, multivariate statistical analysis

中图分类号:

TS272.5

曾亮，田小军，罗理勇，官兴丽，高林瑞. 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, 38(2): 198-205.

ZENG Liang, TIAN Xiaojun, LUO Liyong, GUAN Xingli, GAO Linrui. Characteristic Components of Aqueous Extracts of Raw Pu-erh Tea with Different Storage Times[J]. FOOD SCIENCE, 2017, 38(2): 198-205.

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不同贮藏时间普洱生茶水提物的特征性成分分析

Characteristic Components of Aqueous Extracts of Raw Pu-erh Tea with Different Storage Times

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