食品科学 ›› 2024, Vol. 45 ›› Issue (4): 171-182.doi: 10.7506/spkx1002-6630-20230511-099

• 成分分析 • 上一篇    下一篇

基于代谢组学的‘铁观音’和‘水仙’品种茶叶化学成分解析

周闯,赵燕妮,周梦雪,彭佳堃,陈丹,王哲,林智,陈雪峰,戴伟东   

  1. (1.陕西科技大学食品科学与工程学院,陕西 西安 710021;2.农业农村部茶树生物学与资源利用重点实验室,中国农业科学院茶叶研究所,浙江 杭州 310008;3.陕西农产品加工技术研究院,陕西 西安 710021)
  • 出版日期:2024-02-25 发布日期:2024-03-11
  • 基金资助:
    浙江省自然科学基金杰出青年项目(LR23C160002);国家自然科学基金面上项目(32172630); 陕西省重点研发计划一般项目(2021NY-164);陕西省高校科协青年人才托举计划项目(20210213); 西安市科技计划项目(22NYYF036)

Metabolomic Analysis of the Chemical Composition of ‘Tieguanyin’ and ‘Shuixian’ Tea

ZHOU Chuang, ZHAO Yanni, ZHOU Mengxue, PENG Jiakun, CHEN Dan, WANG Zhe, LIN Zhi, CHEN Xuefeng, DAI Weidong   

  1. (1. School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China; 2. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 3. Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an 710021, China)
  • Online:2024-02-25 Published:2024-03-11

摘要: 为探究茶树品种及加工工艺对茶叶化学成分的影响,本实验采用基于超高效液相色谱-飞行时间质谱的非靶向代谢组学方法对同一产地的‘铁观音’和‘水仙’茶树品种鲜叶制成的绿茶、清香乌龙茶、浓香乌龙茶和红茶展开化学成分解析。结果表明,不同品种茶树制成的茶叶化学成分具有较大差异。其中,‘铁观音’品种制成的4 类茶叶中大部分脂类、生物碱类及甲基化儿茶素类化合物含量较高,‘水仙’品种制成的4 类茶叶中茶氨酸、大部分儿茶素类、黄酮(醇)糖苷类、酚酸类、N-乙基-2-吡咯烷酮取代的儿茶素类化合物含量较高。加工工艺对茶叶化学成分也具有显著影响,共筛选了127 种差异化合物,其中大部分儿茶素类、原花青素类、生物碱类及部分氨基酸类化合物在绿茶中的含量显著高于其他茶类;部分氨基酸类与部分黄酮(醇)糖苷类(如槲皮素-3-半乳糖苷、山柰酚-3-葡萄糖酰芸香糖苷等)化合物在清香乌龙茶中含量相对较高;浓香乌龙茶中N-乙基-2-吡咯烷酮取代的儿茶素类、部分黄酮(醇)糖苷(如槲皮素-3-葡萄糖苷、山柰酚-3-(6”-乙酰基半乳糖苷)等)及脂类化合物含量较高;而红茶中则含有更丰富的茶黄素类化合物及少部分的黄酮(醇)糖苷类化合物。本研究较为系统地阐明了‘铁观音’和‘水仙’品种茶叶的化学成分差异及不同加工工艺对茶叶化学成分的影响。

关键词: 茶树品种;加工工艺;化学成分;代谢组学;液相色谱-质谱联用

Abstract: In order to investigate the effect of cultivar and processing technique on the chemical composition of tea, this study analyzed green tea, fresh-scent oolong tea, strong-scent oolong tea and black tea made from the fresh leaves of the ‘Tieguanyin’ and ‘Shuixian’ cultivars from the same graphical origin using metabolomics based on ultra-high performance liquid chromatography-time-of-flight mass spectrometry (UPLC-TOF-MS). The results showed that the chemical compositions of tea samples made from different tea cultivars differed considerably. The contents of most lipids, alkaloids and methylated catechins were higher and the contents of theanine, most catechins, flavone (flavonol) glycosides, phenolic acids and N-ethyl-2-pyrrolidinone-substituted flavan-3-ols were lower in ‘Tieguanyin’ tea than in ‘Shuixian’ tea. Processing techniques also significantly impacted the chemical composition of tea. A total of 127 differential compounds were selected, among which the contents of most catechins, dimeric catechins, alkaloids and some amino acid compounds were significantly higher in green tea than in other kinds of tea. The contents of some amino acids and flavone (flavonol) glycosides (quercetin-3-galactoside, and kaempferol-3-glucosylrutanoside) were higher in fresh-scent oolong tea. The contents of N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSF), some flavone (flavonol) glycosides (quercetin-3-glucoside, and kaempferol-3-6”-acetylgalactoside), and lipid compounds in strong-scent oolong tea were higher, while black tea was richer in theaflavins and several flavone (flavonol) glycosides.

Key words: tea cultivar; processing technique; chemical composition; metabolomics; liquid chromatography-mass spectrometry

中图分类号: