食品科学 ›› 2025, Vol. 46 ›› Issue (20): 26-35.doi: 10.7506/spkx1002-6630-20250303-015

• 茶叶加工品质化学与营养健康专栏 • 上一篇    下一篇

茶树白化新品种‘福黄1号’绿茶加工过程非挥发性代谢物的轮廓分析

张磊，俞滢，赵翊暄，陈强，杨如兴   

  1. （1.福建省农业科学院茶叶研究所，国家茶树改良中心福建分中心，福建 福州 350013；2.福建农林大学园艺学院，福建 福州 350002）
  • 出版日期:2025-10-25 发布日期:2025-09-16
  • 基金资助:
    福建省属公益类科研院所基本科研专项公益类竞争性项目（2023R1089）；国家茶叶产业技术体系项目（CARS-19）； 福建省自然科学基金项目（2023J05065）；福建省农业科学院自由探索科技创新项目（ZYTS2023007）

Metabolic Profiling of Non-volatile Compounds during Green Tea Processing from ‘Fuhuang 1’, a New Albino Tea Variety

ZHANG Lei, YU Ying, ZHAO Yixuan, CHEN Qiang, YANG Ruxing   

  1. (1. Tea Research Institute, Fujian Branch of National Tea Tree Improvement Center, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China; 2. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
  • Online:2025-10-25 Published:2025-09-16

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摘要： 为了研究茶树白化新品种‘福黄1号’绿茶加工过程中非挥发性代谢物的动态变化，以‘福黄1号’一芽二叶初展鲜叶为材料，采用超高效液相色谱-串联质谱技术对鲜叶、摊晾叶、杀青叶、揉捻叶和成品绿茶（毛茶）进行系统分析。结果表明：样品共鉴定出2 654 种非挥发性代谢物，总量呈上升趋势。经分析证明杀青是绿茶加工过程非挥发性代谢物转化的关键工艺。将杀青前后的样品分成两组，共筛选出292 种重要差异代谢物。这些代谢物主要包括氨基酸及其衍生物（40 种）、黄酮类（37 种）、脂质（101 种）、核苷酸及其衍生物（28 种）和酚酸类物质（21 种）等，在次生代谢物的生物合成、碳代谢、半胱氨酸和蛋氨酸代谢、精氨酸生物合成以及丙氨酸、天冬氨酸和谷氨酸代谢等通路显著富集。K-Means分析将这些差异代谢物划为3 个聚类趋势。第1聚类趋势群代谢物在杀青过程中大量积累；第2聚类趋势群代谢物在杀青过程中大量积累，在干燥过程中又出现了一个小幅积累的过程；第3聚类趋势群代谢物在杀青过程中急剧下降。氨基酸及其衍生物在杀青过程中大量累积，尤其是还原型谷胱甘肽，可能是‘福黄1号’绿茶的标志性化合物。脂质是加工过程中最活跃的一类化合物，相对含量大幅增长，其中溶血磷脂酰乙醇胺类物质累积最多。黄酮类和核苷酸及其衍生物的累积一部分仅在杀青阶段，一部分在杀青和干燥两个阶段。本研究明确了白化品种‘福黄1号’绿茶加工过程非挥发性代谢物的变化轮廓，可为白化突变品种的创新利用提供理论基础。

关键词: 茶树；‘福黄1号’；白化；绿茶加工；非挥发性代谢物

Abstract: This study aimed to evaluate the dynamic changes of non-volatile metabolites during green tea processing from the albino tea variety ‘Fuhuang 1’. Green tea was made from one bud with two leaves through three steps: natural drying, fixation and rolling. A total of 2 654 non-volatile metabolites were detected by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) in the raw material, intermediate products and final product. The total content of non-volatile metabolites showed an upward trend during tea processing. Our analysis showed that fixation was crucial for the conversion of non-volatile metabolites in green tea processing. A total of 292 important differential metabolites were selected before and after fixation, including amino acids and their derivatives (40), flavonoids (37), lipids (101), nucleotides and their derivatives (28), and phenolic acids (21). These metabolites were significantly enriched in pathways such as the biosynthesis of secondary metabolites, carbon metabolism, cysteine and methionine metabolism, arginine biosynthesis, alanine, aspartic acid and glutamic acid metabolism. They were categorized into three clusters by K-Means analysis. The metabolites in the first cluster accumulated significantly during fixation. The metabolites in the second cluster accumulated significantly during fixation and also accumulated during drying, but to a lesser extent. However, the metabolites in the third cluster significantly decreased during fixation. Amino acids and their derivatives accumulated significantly during fixation, especially reduced glutathione, which might be a signature compound of ‘Fuhuang 1’ green tea. Lipids were the most active compounds during green tea processing; their relative contents significantly increased, with lysophosphatidylethanolamine showing the greatest accumulation. Some flavonoids, nucleotides and their derivatives accumulated only during fixation, whereas others accumulated during both fixation and drying. This study provides a theoretical basis for the innovative utilization of tea albino mutants.

Key words: tea plant; ‘Fuhuang 1’; albino; green tea processing; non-volatile compounds

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