六堡茶陈化过程中非挥发性成分的变化规律

doi:10.7506/spkx1002-6630-20251117-118

食品科学 ›› 2026, Vol. 47 ›› Issue (9): 242-252.doi: 10.7506/spkx1002-6630-20251117-118

六堡茶陈化过程中非挥发性成分的变化规律

龙志荣，张悦，邱北连，杨应，杨高中，农寿华，林智，吕海鹏

（1.梧州市茶产业发展服务中心，广西梧州 543000；2.中国农业科学院茶叶研究所，农业农村部特种经济动植物生物学与遗传育种重点实验室，浙江杭州 310008；3.广西梧州茶厂有限公司，广西梧州 543000）

出版日期:2026-05-15 发布日期:2026-06-03
基金资助:
广西科技重大专项（桂科AA20302018-12）；中国农业科学院创新工程项目（CAAS-ASTIP-2019-TRICAAS）；现代农业产业技术体系建设专项（CARS-19）

Changes in Non-Volatile Components in Liupao Tea during Aging

LONG Zhirong, ZHANG Yue, QIU Beilian, YANG Ying, YANG Gaozhong, NONG Shouhua, LIN Zhi, LÜ Haipeng

(1. Wuzhou Tea Industry Development Service Center, Wuzhou 543000, China; 2. Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 3. Guangxi Wuzhou Tea Factory Co. Ltd., Wuzhou 543000, China)

Online:2026-05-15 Published:2026-06-03

摘要/Abstract

摘要： 以六堡茶陈化加工过程样品（未陈化、陈化1～6 个月）为研究对象，综合运用感官评价、化学定量分析和基于超高效液相色谱-四极杆-静电场轨道阱高分辨质谱的代谢组学等方法，系统探究六堡茶在陈化过程中主要非挥发性成分的变化规律。结果表明，随着陈化时间的延长，六堡茶茶汤色泽逐渐向红浓明亮转变，香气趋于甜陈，滋味愈发醇厚，整体感官品质显著提升。化学定量分析表明，茶多酚、游离氨基酸、咖啡碱和黄酮等化合物含量呈现下降趋势，而茶褐素含量显著上升。采用非靶向代谢组学分析技术在六堡茶陈化过程样中共鉴定出164 种非挥发性化合物；进而基于变量投影重要性和显著性检验筛选出48 种关键差异性代谢物，其中黄嘌呤等9 种代谢物在陈化6 个月后显著上调，而5-甲基尿苷等39 种差异代谢物显著下调。京都基因与基因组百科全书通路富集分析表明，在六堡茶陈化过程中咖啡碱、嘌呤及嘧啶等代谢通路能显著影响关键差异代谢物的相对含量，进而促进六堡茶风味品质的形成。

关键词: 六堡茶；陈化；非挥发性成分；代谢组学；差异代谢物

Abstract: Sensory evaluation, quantitative chemical analysis, and untargeted metabolomics based on ultra-high performance liquid chromatography-quadrupole exactive orbitrap-mass spectrometry (UPLC-Q-Exactive-MS) were applied to investigate the pattern of changes in the major non-volatile components of Liupao tea during the aging process. Tea samples were collected before aging and after 1 to 6 months of aging. The results showed that as aging progressed, the tea infusion gradually turned a deeper and brighter red; the aroma evolved toward a sweeter and more aged profile, and the taste became progressively mellower, with a significant improvement in overall sensory quality. Quantitative chemical analysis revealed that the levels of tea polyphenols, free amino acids, caffeine, and flavonoids decreased with aging time, while that of theabrownins significantly increased (P < 0.001). Metabolomic profiling identified a total of 164 non-volatile compounds, among which 48 were classified as key differential metabolites based on variable importance in projection (VIP) values and statistical significance (P < 0.05). Among these, 9 metabolites such as xanthine were significantly up-regulated after 6 months of aging, while 39 metabolites such as 5-methyluridine were significantly down-regulated. Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis revealed that metabolic pathways related to caffeine, purines, and pyrimidines played crucial roles in regulating the relative abundance of these key differential metabolites, thereby contributing to the development of the flavor quality of Liupao tea.

Key words: Liupao tea; aging; non-volatile components; metabolomics; differential metabolites

中图分类号:

S571.1

龙志荣，张悦，邱北连，杨应，杨高中，农寿华，林智，吕海鹏. 六堡茶陈化过程中非挥发性成分的变化规律[J]. 食品科学, 2026, 47(9): 242-252 https://doi.org/10.7506/spkx1002-6630-20251117-118

LONG Zhirong, ZHANG Yue, QIU Beilian, YANG Ying, YANG Gaozhong, NONG Shouhua, LIN Zhi, LÜ Haipeng. Changes in Non-Volatile Components in Liupao Tea during Aging[J]. FOOD SCIENCE, 2026, 47(9): 242-252 https://doi.org/10.7506/spkx1002-6630-20251117-118

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六堡茶陈化过程中非挥发性成分的变化规律

Changes in Non-Volatile Components in Liupao Tea during Aging

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