基于电子舌和代谢组学分析揉捻转速对工夫红茶品质的影响

doi:10.7506/spkx1002-6630-20220503-019

食品科学 ›› 2023, Vol. 44 ›› Issue (6): 301-310.doi: 10.7506/spkx1002-6630-20220503-019

基于电子舌和代谢组学分析揉捻转速对工夫红茶品质的影响

吴仕敏，余勤艳，朱佳依，滑金杰，沈帅，江用文，袁海波，李佳

（1.中国农业科学院茶叶研究所，浙江省茶叶加工工程重点实验室，浙江杭州 310008；2.农业农村部茶叶质量安全控制重点实验室，浙江杭州 310008；3.中国农业科学院研究生院，北京 100081）

出版日期:2023-03-27 发布日期:2023-03-27
基金资助:
中国农业科学院科技创新工程项目（CAAS-ASTIP-TRICAAS）；国家茶叶产业技术体系红茶加工岗位项目（CARS-19）

Analysis of the Effect of Rolling Speed on the Congou Black Tea Quality Using Electronic Tongue and Metabolomics

WU Shimin, YU Qinyan, ZHU Jiayi, HUA Jinjie, SHEN Shuai, JIANG Yongwen, YUAN Haibo, LI Jia

(1. Key Laboratory of Tea Processing Engineering of Zhejiang Province, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 2. Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China; 3. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China)

Online:2023-03-27 Published:2023-03-27

摘要/Abstract

摘要： 为探索揉捻转速（35、45、55、60 r/min）对工夫红茶风味品质及内质成分的影响，采用鸠坑群体种开展不同揉捻转速的制茶实验。通过感官分析与电子舌分析、色差分析相结合，探究不同揉捻转速对工夫红茶滋味、汤色等风味品质的影响；采用系统分析法和高效液相色谱法对茶色素和总茶黄素组分开展定量分析；利用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技术对4 种揉捻转速所制得工夫红茶中非挥发性成分进行检测；并结合偏最小二乘判别分析及单因素方差分析，探究不同揉捻转速对工夫红茶内质成分的影响。结果显示，45 r/min揉捻所制得的工夫红茶感官品质最佳，滋味和香气品质较优，电子舌和色差分析验证了45 r/min揉捻制得的工夫红茶滋味和汤色品质较佳。不同揉捻转速制得的工夫红茶中有16 种差异化合物，主要是原花青素C1、牡荆素、异牡荆素、天冬酰胺、天冬氨酸、没食子酸、苹果酸、琥珀酸和葡萄糖酸等，揉捻转速对酚酸类、有机酸类、茶黄素、茶红素和茶褐素等影响相对较大，对其他成分影响相对较小。45 r/min揉捻制得的工夫红茶中茶红素、品质指数、糖类、天冬氨酸等含量较高，而有机酸类、酚酸类和茶褐素等含量相对较低，表明揉捻转速为45 r/min时更有利于工夫红茶优质风味品质的形成。本研究可为工夫红茶的品质提升和精准化加工提供理论基础和技术指导。

关键词: 工夫红茶；揉捻转速；风味品质；内质成分；代谢组学

Abstract: This research was undertaken to explore the effects of different rolling speeds (35, 45, 55 and 60 r/min) on the flavor quality and internal quality components of Congou black tea from the Jiukeng cultivar. Flavor attributes including taste and color were determined by sensory evaluation, color difference analysis and electronic tongue analysis. Quantitative analysis of tea pigments and theaflavin components were performed by systematic analysis and high-performance liquid chromatography (HPLC). In addition, metabolomics based on ultra-high performance liquid chromatography-quadrupole orbitrap high resolution-mass spectrometry (UPLC-Q-Orbitrap-MS) was used to determine the non-volatile compounds in Congou black tea. Partial least squares discriminant analysis (PLS-DA) and one-way analysis of variance (ANOVA) were used to investigate the effect of different rolling speeds on the internal quality components of Congou black tea. The results showed that a rolling speed of 45 r/min resulted in the best sensory quality of Congou black tea, especially in taste and aroma, as verified by color difference and electronic tongue analysis. Sixteen significantly differential metabolites were identified among the four tea samples, including procyanidin C1, vitexin, isovitexin, asparagine, aspartic acid, gallic acid, malic acid, succinic acid, and gluconic acid. It was found that rolling speed showed a significant influence on phenolic acids, organic acids and tea pigments (theaflavins, thearubigins, and theabrownins), but had little effect on other metabolites. The contents of thearubigins, carbohydrates and aspartic acid and quality index were highest in Congou black prepared with a rolling speed of 45 r/min, and the contents of organic acids, phenolic acids and theabrownins were lowest, which indicated that this rolling speed was more favorable for the formation of the flavor quality of Congou black tea. This study is expected to provide a theoretical basis and technical guidance for the improvement of Congou black tea quality and the precise production of Congou black tea.

Key words: Congou black tea; rolling speed; flavor quality; internal quality components; metabolomics

中图分类号:

TS272

吴仕敏，余勤艳，朱佳依，滑金杰，沈帅，江用文，袁海波，李佳. 基于电子舌和代谢组学分析揉捻转速对工夫红茶品质的影响[J]. 食品科学, 2023, 44(6): 301-310.

WU Shimin, YU Qinyan, ZHU Jiayi, HUA Jinjie, SHEN Shuai, JIANG Yongwen, YUAN Haibo, LI Jia. Analysis of the Effect of Rolling Speed on the Congou Black Tea Quality Using Electronic Tongue and Metabolomics[J]. FOOD SCIENCE, 2023, 44(6): 301-310.

[1]	郑芳玲甘诗雅赵蕾陈颖琦赵潇奕姜青邱桐张莹郑鹏程夏涛戴前颖. 基于GC-MS/ GC-O的不同地区红茶特征香气及分子感官分析[J]. 食品科学, 0, (): 0-0.
[2]	章垚琪，潜卫东，傅玲琳，王彦波，张巧智. 厌氧处理对黄茶生物活性的影响及γ-氨基丁酸富集的代谢组学分析[J]. 食品科学, 2023, 44(6): 65-73.
[3]	吴新惠邱瑞瑾杜金杰刘晓纯廖楷滨覃玉娜张灵枝张瑜容. 金花菌的鉴定及接种发酵六堡茶的品质变化[J]. 食品科学, 0, (): 0-0.
[4]	韩翠萍段佳玉江连洲. 发酵方式对玉米粉品质和风味特性的影响[J]. 食品科学, 0, (): 0-0.
[5]	邵淑贤金珊叶乃兴. 基于电子鼻与 HS-SPME-GC-MS 技术对不同产地黄观音乌龙茶香气的差异分析[J]. 食品科学, 0, (): 0-0.
[6]	杨慧李玉壬吴神群陈春凤杨晓萍. 不同杀青方式对柑橘花茶品质的影响[J]. 食品科学, 0, (): 0-0.
[7]	杨慧，李玉壬，吴神群，陈春凤，杨晓萍. 不同杀青方式对柑橘花茶品质的影响[J]. 食品科学, 2023, 44(3): 105-111.
[8]	刘盼盼冯琳郑琳郑鹏程. 青砖茶感官审评方法比较分析[J]. 食品科学, 0, (): 0-0.
[9]	郝志龙，林宏政，徐邢燕，李鑫磊，俞晓敏，岳川，孙云，金心怡. 采后茶青叶对振动力胁迫的生理响应[J]. 食品科学, 2023, 44(1): 30-37.
[10]	周静芸，黄瑞，欧阳珂，陆安霞，陈林木，童华荣. 不同叶位芽叶在工夫红茶加工过程中理化品质的变化[J]. 食品科学, 2023, 44(1): 53-62.
[11]	石禾云杨豆豆张娅王超张军. 普洱熟茶关键香气物质热释放规律分析[J]. 食品科学, 0, (): 0-0.
[12]	林诗笛蒋青香林琦许勇泉李利君翁淑燚倪辉李清彪. 白芽奇兰速溶茶粉加工过程中香气的变化[J]. 食品科学, 0, (): 0-0.
[13]	黄琳洁徐凯周承哲石碧滢田采云卢丽郭玉琼. 不同海拔政和白茶品质差异分析[J]. 食品科学, 0, (): 0-0.
[14]	缪伊雯白菲童华荣. 茶叶中霉菌毒素危害与质量控制研究进展[J]. 食品科学, 0, (): 0-0.
[15]	刘佳顺. 窨制对不同类型黑茶香气的影响[J]. 食品科学, 0, (): 0-0.

基于电子舌和代谢组学分析揉捻转速对工夫红茶品质的影响

Analysis of the Effect of Rolling Speed on the Congou Black Tea Quality Using Electronic Tongue and Metabolomics

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价