基于代谢组学技术分析不同季节茶树鲜叶对湖红工夫茶风味品质的影响

doi:10.7506/spkx1002-6630-20240817-124

食品科学 ›› 2025, Vol. 46 ›› Issue (7): 195-205.doi: 10.7506/spkx1002-6630-20240817-124

基于代谢组学技术分析不同季节茶树鲜叶对湖红工夫茶风味品质的影响

张倩婷，张山，江用文，陈乐，单旭江，牛林池，冯宇宁，滑金杰，袁海波，芦俊佳，李佳

（1.西南林业大学园林园艺学院，云南昆明 650224；2.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；3.浙江工业大学环境学院，浙江杭州 310014）

出版日期:2025-04-15 发布日期:2025-03-19
基金资助:
国家茶叶产业技术体系红茶加工岗位项目（CARS-19）；中国农业科学院科技创新工程项目（CAAS-ASTIP-TRICAAS）

Untargeted Metabolomics Revealed the Effects of Fresh Tea Leaves Plucked in Different Seasons on the Flavor Quality of Huhong Congou Black Tea

ZHANG Qianting, ZHANG Shan, JIANG Yongwen, CHEN Le, SHAN Xujiang, NIU Linchi, FENG Yuning, HUA Jinjie, YUAN Haibo, LU Junjia, LI Jia

(1. College of Landscape and Horticulture, Southwest Forestry University, Kunming 650224, China; 2. Zhejiang Provincial Key Laboratory of Tea Processing Engineering, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 3. College of Environment, Zhejiang University of Technology, Hangzhou 310014, China)

Online:2025-04-15 Published:2025-03-19

摘要/Abstract

摘要： 为深入探讨不同季节茶树鲜叶对湖红工夫茶风味品质的影响，本研究选取长沙地区3 种典型无性系茶树品种的春、夏季一芽二叶鲜叶，采用相同的加工工艺制成湖红工夫茶。通过人工感官审评评价所制春、夏季成品茶的风味品质差异。利用超高效液相色谱-四极杆-静电场轨道阱质谱结合非靶向代谢组学分析和多元统计分析，解析春、夏季鲜叶非挥发性成分的关键差异及其对成品茶品质的影响。感官审评结果显示，春季鲜叶所制湖红工夫茶风味品质优于夏季，特别是滋味品质。代谢组学分析显示，春、夏两季茶鲜叶代谢轮廓存在差异。基于P＜0.05和变量投影重要性值＞1，筛选出40 种关键差异代谢物。代谢通路分析显示，黄酮（醇）苷代谢途径、类黄酮代谢途径、氨基酸代谢途径等为重要差异代谢通路。甜、鲜味氨基酸（茶氨酸、谷氨酸、谷氨酰胺等）以及具有促鲜效应的酚酸类物质（没食子酰基葡萄糖、双没食子酰基葡萄糖、三没食子酰基葡萄糖等）在春季成品茶中的含量显著较高，而苦味氨基酸（亮氨酸、赖氨酸、酪氨酸和苯丙氨酸）在夏季成品茶中的含量较高。此外，黄酮（醇）苷类物质根据苷元特征在春夏两季呈现不同的分布趋势，黄酮-C-糖苷、杨梅素-O-糖苷、槲皮素-O-糖苷在夏季成品茶中的含量较高，而山柰酚-O-糖苷则在春季成品茶中的含量更高。本研究结果可为湖红工夫茶的品质提升与调控提供理论支持。

关键词: 红茶；茶鲜叶；代谢组学；季节；风味品质；湖红工夫茶

Abstract: To explore the influence of fresh tea leaves harvested in different seasons on the flavor quality of Huhong Congou black tea, we selected young tea shoots with one bud and two leaves from three typical clonal varieties in Changsha plucked in spring and summer to produce Huhong Congou black tea using the same processing technology. The differences in flavor quality between black tea made from spring and summer tea leaves were evaluated by sensory evaluation. Non-targeted metabolomics analysis based on ultra-high performance liquid chromatography-Q Exactive-mass spectrometry (UPLC-Q Exactive-MS) and multivariate statistical analysis were integrated to analyze the key differential non-volatile constituents between the spring and summer tea leaves and their influence on the quality of Congou black tea. The results of sensory evaluation showed that the flavor quality of Huhong Congou black tea produced in spring was better than that in summer, especially in taste quality. Metabolomics analyses showed differences in the metabolic profiles of tea leaves plucked in spring and summer. Forty key differential metabolites were selected based on P < 0.05 and variable importance in projection (VIP) value > 1, mainly involved in flavonoid biosynthesis, flavone and flavonol biosynthesis and amino acid metabolism pathways. The contents of sweet and umami amino acids (theanine, glutamic acid, and glutamine) as well as phenolic acids (digalloylglucose, trigalloyl glucopyranose, and galloylglucose) with umami-enhancing effect were significantly higher in the spring tea, whereas the contents of bitter amino acids (leucine, lysine, tyrosine and phenylalanine) were higher in the summer tea. In addition, flavonols and flavone/flavonol glycosides showed different distribution trends in the spring and summer teas; flavone-C-glycosides, myricetin-O-glycosides, and quercetin-O-glycosides were more abundant in the summer tea, whereas kaempferol-O-glycosides were more abundant in the spring tea. This study provides theoretical support for the quality enhancement and regulation of Huhong Congou black tea.

Key words: black tea; fresh tea leaves; metabolomics; season; flavor quality; Huhong Congou black tea

中图分类号:

TS272

张倩婷，张山，江用文，陈乐，单旭江，牛林池，冯宇宁，滑金杰，袁海波，芦俊佳，李佳. 基于代谢组学技术分析不同季节茶树鲜叶对湖红工夫茶风味品质的影响[J]. 食品科学, 2025, 46(7): 195-205.

ZHANG Qianting, ZHANG Shan, JIANG Yongwen, CHEN Le, SHAN Xujiang, NIU Linchi, FENG Yuning, HUA Jinjie, YUAN Haibo, LU Junjia, LI Jia. Untargeted Metabolomics Revealed the Effects of Fresh Tea Leaves Plucked in Different Seasons on the Flavor Quality of Huhong Congou Black Tea[J]. FOOD SCIENCE, 2025, 46(7): 195-205.

[1]	孙奇芳董方胡蕾余文杰李艳李金旺罗丽萍. 不同产地筠连红茶风味化学成分差异分析[J]. 食品科学, 0, (): 0-0.
[2]	周晶晶张雯萍何吉杭郝韵智林宏政孙云谢荣富李光发余欣茹李秋明. ‘九龙大白茶’白茶风味品质的分析[J]. 食品科学, 0, (): 0-0.
[3]	孙奇芳，董方，胡蕾，余文杰，李艳，李金旺，罗丽萍. 不同产地筠连红茶风味化学成分差异分析[J]. 食品科学, 2025, 46(6): 172-182.
[4]	周晶晶，张雯萍，李光发，谢荣富，何吉杭，郝韵智，李秋明，余欣茹，林宏政，孙云. 九龙大白茶白茶风味品质的分析[J]. 食品科学, 2025, 46(6): 201-210.
[5]	王藤马燕伯年国沙艮卢万洋赵明. 接种汉逊德巴利酵母对普洱茶发酵微生物群落与品质的影响[J]. 食品科学, 0, (): 0-0.
[6]	任卫威张宇航郑玉成陈文贤林宏政徐梦婷陈谢勇陈百文叶乃兴. 基于代谢组学的不同香型安溪黄金桂风味品质解析[J]. 食品科学, 0, (): 0-0.
[7]	王藤，伯年国，沙艮，卢万洋，马燕，赵明,. 接种汉逊德巴利酵母对普洱茶发酵微生物群落与品质的影响[J]. 食品科学, 2025, 46(5): 124-133.
[8]	任卫威，张宇航，郑玉成，陈文贤，林宏政，徐梦婷，陈谢勇，陈百文，叶乃兴. 不同香型安溪黄金桂风味品质解析[J]. 食品科学, 2025, 46(5): 263-271.
[9]	陈盛相徐志颖杨雪张海波王云李春华刘飞唐晓波张厅. 不同杀青方式对“白牛早”绿茶风味品质的影响[J]. 食品科学, 0, (): 0-0.
[10]	姜燕华曾小敏秦芳婷谢婷胡桐林钰虹苏祝成魏然. 干燥温度对 ‘望海茶1号’所制刀切绿茶风味品质的影响[J]. 食品科学, 0, (): 0-0.
[11]	苏德森林秀贤郑云云黄敏敏王让剑刘国文姚清华. 基于高效液相色谱三重四极杆质谱的茶叶中糖苷香气前体测定及应用[J]. 食品科学, 0, (): 0-0.
[12]	宋勤飞李玖美庄菊花马家丽王亚雯牛素贞. 基于多元统计的普安红茶滋味品质分析与评价[J]. 食品科学, 0, (): 0-0.
[13]	唐梦婷廖献盛吴先寿魏明秀郑玉成金珊张见明叶乃兴. 金牡丹不同茶类夏秋茶香气品质差异分析[J]. 食品科学, 0, (): 0-0.
[14]	唐梦婷，廖献盛，吴先寿，魏明秀，郑玉成，金珊，张见明，叶乃兴. 金牡丹不同茶类夏秋茶香气品质差异分析[J]. 食品科学, 2025, 46(2): 171-182.
[15]	张荣祥，杜亚如，张德，董智杰，倪德江，郑时兵，余志. 炒烘结合工艺对烘青绿茶品质的影响[J]. 食品科学, 2025, 46(1): 90-99.

基于代谢组学技术分析不同季节茶树鲜叶对湖红工夫茶风味品质的影响

Untargeted Metabolomics Revealed the Effects of Fresh Tea Leaves Plucked in Different Seasons on the Flavor Quality of Huhong Congou Black Tea

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