动态摊放对‘黄山白茶1号’绿茶品质及关键风味成分的影响

doi:10.7506/spkx1002-6630-20260113-106

食品科学 ›› 2026, Vol. 47 ›› Issue (16): 230-241.doi: 10.7506/spkx1002-6630-20260113-106

动态摊放对‘黄山白茶1号’绿茶品质及关键风味成分的影响

王辉，张晓磊，曹卿，徐玉婕，韩梦雪，周汉琛，雷攀登

（1.安徽省农业科学院茶叶研究所，安徽?黄山 245000；2.黄山甘白香茶业有限公司，安徽?黄山 245000）

出版日期:2026-08-25 发布日期:2026-09-03
基金资助:
安徽省农业科学院成果转化项目（2026ZH028）；安徽省财政农业科技成果转化项目（2025AHSZH12）；安徽省现代农业产业技术体系建设专项（AHCYJSTX-11）；现代农业产业技术体系建设专项（CARS-18）

Effect of Dynamic Spreading on the Quality and Key Flavor Components of ‘Huangshan Baicha No. 1’ Green Tea

WANG Hui, ZHANG Xiaolei, CAO Qing, XU Yujie, HAN Mengxue, ZHOU Hanchen, LEI Pandeng

(1. Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China; 2. Huangshan Ganbaixiang Tea Industry Co. Ltd., Huangshan 245000, China)

Online:2026-08-25 Published:2026-09-03

摘要/Abstract

摘要： 本研究以‘黄山白茶1号’品种嫩梢为材料，探究不同摊放处理对‘黄山白茶1号’绿茶品质的影响。结果表明，动态摊放时间大于2 h，白化绿茶“清香、鲜醇”风味品质发生明显降低。挥发性物质代谢谱显示，动态摊放导致‘黄山白茶1号’绿茶中醛类、酮类、酯类等含量显著降低；多元统计与代谢机制分析表明，动态摊放促使样品间脂肪酸和类胡萝卜素代谢的差异，导致壬醛、正辛醛、β-紫罗兰酮等关键香气物质含量的积累不同，是影响‘黄山白茶1号’绿茶香气风味差异的关键。非挥发性物质代谢谱显示，动态摊放导致白化绿茶氨基酸总量与黄酮（醇）类物质总量显著降低，儿茶素聚合体、咖啡碱、酚酸类物质、单宁类物质等显著增加；以变量投影重要性＞1、P≤0.05结合感官滋味相关性分析，明确了谷氨酸、精氨酸、原花青素B1、茶黄素、茶黄素-3,3’-二没食子酸酯这5 种物质是导致‘黄山白茶1号’绿茶鲜醇和苦涩滋味差异的关键贡献物；代谢机制分析表明，谷氨酸降解转化及儿茶素氧化聚合是导致‘黄山白茶1号’绿茶滋味差异的关键。研究结果揭示了动态摊放对‘黄山白茶1号’绿茶品质风味形成的影响机制，为白化绿茶加工品质形成机制及摊放工艺的优化提供了理论依据。

关键词: 白化绿茶；动态摊放；物质代谢谱；品质特征

Abstract: This study investigated the effects of different spreading treatments on the quality of green tea made from the tender shoots of the albino variety ‘Huangshan Baicha No. 1’. The results showed that when the dynamic spreading time was greater than 2 hours, the green tea’s flavor quality, characterized by fresh fragrance and mellow taste, was significantly reduced. The volatile metabolite profile indicated that dynamic spreading led to a significant decrease in the content of aldehydes, ketones, and esters in ‘Huangshan Baicha No. 1’ green tea; multivariate statistical analysis and metabolic mechanism analysis showed that dynamic spreading led to changes in fatty acid and carotenoid metabolism, resulting in differential accumulation of key aroma substances such as nonanal, octanal, and β-ionone. These metabolic differences were the key factors affecting the aroma and flavor quality of the tea. The non-volatile metabolite profile showed that dynamic spreading caused a significant decrease in the total contents of amino acids and flavonoids (and flavonoid alcohols), and a significant increase in the contents of catechin polymers, caffeine, phenolic acids, tannins in the green tea. Based on their variable importance in projection (VIP > 1), P ≤ 0.05, and their correlation with sensory taste evaluation, glutamic acid, arginine, procyanidin B1, theaflavin, and theaflavin-3,3’-digallate were identified as the key contributors to the differences in the fresh, mellow, and bitter astringent taste of ‘Huangshan Baicha No. 1’ green tea; metabolic mechanism analysis showed that the degradation and transformation of glutamic acid and the oxidation polymerization of catechins were the key pathways causing the differences in taste of ‘Huangshan Baicha No. 1’ green tea. The research results reveal the impact mechanism of dynamic spreading on the formation of the quality and flavor of ‘Huangshan Baicha No. 1’ green tea, providing a theoretical basis for understanding the quality formation mechanism during albino green tea processing and for the optimization of the spreading process.

Key words: albino green tea; dynamic spreading; metabolite profile; quality characteristics

中图分类号:

TS272.4

王辉，张晓磊，曹卿，徐玉婕，韩梦雪，周汉琛，雷攀登. 动态摊放对‘黄山白茶1号’绿茶品质及关键风味成分的影响[J]. 食品科学, 2026, 47(16): 230-241 https://doi.org/10.7506/spkx1002-6630-20260113-106

WANG Hui, ZHANG Xiaolei, CAO Qing, XU Yujie, HAN Mengxue, ZHOU Hanchen, LEI Pandeng. Effect of Dynamic Spreading on the Quality and Key Flavor Components of ‘Huangshan Baicha No. 1’ Green Tea[J]. FOOD SCIENCE, 2026, 47(16): 230-241 https://doi.org/10.7506/spkx1002-6630-20260113-106

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动态摊放对‘黄山白茶1号’绿茶品质及关键风味成分的影响

Effect of Dynamic Spreading on the Quality and Key Flavor Components of ‘Huangshan Baicha No. 1’ Green Tea

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