摘要
【目的】不同茶树品种制作的乌龙茶风味品质和内含成分具有明显差异。本研究结合非靶向代谢组学、化合物定量分析、多元统计学等方法比较‘永春佛手’‘铁观音’和‘水仙’乌龙茶的化学成分差异,分析‘永春佛手’乌龙茶的特征性化学成分,并探讨茶树品种对乌龙茶内含成分和感官品质的影响。【方法】以‘永春佛手’品种为主要研究对象,‘铁观音’和‘水仙’品种为对照,三者均加工制成清香型、浓香型和陈香型乌龙茶,采用超高效液相色谱-四级杆-飞行时间质谱(UHPLC-Q-TOF/MS)进行非靶向代谢组学分析,对不同品种乌龙茶的差异化合物进行鉴定和筛选,并采用超高效液相色谱仪、氨基酸分析仪和超高效液相色谱-四极杆-静电场轨道阱质谱(UHPLC-Q-Orbitrap-MS)对茶叶中主要化学成分和不同品种乌龙茶间差异化合物进行定量分析。【结果】相比于同一香型的对照品种乌龙茶,‘永春佛手’具有相对较高的氨基酸总量和茶氨酸含量,儿茶素类化合物总量和咖啡碱含量在清香型和浓香型的不同品种间无显著差异,在陈香型中均以‘永春佛手’乌龙茶含量最高,没食子酸含量在3种香型中均呈现‘水仙’>‘永春佛手’>‘铁观音’。代谢组学结合多变量统计表明,不同品种制成的乌龙茶化合物表型具有明显差异。清香型、浓香型和陈香型乌龙茶中,‘永春佛手’与对照品种乌龙茶间的差异化合物分别为50、59、47个,其中共同差异化合物有23个,包括14个黄酮(醇)糖苷、5个儿茶素类化合物及其衍生物、1个脂类、1个生物碱、1个有机酸和1个氨基酸类化合物。进一步对茶叶中常见的20个黄酮(醇)糖苷组分进行定量分析,结果显示‘永春佛手’乌龙茶中14个黄酮(醇)糖苷组分的含量显著高于对照品种乌龙茶,其含量是相同香型‘铁观音’品种乌龙茶的1.4—14.6倍,是‘水�
【Objective】Oolong teas made with different tea cultivars have a great difference in flavor and chemical components.In this study,non-targeted metabolomics,absolute quantitative analysis,and multivariate statistics analysis were used to investigate the chemical differences among Yongchun Foshou(YCFS),Tieguanyin(TGY)and Shuixian(SX)oolong tea and to screen characteristic chemical components of YCFS oolong tea,as well as to study the influence of tea cultivars on chemical components and sensory quality of oolong tea.【Method】Camellia sinensis cv.Foshou was used as the main research sample and Camellia sinensis cv.Tieguanyin and Camellia sinensis cv.Shuixian were used as the controls.Three tea cultivars were manufactured into fresh-scent,strong-scent and aged-scent oolong teas.Ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry(UHPLC-Q-TOF/MS)was used for non-targeted metabolomics analysis to screen differential compounds in the oolong teas made from different cultivars.In addition,ultra-high performance liquid chromatograph,amino acid analyzer and ultra-high performance liquid chromatography-quadrupole-orbitrap-mass spectrometry(UHPLC-Q-Orbitrap-MS)was applied for absolute quantifications of main chemical constituents and differential compounds in oolong teas made from different tea cultivars.【Result】Compared with the control oolong teas of same scent type,YCFS oolong tea had relatively higher contents in total amino acid and theanine.The contents of total catechins and caffeine were not significantly different among the 3 cultivars in fresh-scent and strong-scent oolong teas,which were the highest in YCFS in aged-scent oolong teas.The content of gallic acid was SX>YCFS>TGY in 3 scent types oolong teas.Metabolomics analysis combined with multivariate statistics analysis showed that the compound patterns in oolong teas made from different tea cultivars were significantly different.In fresh-scent,strong-scent and aged-scent oolong teas,there were 50,59 and 47 differentia
作者
彭佳堃
戴伟东
颜涌泉
张悦
陈丹
董明花
吕美玲
林智
PENG JiaKun;DAI WeiDong;YAN YongQuan;ZHANG Yue;CHEN Dan;DONG MingHua;Lü MeiLing;LIN Zhi(Tea Research Institute,Chinese Academy of Agricultural Sciences/Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture,Hangzhou 310008;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081;Yongchun Agricultural and Rural Bureau,Quanzhou 362600,Fujian;Agilent Technologies(China)Co.,Ltd.,Beijing 100102)
出处
《中国农业科学》
CAS
CSCD
北大核心
2022年第4期769-784,共16页
Scientia Agricultura Sinica
基金
国家自然科学基金(31972467)
国家现代农业产业技术体系资助(CARS-19)。
关键词
乌龙茶
品种特征成分
代谢组学
液质联用
黄酮(醇)糖苷
oolong tea
cultivar-characteristic components
metabolomics
LC-MS
flavone(flavonol)glycoside
