摘要
目的探究茶(Camellia sinensis)树白花和紫花中的挥发性代谢物含量及其组成差异。方法利用气相色谱-质谱法对鸟王种茶树的白花和变异紫花进行挥发性代谢组学分析。结果在两种茶树花中检测出挥发性代谢物共152个,主要为芳烃类、烃类、醇类、酮类、醛类、酚类、酯类、萜类和杂环化合物类等。筛选出差异代谢物共12种,其中有7种在紫花中上调,含量较高的有甲基丁香酚、α-紫罗兰酮;5种在紫花中下调,其中在白花中含量较高的有3-异丙烯基-2,5-二甲基-3,4-己二烯-2-醇、反式-3-己烯基乙酸酯、五甲基-苯。结论甲基丁香酚和α-紫罗兰酮是茶树紫花香气特征中与白花相比最主要的差异成分,紫花的香气较白花更芬芳;为进一步探究不同颜色的茶树花的呈香机制及对相关资源的开发利用提供了一定的参考。
Objective To explore the volatile metabolites content and their composition differences in white and purple flowers of tea(Camellia sinensis).Methods The volatile metabolomes of white and purple flowers(var.Niaowangzhong)were analyzed by gas chromatography-mass spectrometry.Results A total of 152 kinds of volatile metabolites were detected in the 2 kinds of tea flowers,which were mainly aromatic hydrocarbons,hydrocarbons,alcohols,ketones,aldehydes,phenols,esters,terpenes and heterocyclic compounds,etc.A total of 12 kinds of differential metabolites were screened,of which 7 kinds of were upregulated,including the high content of methyleugenol andα-ionone in purple flowers,and 5 kinds of were down-regulated in purple flowers,among them,the content of 3-isopropenyl-2,5-dimethyl-3,4-hexadien-2-ol,(E)-3-hexen-1-ol acetate,and pentamethylbenzene were higher in white flowers.Conclusion Methyleugenol andα-ionone are the most important components of the differential aroma in purple flowers compared with white flowers in tea,and the aroma of purple flowers is more fragrant than that of white flowers,which provides a reference for further exploring the fragrance mechanism of tea flowers with different colors and the development and utilization of related resources.
作者
梅鑫
胡榴虹
邓婵
李雅玲
龙露
田维素
宋玉颜
周才碧
MEI Xin;HU Liu-Hong;DENG Chan;LI Ya-Ling;LONG Lu;TIAN Wei-Su;SONG Yu-Yan;ZHOU Cai-Bi(College of Bioscience and Agriculture,Qiannan Normal University for Nationalities,Duyun 558000,China;School of Tea and Food Science&Technology,Anhui Agricultural University,Hefei 230036,China;College of Horticulture,Sichuan Agricultural University,Chengdu 611130,China;College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350000,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第14期4447-4453,共7页
Journal of Food Safety and Quality
基金
贵州省科技厅项目(黔科合支撑[2019]2377号)
贵州省教育厅项目(黔教合KY字[2020]070、黔教合KY字[2019]001号、黔教高发[2015]337号、黔教合KY字[2020]193、黔教合KY字[2022]089、黔教合KY字[2020]070)
贵州省卫生厅项目(gzwkj2012-2-017)
黔南州科技局项目(黔南科合(2018)14号)
黔南民族师范学院项目(QNYSKYTD2018004、qnsy2018001、QNYSXXK2018005、QNSY2020XK09、QNYSKYTD2018006)。
关键词
茶树
挥发性代谢物
白花
紫花
tea plant
volatile metabolites
white flowers
purple flowers
