摘要
为了探明云南白茶与福鼎白茶的化学物质差异,以9个云南白茶茶样和6个福鼎白茶茶样为研究对象,采用基于超高效液相色谱-四极杆-静电轨道阱质谱(UHPLC-Q-Exactive/MS)的代谢组学方法并结合感官审评分析对其非挥发性化学成分进行系统研究。本研究共鉴定出109个化合物,包括儿茶素类、二聚儿茶素类、黄酮糖苷类(黄酮-O-糖苷和黄酮-C-糖苷)、N-乙基-2-吡咯烷酮取代的儿茶素类、氨基酸类、酚酸类、有机酸类、生物碱类、脂质类等。偏最小二乘法判别分析和热图分析表明,云南白茶和福鼎白茶的化学成分存在较大差异,共得到46个具有组间显著性差异的化合物(P<0.05),其中表型儿茶素类、二聚儿茶素类、部分黄酮糖苷类(山柰酚-3-半乳糖苷、槲皮素-3-葡萄糖苷等)、酚酸类、有机酸类、脂类等化合物在云南白茶中含量较高;非表型儿茶素类、部分黄酮糖苷类(槲皮素-3-半乳糖苷、杨梅素-3-半乳糖苷等)、氨基酸类、生物碱类化合物在福鼎白茶中含量相对较高,推测主要受茶树品种和干燥工艺的影响。本研究可为全面了解和认识两地白茶的化学物质基础和风味品质差异及其产地鉴别提供理论参考。
In order to investigate the differences in chemical compositions between Yunnan white tea and Fuding white tea,9 Yunnan white tea samples and 6 Fuding white tea samples were studied by ultrahigh performance liquid chromatography-quadrupole orbitrap mass spectrometer(UHPLC-Q-Exactive/MS)combined with sensory evaluation to analyze the non-volatile chemical components of white tea in two places.A total of 109 compounds were structurally identified in this study,including catechins,dimeric catechins,flavonoid glycosides(flavone/flavonol-O-glycosides and flavone/flavonol-C-glycosides),N-ethyl-2-pyrrolidinone-substituted flavan-3-ols(EPSFs),amino acids,phenolic acids,organic acids,alkaloids,lipids,et al.The partial least squares discriminant analysis and heatmap analysis show that there were distinct differences in the chemical components between Yunnan white tea and Fuding white tea.A total of 46 compounds showed significant differences between groups(P<0.05).The contents of epicatechins,dimericcatechins,flavonoid glycosides(kaempferol-3-galactoside,quercetin-3-glucoside,etc.),phenolic acids,organic acids,and lipids were relatively high in Yunnan white tea;while the contents of nonepicatechins,flavonoid glycosides(quercetin-3-galactoside,myricetin-3-galactoside,etc.),amino acids and alkaloids were relatively higher in Fuding white tea,which was speculated to be related with tea cultivars and drying processes.This study provided a theoretical basis for the understanding and recognition of the difference in the chemical substance and flavor quality of different white tea between two places,as well as the identification of white tea origins.
作者
高健健
陈丹
彭佳堃
吴文亮
蔡良绥
蔡亚威
田军
万云龙
孙威江
黄艳
王哲
林智
戴伟东
GAO Jianjian;CHEN Dan;PENG Jiakun;WU Wenliang;CAI Liangsui;CAI Yawei;TIAN Jun;WAN Yunlong;SUN Weijiang;HUANG Yan;WANG Zhe;LIN Zhi;DAI Weidong(Key Laboratory of Tea Biology and Resources Utilization,Ministry of Agriculture,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Fujian Yurongxiang Tea Co.,Ltd.,Ningde 352100,China;Kunming Colourful Yunnan King-Shine Tea Industry Co.,Ltd.,Kunming 650501,China;Fujian Agriculture and Forestry University,Fuzhou 350002,China)
出处
《茶叶科学》
CAS
CSCD
北大核心
2022年第5期623-637,共15页
Journal of Tea Science
基金
福建省科技计划项目(2020N3015)
国家自然科学基金(31972467)
浙江省基础公益研究计划(LGN21C160012)。
关键词
云南白茶
福鼎白茶
代谢组学
液质联用
内含成分
Yunnan white tea
Fuding white tea
metabolomics
LC-MS
chemical composition
