摘要
探究白茶的代谢物特征及其形成的加工学原理,以福云六号和黄旦茶树品种一芽二三叶鲜叶为原料,按照白茶、绿茶、乌龙茶和红茶加工方法制成相应茶类。使用超高效液相色谱-四极杆飞行时间质谱测定鲜叶样品和不同茶类中全部代谢物丰度,并对代谢物进行筛选和鉴定。结果表明,2个品种制成的不同茶类之间代谢差异物共筛选出152个和148个,其中33个茶叶中主要物质得到鉴定,这些物质属于儿茶素及其衍生物类、花青素类、水解单宁类、黄酮醇或黄酮糖苷类、酚酸类和茶黄素类。主成分分析表明白茶在第1主成分上介于乌龙茶和红茶之间,在第2主成分上区别于其他茶类。载荷图显示黄酮醇或黄酮糖苷类物质、酯型儿茶素和儿茶素衍生物是白茶区别于其他茶类的特征代谢产物。从物质丰度上看,白茶中大部分黄酮醇或黄酮糖苷类物质显著高于其他茶类;儿茶素和花青素显著低于绿茶并接近红茶,特别是非酯型儿茶素;茶黄素和茶黄素-3-没食子酸酯高于绿茶,但茶黄素-3’-没食子酸酯和茶黄素-3,3’-没食子酸酯与绿茶相比无显著差异;儿茶素衍生物8-C-抗坏血酸基-表没食子儿茶素没食子酸酯显著高于其他茶类。
This study aimed to explore the metabolites characteristics of white tea and the mechanism for the formation of metabolites during processing.White tea,green tea,oolong tea and black tea were processed from one bud with two or three leaves from the tea cultivars Fuyun 6 and Huangdan.The abundance of all metabolites in fresh tea leaves and tea was determined by using ultra-high performance liquid chromatography coupled to quadrupole time of flight mass spectrometry(UPLC-Q-TOF MS).Metabolites that differed between white tea and other types of tea were selected and identified.A total of 152 and 148 differential metabolites were determined for Fuyun 6 and Huangdan,respectively.Among them,33 metabolites were identified as major compounds in tea,including catechins and its derivatives,anthocyanidins,hydrolysable tannins,flavonols or flavone glycosides,phenolic acids and theaflavins.The results of principle component analysis showed that white tea was between oolong tea and black tea in terms of first principle component whereas it was clearly separated from other types of tea in terms of second principle component.The loading plot showed that the characteristic metabolites of white tea that made it discint from other tea types were flavonol or flavone glycosides,gallated catechin and catechin derivates.The abumdances of most of the identified flavonols or flavone glycosides in white tea were significantly higher than those of other types of tea.The abundances of catechins and anthocyanidins were significantly lower than in white tea than in green tea and approximated to black tea,especially non-gallated catechins.The abundances of theaflavin and theaflavin-3-gallate were significantly higher in white tea than in green tea while no significant differences in the abunadance of theaflavin-3’-gallate or theaflavin-3,3’-gallate were seen between white tea and green tea.Interestingly,the abundance of 8-C-ascorbyl-EGCG,an EGCG derivate,was significantly higher than in white tea than in other types of tea.
作者
李鑫磊
俞晓敏
林军
赵小嫚
张妍
林宏政
郝志龙
金心怡
LI Xinlei;YU Xiaomin;LIN Jun;ZHAO Xiaoman;ZHANG Yan;LIN Hongzheng;HAO Zhilong;JIN Xinyi(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Fujian Key Laboratory of Tea Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Horticultural Biology and Metabolomics Center,Haixia Institute of Science and Technology,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Fujian Institute of Microbiology,Fuzhou 350007,China;Tea Research Institute,Fujian Agriculture and Forestry University,Fuzhou 350002,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第12期197-203,共7页
Food Science
基金
“十二五”国家科技支撑计划项目(2014BAD06B06)
国家重大农技推广服务试点项目(KNJ-151000)
国家现代农业(茶叶)产业技术体系建设专项(CARS-19)
福建省现代农业茶产业体系建设项目(NYT2017001)
南平市科技计划项目(N2015N01)
福建省中青年教师教育科研项目(JT180143)
福建省科技特派员后补助项目(2018S2017)。
关键词
超高效液相色谱-四极杆飞行时间质谱
非靶向代谢组学
茶叶加工
不同茶类
白茶
ultra-high performance liquid chromatography coupled to quadrupole time of flight mass spectrometry
nontarget metabolomics
tea processing
different tea types
white tea
