摘要
为探究红茶在贮藏过程中化学成分的变化规律,以贮藏时间为0、1、3 a和4 a的晒青红茶为代表样品,采用基于超高效液相色谱-四极杆轨道阱质谱的代谢组学方法对其研究。结果表明,在不同年份晒青红茶中共鉴定出82种化合物,包括儿茶素类6种、二聚儿茶素类9种、氨基酸类5种、生物碱类8种、酚酸类8种、有机酸类3种、香气糖苷类2种、N-乙基-2-吡咯烷酮取代的儿茶素(N-ethyl-2-pyrrolidinone-substituted flavan-3-ols,EPSF)类6种、黄酮糖苷类20种、脂类10种和其他化合物5种。偏最小二乘法判别分析和热图分析结果表明,不同年份的晒青红茶化学成分具有较大差异,其中66种化合物组间差异显著(P<0.05),儿茶素类、二聚儿茶素类、氨基酸类和大部分黄酮醇-O-糖苷类化合物均在晒青红茶贮藏后含量降低;咖啡碱、黄酮-C-糖苷类和6种EPSF类化合物在贮藏后含量升高;其中EPSF类化合物与贮藏时间的Pearson相关系数达0.802~0.986,表明EPSF类化合物在贮藏过程中呈线性增加趋势。本研究可为不同年份晒青红茶化学物质基础的阐明和科学贮藏提供理论依据。
In order to investigate the changes in the chemical composition of black tea during storage, we analyzed sundried black tea stored for 0, 1, 3 and 4 years by metabolomics based on ultra-high performance liquid chromatographyquadrupole orbitrap mass spectrometry(UPLC-Q-Orbitrap/MS). A total of 82 compounds were identified, including six catechins, nine dimeric catechins, five amino acids, eight alkaloids, eight phenolic acids, three organic acids, two aroma precursors, six N-ethyl-2-pyrrolidinone-substituted flavan-3-ols(EPSF), twenty flavonol/flavone glycosides, ten lipids and five other compounds. Partial least squares discriminant analysis(PLS-DA) and heatmap analysis showed that the chemical composition of sun-dried black tea of different ages was greatly different, with 66 significantly differential compounds being identified between groups(P < 0.05). The contents of catechins, dimeric catechins, amino acids and most flavonol-Oglycosides decreased after storage, while the contents of caffeine, flavone glycosides and six EPSF compounds increased.The Pearson correlation coefficients of the contents of EPSF compounds with storage time were 0.802–0.986, indicating that the contents of EPSF compounds increased in a linear manner during storage. This study can provide a theoretical basis for the elucidation of the chemical composition of sun-dried black tea and for its scientific storage.
作者
陈丹
赵燕妮
彭佳堃
高健健
林智
陈雪峰
周长锋
戴伟东
CHEN Dan;ZHAO Yanni;PENG Jiakun;GAO Jianjian;LIN Zhi;CHEN Xuefeng;ZHOU Changfeng;DAI Weidong(School of Food and Biological Engineering,Shaanxi University of Science&Technology,Xi’an 710021,China;Key Laboratory of Tea Biology and Resources Utilization,Ministry of Agriculture and Rural Affairs,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Shaanxi Research Institute of Agricultural Products Processing Technology,Xi’an 710021,China;Lincang Yifeng Tea Co.Ltd.,Lincang 530900,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第4期150-159,共10页
Food Science
基金
国家自然科学基金面上项目(31972467)
国家自然科学基金青年科学基金项目(31800328)
现代农业产业技术体系建设专项(CARS-19)
西安市未央区科技计划项目(201940)。
