绿茶、红茶、乌龙茶和白茶中主要代谢产物的差异  

Difference in main metabolites contents in green tea, black tea, oolong tea and white tea

作　　者：李鑫磊[1,2,3] 俞晓敏 龚智宏 林宏政 郝志龙[1,2,3,4] 张妍[1,2] 金心怡 LI Xinlei;YU Xiaomin;GONG Zhihong;LIN Hongzheng;HAO Zhilong;ZHANG Yan;JIN Xinyi(College of Horticulture,Fujian Agriculture and Forestry University;Tea Research Institute,Fujian Agriculture and Forestry University;Horticultural Biology and Metabolomics Center,Haixia Institute of Science and Technology,Fujian Agriculture and Forestry University;Key Laboratory of Tea Science at Universities in Fujian,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建农林大学茶叶研究所,福建福州350002 [3]福建农林大学海峡联合研究院园艺植物生物学及代谢组学研究中心,福建福州350002 [4]福建农林大学茶学福建省高校重点实验室,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2019年第5期559-566,共8页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

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)产业技术体系专项基金项目(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);福建农林大学科技创新专项基金项目(KFA17346A)

摘　　要：以福云六号和黄旦茶树品种一芽二三叶为原料,按照绿茶、乌龙茶、红茶和白茶的加工方法制成相应的茶类,并使用超高效液相色谱串联三重四级杆质谱(UPLC?QqQ MS)测定鲜叶原料和不同茶类的儿茶素组分、氨基酸组分、芦丁(槲皮素?3?氧?鼠李糖基?吡喃葡萄糖苷)和咖啡碱含量,探究不同茶类的加工工序对茶树鲜叶中主要代谢产物的影响.结果表明:与鲜叶相比,各茶类中的儿茶素组分含量均有不同程度的下降,其中,绿茶下降最少,乌龙茶和白茶次之,红茶下降最多;白茶中的非酯型儿茶素含量显著低于乌龙茶,酯型儿茶素含量与乌龙茶相当.各茶类中的氨基酸组分含量存在较大差异,绿茶中的茶氨酸、谷氨酸和天冬氨酸含量较高,其他组分较低;乌龙茶中的茶氨酸和天冬氨酸含量较绿茶略有降低,但谷氨酰胺、苯丙氨酸和色氨酸等组分积累较多;红茶中除了亮氨酸有一定的积累外,其余大部分氨基酸组分含量均为最低;白茶中除了茶氨酸和谷氨酰胺含量较低外,其余大部分氨基酸组分含量有较高的积累.白茶中的芦丁含量与鲜叶相当,而比绿茶、乌龙茶和红茶高出1.5倍左右.咖啡碱在鲜叶和白茶中的含量最高,在红茶中的含量最低.To figure out the effects of tea processing steps on main metabolites of fresh tea leaves,this study used ultra?high per?formance liquid chromatography coupled with a triple quadrupole mass spectrometry(UPLC?QqQ MS)to detect catechins,amino acids,rutin(quercetin?3?O?rhamnopyranosyl?glucopyranose)and caffeine contents in green tea,black tea,oolong tea and white tea,which were all made from one bud with 2 or 3 leaves of cultivar Fuyun No.6 and Huangdan(Camellia sinensis).Results showed that catechin contents were lower in all processed tea than fresh leaves.Catechin contents slightly dropped in green tea,followed by oolong tea and white tea,and bottomed in black tea.Non?gallated catechins were significantly lower in white tea than oolong tea while gallated catechins contents were close between these 2 types of tea.Amino acid contents varied significantly among different types of tea.Theanine,glutamate acid and aspartic acid in green tea were higher than other tea types but other amino acids were rel?atively low.For oolong tea,theanine and aspartic acid contents were slightly lower than green tea but glutamine,phenylalanine and tryptophan levels specifically elevated.In black tea,majority of amino acids were lower than other tea types except leucine.Almost all amino acids were enriched in white tea apart from theanine and glutamine.Rutin contents were similar between fresh leaves and white tea,which were about 1.5 times higher than other types of tea.Caffeine content was highest in fresh leaves and white tea but lowest in black tea.

关 键 词：超高效液相色谱串联三重四级杆质谱 茶叶加工 不同茶类 儿茶素组分 氨基酸组分 芦丁 咖啡碱 

分 类 号：S571.1[农业科学—茶叶生产加工]