红茶发酵过程中儿茶素类化合物转变规律的研究  

Study on the Transformation of Catechin Compounds during Black Tea Fermentation

作　　者：崔朋[1] 王辉 CUI Peng;WANG Hui(Center of Analysis and Test,Huangshan University,Huangshan Anhui 245000,China;Institute of Tea Research,Anhui Academy of Agricultural and Sciences,Huangshan Anhui 245000,China)

机构地区：[1]黄山学院分析测试中心,安徽黄山245000 [2]安徽省农业科学院茶叶研究所,安徽黄山245000

出　　处：《鞍山师范学院学报》2022年第4期49-54,共6页Journal of Anshan Normal University

基　　金：安徽省教育厅自然科学研究一般项目(KJHS2019B14).

摘　　要：以祁门红茶各加工阶段的样品为原料,采用中国国家标准推荐的方法提取样品中的目标化合物,并探讨儿茶素和茶黄素类化合物在发酵过程中的转变规律.采用超高效液相色谱-串联四极杆-飞行时间质谱(UPLC-QTOF-MS)技术,结合自建科学信息系统实现样品中目标化合物的筛查及含量的对比测试.实验结果显示,儿茶素及茶黄素类化合物在发酵过程中呈规律性的变化.本实验建立了一种用于祁门红茶加工过程中化学物质快速检测与分析的方法,有助于了解红茶发酵过程中多酚类物质的代谢规律,控制加工过程,提高祁门红茶品质.Keemun black tea was taken as the research object.The target compounds in the samples were extracted by the method recommended by the Chinese national standard,and the transformation rules of catechin compounds in the fermentation process was also investigated.UPLC-QTOF-MS combined with self-built informatics database were applied to screen and compare the contents of target compounds in samples.The results confirmed that catechins and theaflavins changed regularly during fermentation.An efficient method for detection and identification of chemicals in Keemun black tea processing was preliminary established,which may benefit to the understanding of metabolic rule of components in processing,control processing,and improve quality of Keemun black tea.

关 键 词：红茶发酵 儿茶素 茶黄素 高分辨质谱 

分 类 号：O652.2[理学—分析化学]