茶树鲜叶采前诱导和采后加工对类胡萝卜素及其衍生香气的影响  

Effects of Pre-harvest Induction and Post-harvest Processing of Tea Leaves on Carotenoids and Their Derived Aromas

作　　者：施江[1] 王佳童 彭群华[1] 吕海鹏[1] Susanne Baldermann 林智[1] Shi Jiang;Wang Jiatong;Peng Qunhua;LüHaipeng;Susanne Baldermann;Lin Zhi(Key Lab of Tea Biology and Resources Utilization,Ministry of Agriculture,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081;University of Bayreuth,Faculty of Life Sciences:Food,Nutrition and Health,Kulmbach,94137 Germany)

机构地区：[1]中国农业科学院茶叶研究所农业部茶树生物学与资源利用重点实验室,杭州310008 [2]中国农业科学院研究生院,北京100081 [3]德国拜罗伊特大学生命科学院,德国库姆巴赫94137

出　　处：《中国食品学报》2023年第4期365-376,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(NSFC32102442);国家自然科学基金面上项目(NSFC31270734)。

摘　　要：类胡萝卜素是茶叶中重要的脂溶性色素成分,也是多种关键香气物质形成的前体。利用靶标代谢组学分析方法,对茶树鲜叶中类胡萝卜素含量进行绝对定量,其总含量为(859.98±60.20)μg/g,其中叶黄素含量最高为(405.06±17.71)μg/g。制作的成品红茶中类胡萝卜素总量为(406.17±32.21)μg/g,成品绿茶中为(433.95±36.21)μg/g,与鲜叶中的含量相比,下降幅度超过50%。外源茉莉酸甲酯诱导茶树鲜叶后,鲜叶中的类胡萝卜素含量发生显著变化。利用诱导12 h后的茶鲜叶加工得到的成品红茶中的类胡萝卜素总量为(439.70±31.35)μg/g,而绿茶中类胡萝卜素总量达到(682.69±46.12)μg/g。诱导24 h后鲜叶加工制得的红茶与绿茶中14种类胡萝卜素衍生香气成分显著增加,尤其是β-大马酮,β-紫罗兰酮、香叶基丙酮以及二氢猕猴桃内酯相对含量增加>2倍。结论:利用外源茉莉酸甲酯诱导提高茶树鲜叶中类胡萝卜素含量,研究采后茶树鲜叶中类胡萝卜素在红茶和绿茶加工过程中的动态变化规律,明确诱导12 h和24 h的鲜叶制作的成品茶香气品质显著提升,类胡萝卜素含量维持在较高水平,研究结果为进一步利用外源诱导提升茶树鲜叶品质提供理论基础。Carotenoids are important lipid-soluble pigments in tea plants,which contributes to various key aromas as precursors.In this study,targeted metabolomics was applied to qualitative absolute content of carotenoids in tea leaves,and it was clear that the total content was(859.98±60.20)μg/g,which lutein contributed the highest ones as(405.06±17.71)μg/g.In made black and green tea,which manufactured by traditional black tea and green tea processing respectively,absolute content of carotenoids remained nearly half inside which decreased more than 50%compared with fresh leaves[(406.17±32.21)μg/g and(433.95±36.21)μg/g respectively].Interestingly,spraying exogenous methyl jasmonate solution(0.25%)on tea leaves will greatly impact on the constituents of carotenoids.Especially in made green tea which was prepared from tea leaves treated with methyl jasmonate(12 h),carotenoids greatly remained in made tea as high content of(682.69±46.12)μg/g,however,decreased in made black tea[(433.95±36.21)μg/g].Fourteen carotenoid-derived aroma components were identified with significantly increase in black tea and green tea prepared from fresh leaves induced by methyl jasmoante for 24 h,especially the relative contents ofβ-damascenone,β-ionone,geranyl acetone and dihydroactinidiolide increased>2 times.Our results ensured acknowledge of carotenoids constituent and content in tea,promised a clear vision of carotenoids dynamics before,during,and after tea processing.It was confirmed that aroma quality of made teas(green tea and black tea)were greatly improved especially after 12 h and 24 h MeJA treatment time duration,and furthermore maintained a higher content of carotenoids.In conclusion,this study unraveled the mechanism of carotenoids content improvement in tea treated by methyl jasmonate.This will greatly improve our knowledge on taking advantage of exogenous application in tea quality improving.

关 键 词：类胡萝卜素 香气成分 红茶 绿茶 靶标代谢组学 

分 类 号：TS272.5[农业科学—茶叶生产加工]