茶树新品系‘606’乌龙茶在不同季节的品质分析  

Quality Analysis of a New Tea Line'606'Oolong Tea in Different Seasons

作　　者：黄慧清 杨云[1] 柳镇章 方舟 林佳琪 湛水秀 占鑫怡 陈常颂[3] 孙云[1] HUANG Huiqing;YANG Yun;LIU Zhenzhang;FANG Zhou;LIN Jiaqi;ZHAN Shuixiu;ZHAN Xinyi;CHEN Changsong;SUN Yun(College of Horticulture,Fujian Agriculture and Forestry University,Key Laboratory of Tea Science of Fujian Universities,Fuzhou 350002,China;Yongsheng Tea Industry Co.,Ltd.,of Wuyishan City,Wuyishan 354303,China;Tea Research Institute of Fujian Academy of Agricultural Sciences,Fu'an 355015,China)

机构地区：[1]福建农林大学园艺学院,茶学福建省高校重点实验室,福建福州350002 [2]武夷山市永生茶业有限公司,福建武夷山354303 [3]福建省农业科学院茶叶研究所,福建福安355015

出　　处：《食品工业科技》2023年第14期272-281,共10页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系资助(CARS-19);福建农林大学茶产业链科技创新与服务体系建设项目(K1520005A06);福建张天福茶叶发展基金会科技创新基金(FJZTF01)。

摘　　要：为探究不同季节对茶树新品系‘606’乌龙茶品质的影响,本研究采用超高效液相色谱-三重四极杆串联质谱(UPLC-QqQ MS)靶向代谢组学、顶空固相微萃取法结合气相色谱-飞行时间质谱联用(HS-SPME-GC-TOFMS)技术及电子鼻技术(Electronic nose)对新品系‘606’乌龙茶的品质成分进行定性定量测定,通过偏最小二乘-判别分析(PLS-DA)获取不同季节茶样组间差异。结果表明,氨基酸总量呈现春季>秋季>夏季,春季鲜味类氨基酸显著高于秋季与夏季(P<0.05),苦味类氨基酸在夏茶中相对含量较春、秋茶高。儿茶素总量呈现秋茶>夏茶>春茶的规律。氨基酸与儿茶素的差异是造成春、夏、秋茶不同风味品质特征的重要原因。3个季节新品系‘606’乌龙茶共鉴定86种主要特征挥发性成分,醇类和碳氢化合物挥发性组分含量较高,酮类物质是春茶的特征挥发性成分,α-法呢烯是夏茶的特征挥发性成分,反式-橙花叔醇、吲哚、己酸叶醇酯是秋茶的特征挥发性成分。通过建立PLS-DA模型可将3个季节的茶样明显区分,鉴定出23种区分不同季节新品系‘606’乌龙茶的差异挥发性化合物。电子鼻传感器S1,S2,S6,S7,S10在不同季节新品系‘606’乌龙茶的区分中起重要作用,含氮化合物与碳氢化合物是区分不同季节茶样的重要物质。In order to better understand the impact of the different seasons on the characteristic of oolong tea'606',ultra-high performance liquid chromatography triple quadrupole tandem mass spectrometry(UPLC-QqQ MS)targeted metabonomics,headspace solid phase microextraction combined with gas chromatography time of flight mass spectrometry(HS-SPME-GC-TOF-MS)technology and electronic nose technology were used to determine qualitatively and quantitatively the new line'606'oolong tea's quality,and the group differences of tea samples in different seasons were obtained by partial least squares discriminant analysis(PLS-DA).Results had showed that the total amount of amino acids in tea samples made by different seasons had a downward trend from spring to autumn to summer.Flavor amino acid in oolong tea made by spring buds was especially higher-content than autumn and summer oolong tea(P<0.05),and high level of total bitter amino acid was observed in summer oolong tea.The autumn and summer oolong tea contained higher content of total catechin than spring oolong tea,which carried out that the differences of amino acids and catechins played a strong role in the formation of flavor and quality characteristics of spring,summer and autumn tea.86 main characteristic volatile substances in total were identified in new line'606'oolong tea in spring,summer and autumn,and among these volatile components were the contents of alcohols and hydrocarbons higher.Ketones were the characteristic aroma components of spring tea.α-Farnesene was the characteristic aroma component of summer tea.Trans Neroli tertiary alcohol,indole and hexanoate were the characteristic aroma components of autumn tea.23 key compounds for identifying the new line'606'oolong tea in different seasons were determined,which utilized the established PLS-DA model clearly differentiating the tea samples in these three seasons.Electronic nose sensors S1,S2,S6,S7 and S10 made a difference to distinguish the new line'606'oolong tea in different seasons.Nitrogen compound and hydr

关 键 词：新品系‘606’ 乌龙茶 不同季节 品质 

分 类 号：TS272[农业科学—茶叶生产加工]