黄化茶树新品种‘茗冠’绿茶特征代谢产物分析  

Study on Characteristic Metabolites of Green Tea from a New Chlorotic Tea Cultivar‘Ming Guan’

作　　者：韩奥迪 李鑫磊 孔祥瑞[2] 钟思彤 郭玉琼[1] 单睿阳[2] 游小妹[2] 陈常颂 HAN Aodi;LI Xinlei;KONG Xiangrui;ZHONG Sitong;GUO Yuqiong;SHAN Ruiyang;YOU Xiaomei;CHEN Changsong(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Tea Research Institute,Fujian Academy of Agricultural Sciences/Fujian Branch,National Center for Tea Improvement,Fuzhou 350012,China;National Agriculcural Experimental Station for Soil Quality,Fu’an 355015,China)

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建省农业科学院茶叶研究所/国家茶树改良中心福建分中心,福建福州350012 [3]国家土壤质量福安观测实验站,福建福安355015

出　　处：《食品工业科技》2023年第17期351-359,共9页Science and Technology of Food Industry

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助(CARS-19);农业高质量发展超越“5511”协同创新工程(XTCXGC2021004);福建省自然科学基金(2022J01476);福建省农业科学院科技创新团队(CXTD2021006-1);福建省农业科学院自由探索科技创新项目(ZYTS202209);福建省属公益类科研院所基本科研专项(2022R1029004、2021R1029007);2022年福建省财政项目-玉琼茶配套技术研发与示范;2022年福建省农业种质资源创新专项(ZZZYCXZX0003)。

摘　　要：‘茗冠’是从白鸡冠后代选育出的优良黄化茶树新品种,为探究‘茗冠’绿茶的香气滋味特征品质,本研究利用代谢组学技术对茗冠与福鼎大白制成的绿茶进行感官品质审评和代谢组学分析,以期寻找茗冠绿茶特征代谢组分。结果表明:茗冠绿茶香气呈嫩香,花香持久,滋味醇厚;福鼎大白绿茶香气呈清香,滋味较醇爽。茗冠绿茶中相对含量最高的香气组分为己酸叶醇酯,占香气成分总含量的6.57%。其它一些香气成分如香叶醇、己酸-3-己烯酯、脱氢芳樟醇、橙花叔醇、己酸-2-己烯酯、α-柏木烯、α-法呢烯、丁酸叶醇酯、月桂烯挥发性组分显著高于福鼎大白茶绿茶(P<0.05)。茗冠绿茶非挥发性组分整体与福鼎大白茶绿茶差别较大,其中,茗冠绿茶中的酯型儿茶素(表儿茶素没食子酸酯)、花青素、部分黄酮醇或黄酮糖苷类(槲皮素-3-O-(2-O-鼠李糖基)芸香糖苷、槲皮素-3-O-(6-对香豆酰)半乳糖苷等)、酚酸类等化合物含量总体高于福鼎大白绿茶,非酯型儿茶素(儿茶素、表儿茶素)在两种绿茶中无显著差异,部分黄酮醇或黄酮糖苷类物质(槲皮素3-O-新橘皮糖苷、芹菜素-6,8-二-C-葡萄糖苷等)、氨基酸类等化合物低于福鼎大白绿茶,本研究初步探讨了茗冠绿茶的香气滋味特征品质,为黄化新品种茗冠品质研究提供理论基础。‘Ming guan’is a new chlorotic tea cultivar bred from the descendants of Bai jiguan,in order to explore the characteristic quality of aroma and taste of Ming guan green tea,this study conducted sensory quality evaluation and metabomic analysis on green tea made from Ming guan and Fuding dabai,to find the characteristic metabolic components of Ming guan green tea.The results showed that the aroma of Ming guan green tea was tender,with a long-lasting floral aroma and a mellow taste;the aroma of Fuding dabai green tea was clear and the taste was mellow.Hexanoate was the aroma group with the highest relative content in Ming guan green tea,accounted for 6.57%of the total content of aroma components.Other volatile components such as geraniol,(Z)-3-hexenyl hexanoate,hotrienol,nerolidol,(Z)-2-hexenyl hexanoate,α-cedrene,α-farnesene,hexenyl butyrate and laurene were significantly higher than those of Fuding dabai green tea(P<0.05).The non-volatile components of Ming guan green tea were significantly different from Fuding dabai green tea,among which.The contents of ester type catechins(ECG),anthocyanidin,some flavonols or flavone glycosides(quercetin 3-O-(2-o-rhamnosyl)rutinoside,quercetin 3-O-(6"-p-coumaryl)galactoside etc),phenolic acids com,ounds in Ming guan green tea were generally higher than those in Fuding dabai green tea.Non-gallated catechins(C,EC)showed no significant difference between the two green teas,and some flavonols or flavone glycosides(quercetin 3-O-neohesperidoside,apigenin-6,8-di-c-glucoside etc),amino acids and other compounds were lower than those of Fuding dabai green tea.This study provides a theoretical basis for the quality study of the new albino tea variety of Ming guan.

关 键 词：黄化 茗冠 绿茶 代谢组学 特征代谢产物 

分 类 号：TS272.7[农业科学—茶叶生产加工]