基于广泛靶向代谢组学结合高效液相色谱法分析‘紫娟’和‘迎霜’茶树花代谢物差异  

Analysis of differential metabolites between‘Zijuan’and‘Yingshuang’tea flowers based on widely targeted metabolomics combined with high performance liquid chromatography

作　　者：朱婉 吴颖 黎晓湘 张龙杰 梁月荣[1] 陆建良[1] 郑新强[1] ZHU Wan;WU Ying;LI Xiaoxiang;ZHANG Longjie;LIANG Yuerong;LU Jianliang;ZHENG Xinqiang(Tea Research Institute,College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,China;Agricultural Technology Management and Service Station of Haishu District in Ningbo,Ningbo 315012,Zhejiang,China;Ningbo Huangjinyun Tea Science and Technology Co.,Ltd.,Ningbo 315412,Zhejiang,China)

机构地区：[1]浙江大学农业与生物技术学院茶叶研究所,浙江杭州310058 [2]宁波市海曙区农业技术管理服务站,浙江宁波315012 [3]宁波黄金韵茶业科技有限公司,浙江宁波315412

出　　处：《浙江大学学报（农业与生命科学版）》2023年第6期825-839,共15页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：浙江省宁波市“科技创新2025”重大专项(2019B10022);国家现代农业产业技术体系建设专项(CARS-19)。

摘　　要：为探究茶树品种‘紫娟’和‘迎霜’茶树花之间的风味差异,基于超高效液相色谱-串联质谱法的广泛靶向代谢组学技术,检测2个品种茶树花轻发酵样品中非挥发性代谢物的丰度,并对其进行筛选和鉴定;参照茶叶感官审评方法评价2个样品茶树花各项审评因子,采用高效液相色谱法和比色法检测儿茶素类、黄酮类等滋味成分含量。结果表明:‘紫娟’茶树花滋味甘和较鲜、略苦微涩,‘迎霜’茶树花滋味甘和、微苦略涩。2个品种间有酚酸类(56种)、黄酮类(46种)、脂质(26种)、鞣质(19种)、氨基酸及其衍生物(17种)等219种显著差异代谢物。进一步对其代谢通路进行注释分析发现,氨基酸类物质相关代谢途径以及黄酮和黄酮醇代谢途径是‘紫娟’和‘迎霜’茶树花之间的主要差异代谢途径。此外,‘紫娟’和‘迎霜’茶树花中黄酮类总量、花青素总量、儿茶素类和部分生物碱含量差异显著(P<0.05),可溶性糖含量差异不显著。上述结果初步说明了黄酮类化合物使茶树花的滋味具有一定苦涩度,相较于‘迎霜’,‘紫娟’茶树花中部分氨基酸及其衍生物含量上调是其茶汤滋味较鲜的主要原因。To explore the differences in flavor between flowers of‘Zijuan’and‘Yingshuang’tea varieties,the abundance of non-volatile metabolites in two light fermented tea flowers was tested,and the metabolites identified via widely targeted metabolomic technology based on ultra-high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS).The evaluation factors were evaluated by tea sensory evaluation methods and the contents of taste components,such as catechins and flavonoids,were detected by high performance liquid chromatography and colorimetric method.The results showed that‘Zijuan’tea flowers tasted sweet and fresh,and a little bitter and slightly astringent,while‘Yingshuang’tea flowers tasted sweet,slightly bitter and a little astringent.There were 219 kinds of significantly differential metabolites,including phenolic acids(56 kinds),flavonoids(46 kinds),lipids(26 kinds),tannins(19 kinds),amino acids and their derivatives(17 kinds)and others between the two varieties.Furthermore,metabolic pathway annotations revealed that amino acid-related metabolic pathways and flavone and flavonol metabolism pathways were the main differential metabolic pathways between‘Zijuan’and‘Yingshuang’tea flowers.In addition,the total contents of flavonoids and anthocyanins and the contents of catechins and some alkaloids between‘Zijuan’and‘Yingshuang’tea flowers were significantly different(P<0.05),while the differences in the soluble sugar contents were not significant.The above results preliminarily showed that the flavonoids made the taste of tea flowers had a certain degree of bitterness and astringency,while compared with those in‘Yingshuang’,the increase of contents of some amino acids and their derivatives in‘Zijuan’tea flowers was the main reason for its fresh taste.

关 键 词：茶树花 广泛靶向代谢组学 ‘紫娟’ ‘迎霜’ 差异代谢物 

分 类 号：TS272.5[农业科学—茶叶生产加工]