室温贮藏对花果香红茶风味品质的影响  

Changes in the Flavor Quality of Flower and Fruit Scented Black Tea Stored at Room Temperature

作　　者：宋振硕[1] 卫聿铭 李铁汉 项丽慧 张应根[1] 陈林[1] 宁井铭[2] SONG Zhenshuo;WEI Yuming;LI Tiehan;XIANG Lihui;ZHANG Yinggen;CHEN Lin;NING Jingming(Tea Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou 350013,China;State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]福建省农业科学院茶叶研究所,福建福州350013 [2]安徽农业大学茶树生物学与资源利用国家重点实验室,安徽合肥230036

出　　处：《食品科学》2024年第2期258-267,共10页Food Science

基　　金：福建省公益类科研院所专项(2022R1029001);福建省农业科学院科技创新团队项目(CXTD2021004-2)。

摘　　要：为探明室温贮藏对花果香红茶风味品质和生化组成的影响,本研究比较了4种不同年份(0、1、2、3a)花果香红茶风味感官品质,并采用顶空固相微萃取-气相色谱-质谱联用技术和超高效液相色谱-静电场轨道阱高分辨质谱对花果香红茶中挥发性化合物和非挥发性化合物进行检测。结果表明,室温贮藏对花果香红茶的感官品质影响显著,室温贮藏3 a茶叶失去花果香品质特征,以陈酸等品质特征为主。基于主成分分析和系统聚类分析均可将供试茶样划分成不同年份的4个类群,基于偏最小二乘判别分析和单因素方差分析可从不同贮藏年份花果香红茶中筛选出芳樟醇、顺式-β-罗勒烯、己酸等15种挥发性差异化合物(变量投影重要性(variable importance in project,VIP)>1和P<0.05),茶氨酸、表儿茶素、葡萄糖酸等154种非挥发性差异化合物(VIP>2和P<0.05)。挥发性化合物中芳樟醇、己醛、顺式-β-罗勒烯、2-戊基呋喃等的含量随贮藏年份增加而减少,而己酸、二氢猕猴桃内酯、1-乙基-2-甲酰基吡咯、反式-β-紫罗兰酮等的含量随贮藏年份增加而增加。非挥发性化合物中大部分氨基酸类、核苷酸类、糖类、茶多酚等的含量随贮藏时间延长而减少,而有机酸和脂类化合物等的含量多呈增加趋势。研究结果可为阐明花果香红茶贮藏过程的风味品质变化提供科学依据,也有利于引导市场理性存茶和科学消费。To explore the effect of room temperature storage on theflavor quality and biochemical composition offlower and fruit scented black tea,this study compared the sensoryflavor quality offlower and fruit scented black tea produced in the years 2019,2020,2021 and 2022 and stored at room temperature,and it detected volatile and non-volatile compounds in the tea by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and ultra-performance liquid chromatography coupled to orbitrap high resolution mass spectrometry(UPLC-Orbitrap-MS).The results showed that the sensory quality offlower and fruit scented black tea was significantly affected by storage at room temperature,and the tea lost itsfloral and fruity aroma characteristics after three years of storage at room temperature;its quality characteristic was mature sour taste.The tea samples were divided into four groups of age by principal component analysis(PCA)and hierarchical cluster analysis(HCA).Totally 15 volatile differential compounds such as linalool,cis-β-ocimene,and hexanoic acid(VIP>1 and P<0.05),and 154 non-volatile differential compounds such as theanine,epicatechin,and gluconic acid(VIP>2 and P<0.05)were selected by partial least squares discriminant analysis(PLS-DA)and one-way analysis of variance(ANOVA).The content of volatile compounds such as linalool,hexanal,cis-β-ocimene,and 2-pentylfuran decreased with increasing storage time,while the contents of hexanoic acid,dihydroactinidolide 1-ethyl-2-formyl-1H-pyrrole,andβ-ionone increased.The contents of non-volatile compounds such as most amino acids,nucleotides,sugars,tea polyphenols tended to decrease with increasing storage time,while the contents of organic acids and lipids showed an increasing trend.The results obtained from this study can provide a scientific basis for elucidating the quality changes offlower and fruit scented black tea during storage and help guide its rational storage and scientific consumption.

关 键 词：花果香红茶 贮藏 感官品质 代谢组学 生化成分 

分 类 号：TS272[农业科学—茶叶生产加工] S571.1[轻工技术与工程—农产品加工及贮藏工程]