基于感官评价和代谢组学分析叶用枸杞茶  

Sensory Evaluation and Metabolomic Analysis of Lycium Leave Tea

作　　者：卢丽 周承哲 徐凯 张孟聪 温圣菁 段淋渊 田采云 石碧滢 张波 郭玉琼[1,3] LU Li;ZHOU Chengzhe;XU Kai;ZHANG Mengcong;WEN Shengjing;DUAN Linyuan;TIAN Caiyun;SHI Biying;ZHANG Bo;GUO Yuqiong(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Institute of Wolfberry Science,Ningxia Academy of Agricultural,Yinchuan 750002,China;Anxi College of Tea Science(College of Digital Economy),Fujian Agriculture and Forestry University,Quanzhou 362400,China)

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]宁夏农林科学院枸杞科学研究所,宁夏银川750002 [3]福建农林大学安溪茶学院(数字经济学院),福建泉州362400

出　　处：《食品科学》2024年第7期191-201,共11页Food Science

基　　金：宁夏回族自治区重点研发计划项目(2022BBF02003);福建张天福茶叶发展基金会科技创新基金项目(FJZTF01)。

摘　　要：以26个品种(系)叶用枸杞芽叶干样及鲜叶为材料,采用感官评价和代谢组学技术并结合多元统计分析对其感官品质和代谢物进行分析。感官评价结果表明,叶用枸杞芽叶干样滋味醇厚、鲜爽、有甜味;液相色谱-质谱联用结果显示,叶用枸杞芽叶中共鉴定出879种代谢物,包括氨基酸及其衍生物、黄酮类、酚酸类、糖类、核苷酸及其衍生物、木脂素和香豆素、生物碱、萜类、有机酸、脂质10类。根据偏最小二乘判别分析模型及单因素方差分析筛选出211种差异代谢物,主要富集在亚油酸代谢、类黄酮生物合成、黄酮和黄酮醇生物合成、苯丙醇生物合成、半乳糖代谢等代谢通路,此外还发现,氨基酸及其衍生物、黄酮、糖类和脂类是区分不同品种(系)叶用枸杞芽代谢物的重要组分。偏最小二乘回归(partial least squares regression,PLSR)分析表明,表儿茶素、异槲皮素、芦丁等26种代谢物共同影响叶用枸杞茶醇、厚、鲜、甜和苦等滋味。感官评价结合PLSR分析结果表明,‘宁杞菜1号’‘宁杞9号’、Z90、Z68、Q3、Q6-13和Z487种叶用枸杞具有感官品质较好且滋味物质丰富的特点。The sensory quality and metabolite profiles of the fresh and dried buds and leaves of Lycium from 26 cultivars(lines)were analyzed by sensory evaluation and metabolomics combined with multivariate statistical analysis.The results of sensory evaluation showed that the dried buds and leaves of Lycium had a mellow,fresh and sweet taste,and by liquid chromatography-mass spectrometry(LC-MS),879 metabolites were identified in Lycium buds and leaves,including amino acids and their derivatives,flavonoids,phenolic acids,saccharides,nucleotides and their derivatives,lignans and coumarins,alkaloids,terpenoids,organic acids,and lipids.Using partial least square discriminant analysis(PLS-DA)model and one-way analysis of variance(ANOVA),211 differential metabolites were selected,which were mainly enriched in the linoleic acid metabolism,flavonoid biosynthesis,flavonoids and flavanols biosynthesis,phenylpropanol biosynthesis,and galactose metabolism pathways.In addition,it was found that amino acids and their derivatives,flavonoids,sugars,and lipids were important components to discriminate the metabolites of different cultivars(lines).Partial least squares regression(PLSR)analysis showed that 26 metabolites including epicatechin,isoquercitrin,and rutin collectively affected the taste of Lycium tea such as mellow,thick,fresh,sweet and bitter.The results of sensory evaluation and PLSR analysis showed that seven cultivars(lines)of Lycium including‘Ningqicai No.1’,‘Ningqi No.9’,Z90,Z68,Q3,Q6-13,and Z48 had better sensory quality and rich flavor substances.

关 键 词：叶用枸杞茶 感官评价 代谢组学 滋味 差异代谢物 多元统计分析 

分 类 号：TS272.7[农业科学—茶叶生产加工] TS255.3[轻工技术与工程—农产品加工及贮藏工程]