普洱生茶加工过程中非挥发性成分的变化  

Investigation on the Changes in Non-volatile Metabolites of Raw Pu-erh Tea during Manufacturing

作　　者：李文婷 范晓伟 易伦朝[1] 胡永丹 任达兵 Li Wenting;Fan Xiaowei;Yi Lunzhao;Hu Yongdan;Ren Dabing(College of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650000)

机构地区：[1]昆明理工大学食品科学与工程学院,昆明650000

出　　处：《中国食品学报》2024年第5期405-414,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：云南省科技重大专项(202202AG050009)。

摘　　要：采用超高效液相色谱-高分辨质谱联用技术分析普洱生茶加工过程中的非挥发性成分。结果表明:共鉴定或表征了141个化合物,其中25个化合物的含量变化较为明显,被筛选为差异性化合物(VIP>1,P<0.05)。4个加工阶段中,杀青和蒸压成型是引起这些非挥发性成分变化的关键过程。杀青处理会显著降低大部分单体儿茶素和氨基酸的含量,而蒸压成型处理显著提高单体儿茶素的含量,并显著降低生物碱、氨基酸的含量。综合分析非挥发性成分的变化,有利于厘清普洱生茶生产过程中品质形成的机理。Ultra-high performance liquid chromatography-high resolution mass spectrometry(UPLC-HRMS)was employed to comprehensively analyze the non-volatile compounds of raw Pu-erh tea(RPT)and their changes during the manufacturing process.The results showed that a total of 141 compounds were identified or annotated in RPT samples.The contents of 25 compounds changed significantly and were screened as differential compounds(VIP>1,P<0.05).Among the four major processing stages,de-enzyming and autoclaving-compressing treatments were the key processes that caused the changes of these compounds.De-enzyming remarkably reduced the contents of most monomeric catechins and amino acid,while autoclaving-compressing dramatically increased the contents of monomeric catechins but significantly reduced the contents of alkaloids and amino acids.It is beneficial to explore the quality formation during the production of RPT through comprehensive analysis of the changes in non-volatiles.

关 键 词：普洱生茶 加工过程 非挥发性物质 超高效液相色谱-高分辨质谱联用技术 

分 类 号：TS272.4[农业科学—茶叶生产加工]