基于代谢组学的绿茶热加工过程中化学成分变化规律解析  

Metabolomics Analysis of Variations in Chemical Components of Green Tea during Thermal Processing

作　　者：于帅 许继业 胡争艳[3] 高健健 陈丹 谭俊峰[1] 林智[1] 戴伟东[1,2] YU Shuai;XU Jiye;HU Zhengyan;GAO Jianjian;CHEN Dan;TAN Junfeng;LIN Zhi;DAI Weidong(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China;Zhejiang Provincial Center for Disease Control and Prevention,Hangzhou 310008,China)

机构地区：[1]中国农业科学院茶叶研究所,浙江杭州310008 [2]中国农业科学院研究生院,北京100081 [3]浙江省疾病预防控制中心,浙江杭州310008

出　　处：《食品科学》2024年第12期165-175,共11页Food Science

基　　金：国家自然科学基金面上项目(32172630);浙江省基础公益研究计划项目(LGN21C160012);浙江省自然科学基金杰出青年项目(LR23C160002)。

摘　　要：为探究高火功绿茶品质的形成机理,基于超高效液相色谱-四极杆轨道阱质谱代谢组学方法对绿茶加工过程样进行分析,重点关注杀青、干燥和焙火等热加工过程中化学成分差异及变化规律。在绿茶不同热加工过程样中共鉴定出125种化合物,包括10种黄烷醇类、14种二聚儿茶素类、19种黄酮醇-O-糖苷类、5种黄酮-C-糖苷类、8种N-乙基-2-吡咯烷酮取代的儿茶素(N-ethyl-2-pyrrolidinone-substituted flavan-3-ols,EPSF)类、16种氨基酸类、13种酚酸类、4种有机酸类、11种生物碱类、13种脂类、4种香气糖苷类和8种其他类化合物。偏最小二乘判别分析和热图分析结果表明,绿茶热加工过程中内含成分变化明显,筛选出114种具有显著差异的化合物(P<0.05)。在杀青、干燥、焙火等过程中,大部分儿茶素、二聚儿茶素类化合物含量下降,EPSF类、黄酮-C-糖苷类和脂类化合物含量明显上升;香气糖苷类化合物(苯乙醇樱草糖苷、芳樟醇樱草糖苷和芳樟醇氧化物樱草糖苷等)含量在杀青过程中增加了439%~2497%;N-1-脱氧-D-果糖酰茶氨酸含量在干燥过程中增加了820%~1290%;黄酮醇-O-糖苷类化合物(杨梅素-3-半乳糖苷、山柰酚-3-半乳糖苷、山柰酚-3-阿拉伯糖苷、杨梅素-3-葡萄糖苷和山柰酚-3-葡萄糖苷等)含量在焙火过程中明显下降。本研究可为后续进一步提升绿茶品质提供理论参考。In order to investigate the formation mechanism of the quality of baked green tea,we used metabolomics based on ultra-high performance liquid chromatography-quadrupole-Exactive mass spectrometry(UPLC-Q-Exactive/MS)to analyze the differences in the chemical compositions of green tea samples at different stages of thermal processing such as fixation,drying and roasting.A total of 125 compounds were identified,including 10 flavanols,14 dimeric catechins,19 flavanol-Oglycosides,5 flavone-C-glycosides,8 N-ethyl-2-pyrrolidinone-substituted flavan-3-ols(EPSF),16 amino acids,13 phenolic acids,4 organic acids,11 alkaloids,13 lipids,4 aroma glycosides and 8 other compounds.The results of partial least squares-discriminant analysis(PLS-DA)and heat map analysis showed that the chemical components obviously changed during the thermal processing of green tea,and 114 significantly differential compounds were selected(P<0.05).In the three stages of thermal processing,the contents of most catechins and dimeric catechins decreased,and the contents of EPSFs,flavone-C-glycosides,and lipid compounds significantly increased.The contents of aroma glycosides(phenylethyl primeveroside,linalool primeveroside,and linalool oxide primeveroside)increased by 439%to 2497%during the fixation process.The content of N-(1-deoxy-D-fructosyl)theanine increased by 820%to 1290%during the drying process.The contents of flavanol-O-glycosides(myricetin 3-galactoside,kaempferol-3-galactoside,kaempferol 3-arabinoside,myricetin 3-glucoside and kaempferol-3-glucoside)decreased significantly during roasting.This study can provide a theoretical reference for future improvement of green tea quality.

关 键 词：绿茶 热加工过程 代谢组学 液相色谱-质谱联用 化学成分 

分 类 号：S571.1[农业科学—茶叶生产加工]