基于代谢组学的金牡丹和金观音高香红茶风味品质解析  

Flavor Quality Analysis of the High-Aroma Black Tea Cultivars‘Jinmudan’and‘Jinguanyin’Using Metabolomics

作　　者：徐梦婷 谷梦雅 陈静 魏明秀 陈强 吴文晞 郑玉成 叶乃兴[1] XU Mengting;GU Mengya;CHEN Jing;WEI Mingxiu;CHEN Qiang;WU Wenxi;ZHENG Yucheng;YE Naixing(Key Laboratory of Ministry of Education for Genetics,Breeding and Multiple Utilization of Crops,College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Tea College,Ningde Vocational and Technical College,Fu’an 355000,China;Shouning County Tea Industry Development Center,Shouning 355500,China;Hengzheng Testing Technology Company,Fuzhou 350100,China;College of Tea and Food Science,Wuyi University,Wuyishan 354300,China)

机构地区：[1]福建农林大学园艺学院,作物遗传育种与综合利用教育部重点实验室,福建福州350002 [2]宁德职业技术学院茶学院,福建福安355000 [3]寿宁县茶产业发展中心,福建寿宁355500 [4]福建恒正检测技术有限公司,福建福州350100 [5]武夷学院茶与食品学院,福建武夷山354300

出　　处：《食品科学》2024年第19期150-161,共12页Food Science

基　　金：中国乌龙茶产业协同创新中心专项(闽教科[2015]75号);福建农林大学寿宁乡村振兴研究院高山茶产业技术服务项目(2023-02);寿宁优特茶树品种资源鉴定与利用项目(KH210103A);福建张天福茶叶发展基金会科技创新基金项目(FJZTF01)。

摘　　要：采用广泛靶向及靶向代谢组学技术结合顶空固相微萃取-气相色谱-串联质谱法对金牡丹和金观音高香红茶中的非挥发性代谢产物、挥发性代谢产物以及主要品质成分进行分析,以探究2个高香茶树品种所制工夫红茶的品种化学特征及差异。结果表明,金牡丹和金观音红茶中共鉴定出1318种非挥发性代谢产物,差异代谢物在黄酮类物质相关合成途径中富集程度最高,其中儿茶素、槲皮素-3-O-葡萄糖苷等在金牡丹红茶中显著上调,白杨素、芹菜素-7-O-新橙皮糖苷等在金观音红茶中显著上调。金牡丹和金观音红茶中共鉴定出759种挥发性化合物,其中β-紫罗兰酮、香叶醇、癸醛和苯甲酸甲酯等12种香气成分为共同的关键香气成分。相对气味活性值分析结果表明,金牡丹红茶中具有花香、果香和奶香特征的吲哚、δ-癸内酯、反式-橙花叔醇、苯乙醛和茉莉酮等香气成分含量较高,可能是其呈现花果香和蜜桃香的关键香气物质;金观音红茶中具有清香、花香的水杨酸甲酯、(Z)-3-己烯醇和己醇等香气成分含量较高,可能是其清香幽长的关键香气物质。研究结果有助于阐明金牡丹和金观音红茶的风味品质特征,为高香型茶树优良品种金牡丹和金观音红茶产品研发提供科学依据。This study used widely targeted and targeted metabolomics based on headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)to analyze the non-volatile metabolites,volatile metabolites,and major quality components in congou black teas produced from the high-aroma black tea cultivars‘Jinmudan’and‘Jinguanyin’,and it explored the differences in chemical characteristics between the two teas.The results showed that a total of 1318 non-volatile metabolites were identified in the two teas,and the differential metabolites between them were most enriched in flavonoid-related synthesis pathways.Among them,catechins and quercetin-3-Oglucoside were significantly upregulated in‘Jinmudan’black tea,while chrysin and apigenin-7-O-neohesperidoside were significantly upregulated in‘Jinguanyin’black tea.A total of 759 volatile compounds were identified,among which 12 compounds,includingβ-ionone,geraniol,decanal and methyl benzoate,were the key aroma components of both teas.The results of relative odor activity value(ROAV)analysis indicated that aroma components such as indole,δ-decanolactone,trans-nerolidol,phenylacetaldehyde and jasmonone responsible for floral,fruity and milky aroma characteristics were more abundant in‘Jinmudan’black tea,which may be the key compounds contributing to the floral,fruity and peach-like aromas of‘Jinmudan’black tea.Aroma components such as methyl salicylate,(Z)-3-hexenol,and hexanol responsible for fresh and floral aromas were more abundant in‘Jinguanyin’black tea,which may be the key compounds contributing to its long-lasting aroma.The results of this study are helpful to elucidate the flavor and quality characteristics of‘Jinmudan’and‘Jinguanyin’black tea,providing a scientific basis for the development of black tea products from the excellent high-aroma tea cultivars‘Jinmudan’and‘Jinguanyin’.

关 键 词：金牡丹 金观音 红茶 代谢组学 滋味 香气 

分 类 号：TS272[农业科学—茶叶生产加工]