基于代谢组学的崇觉罗汉茶主要化学成分分析  

Metabolomic Analysis of the Chemical Composition of Chongjue Luohan Tea

作　　者：钱园凤 杨高中 徐伟林 徐国栋 邓慧芳 兰炳英 林智[2] 吕海鹏[2] QIAN Yuanfeng;YANG Gaozhong;XU Weilin;XU Guodong;DENG Huifang;LAN Bingying;LIN Zhi;LÜHaipeng(Agriculture and Rural Affairs Bureau of Songyang County,Lishui 323000,China;Key Laboratory of Biology,Genetics and Breeding of Special Economic Animals and Plants,Ministry of Agriculture and Rural Affairs,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Songyang County Banqiao Township Government,Lishui 323401,China;Songyang County Banqiao Jiangxing Tea Factory,Lishui 323401,China)

机构地区：[1]松阳县农业农村局,浙江丽水323000 [2]中国农业科学院茶叶研究所,农业农村部特种经济动植物生物学与遗传育种重点实验室,浙江杭州310008 [3]松阳县板桥畲族乡人民政府,浙江丽水323401 [4]松阳县板桥江星茶厂,浙江丽水323401

出　　处：《食品科学》2025年第3期138-145,共8页Food Science

基　　金：国家现代农业产业技术体系项目(CARS-19);中国农业科学院创新工程项目(CAAS-ASTIP-2019-TRICAAS);松阳县2023-2024特色茶核心基地及产业提升项目。

摘　　要：为阐明崇觉罗汉茶风味品质的化学物质基础,采用感官审评和基于超高效液相色谱-四极杆高分辨质谱的代谢组学方法等对4款代表性茶样(滋福、安康、平安、聚福)进行分析。结果表明,崇觉罗汉茶具有较高的茶多酚质量分数(13.7%~18.1%),高于对照茶样(9.6%);此外,从茶样中共鉴定出206种次级代谢物,包括类黄酮71种、氨基酸及其衍生物类31种、有机酸类24种、核苷酸及其衍生物类19种、酚酸类16种、生物碱类12种、糖类及其衍生物7种等。结合多元统计分析进一步筛选出46个差异代谢物,滋福款茶产品和安康款茶产品中儿茶素类、原花青素及黄酮糖苷等苦涩味成分的含量较高,而平安款茶产品和聚福款茶产品中富含L-天冬酰胺和L-茶氨酸等鲜甜味成分。研究结果揭示了崇觉罗汉茶独特品质的重要化学物质基础,可为这类茶叶新产品的工艺研发提供参考依据。To elucidate the chemical material basis of the flavor quality of Chongjue Luohan tea,four representative tea samples(Zifu,Ankang,Ping’an and Jufu teas)were analyzed by sensory evaluation and metabolomics based on ultra-high performance liquid chromatography-quadrupole-mass spectrometry(UPLC-Q-MS).The results showed that Luohan tea contained higher levels of tea polyphenols,ranging from 13.7%to 18.1%,than traditional black tea(9.6%).In addition,a total of 206 secondary metabolites were identified in Luohan tea,including flavonoids(71),amino acids and their derivatives(31),organic acids(24),nucleotides and their derivatives(19),phenolic acids(16),alkaloids(12),and saccharides and their derivatives(7).Multivariate statistical analysis pinpointed 46 differential metabolites.Notably,Zifu and Ankang tea samples contained higher levels of bitter and astringent components,such as flavanols,proanthocyanidins and flavanol glycosides,whereas Ping’an and Jufu tea samples were richer in umami and sweet components,such as L-asparagine and L-theanine.The results of this study provide a reference for research to develop new types of Luohan tea.

关 键 词：茶 崇觉罗汉茶 品质化学 代谢组学 差异代谢物 

分 类 号：S571.1[农业科学—茶叶生产加工]