不同产地筠连红茶风味化学成分差异分析  

Differential Analysis of Flavor Compounds in Junlian Black Tea from Different Geographical Origins

作　　者：孙奇芳 董方 胡蕾 余文杰 李艳[4] 李金旺 罗丽萍 SUN Qifang;DONG Fang;HU Lei;YU Wenjie;LI Yan;LI Jinwang;LUO Liping(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330031,China;Key Laboratory of Geriatric Nutrition and Health,Ministry of Education,Beijing Technology and Business University,Beijing 100048,China;School of Life Sciences,Jiangxi Science and Technology Normal University,Nanchang 330038,China;China Meteorological Administration Public Meteorological Service Center,Beijing 100081,China)

机构地区：[1]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330031 [2]北京工商大学老年营养与健康教育部重点实验室,北京100048 [3]江西科技师范大学生命科学学院,江西南昌330038 [4]中国气象局公共气象服务中心,北京100081

出　　处：《食品科学》2025年第6期172-182,共11页Food Science

基　　金：国家科技部项目(19000720670);北京工商大学人才引进项目(19008022338);江西省国家高层次人才创新创业项目(0210224605);国家自然科学基金青年科学基金项目(32302104)。

摘　　要：以3个不同产地(银星村、银江村和冒鼓村)筠连红茶为实验材料,进行感官审评和理化品质测定,并采用超高效液相色谱-四极杆飞行时间-质谱(ultra-high performance liquid chromatography-quadrupole time-of-flight-mass spectrometry,UPLC-QTOF-MS)和固相微萃取-气相色谱-质谱(solid phase microextraction-gas chromatography-mass spectrometry,SPME-GC-MS)分别对非挥发性成分和挥发性成分进行鉴定,并结合热图、主成分分析和偏最小二乘判别分析等多变量分析,区分不同产地筠连红茶关键化合物。结果表明,来自银星村的样品的感官评审得分最高,含水率和茶多酚最低,水浸出物最高,主要表现为汤色红艳明亮,具有甜香、花果香,滋味鲜爽甘醇,叶底细嫩多芽。采用UPLC-QTOF-MS筛选出50种的差异代谢物,可作为区分3个不同产地筠连红茶的潜在标志化合物,大多数糖苷类化合物、部分氨基酸类和有机酸类在银星村中显著积累,大部分的黄酮类和儿茶素化合物在冒鼓村中含量较高。SPME-GC-MS结果表明筠连红茶中含量较高的有芳樟醇、香叶醇和β-紫罗兰酮,均表现出花果香和甜香味,可作为香气特征成分,并筛选出17种差异化合物,可作为区分不同产地筠连红茶的潜在标记挥发性化合物,大多数差异挥发性代谢物均在银星村样品中含量较高,呈现显著的花香和果香。本研究为筠连红茶的质量控制提供理论基础,同时可为进一步探索筠连红茶关键化学成分和香气成分形成机制奠定基础。The sensory and physicochemical properties of Junlian black tea samples produced in the three villages of Yinxing,Yinjiang,and Maogu in Junlian county,Sichuan province were evaluated,and their non-volatile and volatile components were identified by ultra-high performance liquid chromatography-quadrupole time-of-flight-mass spectrometry(UPLC-QTOF-MS)and solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS),respectively.Multivariate analyses including heatmap,principal component analysis(PCA),and partial least squares-discriminant analysis(PLS-DA)were combined to distinguish the key compounds of Junlian black tea from different geographical origins.The results showed that the Yinxing sample had the highest sensory evaluation score,lowest water content and tea polyphenol levels and highest water extract levels,which were primarily characterized by a red and bright infusion color,sweet,floral and fruity aromas,a fresh,sweat and mellow taste,and tender leaf bottom with multiple buds.A total of 50 differential metabolites were selected by UPLC-QTOF-MS, which could serve as potential marker compounds for distinguishing Junlianblack tea from the three different regions, and most glycosides, some amino acids and organic acids were significantlyaccumulated in the Yinxing sample, whereas most flavonoids and catechins were predominantly richer in the Maogu sample.The results of SPME-GC-MS showed that linalool, geraniol and β-ionone were abundant in Junlian black tea, and all of themcontributed to floral, fruity, and sweet aromas, which could be regarded as the characteristic aroma components. A total of17 differential compounds were selected, which could be used as potential volatile markers for distinguishing Junlian blacktea from different geographical origins. Most of the differential volatile metabolites were the most abundant in the Yinxingsample, showing a significant floral and fruity aroma. This study provides a theoretical basis for the quality control ofJunlian black tea, and lays a foundati

关 键 词：筠连红茶 产地 代谢组 理化品质 感官评价 

分 类 号：TS272.5[农业科学—茶叶生产加工]