不同茶树种质武夷岩茶滋味成分的靶向代谢组分析  

Flavor of Wuyi Rock Teas Analyzed by Targeted Metabolomics

作　　者：陈荣平 CHEN Rong-ping(Wuyishan Xiangjiang Tea Industry Co.,Ltd.,Wuyishan,Nanping 354300,China)

机构地区：[1]武夷山香江茶业有限公司,福建武夷山354300

出　　处：《茶叶学报》2024年第6期19-30,共12页Acta Tea Sinica

基　　金：中央引导地方科技发展专项(2021L3058);武夷山市科技特派员创新创业大赛专项资金(武发改[2024]1号)。

摘　　要：【目的】考察不同茶树种质所制武夷岩茶的滋味品质特征,旨在筛选优质茶树种质,为武夷岩茶品质提升和茶树新品种选育提供理论依据。【方法】基于感官审评和靶向代谢组学,对‘矮脚乌龙’(AJWL)、‘红杜鹃’(HDJ)、‘红海棠’(HHT)、‘醉贵妃’(ZGF)和‘过山龙’(GSL)制成的武夷岩茶滋味感官品质和主要滋味成分进行对比分析。【结果】感官审评结果表明,5份武夷岩茶样本的滋味特征明显不同,得分由高到低依次为HDJ(93)、HHT(90.5)、AJWL(90)、GSL(88)、ZGF(85)。靶向代谢组分析结果显示,不同样本间儿茶素、生物碱、氨基酸、可溶性糖及黄酮类含量均存在显著差异(P<0.05),基于味觉活性值(Dose-over-threshold,Dot值)>1筛选出对武夷岩茶滋味品质具有重要贡献的EGCG、咖啡碱、山柰酚-3-O-半乳糖苷等19个组分。通过靶向代谢组数据进行主成分和偏最小二乘法判别分析,可将5份样本进行有效分离;以Dot>1、VIP>1、P<0.05为标准,筛选出EGCG、EGC、ECG、GC、EC、咖啡碱等6个组分是5份武夷岩茶样本滋味品质差异形成的关键呈味成分。【结论】5份武夷岩茶样本的滋味特征及其滋味组分的含量存在明显差异,其中AJWL、HDJ和HHT是生产优质武夷岩茶的茶树种质。【Objective】Targeted metabolomics was applied to study the differentiated flavor characteristics of variety Wuyi rock teas to aid breeding selection.【Method】Sensory evaluation and a targeted metabolomic analysis on the flavor of five Wuyi rock teas made from fresh leaves of the variety tea germplasms including Aijiao Oolong(AJWL),Hongdujuan(HDJ),Honghaitang(HHT),Zuiguifei(ZGF),and Guoshanlong(GSL)were conducted.Correlations between the panel score and identified chemical compounds were statistically determined.【Result】The flavor of the five Wuyi rock teas as ranked by the sensory scores were HDJ(93)>HHT(90.5)>AJWL(90)>GSL(88)>ZGF(85).The teas differed significantly on the targeted metabolomics of catechins,alkaloids,amino acids,soluble sugars,and flavonoids(P<0.05).At the Dot value(i.e.,taste activity value or dose-over-threshold)greater than 1,19 of these substances,such as EGCG,caffeine,and kaempferol-3-O-galactoside,were shown to be the pivotal contributors.According to the results obtained from the principal component analysis(PCA)and partial least squares-discriminant analysis(PLS-DA)on the targeted metabolomes of these identified compounds,the five Wuyi rock teas could be distinctively distinguished.And using Dot>1,VIP>1,and P<0.05 as the analysis criteria,EGCG,EGC,ECG,GC,EC,and caffeine were determined to be the crucial chemicals that differentiated the flavor of the teas.【Objective】The significantly different flavor of the five Wuyi rock teas were attributed to six chemical compounds.The germplasms,AJWL,HDJ,and HHT appeared most promising for breeding varieties of high-quality rock teas.

关 键 词：茶树种质 武夷岩茶 感官审评 靶向代谢组学 滋味组分 

分 类 号：S571.1[农业科学—茶叶生产加工]