基于代谢组学技术分析不同季节茶树鲜叶对湖红工夫茶风味品质的影响  

Untargeted Metabolomics Revealed the Effects of Fresh Tea Leaves Plucked in Different Seasons on the Flavor Quality of Huhong Congou Black Tea

作　　者：张倩婷 张山 江用文[2] 陈乐 单旭江 牛林池 冯宇宁 滑金杰[2] 袁海波[2] 李佳[2] 芦俊佳[1] ZHANG Qianting;ZHANG Shan;JIANG Yongwen;CHEN Le;SHAN Xujiang;NIU Linchi;FENG Yuning;HUA Jinjie;YUAN Haibo;LI Jia;LU Junjia(College of Landscape and Horticulture,Southwest Forestry University,Kunming 650224,China;Zhejiang Provincial Key Laboratory of Tea Processing Engineering,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;College of Environment,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]西南林业大学园林园艺学院,云南昆明650224 [2]中国农业科学院茶叶研究所,浙江省茶叶加工工程重点实验室,浙江杭州310008 [3]浙江工业大学环境学院,浙江杭州310014

出　　处：《食品科学》2025年第7期195-205,共11页Food Science

基　　金：国家茶叶产业技术体系红茶加工岗位项目(CARS-19);中国农业科学院科技创新工程项目(CAAS-ASTIP-TRICAAS)。

摘　　要：为深入探讨不同季节茶树鲜叶对湖红工夫茶风味品质的影响,本研究选取长沙地区3种典型无性系茶树品种的春、夏季一芽二叶鲜叶,采用相同的加工工艺制成湖红工夫茶。通过人工感官审评评价所制春、夏季成品茶的风味品质差异。利用超高效液相色谱-四极杆-静电场轨道阱质谱结合非靶向代谢组学分析和多元统计分析,解析春、夏季鲜叶非挥发性成分的关键差异及其对成品茶品质的影响。感官审评结果显示,春季鲜叶所制湖红工夫茶风味品质优于夏季,特别是滋味品质。代谢组学分析显示,春、夏两季茶鲜叶代谢轮廓存在差异。基于P<0.05和变量投影重要性值>1,筛选出40种关键差异代谢物。代谢通路分析显示,黄酮(醇)苷代谢途径、类黄酮代谢途径、氨基酸代谢途径等为重要差异代谢通路。甜、鲜味氨基酸(茶氨酸、谷氨酸、谷氨酰胺等)以及具有促鲜效应的酚酸类物质(没食子酰基葡萄糖、双没食子酰基葡萄糖、三没食子酰基葡萄糖等)在春季成品茶中的含量显著较高,而苦味氨基酸(亮氨酸、赖氨酸、酪氨酸和苯丙氨酸)在夏季成品茶中的含量较高。此外,黄酮(醇)苷类物质根据苷元特征在春夏两季呈现不同的分布趋势,黄酮-C-糖苷、杨梅素-O-糖苷、槲皮素-O-糖苷在夏季成品茶中的含量较高,而山柰酚-O-糖苷则在春季成品茶中的含量更高。本研究结果可为湖红工夫茶的品质提升与调控提供理论支持。To explore the influence of fresh tea leaves harvested in different seasons on the flavor quality of Huhong Congou black tea,we selected young tea shoots with one bud and two leaves from three typical clonal varieties in Changsha plucked in spring and summer to produce Huhong Congou black tea using the same processing technology.The differences in flavor quality between black tea made from spring and summer tea leaves were evaluated by sensory evaluation.Non-targeted metabolomics analysis based on ultra-high performance liquid chromatography-Q Exactive-mass spectrometry(UPLC-Q Exactive-MS)and multivariate statistical analysis were integrated to analyze the key differential non-volatile constituents between the spring and summer tea leaves and their influence on the quality of Congou black tea.The results of sensory evaluation showed that the flavor quality of Huhong Congou black tea produced in spring was better than that in summer,especially in taste quality.Metabolomics analyses showed differences in the metabolic profiles of tea leaves plucked in spring and summer.Forty key differential metabolites were selected based on P<0.05 and variable importance in projection(VIP)value>1,mainly involved in flavonoid biosynthesis,flavone and flavonol biosynthesis and amino acid metabolism pathways.The contents of sweet and umami amino acids(theanine,glutamic acid,and glutamine)as well as phenolic acids(digalloylglucose,trigalloyl glucopyranose,and galloylglucose)with umami-enhancing effect were significantly higher in the spring tea,whereas the contents of bitter amino acids(leucine,lysine,tyrosine and phenylalanine)were higher in the summer tea.In addition,flavonols and flavone/flavonol glycosides showed different distribution trends in the spring and summer teas;flavone-C-glycosides,myricetin-O-glycosides,and quercetin-O-glycosides were more abundant in the summer tea,whereas kaempferol-O-glycosides were more abundant in the spring tea.This study provides theoretical support for the quality enhancement and regulation of

关 键 词：红茶 茶鲜叶 代谢组学 季节 风味品质 湖红工夫茶 

分 类 号：TS272[农业科学—茶叶生产加工]