基于代谢组学的不同贮藏年份紧压寿眉白茶化学成分分析  

Metabolomics Analysis of Chemical Constituents in Compressed Shoumei White Tea with Different Storage Periods

作　　者：孙若璠 高健健 周丹阳 谭俊峰[1] 林智[1] 戴伟东[1] SUN Ruofan;GAO Jianjian;ZHOU Danyang;TAN Junfeng;LIN Zhi;DAI Weidong(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;School of Chemistry and Chemical Engineering,Shanxi University,Taiyuan 030006,China)

机构地区：[1]中国农业科学院茶叶研究所,浙江杭州310008 [2]山西大学化学化工学院,山西太原030006

出　　处：《食品科学》2025年第7期217-228,共12页Food Science

基　　金：浙江省自然科学基金杰出青年项目(LR23C160002);国家自然科学基金面上项目(32172630)。

摘　　要：为探明贮藏时间对紧压寿眉白茶内含物变化规律的影响,本研究采用基于超高效液相色谱-四极杆-静电场轨道阱质谱的代谢组学方法,对不同贮藏年份(2020—2009年)紧压寿眉白茶进行化学成分分析,共鉴定出148种化合物,包括儿茶素类12种、二聚儿茶素类12种、N-乙基-2-吡咯烷醇取代黄烷醇(N-ethyl-2-pyrrolidinolsubstituted flavanol,EPSF)类16种、生物碱类17种、氨基酸类11种、黄酮苷元类4种、黄酮糖苷类30种、香气糖苷类4种、酚酸类11种、有机酸类7种、脂类14种、其他类10种。通过偏最小二乘判别分析与热图分析筛选出145种具有显著组间差异的化合物(P<0.05),表明不同贮藏年份紧压寿眉白茶化学成分差异较大,其中儿茶素类、二聚儿茶素类、氨基酸类、酚酸类、有机酸类成分在贮藏后含量呈下降趋势,EPSF类、生物碱类、脂类、黄酮醇类整体呈现上升趋势;2020—2013年寿眉白茶的EPSF类化合物含量与贮藏时间呈强正相关(相关系数为0.882)。本研究结果可为不同年份白茶中化学物质基础的阐明和科学贮藏提供理论参考。To ascertain the influence of storage time on the chemical composition of compressed Shoumei white tea,metabolomics based on ultra-high performance liquid chromatography-quadrupole-orbitrap mass spectroscopy(UPLC-QExactive-MS)was applied to investigate the chemical composition of compressed white tea with different storage periods(3–14 years).A total of 148 chemical compounds were identified including 12 catechins,12 dimeric catechins,16 N-ethyl-2-pyrrolidinol-substituted flavanol(EPSF),17 alkaloids,11 amino acids,4 flavonoid aglycones,30 flavonoid glycosides,4 aroma glycosides,11 phenolic acids,7 organic acids,14 lipids,and 10 others.Using partial least squares-discriminant analysis(PLS-DA)and heatmap analysis,we selected 145 significantly differential compounds among white tea with different storage periods,which indicated that the chemical composition greatly changed with storage time.The contents of catechins,dimeric catechins,amino acids,phenolic acids,and organic acids decreased,whereas the contents of EPSFs,alkaloids,lipids and flavanol aglycones increased.EPSF content in white tea produced in 2020–2013 was strongly correlated with storage time with a correlation coefficient of 0.882.This study provides a theoretical basis for scientific storage of white tea.

关 键 词：年份白茶 贮藏 N-乙基-2-吡咯烷醇取代黄烷醇类化合物 超高效液相色谱-四极杆-静电场轨道阱质谱联用 代谢组学 

分 类 号：S571.1[农业科学—茶叶生产加工]