基于广泛靶向代谢组学的武夷肉桂加工过程代谢物的动态变化  

Dynamics Change of Metabolites during the Manufacturing Process of Wuyi Rougui Tea(Camellia sinensis cv.Rougui)Revealed by Widely Targeted Metabolomics Analysis

作　　者：陈梅春[1] 陈善明 马秋梅 陈雯帆 陈雯颖 林恩泉 蓝江林[1] 刘波[1] 王阶平[1] CHEN Meichun;CHEN Shanming;MA Qiumei;CHEN Wenfan;CHEN Wenying;LIN Enquan;LAN Jianglin;LIU Bo;WANG Jieping(Institute of Resources,Environment and Soil Fertilizer,Fujian Academy of Agricultural Sciences,Fuzhou 350003,China;Fujian Wuyishan City Tan Tan Feng Tea Industry Co.Ltd.,Wuyishan 354300,China)

机构地区：[1]福建省农业科学院资源环境与土壤肥料研究所,福建福州350003 [2]福建省武夷山市坛坛封茶业有限公司,福建武夷山354300

出　　处：《食品科学》2025年第8期221-234,共14页Food Science

基　　金：福建省农业科学院优才项目(YCZX202408);福建省人民政府-中国农业科学院“5511”协同创新工程项目(XTCXGC2021019)。

摘　　要：利用广泛靶向代谢组学技术系统探究了武夷肉桂加工过程中的全代谢物动态变化。结果显示,从武夷肉桂鲜叶和加工过程5道工序(萎凋、做青、杀青、揉捻和干燥)样品中共检测到783种挥发性代谢物和975种非挥发性代谢物;鲜叶加工成毛茶后,总挥发性代谢物含量降幅为70.7%,总非挥发性含量增幅为27.8%。加工过程中,总挥发性代谢物含量先上升后下降,做青后挥发性物质含量达到高峰;总非挥发性物质含量在萎凋和做青后显著上升,做青后增幅为24.3%。主成分分析和聚类分析显示,武夷肉桂加工过程鲜叶和萎凋后茶样的全代谢物差异小于其他工序,各工序样品能够明显区分开来,通过正交偏最小二乘判别分析筛选出黄酮(醇)糖苷类、奎宁酸、L-天冬氨酸、可可碱、棕榈酸、2-己酰基呋喃、β-罗勒烯、紫苏烯、3-己烯酸丁酯、2,6,6-三甲基双环[3.2.0]庚-2-烯-7-酮等556个差异代谢物用以区分不同工序的样本。差异代谢物富集分析发现,武夷肉桂中重要非挥发性代谢物,如游离氨基酸在萎凋和做青工序显著富集,黄酮类化合物在干燥工序显著富集;重要挥发性代谢物,如萜类和游离脂肪酸等在各加工工序均显著富集,醇/酮/醛/酸类等代谢物在杀青、揉捻和干燥工序显著富集。本研究可为后续进一步提升武夷肉桂品质提供理论参考。In this study,widely targeted metabolomics analysis was used to investigate the dynamic changes of total metabolites of Wuyi Rougui tea during the manufacturing process.The results showed that a total of 783 volatile metabolites and 975 non-volatile metabolites were detected in fresh tea leaves and five manufacturing stages(withering,shaking,fixation,rolling,and drying).After fresh tea leaves were manufactured into primary tea,the content of total volatile metabolites decreased by 70.7%while the content of total non-volatile metabolites increased by 27.8%.During the manufacturing process,the content of total volatile metabolites firstly increased and then decreased,reaching its peak at the shaking stage.The content of total non-volatile substances increased significantly at the withering and shaking(by 24.3%)steps.The results of principal component analysis(PCA)and cluster analysis(CA)showed that the differences in the total metabolites between fresh tea leaves and the withering stage were less than those among the other stages.All the samples at different manufacturing stages could be clearly distinguished.Orthogonal partial least squares-discriminant analysis(OPLS-DA)identified 556 characteristic compounds,including flavones(alcohols)glycosides,quinic acid,L-aspartic acid,theobromine,palmitic acid,2-hexanoylfuran,β-ocimene,3-(4-methyl-3-pentenyl)-furan,(E)-butanoic acid,3-hexenyl ester,and 2,6,6-trimethylbicyclo[3.2.0]hept-2-en-7-one as differential metabolites to distinguish tea samples at different manufacturing stages.Kyoto Encyclopedia of Genes and Genomes(KEGG)enrichment analysis showed that free amino acids were significantly enriched at the withering and shaking stages,flavonoids at the drying stage,terpenoids and free fatty at all manufacturing stages,alcohol,ester,ketone and aldehyde compounds at the fixation,rolling,and drying stages.This study provides a theoretical basis for further improving the quality of Wuyi Rougui tea.

关 键 词：武夷肉桂 加工工序 广泛靶向代谢组学 挥发性代谢物 非挥发性代谢物 

分 类 号：TS272[农业科学—茶叶生产加工]