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茶叶科学 ›› 2017, Vol. 37 ›› Issue (6): 605-615.

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基于UHPLC-Q-TOF/MS的不同产地普洱生茶化学成分差异研究

杨晨1,2, 戴伟东1,*, 吕美玲3, 李朋亮1, 2, 刘栩1, 田军4, 万云龙4, 李继4, 林智1,*   

  1. 1. 农业部茶树生物学与资源利用重点实验室;中国农业科学院茶叶研究所 浙江 杭州 310008;
    2. 中国农业科学院研究生院,北京 100081;
    3. 安捷伦科技(中国)有限公司,北京 100102;
    4. 昆明七彩云南庆沣祥茶业股份有限公司,云南 昆明 650501
  • 收稿日期:2017-04-05 修回日期:2017-08-15 出版日期:2017-12-15 发布日期:2019-08-23
  • 通讯作者: *
  • 作者简介:杨晨,女,硕士研究生,主要从事茶叶加工品质化学研究,E-mail: yangchen@tricaas.com。
  • 基金资助:
    国家自然科学基金(31500561)、中央级公益性科研院所所级基本科研业务费专项(1610212016008)、现代农业产业技术体系建设专项资金(CARS-23)

Study on the Chemical Constituents of Pu-erh Teas from Different Areas by UHPLC-Q-TOF/MS

YANG Chen1,2, DAI Weidong1,*, LYU Meiling3, LI Pengliang1,2, LIU Xu1, TIAN Jun4, WAN Yunlong4, LI Ji4, LIN Zhi1,*   

  1. 1. Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
    2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China;
    3. Agilent Technologies (China) Co., Ltd., Beijing 100102, China;
    4. Kunming Colourful Yunnan King-Shine Tea Industry Co., Ltd, Kunming 650501, China
  • Received:2017-04-05 Revised:2017-08-15 Online:2017-12-15 Published:2019-08-23

摘要: 为了更加全面地了解产地对普洱生茶品质与化学成分的影响,本研究选取来自临沧市、普洱市、西双版纳州三大产区12个茶山(自然村)的普洱生茶样品,采用超高效液相色谱-四级杆-飞行时间质谱(UHPLC-Q-TOF/MS)对不同产地普洱生茶的非挥发性代谢物表型进行了研究。结果表明:不同产地普洱生茶的化学成分在含量上具有较大差异,且具有明显的产地特征。采用主成分分析,可以对来自西双版纳自治州(包括勐腊县、勐海县、景洪市)、普洱市、临沧市3个地级行政区的普洱生茶进行有效区分,也可以对来自普洱茶产区的东南、西南、西北3个区域的普洱生茶进行有效区分。进一步鉴定了普洱生茶中79种主要成分,并对其在12个茶山(自然村)的普洱生茶中的含量分布,以及与不同产地普洱生茶滋味品质的关系进行了分析。本研究表明,基于UHPLC-Q-TOF/MS的茶叶非挥发性化学成分轮廓可以作为普洱生茶产地判别的依据。

关键词: 普洱生茶, 产地, 化学成分, 液质联用, 代谢组学, 滋味

Abstract: In order to fully understand the influences of the production area on pu-erh raw tea quality and chemical composition, 12 pu-erh raw tea samples were selected from different mountains (villages) in Lincang, Pu'er, and Xishuangbanna. The nonvolatile tea metabolite phenotypes of the pu-erh raw teas were analyzed by ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry-four (UHPLC-Q-TOF/MS). The results showed that the pu-erh raw teas from different areas had distinct chemical compositions. Pu-erh raw teas from Xishuangbanna (including Mengla, Menghai, and Jinghong), Pu'er, and Lincang could be seperated by principal component analysis. Pu-erh raw teas could also be seperated according to producing areas (southeast, southwest, and northwest of pu-erh tea area). Seventy nine main components in pu-erh raw teas were identified, and the relationships between the components and the taste qualities of the 12 pu-erh raw teas were also analyzed. This study showed that the metabolite phenotypes analyzed by UHPLC-Q-TOF/MS could be used for the discrimination of pu-erh raw teas according to producing areas.

Key words: Pu-erh raw tea, area, chemical composition, LC-MS, metabolomics, taste

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