基于柱前衍生化GC-MS的炒青绿茶加工过程中初级代谢物变化规律研究

doi:10.13305/j.cnki.jts.2019.03.007

Abstract

Abstract: Few if any previous studies were carried out in the field of primary metabolite changes during the manufacturing process of roasted green tea. Longjing 43 was used to make roasted green tea and gas chromatography-mass spectrometry (GC-MS) with derivatization was used to determine the components. A total of 60 compounds were identified, which included high levels of organic acids, carbohydrates and carbohydrate derivatives. Each steps of the processing could be successfully distinguished by partial least-squares discriminant analysis based on 26 key compounds. The results of cluster analysis indicated that the content changes of the 26 compounds could be classified into three categories: high-low: 2-ketoglutaric acid, arabinose, gallic acid, glucopyranosiduronic acid, glyceryl-glucoside, ribose, galactose, fructose, glucose, phosphoric acid, 4-ketoglucose, ribono-1,4-lactone, and mannitol. High-low-high: homogentisic acid, sucrose, galactinol, threonic acid, turanose, ribonic acid, inositol and citric acid. Low-high-low: erythrose-1,4-lactone, oxypropyl phosphate, pyroglutamic acid, quinic acid and hexanedioic acid. Organic acids mainly showed a rising and then downward trend. Carbohydrates except sucrose showed a downward trend.

Key words: roasted green tea, derivatization, gas chromatography-mass spectrometry (GC-MS), primary metabolites

CLC Number:

CHEN Mei, DAI Weidong, LI Pengliang, ZHU Yin, CHEN Qincao, YANG Yanqin, TAN Junfeng, LIN Zhi. Study on the Changes of Primary Metabolites During the Manufacturing Process of Roasted Green Tea by Pre-column Derivatization Combining with GC-MS[J]. Journal of Tea Science, 2019, 39(3): 297-308.

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Study on the Changes of Primary Metabolites During the Manufacturing Process of Roasted Green Tea by Pre-column Derivatization Combining with GC-MS

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