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

CHEN Mei1; 2; DAI Weidong1; LI Pengliang1; 2; ZHU Yin1; CHEN Qincao1; 2; YANG Yanqin1; TAN Junfeng1*; LIN Zhi1*

doi:10.13305/j.cnki.jts.2019.03.007

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茶叶科学 ›› 2019, Vol. 39 ›› Issue (3) : 297-308. DOI: 10.13305/j.cnki.jts.2019.03.007

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

陈美^1,2，戴伟东¹，李朋亮^1,2，朱荫¹，陈勤操^1,2，杨艳芹¹，谭俊峰^1*，林智^1*

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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

CHEN Mei^1,2, DAI Weidong¹, LI Pengliang^1,2, ZHU Yin¹, CHEN Qincao^1,2,YANG Yanqin¹, TAN Junfeng^1*, LIN Zhi^1*

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摘要

茶叶中的一些初级代谢产物前人研究较少，为了探明在炒青绿茶加工过程中这些初级代谢产物的变化规律，本研究以龙井43品种为原料制作了炒青绿茶，并采用了基于柱前衍生化的气相色谱-质谱联用法（GC-MS）对其进行测定。结果共鉴定出60种化合物，其中相对含量较高的为有机酸类、糖类、糖类衍生物。偏最小二乘法判别分析模型可成功区分炒青绿茶各个加工工序，并筛选出了关键差异化合物26种，聚类分析结果表明，这26种化合物在加工过程中的含量变化规律可分为以下3类：高→低：2-酮戊二酸、阿拉伯糖、没食子酸、吡喃葡萄糖醛酸、甘油葡萄糖苷、核糖、半乳糖、果糖、葡萄糖、磷酸、4-酮葡萄糖、核糖酸-1,4-内酯、甘露醇；高→低→高：尿黑酸、蔗糖、肌醇半乳糖苷、苏糖酸、松二糖、核糖酸、肌醇和柠檬酸；低→高→低：赤藓糖-1,4-内酯、磷酸氧丙基酯、焦谷氨酸、奎尼酸、己二酸。有机酸主要呈现先上升后下降趋势，糖类除蔗糖外主要呈现下降趋势。

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.

导出引用

陈美, 戴伟东, 李朋亮, 朱荫, 陈勤操, 杨艳芹, 谭俊峰, 林智. 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[J]. 茶叶科学. 2019, 39(3): 297-308 https://doi.org/10.13305/j.cnki.jts.2019.03.007

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 https://doi.org/10.13305/j.cnki.jts.2019.03.007

中图分类号： S571.1 TS272.5+1

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