基于代谢组学的不同年份青砖茶主要品质成分分析

doi:10.13305/j.cnki.jts.2025.01.011

摘要/Abstract

摘要： 为探究陈放年份对青砖茶品质的影响,采用茶叶感官审评结合超高效液相色谱-串联四极杆飞行时间质谱技术分别对生产于2022、2019、2014、2009年和2002年的5份青砖茶样品进行全面分析。感官审评结果表明,随着陈放时间的延长,青砖茶外形逐渐褐化,茶汤色泽加深,陈香逐渐显露,口感更加醇厚,青砖茶的综合感官品质得到提升。从不同年份青砖茶样品中共鉴定出特征性化合物189种,其中以类黄酮、有机酸、氨基酸、生物碱和儿茶素等为主。经偏正交最小二乘法判别分析（Partial least squares-discriminant analysis,PLS-DA）,共筛选出关键差异代谢物26种,包括5种生物碱、2种氨基酸、8种儿茶素、9种类黄酮、1种有机酸和1种色素类物质;其中,8种儿茶素单体的含量均随陈放年份增加而降低,7种类黄酮物质的含量随陈放年份增加出现先升高后降低的趋势,推测这两类关键差异代谢物含量的变化可能是造成不同年份青砖茶品质差异的主要原因。此外,咖啡酸、乳糖酸、亚麻酸、茶叶碱和甜菜碱等物质含量随陈放年份增加而升高,也可能对青砖茶的营养和饮用价值有所贡献。综上所述,本研究分析比较了陈放时间对青砖茶品质成分的影响,可为青砖茶陈放提供参考。

关键词: 青砖茶, 感官审评, 液相色谱-质谱联用, 化学成分, 风味

Abstract: In order to investigate the effects of storage years on the quality of Qingzhuan tea, 5 samples produced in 2022, 2019, 2014, 2009 and 2002 were analyzed by tea sensory evaluation combined with ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry. The sensory evaluation results show that with the extension of storage time, the appearance of Qingzhuan tea was gradually browning, the color of tea infusion was deepened, the aging flavor was progressively unveiled and the taste became more mellow, resulting in the quality improvement of Qingzhuan tea. Further metabolome analysis reveals that a total of 189 kinds of characteristic compounds were identified from Qingzhuan tea samples, which mainly included flavonoids, organic acids, amino acids, alkaloids and catechins. Moreover, 26 key differentially accumulated metabolites were identified using partial least squares-discriminant analysis (PLS-DA), including 5 alkaloids, 2 amino acids, 8 catechins, 9 flavonoids, 1 organic acid and 1 pigment substance. Among them, the contents of 8 catechin monomers decreased with the extension of storage years, while the contents of 7 flavonoids initially increased and subsequently decreased during the aging years. Hence, it was speculated that the two kinds of substances might result in the quality difference of Qingzhuan tea with different storage years. In addition, the contents of caffeic acid, lactobionic acid, linolenic acid, theophylline and betaine increased with the extension of aging years, which might also contribute to the nutrition and drinking value of Qingzhuan tea. In summary, this study analyzed the effect of aging time on the quality components of Qingzhuan tea, which shed light on the aging process of Qingzhuan tea.

Key words: Qingzhuan tea, sensory evaluation, liquid chromatography-mass spectrometry, chemical compositions, flavor

中图分类号:

马梦君, 胡新龙, 邱首哲, 张锐明, 唐慧珊, 刘晨, 余子铭, 李婧, 王明乐. 基于代谢组学的不同年份青砖茶主要品质成分分析[J]. 茶叶科学, 2025, 45(1): 133-144. doi: 10.13305/j.cnki.jts.2025.01.011.

MA Mengjun, HU Xinlong, QIU Shouzhe, ZHANG Ruiming, TANG Huishan, LIU Chen, YU Ziming, LI Jing, WANG Mingle. Comparative Metabolome Analysis of the Main Chemical Compositions in Qingzhuan Tea with Different Storage Years[J]. Journal of Tea Science, 2025, 45(1): 133-144. doi: 10.13305/j.cnki.jts.2025.01.011.

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