不同发酵工艺安化红茶的挥发性风味物质与微生物多样性分析

侯爱香; 杨晓露; 吴文亮; 肖愈; 李适; 黄义文; 居荣芳

doi:10.13305/j.cnki.jts.2025.04.009

PDF(2417 KB)

茶叶科学 ›› 2025, Vol. 45 ›› Issue (4) : 637-654. DOI: 10.13305/j.cnki.jts.2025.04.009

研究报告

不同发酵工艺安化红茶的挥发性风味物质与微生物多样性分析

侯爱香¹, 杨晓露¹, 吴文亮², 肖愈¹, 李适³, 黄义文⁴, 居荣芳^1,*

作者信息 +

Analysis of Volatile Flavor Compounds and Microbial Diversity in Anhua Black Tea Processed by Different Fermentation Techniques

HOU Aixiang¹, YANG Xiaolu¹, WU Wenliang², XIAO Yu¹, LI Shi³, HUANG Yiwen⁴, JU Rongfang^1,*

Author information +

文章历史 +

摘要

采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术、16 S rRNA和内在转录间隔区（ITS）高通量测序技术,探究了安化红茶的深发酵和浅发酵工艺过程中红茶的香气特征成分和微生物多样性。结果表明,在不同发酵工艺的安化红茶中共检测出82种挥发性成分,主要为醇类、酯类和醛类,占比约为85%;挥发性成分总量随着加工过程的进行呈现先增加后降低的趋势。以气味活度值（OAV）>1且变量投影重要性（VIP）>1为依据,在浅发酵与深发酵工艺的安化红茶中筛选出柠檬醛、芳樟醇、苯乙醇、苯乙醛、水杨酸甲酯、β-月桂烯等14种关键差异挥发性成分。安化红茶的优势细菌为鞘氨醇单胞菌属（Sphingomonas）、甲基杆菌属（Methylobacterium）、橙黄单胞菌属（Aureimonas）,优势真菌为枝孢属（Cladosporium）、链格孢属（Alternaria）、Setophoma。橙黄单胞菌属、肠杆菌属（Enterobacter）、曲霉属（Aspergillus）、Pseudopithomyces与不同发酵过程显著相关。研究结果为安化红茶科学加工、风味解析提供理论参考与依据。

Abstract

This study investigated the characteristic aroma components and microbial diversity during long term and short term fermentation processes of Anhua black tea. The research employed headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), as well as 16 S rRNA and ITS high-throughput sequencing technologies. The results show that 82 volatile components were detected in Anhua black tea with distinct fermentation processes, mainly include alcohols, esters, and aldehydes, collectively accounting for approximately 85% of the total volatile content. The overall volatile components initially increased and subsequently decreased during processing. Based on thresholds of odor activity value (OAV)>1 and variable importance in projection (VIP)>1, 14 key differential volatile components were identified in the black tea of short and long term fermentation processes, including citral, linalool, phenethyl alcohol, phenylacetaldehyde, methyl salicylate, β-myrcene, β-ionone, et al. The dominant bacteria of Anhua black tea include Sphingomonas, Methylobacterium, Aureimonas, and the dominant fungi include Cladosporium, Alternaria and Setophoma. The genera Aureimonas, Enterobacter, Aspergillus, and Pseudopithomyces were significantly correlated with distinct fermentation processes. This study provided a theoretical reference and basis for the scientific processing and flavor analysis of Anhua black tea.

导出引用

侯爱香, 杨晓露, 吴文亮, 肖愈, 李适, 黄义文, 居荣芳. 不同发酵工艺安化红茶的挥发性风味物质与微生物多样性分析[J]. 茶叶科学. 2025, 45(4): 637-654 https://doi.org/10.13305/j.cnki.jts.2025.04.009

HOU Aixiang, YANG Xiaolu, WU Wenliang, XIAO Yu, LI Shi, HUANG Yiwen, JU Rongfang. Analysis of Volatile Flavor Compounds and Microbial Diversity in Anhua Black Tea Processed by Different Fermentation Techniques[J]. Journal of Tea Science. 2025, 45(4): 637-654 https://doi.org/10.13305/j.cnki.jts.2025.04.009

中图分类号： S571.1 TS272

参考文献

[1] 王秋霜, 秦丹丹, 方开星, 等. 基于非靶向代谢组学分析国内不同产地红茶关键香气代谢物[J]. 食品科学, 2025, 46(13): 232-242.
Wang Q S, Qin D D Fang K X, et al. Non-targeted metabolomic analysis of aroma metabolites of black teas from different production regions in China[J]. Food Science, 2025, 46(13): 232-242.
[2] 王东铭. 世界茶叶贸易现状与我国茶叶出口发展对策[J]. 中国茶叶, 2024, 46(12): 7-12.
Wang D M.Current status of global tea trade and strategies for the development of China's tea exports[J]. China Tea, 2024, 46(12): 7-12.
[3] 许咏梅, 施云峰. 中国红茶出口国际市场的竞争力比较分析: 中国与斯里兰卡、印度、肯尼亚、印度尼西亚等国的比较[J]. 茶叶, 2018, 44(4): 183-186.
Xu Y M, Shi Y F.Comparative analysis of the competitiveness of China's black tea exports in the international market: comparison between China and Sri Lanka, India, Kenya, Indonesia and other countries[J]. Journal of Tea, 2018, 44(4): 183-186.
[4] Wang Q S, Qin D D, Jiang X H, et al.Characterization of the aroma profiles of Guangdong black teas using non-targeted metabolomics[J]. Foods, 2023, 12(7): 1560. doi:10.3390/foods12071560.
[5] 魏昊, 蓝天梦, 缪伊雯, 等. 基于感官组学分析不同足火方式对金牡丹工夫红茶香气的影响[J]. 茶叶科学, 2023, 43(1): 109-123.
Wei H, Lan T M, Miao Y W, et al.Analysis of the effect of different full firing methods on the aroma of Jinmudan congou black tea based on sensomics characterization[J]. Journal of Tea Science, 2023, 43(1): 109-123.
[6] Liu C W, Lin H Y, Wang K F, et al.Study on the trend in microbial changes during the fermentation of black tea and its effect on the quality[J]. Foods, 2023, 12(10): 1944. doi:10.3390/foods12101944.
[7] Jin G, Wang Y J, Li M H, et al.Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system[J]. Food Chemistry, 2021, 358: 129815. doi:10.1016/j.foodchem.2021.129815.
[8] Bag S, Mondal A, Banik A.Exploring tea (Camellia sinensis) microbiome: insights into the functional characteristics and their impact on tea growth promotion[J]. Microbiological Research, 2022, 254: 126890. doi:10.1016/j.micres.2021.126890.
[9] 闫振, 王登良. 茶叶香气物质响应胁迫机制与功能研究进展[J]. 食品科学, 2021, 42(15): 337-345.
Yan Z, Wang D L.Progress in understanding the stress response mechanisms and functions of aroma compounds in tea[J]. Food Science, 2021, 42(15): 337-345.
[10] 林杰, 陈莹, 施元旭, 等. 保留指数在茶叶挥发物鉴定中的应用及保留指数库的建立[J]. 茶叶科学, 2014, 34(3): 261-270.
Lin J, Chen Y, Shi Y X, et al.Application of retention index on volatile compound identification of tea and development of retention index database[J]. Journal of Tea Science, 2014, 34(3): 261-270.
[11] 黄维, 张灵枝, 张嘉琳, 等. 不同贮藏年份政和白茶的香气特征与挥发性成分分析[J]. 茶叶科学, 2023, 43(5): 667-680.
Huang W, Zhang L Z, Zhang J L, et al.Analysis of aroma characteristics and volatile components of Zhenghe white tea in different storage years[J]. Journal of Tea Science, 2023, 43(5): 667-680.
[12] 阮舒铃, 杨梓煜, 周子维. 花果香型工夫红茶工艺与品质研究进展[J]. 食品安全质量检测学报, 2024, 15(13): 248-257.
Ruan S L, Yang Z Y, Zhou Z W.Research advance on processing craft and quality flowery-fruity flavour Congou black tea[J]. Journal of Food Safety and Quality, 2024, 15(13): 248-257.
[13] 岳细云, 肖爱玲, 李蔚, 等. 不同发酵程度对蜜糖香型红茶品质的影响[J]. 广东茶业, 2022(s1): 9-13.
Yue X Y, Xiao A L, Li W, et al.The influence of different fermentation levels on the quality of honey-flavored black tea[J]. Guangdong Tea Industry, 2022(s1): 9-13.
[14] 何华锋, 桂安辉, 叶阳. 基于单萜类香气组分的工夫红茶发酵适度判别[J]. 茶叶科学, 2018, 38(4): 406-409.
He H F, Gui A H, Ye Y.Moderate discrimination of congou black tea fermentation based on monoterpene aroma components[J]. Journal of Tea Science, 2018, 38(4): 406-409.
[15] 张娅楠, 欧伊伶, 覃丽, 等. 红茶中香气物质的形成及工艺对其影响的研究进展[J]. 食品工业科技, 2019, 40(11): 351-357.
Zhang Y N, Ou Y L, Qin L, et al.Research progress on the formation of aroma substances and its influence of processes in black tea[J]. Science and Technology of Food Industry, 2019, 40(11): 351-357.
[16] 邢家宝, 曹藩荣. 乌龙茶做青工艺中萜类挥发性香气形成机制研究进展[J]. 广东茶业, 2022(1): 2-7.
Xing J B, Cao F R.Research progress on the formation mechanism of terpene volatile aroma in the green process of oolong tea[J]. Guangdong Tea Industry, 2022(1): 2-7.
[17] Wang H J, Shen S, Wang J J, et al.Novel insight into the effect of fermentation time on quality of Yunnan Congou black tea[J]. LWT, 2022, 155: 112939. doi:10.1016/j.lwt.2021.112939.
[18] Mao S H, Lu C Q, Li M F, et al.Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry[J]. Journal of the Science of Food and Agriculture, 2018, 98(14): 5278-5286.
[19] 里奥·范海默特. 化合物嗅觉阈值汇编: 原书第二版[M]. 李智宇, 王凯, 冒德寿, 等, 译. 北京: 科学出版社, 2018.
Van Gemert L J. Compilations of odour threshold values in air, water and other media: second enlarged and revised edition [M]. Li Z Y, Wang K, Mao D S, et al. Translated. Beijing: Science Press, 2018.
[20] Wang C, Zhang C X, Kong Y W, et al.A comparative study of volatile components in Dianhong teas from fresh leaves of four tea cultivars by using chromatography-mass spectrometry, multivariate data analysis, and descriptive sensory analysis[J]. Food Research International, 2017, 100: 267-275.
[21] Jin L, Lian X Y, Chen L, et al.Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea[J]. European Food Research and Technology, 2024, 250(2): 441-454.
[22] 舒心, 高彦祥. 茶叶挥发性成分提取及其香气特征分析研究进展[J]. 食品工业科技, 2022, 43(15): 469-480.
Shu X, Gao Y X.Research progress on extraction of volatile compounds and analysis of aroma characteristics in tea[J]. Science and Technology of Food Industry, 2022, 43(15): 469-480.
[23] 朱荫, 杨停, 施江, 等. 西湖龙井茶香气成分的全二维气相色谱-飞行时间质谱分析[J]. 中国农业科学, 2015, 48(20): 4120-4146.
Zhu Y, Yang T, Shi J, et al.Analysis of aroma components in Xihulongjing tea by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry[J]. Scientia Agricultura Sinica, 2015, 48(20): 4120-4146.
[24] 陈合兴. 碧螺春茶特征香气成分研究[D]. 上海: 上海应用技术学院, 2016.
Chen H X.Study on characteristic aroma components of Biluochun tea [D]. Shanghai: Shanghai Institute of Technology, 2016.
[25] Gao C X, Huang Y, Li J, et al.Relationship between the grade and the characteristic flavor of PCT (Panyong congou black tea)[J]. Foods, 2022, 11(18): 2815. doi:10.3390/foods11182815.
[26] Fu J S, Yu H D, Wu L, et al.Authentication of geographical origin in Hainan partridge tea (Mallotus obongifolius) by stable isotope and targeted metabolomics combined with chemometrics[J]. Foods, 2021, 10(9): 2130. doi:10.3390/foods10092130.
[27] 梁彩婷, 荣骅, 徐璐, 等. 基于HS-SPME-GC-MS分析宁州群体种和混合种制成的宁红茶挥发性成分差异[J]. 食品工业科技, 2025, 46(13): 271-281.
Liang C T, Rong H, Xu L, et al.Differences in the volatile components of Ninghong black tea produced by the Ningzhou tea population and the blending varieties based on HS-SPME-GC-MS[J]. Science and Technology of Food Industry, 2025, 46(13): 271-281.
[28] Lü W Y, Yu Y T, Zhong X F, et al.Identification and characterization of Cladosporium species associated with tea plants (Camellia sinensis) in China[J]. Plant Pathology, 2023, 72(5): 868-880.
[29] Zhou L X, Xu W X.First report of Alternaria alternata causing leaf spots of tea (Camellia sinensis) in China[J]. Plant Disease, 2014, 98(5): 697. doi:10.1094/PDIS-10-13-1086-PDN.
[30] Liu F, Wang J, Li H, et al.Setophoma spp. on Camellia sinensis[J]. Fungal Systematics and Evolution, 2019, 4: 43-57.
[31] Zhao W Y, Yi J, Chang Y B, et al.Recent studies on terpenoids in Aspergillus fungi: chemical diversity, biosynthesis, and bioactivity[J]. Phytochemistry, 2022, 193: 113011. doi:10.1016/j.phytochem.2021.113011.
[32] 张冬桃, 孙君, 叶乃兴, 等. 茶树萜烯类香气物质合成相关酶研究进展[J]. 茶叶学报, 2015, 56(2): 68-79.
Zhang D T, Sun J, Ye N X, et al.Research progress of enzymes associated with terpene synthesis in Camellia sinensis[J]. Acta Tea Sinica, 2015, 56(2): 68-79.
[33] Zheng X Q, Li Q S, Xiang L P, et al.Recent advances in volatiles of teas[J]. Molecules, 2016, 21(3): 338. doi:10.3390/molecules21030338.
[34] Xie J L, Wang L L, Deng Y L, et al.Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing[J]. Food Chemistry, 2023, 427: 136641. doi:10.1016/j.foodchem.2023.136641.
[35] 黄创盛. 白茶特征香气成分及萎凋成香代谢机制研究[D]. 杭州: 浙江大学, 2023.
Huang C S.The characteristic aroma components in white tea and their formation metabolic mechanism during withering [D]. Hangzhou: Zhejiang University, 2023.
[36] 陈寿松. 乌龙茶光萎凋过程香气代谢的分子机制及品质调控研究[D]. 福州: 福建农林大学, 2017.
Chen S S.Study on molecular mechanism of volatiles metabolism and quality regulation during light withering process in Oolong tea [D]. Fuzhou: Fujian Agriculture and Forestry University, 2017.
[37] Li Q, Chai S, Li Y D, et al.Biochemical components associated with microbial community shift during the pile-fermentation of primary dark tea[J]. Frontiers in Microbiology, 2018, 9: 1509. doi:10.3389/fmicb.2018.01509.
[38] Ahmed S, Singh S, Singh V, et al.The Weissella genus: clinically treatable bacteria with antimicrobial/probiotic effects on inflammation and cancer[J]. Microorganisms, 2022, 10(12): 2427. doi:10.3390/microorganisms10122427.