基于感官评价和代谢组学的不同嫩度宜红工夫茶品质特征分析

doi:10.13305/j.cnki.jts.2025.05.006

摘要/Abstract

摘要： 为明确宜红工夫茶的品质特点,综合利用感官审评、色差对比和靶向代谢组学对不同嫩度的宜红工夫茶的品质特征进行分析。结果发现,宜红工夫茶的感官审评得分与原料嫩度呈正相关;茶黄素含量随原料嫩度降低呈先上升后下降的趋势,且茶黄素含量与茶汤色度参数L^*值呈正相关;可溶性糖含量随原料嫩度的降低而升高,而茶多酚和游离氨基酸含量随原料嫩度的降低逐步下降。进一步利用超高效液相色谱-串联质谱（Ultra performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS）在宜红工夫茶中共鉴定到162种非挥发性代谢物,其中24种代谢物可作为区分不同嫩度宜红工夫茶的特征化合物,主要包括10种类黄酮[槲皮素3-半乳糖苷、山柰酚-3-O-(6''-反式-P-香豆素-2''-葡萄糖基)鼠李糖苷、槲皮素3-芸香苷-7-葡萄糖苷、花青素鼠李葡糖苷、山柰酚3-芸香苷、山柰酚-3-O-葡萄糖苷、山柰酚3-O-半乳糖苷、槲皮素3-芸香苷-7-半乳糖苷、槲皮素3-O-鼠李糖苷-7-O-葡萄糖苷、槲皮素3-芸香苷]、7种儿茶素[(+)-儿茶素、儿茶素没食子酸酯、表儿茶素、表没食子儿茶素、没食子儿茶素没食子酸酯、表没食子儿茶素没食子酸酯、表儿茶素没食子酸酯]、4种氨基酸[L-苯丙氨酸、L-精氨酸、D-(+)-哌啶酸、L-(-)-哌啶酸]、3种生物碱（咖啡碱、可可碱、腺苷）。研究结果明确了宜红工夫茶“琥珀金汤、蜜果甜香”的典型品质特征,解析了不同嫩度宜红工夫茶品质差异及其标志性代谢物,为优化加工工艺和定向调控风味提供科学依据,有助于宜红工夫茶加工的标准化和品质提升。

关键词: 宜红工夫茶, 嫩度, 超高效液相色谱-串联质谱, 感官评价

Abstract: To elucidate the quality characteristics of Yihong black tea, a systematic analysis was conducted on the quality attributes of Yihong black tea with different levels of tenderness based on sensory evaluation, colorimetric analysis, and targeted metabolomics. The results demonstrate that sensory evaluation scores exhibited a positive correlation with leaf tenderness. The theaflavin content exhibited an initial increase followed by a decline with the decrease in leaf tenderness, and the content of theaflavins was positively correlated with the color parameter L^* value of the tea infusion. The soluble sugar content elevated with the decrease in leaf tenderness, whereas the contents of tea polyphenols and total free amino acids gradually declined. Furthermore, a total of 162 non-volatile metabolites were identified based on the UPLC-MS/MS. Among them, 24 characteristic metabolites were characterized as marker compounds for distinguishing Yihong black tea with different levels of tenderness, including 10 flavonoids [hyperoside, kaempferol-3-O-(6''-trans-P-coumaroyl-2''-glucosyl) rhamnoside, quercetin 3-rutinoside-7-glucoside, keracyanin, kaempferol 3-rutinosidea, astragaline, kaempferol 3-O-galactoside, quercetin 3-rutinoside-7-galactoside, quercetin 3-O-rhamnoside-7-O-glucoside, quercetin 3-rutinoside], 7 catechins [(+)-catechin, catechin gallate, epicatechin, (-)-epigallocatechin, (-)-gallocatechin gallate, epigallocatechin gallate, (-)-epicatechin gallate], 4 amino acids [L-phenylalanine, L-arginine, D-(+)-pipecolinic acid, L-(-)-pipecolinic acid], 3 alkaloids [caffeine, theobromine, adenosine]. These results clearly defined the typical quality attributes of Yihong black tea as “amber-hued liquor, and a honeyed fruity bouquet” and further elucidated the characteristic metabolites responsible for the quality differences in Yihong black tea with different levels of tenderness, providing a scientific basis for optimizing processing techniques and precisely modulating flavor profiles, and facilitating standardized processing and quality enhancement of Yihong black tea.

Key words: Yihong black tea, tenderness, UPLC-MS/MS, sensory evaluation

中图分类号:

李婧, 胡新龙, 唐慧珊, 郭金灵, 胡光灿, 冯德品, 仇方方, 王明乐. 基于感官评价和代谢组学的不同嫩度宜红工夫茶品质特征分析[J]. 茶叶科学, 2025, 45(5): 808-820. doi: 10.13305/j.cnki.jts.2025.05.006.

LI Jing, HU Xinlong, TANG Huishan, GUO Jinling, HU Guangcan, FENG Depin, QIU Fangfang, WANG Mingle. Integrated Sensory Evaluation and Metabolomics Analysis of the Quality Characteristics of Yihong Black Tea with Different Levels of Tenderness[J]. Journal of Tea Science, 2025, 45(5): 808-820. doi: 10.13305/j.cnki.jts.2025.05.006.

参考文献

[1] 尤秋爽, 黄亮, 岳建冬, 等. 景谷大白茶挥发性成分及其关键呈香成分分析[J]. 中国茶叶, 2023, 45(11): 48-57.
You Q S, Huang L, Yue J D, et al.Analysis of volatile compounds and key aroma-active compounds in Jinggu dabai tea[J]. China Tea, 2023, 45(11): 48-57.
[2] 银霞, 黄建安, 黄静, 等. 湖南三种不同嫩度工夫红茶香气品质比较分析[J]. 茶叶通讯, 2021, 48(2): 280-286.
Yin X, Huang J A, Huang J, et al.Comparative analysis of aroma quality of three different tenderness gongfu black teas in Hunan[J]. Tea Communication, 2021, 48(2): 280-286.
[3] Zhang S, Shan X J, Niu L C, et al.The integration of metabolomics, electronic tongue, and chromatic difference reveals the correlations between the critical compounds and flavor characteristics of two grades of high-quality Dianhong congou black tea[J]. Metabolites, 2023, 13(7): 864. doi: 10.3390/metabo13070864.
[4] 李晶. 福建红茶品质特征研究与综合评价[D]. 福州: 福建农林大学, 2023.
Li J.Research and comprehensive evaluation of quality characteristics of Fujian black tea [D]. Fuzhou: Fujian Agriculture and Forestry University, 2023.
[5] Guo X M, Long P P, Meng Q L, et al.An emerging strategy for evaluating the grades of Keemun black tea by combinatory liquid chromatography-orbitrap mass spectrometry-based untargeted metabolomics and inhibition effects on α-glucosidase and α-amylase[J]. Food Chemistry, 2018, 246: 74-81. doi: 10.1016/j.foodchem.2017.10.148.
[6] 许应芬, 李姝妍, 庞德文, 等. 不同等级白茶的生化成分及品质分析[J]. 贵阳学院学报(自然科学版), 2022, 17(4): 79-84.
Xu Y F, Li S Y, Pang D W, et al.Biochemical composition and quality analysis of different grades of Fuding white tea[J]. Journal of Guiyang College (Natural Sciences), 2022, 17(4): 79-84.
[7] 杨亚. 用不同季节及嫩度鲜叶加工黄茶的工艺研究[D]. 长沙: 湖南农业大学, 2020.
Yang Y.Study on the technology of processing yellow tea with fresh leaves of different seasons and tenderness [D]. Changsha: Hunan Agriculture University, 2020.
[8] 朱珺语, 春晓娅, 倪德江, 等. 青砖茶原料采收方式与嫩度对茶叶氟含量及品质的影响[J]. 食品安全质量检测学报, 2023, 14(10): 206-212.
Zhu J Y, Chun X Y, Ni D J, et al.Effects of different harvesting methods and tenderness of fresh leaf on fluorine content and quality of Qingzhuan tea[J]. Journal of Food Safety & Quality, 2023, 14(10): 206-212.
[9] 邵晨阳. 烘青绿茶香气组成及关键嗅感物质研究[D]. 北京: 中国农业科学院, 2023.
Shao C Y.Study on aroma composition and key odorants of baked green tea [D]. Beijing: Chinese Academy of Agricultural Sciences, 2023.
[10] 雷攀登, 黄建琴, 丁勇, 等. 不同区域祁门红茶品质特点分析[J]. 食品科学, 2015, 36(10): 144-149.
Lei P D, Huang J Q, Ding Y, et al.Quality characteristics of Keemun black tea from various regions[J]. Food Science, 2015, 36(10): 144-149.
[11] 刘青青, 曹晓念, 兰余, 等. 滇红和川红秋茶香气特征分析及成分比较[J]. 食品与发酵科技, 2022, 58(4): 117-122.
Liu Q Q, Cao X N, Lan Y, et al.Analysis of aroma characteristics and composition comparison of Sichuan autumn black tea and Yunnan autumn black tea[J]. Food and Fermentation Science & Technology, 2022, 58(4): 117-122.
[12] 蒋宾, 罗学平, 刘琨毅, 等. 不同产地工夫红茶风味品质比较研究[J]. 食品科技, 2024, 49(11): 56-65.
Jiang B, Luo X P, Liu K Y, et al.Analysis of the quality differences of congou black tea from different origin[J]. Food Science, 2024, 49(11): 56-65.
[13] 周颖, 褚飞洋, 仇方方, 等. 宜昌茶树品种生化成分分析[J]. 蚕桑茶叶通讯, 2024(6): 27-30.
Zhou Y, Chu F Y, Qiu F F, et al.Biochemical composition analysis of tea varieties in Yichang[J]. Newsletter of Sericulture and Tea, 2024(6): 27-30.
[14] 冯德品, 周颖, 万松彤, 等. 宜昌市茶叶品牌建设路径探析[J]. 南方农业, 2024, 18(4): 126-128.
Feng D P, Zhou Y, Wan S T, et al.Exploring the pathways for tea brand construction in Yichang city[J]. South China Agriculture, 2024, 18(4): 126-128.
[15] Zhou B X, Ma C Q, Wu T T, et al.Classification of raw pu-erh teas with different storage time based on characteristic compounds and effect of storage environment[J]. LWT, 2020, 133: 109914. doi: 10.1016/j.lwt.2020.109914.
[16] Ma C Q, Li X H, Zheng C Q, et al.Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis[J]. Food Chemistry, 2021, 350: 129228. doi: 10.1016/j.foodchem.2021.129228.
[17] Zhou J T, Qin M X, Zhu J Y, et al.Analysis of changes in flavor characteristics of congou black tea at different fermentation degrees under industrial production conditions using flavor compound weighted network co-expression method[J]. Food Chemistry, 2025, 468: 142241. doi: 10.1016/j.foodchem.2024.142241.
[18] Chen C J, Wu Y, Li J W, et al.TBtools-Ⅱ: a “one for all, all for one” bioinformatics platform for biological big-data mining[J]. Molecular Plant, 2023, 16(11): 1733-1742.
[19] Dong C W, Liang G Z, Hu B, et al.Prediction of congou black tea fermentation quality indices from color features using non-linear regression methods[J]. Scientific Reports, 2018, 8: 10535. doi: 10.1038/s41598-018-28767-2.
[20] Yu P G, Yeo A S L, Low M Y, et al. Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile[J]. Food Chemistry, 2014, 155: 9-16. doi: 10.1016/j.foodchem.2014.01.046.
[21] Aaqil M, Peng C X, Kamal A, et al.Tea harvesting and processing techniques and its effect on phytochemical profile and final quality of black tea: a review[J]. Foods, 2023, 12(24): 4467. doi: 10.3390/foods12244467.
[22] 张湘琳, 凌智辉, 胡维霞, 等. 不同温度热风萎凋对红茶萎凋叶及成茶品质的影响[J]. 茶叶科学, 2024, 44(3): 483-492.
Zhang X L, Ling Z H, Hu W X, et al.Effects of different temperature hot air withering on withered leaves and tea quality of black tea[J]. Journal of Tea Science, 2024, 44(3): 483-492.
[23] Ghosh A, Tamuly P, Bhattacharyya N, et al.Estimation of theaflavin content in black tea using electronic tongue[J]. Journal of Food Engineering, 2012, 110(1): 71-79.
[24] Bassoli A, Borgonovo G, Caremoli F, et al.The taste of D- and L-amino acids: in vitro binding assays with cloned human bitter (TAS2Rs) and sweet (TAS1R2/TAS1R3) receptors[J]. Food Chemistry, 2014, 150: 27-33. doi: 10.1016/j.foodchem.2013.10.106.
[25] Chen R H, Lai X F, Wen S, et al.Analysis of tea quality of large-leaf black tea with different harvesting tenderness based on metabolomics[J]. Food Control, 2024, 163: 110474. doi: 10.1016/j.foodcont.2024.110474.
[26] Ouyang J, Jiang R G, Xu H, et al.Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics[J]. Food Chemistry-X, 2024, 23: 101600. doi: 10.1016/j.fochx.2024.101600.
[27] Li X X, Liu C, Dong S L, et al.Anticarcinogenic potentials of tea catechins[J]. Frontiers in Nutrition, 2022, 9: 1060783. doi: 10.3389/fnut.2022.1060783.
[28] Liao Y Y, Zhou X C, Zeng L T.How does tea (Camellia sinensis) produce specialized metabolites which determine its unique quality and function: a review[J]. Critical Reviews in Food Science and Nutrition, 2022, 62(14): 3751-3767.
[29] Valada P, Alcada-Morais S, Cunha R A, et al.Thebromine targets adenosine receptors to control hippocampal neuronal function and damages[J]. International Journal of Molecular Sciences, 2022, 23(18): 10510. doi: 10.3390/ijms231810510.
[30] Gula E, Dziurka M, Hordyńska N, et al.Regulatory effect of pipecolic acid (Pip) on the antioxidant system activity of Mesembryanthemum crystallinum plants exposed to bacterial treatments[J]. Physiologia Plantarum, 2024, 176(6): e14583. doi: 10.1111/ppl.14583.
[31] 马园园, 曹青青, 高一舟, 等. 绿茶苦味研究进展[J]. 茶叶科学, 2023, 43(1): 1-16.
Ma Y Y, Cao Q Q, Gao Y Z, et al.Research progress on the bitterness of green tea[J]. Journal of Tea Science, 2023, 43(1): 1-16.
[32] Yassin G H, Koek J H, Kuhnert N.Model system-based mechanistic studies of black tea thearubigin formation[J]. Food Chemistry, 2015, 180: 272-279. doi: 10.1016/j.foodchem.2015.01.108.