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。
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.
关键词
超高效液相色谱-串联质谱 /
感官评价 /
嫩度 /
宜红工夫茶
Key words
sensory evaluation /
tenderness /
UPLC-MS/MS /
Yihong black tea
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