以‘福鼎大白茶'一芽一二叶为原料,对比室温自然发酵与动态控温发酵对夏季川红工夫品质的影响,采用感官审评、常规理化分析、UPLC-MS/MS非靶向代谢组学及HS-SPME-GC-MS挥发性代谢组学进行综合评价。感官审评结果表明,控温组（KW组）品质优于室温组（SW组）,表现为滋味醇厚鲜爽、甜香明显且香气持久。理化分析结果显示,KW组的水浸出物、可溶性糖、茶黄素和茶红素含量高于SW组,咖啡碱、儿茶素总量和茶褐素含量低于SW组。利用UPLC-MS/MS共鉴定出1 950种代谢物,筛选出170种差异代谢物（上调44种、下调126种）。KEGG富集分析表明,磷脂酰肌醇信号系统、黄酮和黄酮醇生物合成、类黄酮生物合成及花青素生物合成等通路显著富集,表明动态控温发酵可能通过调控以上通路影响茶叶品质。利用HS-SPME-GC-MS共鉴定出938种挥发性代谢物,KW组挥发性化合物总量高于SW组。相对气味活度值（Relative odor activity value,rOAV）分析结果显示,2种茶样中共筛选出169种关键呈香化合物,5-乙基-3-羟基-4-甲基-2(5H)-呋喃酮、(E)-4-壬烯醛、(E)-2-己烯醛、(E,Z)-2,6-壬二烯醛等呈现果香和清香的化合物在KW组中的rOAV高于SW组。由动态控温发酵加工制成的川红工夫相较于室温自然发酵的茶叶品质更好,研究结果可为夏季川红工夫品质提升和夏季鲜叶资源高值化利用提供理论依据。
Abstract
Using one bud and one or two leaves of ‘Fuding Dabaicha' as raw materials, this study compared the effects of room temperature natural fermentation and dynamic temperature-controlled fermentation on the quality of summer Sichuan Congou black tea. A comprehensive evaluation was conducted using sensory evaluation, routine physicochemical analysis, UPLC-MS/MS non-targeted metabolomics and HS-SPME-GC-MS volatile metabolomics. Sensory evaluation results indicate that the variable temperature group (KW group) exhibited better sensory quality than the room temperature group (SW group), characterized by a more mellow and fresh taste, a distinct sweet aroma, and longer aroma persistence. Physicochemical analysis indicates that compared with the SW group, the KW group had increased contents of water extract, soluble sugars, theaflavins, and thearubigins, while the contents of caffeine, total catechins, and theabrownins were decreased. A total of 1 950 metabolites were identified using UPLC-MS/MS, among which 170 differential metabolites were screened (44 upregulated and 126 downregulated). KEGG enrichment analysis reveals that pathways such as phosphatidylinositol signaling system, flavone and flavonol biosynthesis, flavonoid biosynthesis, and anthocyanin biosynthesis were significantly enriched, suggesting that dynamic temperature-controlled fermentation may affect the taste and color quality of tea infusion by regulating these pathways. A total of 938 volatile metabolites were identified using HS-SPME-GC-MS, and the total amount of volatile compounds in the KW group was higher than that in the SW group. Relative odor activity value (rOAV) analysis identifies 169 key aroma compounds in the two tea samples. Compounds representing fruity and fresh aroma attributes, such as 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, (E)-4-nonenal, (E)-2-hexenal, and (E,Z)-2,6-nonadienal, were higher in the KW group than in the SW group. In conclusion, Sichuan Congou black tea processed by dynamic temperature-controlled fermentation exhibited better quality than that processed by room temperature natural fermentation. These findings provided a theoretical basis for improving the quality of summer Sichuan Congou black tea and for the high-value utilization of summer fresh tea leaves.
关键词
动态控温发酵工艺 /
川红工夫 /
品质 /
气相色谱-质谱法
Key words
dynamic temperature-controlled fermentation process /
Sichuan Congou black tea /
quality /
GC-MS
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基金
四川省中央引导地方科技发展专项项目（区域创新体系建设）（2025ZYD0046）; 2023—2024年度川红工夫红茶产业集群项目
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