为了更加全面地了解产地对普洱生茶品质与化学成分的影响,本研究选取来自临沧市、普洱市、西双版纳州三大产区12个茶山（自然村）的普洱生茶样品,采用超高效液相色谱-四级杆-飞行时间质谱（UHPLC-Q-TOF/MS）对不同产地普洱生茶的非挥发性代谢物表型进行了研究。结果表明：不同产地普洱生茶的化学成分在含量上具有较大差异,且具有明显的产地特征。采用主成分分析,可以对来自西双版纳自治州（包括勐腊县、勐海县、景洪市）、普洱市、临沧市3个地级行政区的普洱生茶进行有效区分,也可以对来自普洱茶产区的东南、西南、西北3个区域的普洱生茶进行有效区分。进一步鉴定了普洱生茶中79种主要成分,并对其在12个茶山（自然村）的普洱生茶中的含量分布,以及与不同产地普洱生茶滋味品质的关系进行了分析。本研究表明,基于UHPLC-Q-TOF/MS的茶叶非挥发性化学成分轮廓可以作为普洱生茶产地判别的依据。
Abstract
In order to fully understand the influences of the production area on pu-erh raw tea quality and chemical composition, 12 pu-erh raw tea samples were selected from different mountains (villages) in Lincang, Pu'er, and Xishuangbanna. The nonvolatile tea metabolite phenotypes of the pu-erh raw teas were analyzed by ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry-four (UHPLC-Q-TOF/MS). The results showed that the pu-erh raw teas from different areas had distinct chemical compositions. Pu-erh raw teas from Xishuangbanna (including Mengla, Menghai, and Jinghong), Pu'er, and Lincang could be seperated by principal component analysis. Pu-erh raw teas could also be seperated according to producing areas (southeast, southwest, and northwest of pu-erh tea area). Seventy nine main components in pu-erh raw teas were identified, and the relationships between the components and the taste qualities of the 12 pu-erh raw teas were also analyzed. This study showed that the metabolite phenotypes analyzed by UHPLC-Q-TOF/MS could be used for the discrimination of pu-erh raw teas according to producing areas.
关键词
产地 /
代谢组学 /
化学成分 /
普洱生茶 /
液质联用 /
滋味
Key words
area /
chemical composition /
LC-MS /
metabolomics /
taste /
Pu-erh raw tea
{{custom_sec.title}}
{{custom_sec.title}}
{{custom_sec.content}}
参考文献
[1] 蔡新, 张理珉, 杨善禧, 等. 地理标志产品普洱茶: GB/T 22111—2008 [S]. 北京: 中国标准出版社, 2008: 1-16.
[2] Hou Y, Shao W, Xiao R, et al.Pu-erh tea aqueous extracts lower atherosclerotic risk factors in a rat hyperlipidemia model[J]. Experimental Gerontology, 2009, 44(6/7): 434-439.
[3] Lu C, Hwang L S.Polyphenol contents of Pu-erh teas and their abilities to inhibit cholesterol biosynthesis in Hep G2 cell line[J]. Food Chemistry, 2008, 111(1): 67-71.
[4] Qian Z M, Guan J, Yang F Q, et al.Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay[J]. Journal of Agricultural and Food Chemistry, 2008, 56(23): 11187-11191.
[5] Pei S, Zhang Y, Xu H, et al.Inhibition of the replication of hepatitis B virus in vitro by pu-erh tea extracts[J]. Journal of Agricultural and Food Chemistry, 2011, 59(18): 9927-9934.
[6] Zhao L, Jia S, Tang W, et al.Pu-erh tea inhibits tumor cell growth by down-regulating mutant p53[J]. International Journal of Molecular Sciences, 2011, 12(11): 7581-7593.
[7] Kubota K, Sumi S, Tojo H, et al.Improvements of mean body mass index and body weight in preobese and overweight japanese adults with black chinese tea (Pu-erh) water extract[J]. Nutrition Research, 2011, 31(6): 421-428.
[8] Hou C W.Pu-erh tea and GABA attenuates oxidative stress in kainic acid-induced status epilepticus[J]. Journal of Biomedical Science, 2011, 18(1): 1-10.
[9] 吕海鹏, 张悦, 杨婷, 等. 普洱茶滋味品质化学成分分析[J]. 食品与发酵工业, 2016, 42(2): 178-183.
[10] 王丽鸳, 成浩, 周健, 等. 普洱茶的HPLC化学指纹图谱分类研究[J]. 浙江林业科技, 2009, 29(1): 25-30.
[11] 周健, 成浩, 叶阳, 等. 滇青、青饼和普洱茶(熟饼)近红外指纹图谱分析[J]. 核农学报, 2009, 23(1): 110-113.
[12] 何露, 闵庆文, 袁正. 澜沧江中下游古茶树资源、价值及农业文化遗产特征[J]. 资源科学, 2011, 33(6): 1060-1065.
[13] 罗龙新, 吴小崇, 傅尚文. 不同产地普洱茶品质风格的比较[J]. 中国茶叶, 1995, 17(5): 8-10.
[14] 刘洋, 任晓晋, 许腾升, 等. 云南永德12个茶山茶叶品质特征初探[J]. 云南民族大学学报(自然科学版), 2015, 24(6): 464-467.
[15] 李友勇, 方成刚, 孙雪梅, 等. 滇南古树晒青茶品质化学成分特征研究[J]. 西南农业学报, 2014, 27(5): 1874-1883.
[16] 张立军, 马志刚. 云南勐海地区几种古树茶中生物碱含量的测定[J]. 云南大学学报(自然科学版), 2013, 35(S2): 339-343.
[17] 金裕范, 高雪岩, 王文全, 等. 不同产地普洱茶主要化学成分的比较[J]. 中国实验方剂学杂志, 2011, 17(14): 78-82.
[18] Wu Y, Lv S, Wang C, et al.Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysis[J]. Chemistry Central Journal, 2016, 10(1): 1-11.
[19] 杨明容, 马燕, 杨四润, 等. 气质联用分析云南老树茶香气成分[J]. 中国农学通报, 2012, 28(24): 261-269.
[20] Yang S, Wu X, Rui W, et al.UPLC/Q-TOF-MS analysis for identification of hydrophilic phenolics and lipophilic diterpenoids from radix salviae miltiorrhizae[J]. Acta Chromatographica, 2015, 27(4): 711-728.
[21] Pi J, Wu X, Yang S, et al.Rapid identification of erythrocyte phospholipids in Sprague-Dawley rats by ultra high performance liquid chromatography with electrospray ionization quadrupole time-of-flight tandem mass spectrometry[J]. Journal of Separation Science, 2015, 38(6): 886-893.
[22] Song J, Zhao L, Rui W, et al.Identification and fragmentation pattern analysis of iridoid glycosides from fructus ligustri Lucidi by UPLC/ESI-QTOF-MS[J]. Journal of Liquid Chromatography & Related Technologies, 2014, 37(12): 1763-1770.
[23] 赵丹, 杜仁鹏, 刘鹏飞, 等. 代谢组学在乳酸菌发酵食品研究中的应用[J]. 中国农学通报, 2015, 31(8): 240-244.
[24] Dai W, Tan J, Lu M, et al.Nontargeted analysis using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry uncovers the effects of harvest season on the metabolites and taste quality of tea (Camellia sinensis L.)[J]. Journal of Agricultural and Food Chemistry, 2015, 63(44): 9869-9878.
[25] Tan J, Dai W, Lu M, et al.Study of the dynamic changes in the non-volatile chemical constituents of black tea during fermentation processing by a non-targeted[J]. Food Research International, 2016, 79: 106-113.
[26] Lv H, Zhu Y, Tan J, et al.Bioactive compounds from Pu-erh tea with therapy for hyperlipidaemia[J]. Journal of Functional Foods, 2015, 19: 194-203.
[27] 段兆顺. 古树普洱茶中的贵族[J]. 中国国家地理, 2014(7): 122-131.
[28] 施兆鹏. 茶叶审评与检验[M]. 4版. 北京: 中国农业出版社, 2010: 66-68.
[29] Scharbert S, Hofmann T.Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments[J]. Journal of Agricultural and Food Chemistry, 2005, 53(13): 5377-5384.
[30] Gonzalo-Diago A, Dizy M, Fernandez-Zurbano P.Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines[J]. Food Chemistry, 2014, 154: 187-198.
[31] 梁名志, 夏丽飞, 张俊, 等. 老树茶与台地茶品质比较研究[J]. 云南农业大学学报, 2006, 21(4): 493-497.
基金
国家自然科学基金（31500561）、中央级公益性科研院所所级基本科研业务费专项（1610212016008）、现代农业产业技术体系建设专项资金（CARS-23）
PDF(1648 KB)
浙公网安备 33019902000101号