贮藏时间对‘汝城白毛茶’白茶化学成分与滋味特征的影响研究

摘要/Abstract

摘要： ‘汝城白毛茶’（Camellia pubescens）具有较好的白茶适制性,对其所制的白茶贮藏变化的研究尚属空白。以‘汝城白毛茶’所制的白毫银针和寿眉为研究对象,通过代谢组学、感官审评和定量描述分析（QDA）揭示了不同贮藏年份白毫银针和寿眉的化学成分与滋味特征。结果表明,贮藏时间对寿眉成分的影响更显著,基于正交偏最小二乘法判别分析（OPLS-DA）模型在白毫银针和寿眉样品中分别获得349个和805个差异代谢物。与贮藏1 a的茶叶样品相比,贮藏7 a的白毫银针的生物碱、氨基酸及其衍生物、脂质、核苷酸及其衍生物、有机酸、萜类等主要表现为含量升高;黄酮和其他类主要表现为含量下降;贮藏7 a的寿眉的生物碱、氨基酸及其衍生物、黄酮、木脂素和香豆素、脂质、酚酸、鞣质和醌类、其他类等主要表现为含量下降。4-甲基苯酚、2-羟基苯乙酸等8个化合物含量与贮藏时间成正相关。茶氨酸、精氨酸等滋味相关化合物的含量变化导致茶叶滋味特征的改变,山柰酚、环（脯氨酸-亮氨酸）和胍丁胺等生物活性成分在贮藏后含量增加,提升了‘汝城白毛茶’白茶的保健功效。研究结果为‘汝城白毛茶’白茶的科学贮藏与品质提升提供参考和理论依据。

关键词: ‘汝城白毛茶’白茶, 贮藏, 化学成分, 滋味特征, 代谢组学

Abstract: ‘Rucheng Baimaocha’ (Camellia pubescens) exhibits excellent suitability for white tea processing, yet research on its change during storage remains unexplored. The chemical composition and taste characteristics of Baihaoyinzhen and Shoumei produced from ‘Rucheng Baimaocha’ were analyzed by metabolomics, sensory evaluation and quantitative descriptive analysis (QDA) for different storage durations. The results demonstrate that storage duration exerted a more pronounced impact on the chemical composition of Shoumei compared to Baihaoyinzhen. Orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 349 and 805 differential metabolites in Baihaoyinzhen and Shoumei samples, respectively. Compared to tea samples stored for 1 year, Baihaoyinzhen stored for 7 years exhibited increased levels of alkaloids, amino acids and their derivatives, lipids, nucleotides and their derivatives, organic acids and terpenes. While its flavonoids and other compounds showed decreased levels. In contrast, Shoumei stored for 7 years displayed significant reductions in alkaloids, amino acids and their derivatives, flavonoids, lignans and coumarins, lipids, phenolic acids, tannins and quinones, and other compounds. The contents of eight compounds, including 4-methylphenol and 2-hydroxyphenylacetic acid, showed a positive correlation with storage duration. Changes in the levels of taste -related compounds such as theanine and arginine led to alterations in the tea's taste characteristics. Additionally, bioactive components like kaempferol, cyclo(proline-leucine), and agmatine increased after storage, enhancing the health-promoting effects of ‘Rucheng Baimaocha’ white tea. The research findings provided references and a theoretical basis for the scientific storage and quality improvement of ‘Rucheng Baimaocha’ white tea.

Key words: ‘Rucheng Baimaocha’ white tea, storage, chemical composition, taste characteristics, metabolomics

中图分类号:

谢明威, 丁树洽, 聂晴, 周玲红, 文海涛, 蔡淑娴. 贮藏时间对‘汝城白毛茶’白茶化学成分与滋味特征的影响研究[J]. 茶叶科学, 2025, 45(2): 333-345.

XIE Mingwei, DING Shuqia, NIE Qing, ZHOU Linghong, WEN Haitao, CAI Shuxian. Effects of Storage Time on Chemical Components and Taste Characteristics of ‘Rucheng Baimaocha’ White Tea[J]. Journal of Tea Science, 2025, 45(2): 333-345.

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