基于电子舌和代谢组学技术解析茉莉花茶特征滋味品质成分

茶叶科学 ›› 2025, Vol. 45 ›› Issue (3): 485-496.

基于电子舌和代谢组学技术解析茉莉花茶特征滋味品质成分

陈圆^1,2, 安会敏^1,2, 黄怡雯^1,2, 江游仓^1,2, 应佳淇^1,2, 王思蕊^1,2, 李适^1,2,3,4, 刘仲华^1,2,3,4,*, 黄建安^1,2,3,4,*

1.湖南农业大学教育部茶学重点实验室,湖南长沙 410128;
2.国家植物功能成分利用工程技术研究中心,湖南长沙 410128;
3.湖南省植物功能成分利用省部共建协同创新中心,湖南长沙 410128;
4.农业农村部园艺作物基因资源评价利用重点实验室,湖南长沙 410128

收稿日期:2024-12-16 修回日期:2025-01-13 出版日期:2025-06-15 发布日期:2025-06-18
通讯作者: *Zhonghua-liu@hunau.edu.cn;jianan-huang@hotmail.com
作者简介:陈圆,女,博士研究生,主要从事茶叶加工与新技术研究。
基金资助:
湖南省科技重大专项（2021NK1020-4）、湖南省农业农村厅项目（湘财农指[2023]0053）、湖南省重点领域研发计划（2020NK2026）、国家现代农业产业技术体系（CARS-19）、国家重点研发计划项目（2022YFD1600802）

Unveiling the Characteristic Taste Quality Compounds of Jasmine Tea Based on Electronic Tongue and Metabolomics Techniques

CHEN Yuan^1,2, AN Huimin^1,2, HUANG Yiwen^1,2, JIANG Youcang^1,2, YING Jiaqi^1,2, WANG Sirui^1,2, LI Shi^1,2,3,4, LIU Zhonghua^1,2,3,4,*, HUANG Jian'an^1,2,3,4,*

1. Key Laboratory of Tea Science of Ministry of Education of Hunan Agricultural University, Changsha 410128, China;
2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
3. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
4. Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China

Received:2024-12-16 Revised:2025-01-13 Online:2025-06-15 Published:2025-06-18

摘要/Abstract

摘要： 为探究茉莉花茶滋味品质特征,基于电子舌和超高效液相色谱-四极杆-静电场轨道阱高分辨质谱联用仪（UHPLC-Q Exactive-Orbitrap-MS）代谢组学方法对茉莉花茶窨制前后的样本进行分析。电子舌分析结果表明,烘青、半烘炒青和炒青3种绿茶茶坯经茉莉花窨制后,茶汤涩味和苦味显著降低,鲜味显著提高,说明窨制工艺对绿茶的滋味品质有一定的改善作用。感官审评结果表明,烘青绿茶窨制的花茶香气和滋味品质最高,整体风味品质最佳。木麻黄素、异槲皮素、还原型谷胱甘肽、邻氨基苯甲酸甲酯、鞣花酸、茶黄素-3-没食子酸酯和7-羟基香豆素是茉莉绿茶窨制前后的关键差异成分,对茉莉绿茶滋味品质的形成起到了重要作用。根据茉莉花茶的7种关键非挥发性化合物和滋味品质的偏最小二乘法（Partial least squares,PLS）分析得到偏最小二乘回归方程。验证试验结果表明该方程可靠,可用于初步比较茉莉花茶的滋味品质差异。该研究可为全面了解茉莉绿茶滋味品质形成提供理论基础,为后续进一步提高茉莉花茶的滋味品质提供参考。

关键词: 茉莉花茶, 电子舌, 代谢物, 滋味品质

Abstract: To investigate the taste quality of jasmine tea, UHPLC-Q Exactive-Orbitrap-MS combined with electronic tongue analysis was used to characterize the nonvolatile compounds and the taste qualities of base tea and jasmine green tea were evaluated in this research. Electronic tongue results show that the bitterness and astringency of pan-fired green tea, semi-baked stir-fry green tea and baked green tea decreased significantly, and the umami taste increased significantly. The results of sensory evaluation show that the aroma and taste quality of jasmine tea scented with pan-fired green tea were the highest, and the overall flavor quality was the best. A total of 7 compounds were identified as the key differential compounds of jasmine tea before and after scenting, include strictinin, quercetin-3β-D-glucoside, L-glutathione reduced, methyl anthranilate, ellagic acid, theaflavin 3-gallate and umbelliferone. These compounds play an important role in the formation of the taste quality of jasmine tea. Based on the partial least squares (PLS) analysis of the 7 key non-volatile compounds and taste quality of jasmine tea, the partial least squares regression equation was obtained. The results of repeated experiments show that the equation is reliable and can be used to compare the taste quality of jasmine tea. This study provided a theoretical basis for a comprehensive understanding of the formation of the taste quality of jasmine green tea, and provided a reference for further improving the taste quality of jasmine tea.

Key words: jasmine tea, electronic tongue, metabolites, taste quality

中图分类号:

陈圆, 安会敏, 黄怡雯, 江游仓, 应佳淇, 王思蕊, 李适, 刘仲华, 黄建安. 基于电子舌和代谢组学技术解析茉莉花茶特征滋味品质成分[J]. 茶叶科学, 2025, 45(3): 485-496.

CHEN Yuan, AN Huimin, HUANG Yiwen, JIANG Youcang, YING Jiaqi, WANG Sirui, LI Shi, LIU Zhonghua, HUANG Jian'an. Unveiling the Characteristic Taste Quality Compounds of Jasmine Tea Based on Electronic Tongue and Metabolomics Techniques[J]. Journal of Tea Science, 2025, 45(3): 485-496.

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