焙火温度对武夷肉桂茶风味品质及关键化合物的影响—基于傅里叶变换红外光谱与生化组分的关联

摘要/Abstract

摘要： 为阐明焙火温度对武夷肉桂茶风味品质形成的作用机制,以不同焙火温度（轻火110 ℃、中火125 ℃、足火140 ℃）处理的武夷肉桂为试验材料,通过感官审评、色差分析、超高效液相色谱定量检测及体外抗氧化评价体系,全面分析了焙火温度对茶叶品质的影响。结合傅里叶变换红外光谱（Fourier transform infrared spectroscopy,FTIR）技术,经光谱预处理后构建正交偏最小二乘法判别分析（Orthogonal partial least squares discriminant analysis,OPLS-DA）模型筛选特征波数,并通过相关性分析与偏最小二乘回归（Partial least squares regression,PLSR）建模,揭示光谱特征波数与感官属性、色差参数、生化成分及抗氧化活性之间的相关性,并确定影响焙火风味形成的关键化合物。研究结果表明,焙火温度显著影响武夷肉桂的非挥发性物质含量及抗氧化能力;中火处理的肉桂茶滋味醇厚,感官品质最佳;随着焙火温度的升高,茶多酚、游离氨基酸、总黄酮、可溶性总糖、酚酸含量、儿茶素总量及1,1-二苯基-2-三硝基苯肼自由基清除能力均呈显著下降趋势。基于FTIR光谱构建的OPLS-DA分类模型（R²X=0.964,R²Y=0.991,Q²=0.981）成功识别出1 018 cm^-1（糖苷C-O-H振动）和1 739 cm^-1（酯键C=O断裂）两个特征波数,其与滋味品质显著相关（|r|>0.69）。PLSR模型进一步揭示,可溶性总糖、游离氨基酸、阿魏酸及绿原酸是影响焙火风味的关键因子（R2 p>0.85）。研究明确了可溶性总糖、游离氨基酸、表型儿茶素及酚酸类物质的协同作用主导了肉桂焙火品质的形成,为武夷岩茶的精准焙制提供了理论依据与光谱学检测新策略。

关键词: 焙火温度, 肉桂, 风味品质, 傅里叶变换红外光谱, 关键化合物

Abstract: This study aimed to elucidate the underlying mechanism by which roasting temperatures influence the flavor quality of Wuyi Rougui tea. Specifically, it sought to characterize the dynamic responses of biochemical components, antioxidant activity, and spectral features under varying thermal processing conditions. Wuyi Rougui tea leaves were processed at three roasting temperatures: (light roast 110 ℃, medium roast 125 ℃, high roast 140 ℃). A comprehensive analytical framework was implemented, integrating sensory evaluation, chromaticity analysis, ultra-high-performance liquid chromatography (UHPLC)-based quantification, and in vitro antioxidant capacity assessment. Fourier transform infrared spectroscopy (FTIR) coupled with chemometric modeling was employed. Raw spectral data were preprocessed to establish an orthogonal partial least squares-discriminant analysis (OPLS-DA) model for identifying characteristic wave numbers. Subsequent correlation analysis and partial least squares regression (PLSR) modeling reveal the relationships between spectral signatures and quality attributes (sensory parameters, chromaticity indices, biochemical constituents, and antioxidant activity). This ultimately identified the key compounds governing roasting-derived flavor profiles. The roasting temperature significantly modulated non-volatile metabolites and antioxidant capacity. Medium-fire-treated samples exhibited optimal sensory quality with a mellow taste profile. Elevated roasting temperatures progressively reduced tea polyphenols (TP), free amino acids (FAA), total flavonoids (TF), soluble total sugars (STS), catechin content, and DPPH radical scavenging capacity. The FTIR-OPLS-DA modeling (R²X=0.964, R²Y=0.991, Q²=0.981) identified two discriminative wave numbers: 1 018 cm^-1 (C-O-C vibration in carbohydrates) and 1 739 cm^-1 (The C=O bond of the ester is broken), which strongly correlated with taste attributes (|r|>0.69). The PLSR analysis further identified soluble sugars, FAA, ferulic acid, and chlorogenic acid as critical determinants of roasting flavor (R2 p>0.85). This study is the first to elucidate the synergistic interplay of soluble sugars, FAA, epicatechin derivatives (EGCG/EGC/EC), and phenolic acids (ferulic acid/CGA) in shaping the characteristic roasting quality of Wuyi Rougui tea. The findings established a theoretical foundation for precise roasting in Wuyi rock tea production and proposed a novel spectroscopy-guided quality control strategy.

Key words: roasting temperature, Rougui, flavor quality, fourier transform infrared spectroscopy, key compounds

中图分类号:

高瑞贞, 林志强, 向佳欣, 陈源, 余文权. 焙火温度对武夷肉桂茶风味品质及关键化合物的影响—基于傅里叶变换红外光谱与生化组分的关联[J]. 茶叶科学, 2025, 45(6): 987-1005.

GAO Ruizhen, LIN Zhiqiang, XIANG Jiaxin, CHEN Yuan, YU Wenquan. Effect of Roasting Temperature on Flavor Quality and Key Compounds of Wuyi Rougui Tea: Based on the Correlation between FTIR and Biochemical Components[J]. Journal of Tea Science, 2025, 45(6): 987-1005.

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