α-二羰基化合物在不同茶类中的含量分布研究

摘要/Abstract

摘要： 利用超高效液相色谱-串联质谱（UPLC-MS/MS）方法,通过检测茶叶中α-二羰基化合物与邻苯二胺形成的稳定喹喔啉类化合物,分析茶叶中10种α-二羰基化合物的含量与组成。结果表明,3-脱氧葡萄糖醛酮是六大茶类中最主要的二羰基类化合物,高温杀青过程是绿茶、黄茶、乌龙茶中短链二羰基化合物形成的主要诱因,相对较低的干燥温度是白茶、黑茶中形成长链二羰基化合物的重要影响因素。绿茶、黄茶、红茶和乌龙茶中的α-二羰基化合物总量随着茶叶中儿茶素氧化程度的增加呈现上升趋势;白茶中α-二羰基化合物的累积与其加工过程缺少揉捻工序有关;而黑茶中α-二羰基化合物的累积与其渥堆过程的微生物作用密切相关。

关键词: 喹喔啉, 儿茶素, 3-脱氧葡萄糖醛酮, 美拉德反应, 丙酮醛

Abstract: Ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to analyze the contents and composition of 10 α-dicarbonyl compounds in tea by detecting stable quinoxaline derivatives formed by reactions between α-dicarbonyl compounds and o-phenylenediamine. The results demonstrate that 3-deoxyglucosone was the predominant dicarbonyl compound in all six major tea categories. The high-temperature de-enzyming process was identified as the primary driver for the formation of short-chain α-dicarbonyl compounds in green tea, yellow tea and oolong tea. While relatively lower drying temperatures significantly influenced the formation of long-chain α-dicarbonyl compounds in white tea and dark tea. The total contents of α-dicarbonyl compounds in green tea, yellow tea, black tea and oolong tea exhibited an increasing trend with the oxidation degree of catechins. Additionally, the absence of rolling during white tea processing and microbial activity during the pile-fermentation process of dark tea were critical factors for the accumulation of α-dicarbonyl compounds.

Key words: quinoxaline, catechin, 3-deoxyglucosone, Maillard reaction, methylglyoxal

中图分类号:

陈文雪, 诸力, 刘跃云, 江用文, 朱宏凯. α-二羰基化合物在不同茶类中的含量分布研究[J]. 茶叶科学, 2025, 45(4): 604-614.

CHEN Wenxue, ZHU Li, LIU Yueyun, JIANG Yongwen, ZHU Hongkai. Study on Distribution of α-Dicarbonyl in Different Teas[J]. Journal of Tea Science, 2025, 45(4): 604-614.

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