α-二羰基化合物在不同茶类中的含量分布研究

doi:10.13305/j.cnki.jts.20250312.001

Abstract

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

CLC Number:

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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Study on Distribution of α-Dicarbonyl in Different Teas

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