不同产地金花白茶滋味代谢物组成及差异分析

孙红玉1; 2; 陈义琴1; 2; 石琳琳1; 2; 罗娟1; 2; 赵楠楠1; 2; 肖力争1; 2; 3; 4*

###

DOI:10.12161/j.issn.1005-6521.2023.16.025

食品研究与开发:2023,44(16):177-184

查看/发表评论过刊浏览高级检索 HTML PDF

←前一篇 | 后一篇→

码上扫一扫！

不同产地金花白茶滋味代谢物组成及差异分析

孙红玉1，2，陈义琴1，2，石琳琳1，2，罗娟1，2，赵楠楠1，2，肖力争1，2，3，4*^1,2,3,4

(1.湖南农业大学茶学教育部重点实验室，湖南长沙 410128;2.湖南农业大学国家植物功能成分利用工程技术研究中心，湖南长沙 410128;3.湖南农业大学植物功能成分利用省部共建协同创新中心，湖南长沙 410128;4.湖南农业大学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)

Taste Metabolite Composition and Differences of Jinhua White Tea from Different Origins

SUN Hongyu1，2，CHEN Yiqin1，2，SHI Linlin1，2，LUO Juan1，2，ZHAO Nannan1，2，XIAO Lizheng1，2，3，4*^1,2,3,4

(1.Key Laboratory of Tea Science of Ministry of Education，Hunan Agricultural University，Changsha 410128，Hunan，China;2.National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients，Hunan Agricultural University，Changsha 410128，Hunan，China;3.Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients，Hunan Agricultural University，Changsha 410128，Hunan，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，Hunan，China)

摘要

图/表

参考文献

相似文献

本文已被：浏览 634次下载 458次
投稿时间：2023-03-31

中文摘要: 为改进金花白茶的品质，采用福建政和、湖南汝城和云南景谷的白茶原料经相同加工工艺得到金花白茶样品，基于感官审评、代谢组学分析并结合多元统计分析的方法，探究不同产地原料制成的金花白茶滋味物质组成的差异与特点。结果表明，政和原料加工的金花白茶茶汤中菌花香明显，汝城金花白茶汤带花香，景谷金花白茶的茶汤更顺滑且汤色最深。通过偏最小二乘法判别分析结合与茶叶品质密切相关的成分进行分析，共筛选出差异代谢物149 个，三者共有差异代谢物4 个，重要呈味代谢物79 个，3 种金花白茶在黄酮类、氨基酸类和糖类化合物中都有明显的区分，其中政和金花白茶的差异代谢物种类最多且呈甜味物质的相对含量较高，汝城金花白茶中呈涩味的儿茶素类物质和呈鲜、甜味的氨基酸类物质相对含量较高，景谷金花白茶中具收敛性涩味的黄酮苷类物质相对含量较高。检测到的多种代谢物可以为不同金花白茶的品质分析及功能成分提供重要参考。

中文关键词: 金花白茶冠突散囊菌品种滋味代谢组学

Abstract:In order to improve the quality of Jinhua white tea，samples of Jinhua white tea，processed with the same techniques，were obtained using white tea materials from Zhenghe in Fujian，Rucheng in Hunan，and Jinggu in Yunnan.Through sensory evaluation，metabolomics analysis，and multivariate statistical analysis，the differences and characteristics in the composition of taste substances in Jinhua white tea made from materials sourced from different regions were explored.The results showed that Jinhua white tea from Zhenghe had a distinct fungal aroma in the tea，while Jinhua white tea from Rucheng had a floral aroma，and Jinhua white tea from Jinggu had the smoothest tea with the deepest color.By using partial least squares discriminant analysis and analyzing components closely related to tea quality，a total of 149 differential metabolites were identified.Among them，there were four common differential metabolites，and 79 important taste metabolites.The three types of Jinhua white tea showed significant distinctions in flavonoids，amino acids，and sugar compounds.Jinhua white tea from Zhenghe had the highest number of differential metabolites，with a relatively higher content of sweettasting substances.Jinhua white tea from Rucheng had a relatively higher content of astringent catechins and fresh，sweet-tasting amino acids.Jinhua white tea from Jinggu had a relatively higher content of smooth and astringent flavonoid glycosides.The detection of multiple metabolites can provide important references for the quality analysis and functional components of different types of Jinhua white tea.

keywords: Jinhua white tea Eurotium cristatum varieties taste quality metabolomics

文章编号：202316025 中图分类号： 文献标志码：

基金项目:湖南省现代茶叶产业技术体系（湘财农指[2022]67 号）

作者	单位
孙红玉1，2，陈义琴1，2，石琳琳1，2，罗娟1，2，赵楠楠1，2，肖力争1，2，3，4*	1.湖南农业大学茶学教育部重点实验室，湖南长沙 410128；2.湖南农业大学国家植物功能成分利用工程技术研究中心，湖南长沙 410128；3.湖南农业大学植物功能成分利用省部共建协同创新中心，湖南长沙 410128；4.湖南农业大学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

Author Name

Affiliation

SUN Hongyu1，2，CHEN Yiqin1，2，SHI Linlin1，2，LUO Juan1，2，ZHAO Nannan1，2，XIAO Lizheng1，2，3，4*

1.Key Laboratory of Tea Science of Ministry of Education，Hunan Agricultural University，Changsha 410128，Hunan，China；2.National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients，Hunan Agricultural University，Changsha 410128，Hunan，China；3.Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients，Hunan Agricultural University，Changsha 410128，Hunan，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，Hunan，China

引用文本：

用微信扫一扫