食品科学2025，Vol.46Issue(3)：138-145,8.DOI:10.7506/spkx1002-6630-20240627-193
基于代谢组学的崇觉罗汉茶主要化学成分分析
Metabolomic Analysis of the Chemical Composition of Chongjue Luohan Tea
摘要
Abstract
To elucidate the chemical material basis of the flavor quality of Chongjue Luohan tea,four representative tea samples(Zifu,Ankang,Ping'an and Jufu teas)were analyzed by sensory evaluation and metabolomics based on ultra-high performance liquid chromatography-quadrupole-mass spectrometry(UPLC-Q-MS).The results showed that Luohan tea contained higher levels of tea polyphenols,ranging from 13.7%to 18.1%,than traditional black tea(9.6%).In addition,a total of 206 secondary metabolites were identified in Luohan tea,including flavonoids(71),amino acids and their derivatives(31),organic acids(24),nucleotides and their derivatives(19),phenolic acids(16),alkaloids(12),and saccharides and their derivatives(7).Multivariate statistical analysis pinpointed 46 differential metabolites.Notably,Zifu and Ankang tea samples contained higher levels of bitter and astringent components,such as flavanols,proanthocyanidins and flavanol glycosides,whereas Ping'an and Jufu tea samples were richer in umami and sweet components,such as L-asparagine and L-theanine.The results of this study provide a reference for research to develop new types of Luohan tea.关键词
茶/崇觉罗汉茶/品质化学/代谢组学/差异代谢物Key words
tea/Chongjue Luohan tea/quality chemistry/metabolomics/differential metabolites分类
农业科技引用本文复制引用
钱园凤,杨高中,徐伟林,徐国栋,邓慧芳,兰炳英,林智,吕海鹏..基于代谢组学的崇觉罗汉茶主要化学成分分析[J].食品科学,2025,46(3):138-145,8.基金项目
国家现代农业产业技术体系项目(CARS-19) （CARS-19）
中国农业科学院创新工程项目(CAAS-ASTIP-2019-TRICAAS) （CAAS-ASTIP-2019-TRICAAS）
松阳县2023-2024特色茶核心基地及产业提升项目 （）
