茶叶科学2025，Vol.45Issue(1)：133-144,12.
基于代谢组学的不同年份青砖茶主要品质成分分析
Comparative Metabolome Analysis of the Main Chemical Compositions in Qingzhuan Tea with Different Storage Years
摘要
Abstract
In order to investigate the effects of storage years on the quality of Qingzhuan tea,5 samples produced in 2022,2019,2014,2009 and 2002 were analyzed by tea sensory evaluation combined with ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry.The sensory evaluation results show that with the extension of storage time,the appearance of Qingzhuan tea was gradually browning,the color of tea infusion was deepened,the aging flavor was progressively unveiled and the taste became more mellow,resulting in the quality improvement of Qingzhuan tea.Further metabolome analysis reveals that a total of 189 kinds of characteristic compounds were identified from Qingzhuan tea samples,which mainly included flavonoids,organic acids,amino acids,alkaloids and catechins.Moreover,26 key differentially accumulated metabolites were identified using partial least squares-discriminant analysis(PLS-DA),including 5 alkaloids,2 amino acids,8 catechins,9 flavonoids,1 organic acid and 1 pigment substance.Among them,the contents of 8 catechin monomers decreased with the extension of storage years,while the contents of 7 flavonoids initially increased and subsequently decreased during the aging years.Hence,it was speculated that the two kinds of substances might result in the quality difference of Qingzhuan tea with different storage years.In addition,the contents of caffeic acid,lactobionic acid,linolenic acid,theophylline and betaine increased with the extension of aging years,which might also contribute to the nutrition and drinking value of Qingzhuan tea.In summary,this study analyzed the effect of aging time on the quality components of Qingzhuan tea,which shed light on the aging process of Qingzhuan tea.关键词
青砖茶/感官审评/液相色谱-质谱联用/化学成分/风味Key words
Qingzhuan tea/sensory evaluation/liquid chromatography-mass spectrometry/chemical compositions/flavor分类
农业科学引用本文复制引用
马梦君,胡新龙,邱首哲,张锐明,唐慧珊,刘晨,余子铭,李婧,王明乐..基于代谢组学的不同年份青砖茶主要品质成分分析[J].茶叶科学,2025,45(1):133-144,12.基金项目
咸宁市科技计划项目(2022NYYF014) （2022NYYF014）
