茶叶科学2025，Vol.45Issue(2)：333-345,13.
贮藏时间对'汝城白毛茶'白茶化学成分与滋味特征的影响研究
Effects of Storage Time on Chemical Components and Taste Characteristics of'Rucheng Baimaocha'White Tea
摘要
Abstract
'Rucheng Baimaocha'(Camellia pubescens)exhibits excellent suitability for white tea processing,yet research on its change during storage remains unexplored.The chemical composition and taste characteristics of Baihaoyinzhen and Shoumei produced from'Rucheng Baimaocha'were analyzed by metabolomics,sensory evaluation and quantitative descriptive analysis(QDA)for different storage durations.The results demonstrate that storage duration exerted a more pronounced impact on the chemical composition of Shoumei compared to Baihaoyinzhen.Orthogonal partial least squares-discriminant analysis(OPLS-DA)identified 349 and 805 differential metabolites in Baihaoyinzhen and Shoumei samples,respectively.Compared to tea samples stored for 1 year,Baihaoyinzhen stored for 7 years exhibited increased levels of alkaloids,amino acids and their derivatives,lipids,nucleotides and their derivatives,organic acids and terpenes.While its flavonoids and other compounds showed decreased levels.In contrast,Shoumei stored for 7 years displayed significant reductions in alkaloids,amino acids and their derivatives,flavonoids,lignans and coumarins,lipids,phenolic acids,tannins and quinones,and other compounds.The contents of eight compounds,including 4-methylphenol and 2-hydroxyphenylacetic acid,showed a positive correlation with storage duration.Changes in the levels of taste-related compounds such as theanine and arginine led to alterations in the tea's taste characteristics.Additionally,bioactive components like kaempferol,cyclo(proline-leucine),and agmatine increased after storage,enhancing the health-promoting effects of'Rucheng Baimaocha'white tea.The research findings provided references and a theoretical basis for the scientific storage and quality improvement of'Rucheng Baimaocha'white tea.关键词
'汝城白毛茶'白茶/贮藏/化学成分/滋味特征/代谢组学Key words
'Rucheng Baimaocha'white tea/storage/chemical composition/taste characteristics/metabolomics分类
农业科技引用本文复制引用
谢明威,丁树洽,聂晴,周玲红,文海涛,蔡淑娴..贮藏时间对'汝城白毛茶'白茶化学成分与滋味特征的影响研究[J].茶叶科学,2025,45(2):333-345,13.基金项目
国家重点研发计划(2017YFD0400803、2018YFC1604405)、国家现代农业产业技术体系(CARS-19-C01)、国家自然科学基金(31471590、31100501)、汝城白毛茶科技创新技术服务项目 （2017YFD0400803、2018YFC1604405）
