福建农业学报2025，Vol.40Issue(2)：158-170,13.DOI:10.19303/j.issn.1008-0384.2025.02.006
不同茶季'金牡丹'五大类茶主要品质成分差异分析
Chemical Differentiations of Spring,Summer,and Autumn'Jinmudan'Teas
摘要
Abstract
[Objective]Differentiations in the main chemicals related to quality of spring,summer,and autumn Jinmudan teas were analyzed to examine the correlations between metabolites and characteristics of the teas.[Methods]Black,oolong,yellow,white,and green Jinmudan teas made of fresh leaves plucked separately in three seasons were analyzed for biochemical composition using the conventional methods,high performance liquid chromatography,and AQC derivative liquid chromatography tandem triple quadrupole mass spectrometry.[Results]The contents of tea polyphenols and catechins in the Jinmudan summer tea were significantly higher than those in the others,whereas that of amino acids highest in the spring tea and lowest in the summer tea.The catechins in the Jinmudan teas were mainly EGC,EGCG,ECG,and GC.Significant correlation between characteristic metabolites in different tea seasons.As analyzed by the OPLS-DA discriminant model,12 differential metabolites came from the black tea,15 from the oolong tea,15 from the white tea,17 from the yellow tea,and 17 from the green tea.These metabolites were distinctive enough to serve as markers to separate these teas.[Conclusion]The chemical differences among the varieties of spring,summer,and autumn Jinmudan teas underscored a close relationship between the chemistry and quality characteristics of the teas.关键词
金牡丹/茶类/茶季/滋味/品质成分Key words
Jinmudan tea/types of tea/tea plucking season/sensory quality/chemistry分类
轻工业引用本文复制引用
唐梦婷,叶乃兴,廖献盛,张文敬,魏明秀,吴先寿,徐梦婷,郑玉成,金珊,张见明..不同茶季'金牡丹'五大类茶主要品质成分差异分析[J].福建农业学报,2025,40(2):158-170,13.基金项目
中国乌龙茶产业协同创新中心开放研究基金(2024W01) （2024W01）
福建农林大学科技创新专项基金项目(CXZX 2025 KFB24102A) （CXZX 2025 KFB24102A）
福建张天福茶叶发展基金会科技创新基金(FJZTF01) （FJZTF01）
