中国茶叶2026，Vol.48Issue(8)：90-98,9.
不同加工工艺对茶叶代谢物谱及风味品质的影响
Study on Tea Quality Characteristics and Metabolite Differences Under Different Processing Technologies
摘要
Abstract
To investigate the quality characteristics and metabolite differences of different tea types processed from the tea cultivar'Jiancha 67',Xishi Shijian,Xishi Yinya Special Grade,Xishi Yinya First Grade,and Guyue black tea were prepared from its fresh leaves and analyzed by sensory evaluation and UHPLC-Q-TOF/MS-based untargeted metab-olomics.A total of 142 non-volatile compounds were identified,including 64 flavonoids,25 amino acids and their derivatives,15 phenolic acids,13 lipids,6 organic acids,6 nucleotides and their derivatives,5 other compounds,4 alkaloids,3 terpenes,and 1 saccharide.Xishi Shijian showed relatively high levels of catechins,L-theanine,L-glutamic acid,and sucrose;Xishi Yinya Special Grade showed relative enrichment of umami-and sweet-related components,including L-asparagine,L-proline,and L-lysine;Xishi Yinya First Grade was relatively enriched in L-alanine,L-serine,and γ-aminobutyric acid;and Guyue black tea showed relatively high levels of theaflavins,theaflavin-3-gallate,and flavonol glycosides.关键词
茶/剑茶67/不同茶类/加工工艺/非靶向代谢组学/品质化学Key words
tea/Jiancha 67/different tea types/processing techniques/untargeted metabolomics/quality chemistry分类
农业科技引用本文复制引用
马昊,吕海横,王凯茜,屠幼英,马亚平..不同加工工艺对茶叶代谢物谱及风味品质的影响[J].中国茶叶,2026,48(8):90-98,9.基金项目
中国博士后科学基金(2025M783016) （2025M783016）
