基于代谢组学分析两种萎凋方式对白茶萎凋过程代谢物与品质的影响

doi:10.3969/j.issn.1009-7791.2021.06.002

亚热带植物科学 ›› 2021, Vol. 50 ›› Issue (06): 430-438.DOI: 10.3969/j.issn.1009-7791.2021.06.002

基于代谢组学分析两种萎凋方式对白茶萎凋过程代谢物与品质的影响

岳文杰1，洪翠云2，赵峰3，宁芊1，陈凌华1，叶乃兴4*，陈明杰5*

(1. 福建农林大学金山学院，福建福州 350002；2. 福建省亚热带植物研究所 / 福建省亚热带植物生理生化重点实验室，福建厦门 361006；3. 福建中医药大学药学院，福建福州 350122；4. 福建农林大学园艺学院，福建福州 350002；5. 信阳师范学院生命科学学院 / 河南省茶树生物学重点实验室，河南信阳 464000)

出版日期:2021-12-30 发布日期:2022-03-31
通讯作者: 国家自然科学基金项目(31270735)；国家重大农技推广服务试点项目(KNJ-151000)；福建省教育厅中青年教师教育科研项目(JAT170885)；福建省本科高校人文社科研究基地建设项目(闽教科[2019]37号、闽农大金山研[2019]4号)

Effects of Two Withering Methods on Metabolites and Quality during Withering Process of White Tea Based

YUE Wen-jie1, HONG Cui-yun2, ZHAO Feng3, NING Qian1, CHEN Ling-hua1, YE Nai-xing4*, CHEN Ming-jie5*

(1. Jinshan College, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian China; 2. Fujian Institute of Subtropical Botany / Fujian Key Laboratory of Subtropical Plant Physiology and Biochemistry, Xiamen 361006, Fujian China; 3. School of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, Fujian China; 4. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian China; 5. College of Life Sciences, Xinyang Normal University / Henan Key Laboratory of Tea Plant Biology, Xinyang 464000, Henan China)

Online:2021-12-30 Published:2022-03-31

摘要/Abstract

摘要： 基于代谢组学技术，比较室内自然萎凋和空气能萎凋两种萎凋工艺对白茶萎凋过程代谢物与品质的影响。结果表明，不同代谢物对2种萎凋工艺的响应存在差异，体现三种变化规律：第一类代谢物受萎凋工艺影响小，如咖啡碱、表没食子儿茶素和2'-羟基二氢大豆素等；第二类代谢物含量变化速率在空气能萎凋时加快，但其最终含量受影响小，如表没食子儿茶素没食子酸酯、聚酯型儿茶素A和木麻黄素等；第三类代谢物则受萎凋时间影响大，如茶没食子素与奎宁酸等。两种萎凋工艺对白茶品质影响存在差异，自然萎凋下黄酮(醇)糖苷类、儿茶素聚合体等含量更高，这些物质多在萎凋中后期含量提升；空气能萎凋下酚酸、茶氨酸含量更高，这些物质在自然萎凋后期含量大幅下降。萎凋时长是两种萎凋工艺导致代谢物含量差异的重要因素。

关键词: 白茶, 自然萎凋, 空气能萎凋, 代谢物, 品质

Abstract: Based on metabolomics technology, the effects of different withering technologies on the metabolites and quality of white tea withering were compared. The results showed that the response of different metabolites to the two withering processes was different, reflecting three kinds of changes: the first type of metabolites was less affected by the withering process, such as caffeine, EGC and 2'-hydroxydihydrodaidzein; the second type of metabolites showed accelerated conversion rate under air conditioner withering, but had little effect on the final dry tea content, such as EGCG, theasinensin A, and strictinin; and the third type of metabolites was greatly affected by the withering time, such as theogallin and quinic acid. There were different effects on the quality of white tea by two withering processes. Under natural withering the contents of flavonoids (alcohols), glycosides, catechin polymers, etc. were higher, and the contents of these substances increased in the middle and late stages of withering; under air conditioner withering the content of phenolic acid and theanine was higher, and these substances decreased sharply in the latter stage of natural withering. The withering time was an important factor for the difference in the content of metabolites between the two withering processes.

Key words: white tea, natural withering, air conditioner withering, metabolites, quality

中图分类号:

TS272.5

岳文杰, 洪翠云, 赵峰, 宁芊, 陈凌华, 叶乃兴, 陈明杰. 基于代谢组学分析两种萎凋方式对白茶萎凋过程代谢物与品质的影响[J]. 亚热带植物科学, 2021, 50(06): 430-438.

YUE Wen-jie, . Effects of Two Withering Methods on Metabolites and Quality during Withering Process of White Tea Based[J]. Subtropical Plant Science, 2021, 50(06): 430-438.

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基于代谢组学分析两种萎凋方式对白茶萎凋过程代谢物与品质的影响

Effects of Two Withering Methods on Metabolites and Quality during Withering Process of White Tea Based

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