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中国精品科技期刊2020
张晓磊,周汉琛,刘亚芹,等. 基于代谢组学分析低温烘焙对白化品种绿茶风味品质的影响[J]. 食品工业科技,2024,45(17):1−11. doi: 10.13386/j.issn1002-0306.2024020200.
引用本文: 张晓磊,周汉琛,刘亚芹,等. 基于代谢组学分析低温烘焙对白化品种绿茶风味品质的影响[J]. 食品工业科技,2024,45(17):1−11. doi: 10.13386/j.issn1002-0306.2024020200.
ZHANG Xiaolei, ZHOU Hanchen, LIU Yaqin, et al. Metabolomics Analysis of Effects of Low-temperature Baking on the Flavor of Albino Green Tea[J]. Science and Technology of Food Industry, 2024, 45(17): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020200.
Citation: ZHANG Xiaolei, ZHOU Hanchen, LIU Yaqin, et al. Metabolomics Analysis of Effects of Low-temperature Baking on the Flavor of Albino Green Tea[J]. Science and Technology of Food Industry, 2024, 45(17): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020200.

基于代谢组学分析低温烘焙对白化品种绿茶风味品质的影响

Metabolomics Analysis of Effects of Low-temperature Baking on the Flavor of Albino Green Tea

  • 摘要: 为探究烘焙提香对白化品种绿茶风味品质的影响,本研究以‘白叶1号’绿茶为材料,设置不同时间烘焙处理(60 ℃,0、40、80、120 min),通过超高效液相色谱-四极杆-静电轨道阱质谱仪(UHPLC-Q-Exactive/MS)、气相色谱-质谱联用仪(GC-MS)检测分析了不同处理下白叶1号绿茶代谢物的动态变化。结果显示,60 ℃烘焙40 min有利于白叶1号绿茶品质的提升,随着烘焙时间增加,茶汤浓度和香气强度下降,涩味凸显。总游离氨基酸和咖啡碱含量随着烘焙时间增加呈上升趋势(P<0.05);儿茶素组分除GC、C、GCG以外,其余组分含量均随烘焙时间增加而先升后降。UHPLC-Q-Exactive/MS共鉴定出61个类黄酮化合物,其中38个具有组间显著性差异(P<0.05)。利用偏最小二乘判别分析筛选出7个组间差异的关键化合物,包含5个黄酮醇苷、木麻黄素以及原花青素B4,这些物质在烘焙80 min和120 min后明显下降。挥发性成分分析显示,随着烘焙时间增加,挥发性成分总量呈上升趋势。二甲基硫、2-甲基丁醛、3-甲基丁醛、庚醛、2-己烯醛、正壬醛、苯甲醛、1-辛烯-3-醇、芳樟醇、芳樟醇氧化物Ⅱ、香叶醇、β-紫罗兰酮、雪松醇是影响白叶1号绿茶的关键香气成分(ROAV>100)。香气特征贡献度(Aroma character impact value,ACI)分析显示,烘焙40 min茶样中复杂气味总ACI最低,愉悦香气总ACI最高,而烘焙120 min茶样则相反。本研究结果为白化品种绿茶加工中烘焙提香的应用提供了理论依据。

     

    Abstract: To investigate the effect of baking on the flavor of albino green tea, Baiye 1 green tea samples with different treatment (0, 40, 80, and 120 min at 60 ℃) were conducted in the study. The dynamic changes of metabolites were detected and analyzed by UHPLC-Q-Exactive/MS and GC-MS. The result showed that green tea sample treated by 40 mins at 60 ℃ exhibited a better quality than other green tea samples. The thickness of green tea infusions and the aroma intensity went a downtrend with the increase of baking time, while the intensity of astringency increased. The content of total free amino acids and caffeine increased remarkable with time up (P<0.05). Except for GC, C and GCG, the contents of catechins initially increased and then decreased during baking. A total of 61 nonvolatiles were identified in the study by UHPLC-Q-Exactive/MS, including 38 differential metabolites (P<0.05). Partial least squares discriminant analysis showed that there were 7 key metabolites (VIP>1, P<0.05, and FC≥1.1 or ≤0.9) among green tea samples. It contained 5 flavonoid glycosides, strictinin, and proanthocyanidin B4, which declined significantly after baking for 80 mins and 120 mins. The volatiles analysis showed that the total volatiles concentration increased significantly with time up. In addition, dimethyl sulfide, 2-methylbutanal, 3-methylbutanal, heptanal, 2-hexenal, nonanal, benzaldehyde, 1-octene-3-ol, linalool, trans-linalool oxide (furanoid), geraniol, β-ionone, and cedrol were identified as the key aroma components of Baiye 1 green tea in the study, which had relative odor activity values above one hundred. Aroma character impact values analysis showed that tea samples baked for 40 mins had the lowest ACI of complex odor and the highest ACI of pleasant aroma, while tea samples baked for 120 mins showed the opposite. This study provides a theoretical basis for understanding the effect of baking on albino green tea.

     

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