基于代谢组学比较不同干燥方式下川红工夫茶的滋味差异

杨丽冉; 蒋宾; 成洲; 罗学平; 焦文文; 彭康丽; 刘明丽; 闫敬娜

doi:10.13386/j.issn1002-0306.2025120025

基于代谢组学比较不同干燥方式下川红工夫茶的滋味差异

Comparison of Flavor Differences in Sichuan Gongou Black Tea Prepared with Different Drying Methods Using Metabolomics

摘要

摘要: 为了比较干燥方式对川红工夫茶滋味的影响，基于定量描述分析、高效液相色谱法和超高效液相色谱-质谱法，结合多元统计分析热风干燥的金曲、理条机干燥的金针和双锅曲毫机干燥的香螺川红工夫茶滋味差异。结果表明：金曲滋味的甜度和鲜爽度更高，感官得分为91.96分；而香螺的茶汤偏暗，苦涩味和酸味较高，得分最低，仅为88.97分。金针的品质介于两者之间。金曲的游离氨基酸含量为4.34%，显著高于金针和香螺（P<0.05），其中茶氨酸相对含量分别是金针和香螺的1.41和1.48倍。金曲的酚氨比为1.76，低于金针的2.32和香螺的2.39。香螺的茶褐素含量为3.24%，显著高于金针和金曲（P<0.05），茶黄素在金曲中最高，达0.26%。香螺中的儿茶素总量分别比金曲和金针高30.34%和4.83%。代谢组学和相关性分析表明，金曲中的L-天冬酰胺、L-茶氨酸和L-谷氨酸等氨基酸的相对含量较高，增加了茶汤的鲜爽味。香螺中酯型儿茶素和黄酮类化合物的高保留率和较低氨基酸含量提高了其苦涩味、降低了鲜爽度，同时苹果酸和富马酸也增强了香螺茶汤的酸度。综上，热风干燥制成的金曲滋味品质高于其他两种红茶。该研究结果为川红工夫茶工艺优化和品质提高提供了理论依据。

Abstract: To compare the effects of drying methods on the taste of Sichuan Congou black tea. In this study, quantitative descriptive analysis, high-performance liquid chromatography, and ultra-high-performance liquid chromatography-mass spectrometry combined with multivariate statistical analysis were employed to investigate flavor differences among teas produced using different drying methods: Jinqu (hot-air drying), Jinzhen (carding machine drying), and Xiangluo (double-pan roasting drying). Results indicated that Jinqu exhibited a sweeter, fresher taste and achieved the highest sensory score (91.96). In contrast, Xiangluo had a darker liquor, higher bitterness and sourness, and the lowest sensory score (88.97). Jinzhen displayed intermediate sensory characteristics. The free amino acid content of Jinqu (4.34%) was significantly higher than that of Jinzhen and Xiangluo (P<0.05), with its theanine content being 1.41 and 1.48 times higher, respectively. Additionally, the phenol-to-amino ratio in Jinqu (1.76) was lower than that in Jinzhen (2.32) and Xiangluo (2.39). The theabrownin content of Xiangluo (3.24%) was significantly higher than that of Jinzhen and Jinqu (P<0.05), whereas Jinqu had the highest theaflavin (0.26%). The total catechin content in Xiangluo exceeded that of Jinqu and Jinzhen by 30.34% and 4.83%, respectively. Metabolomics and Pearson correlation analyses showed that elevated relative contents of amino acids (L-asparagine, L-theanine, and L-glutamic acid) in Jinqu notably enhanced its freshness. In contrast, Xiangluo contained higher levels of ester catechins and flavonoids but lower amino acids, thus increasing bitterness and reducing freshness. Moreover, malic and fumaric acids contributed to increased acidity in Xiangluo tea liquor. In conclusion, Jinqu tea produced by hot-air drying exhibited superior flavor quality compared with teas produced by the other two drying methods. These findings provide a theoretical basis for optimizing processing techniques and enhancing Sichuan Congou black tea quality.