Article(id=1320881965327307632, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320881884691808691, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025070286, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1753372800000, receivedDateStr=2025-07-25, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852401333, onlineDateStr=2026-10-24, pubDate=1782835200000, pubDateStr=2026-07-01, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852401333, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852401333, creator=13701087609, updateTime=1792852401333, updator=13701087609, issue=Issue{id=1320881884691808691, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='13', pageStart='1', pageEnd='522', issueExtLink='null', onlineDate='null', pubDate='1782835200000', pubDateStr='2026-07-01', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792852382109, creator='13701087609', updateTime=1792852382109, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=324, endPage=333, ext={EN=ArticleExt(id=1320881965537022833, articleId=1320881965327307632, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Metabolomics Reveals the Quality Composition of Huangshan Maofeng Tea Produced by Different Manufacturing Processes, columnId=1261343843585241413, journalTitle=Science and Technology of Food Industry, columnName=Analysis and Determination, runingTitle=null, highlight=null, articleAbstract=

To investigate the effects of different manufacturing processes on the quality formation of Huangshan Maofeng tea, fresh leaves (one bud and one leaf) from the tea cultivar 'Wancha 4' (Camellia sinensis var. sinensis) were processed into five types of green tea using distinct manufacturing processes. These included striping fixation at 230 ℃ coupled with striping shaping process (L), rotary fixation at 400 ℃ coupled with striping shaping process (GL), rotary fixation at 400 ℃ followed by rolling and then striping shaping (GRL), rotary fixation at 340 ℃ coupled with striping shaping process (G2L), and rotary fixation at 340 ℃ followed by rolling and then striping shaping (G2RL). A systematic study was conducted on the quality characteristics and differences in metabolite profiles of five types of Huangshan Maofeng tea by sensory evaluation, metabolomics and multivariate statistical analysis. Sensory evaluation results indicated that GL achieved the highest overall quality, followed by GRL, both exhibiting superior refreshing aroma and mellow, umami tastes. Metabolite analysis revealed that the total free amino acids contents in GL and GRL reached 63.34±0.80 mg/g and 65.21±0.47 mg/g, respectively, which were significantly higher than those in others. In contrast, metabolites contributing to bitterness and astringency, such as caffeine, proanthocyanidins, flavonoid glycosides, and phenolic acids, were lowly concentrated in GL and GRL. Volatile analysis revealed that a total of 44 aroma components were identified in five types of Huangshan Maofeng tea. Among them, alcohols were major volatile classes (28%~49%). 11 differential compounds (VIP value>1, P<0.05) were identified by partial least squares discriminant analysis, including dimethyl sulfide, geraniol, benzyl alcohol, phenylethyl alcohol, (Z)-3-hexen-1-ol, etc. Notably, the content of dimethyl sulfide with corn-like and sweet flavor was significantly higher in GL and GRL, which could be the critical factor leading to their prominent aroma quality. This study provides a theoretical basis for the high-quality production of Huangshan Maofeng tea.

, authors=Xiaolei ZHANG, Hanchen ZHOU, Yaqin LIU, Hui WANG, Pandeng LEI*, authorsList=Xiaolei ZHANG, Hanchen ZHOU, Yaqin LIU, Hui WANG, Pandeng LEI, authorCompany=null, correspAuthors=Pandeng LEI, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320881966451381112, articleId=1320881965327307632, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=基于代谢组学的不同工艺黄山毛峰茶品质成分分析, columnId=1261343846139572559, journalTitle=食品工业科技, columnName=分析检测, runingTitle=null, highlight=null, articleAbstract=

为探究不同工艺对黄山毛峰茶品质形成的影响,以‘皖茶4号’茶树品种一芽一叶鲜叶为原料,采用5种加工方式制作黄山毛峰茶:230 ℃理条杀青-理条做形(L)、400 ℃滚筒杀青-理条做形(GL)、400 ℃滚筒杀青-揉捻后理条做形(GRL)、340 ℃滚筒杀青-理条做形(G2L)、340 ℃滚筒杀青-揉捻后理条做形(G2RL)。通过感官评价、代谢组学技术及多元统计分析方法,系统解析了5种黄山毛峰茶的品质特征与代谢物谱差异。感官评价结果显示,GL综合品质最优,GRL次之。二者呈现出清香高扬,滋味鲜醇的品质特征。代谢物分析显示,GL和GRL中游离氨基酸总量较高,分别达63.34±0.80 mg/g和65.21±0.47 mg/g;而与苦味涩味相关的代谢物(咖啡碱、原花青素、黄酮苷、酚酸等)含量较低。挥发性代谢物分析显示,5种黄山毛峰茶中共鉴定出44种香气成分,其中醇类化合物占比最高(28%~49%)。利用偏最小二乘判别分析筛选到11个差异化合物(VIP值>1、P<0.05),包括二甲基硫醚、香叶醇、苯甲醇、苯乙醇、顺-3-己烯醇等。其中具有特征性玉米甜香的二甲基硫醚在GL和GRL中显著富集,可能是二者香气品质较为突出的关键因素。本研究为黄山毛峰茶的优质生产提供了理论基础。

, authors=张晓磊, 周汉琛, 刘亚芹, 王辉, 雷攀登*, authorsList=张晓磊, 周汉琛, 刘亚芹, 王辉, 雷攀登, authorCompany=null, correspAuthors=雷攀登, authorNote=

张晓磊(1994−),男,硕士研究生,研究方向:茶叶加工与品质化学,E-mail:

, correspAuthorsNote=
雷攀登(1983−),男,硕士,研究员,研究方向:茶叶加工与品质化学,E-mail:。
, copyrightStatement=版权所有 © 2026《食品工业科技》编辑部, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=unxF96nkvy21CyfwTYUdog==, magXml=BpggDLBieRvioB+A7BHzJQ==, pdfUrl=null, pdf=E5jVoaaxpXO2QlwAYUXLnw==, pdfFileSize=3469063, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=1eRRbOL4CCBSTK0RKuEhaQ==, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=Pc9eBZKKQqSJK5rF9AD+jQ==, mapNumber=null, fund=null)}, authors=[Author(id=1320881966858228605, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, orderNo=0, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=0, email=1729752026@qq.com, emailSecond=null, emailThird=null, correspondingAuthor=0, authorType=1, ext={EN=AuthorExt(id=1320881966963086208, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, authorId=1320881966858228605, language=EN, stringName=Xiaolei ZHANG, firstName=Xiaolei, middleName=null, lastName=ZHANG, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China, bio=null, bioImg=null, bioContent=null, aboutCorrespAuthor=null), CN=AuthorExt(id=1320881967026000769, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, authorId=1320881966858228605, language=CN, stringName=张晓磊, firstName=null, middleName=null, lastName=null, prefix=null, suffix=null, authorComment=null, nameInitials=null, affiliation=null, department=null, xref=null, address=安徽省农业科学院茶叶研究所,安徽黄山 245000, bio={"content":"

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Food Research International, 2022, 162: 112106., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320881966749176697, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, xref=null, ext=[AuthorCompanyExt(id=1320881966761759610, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, companyId=1320881966749176697, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China), AuthorCompanyExt(id=1320881966770148219, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, companyId=1320881966749176697, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=安徽省农业科学院茶叶研究所,安徽黄山 245000)])], figs=[ArticleFig(id=1320881968867300256, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=EN, label=Fig.1, caption=Manufacturing processes of green tea samples, figureFileSmall=b76+hHD4qQpviSv6KuWm1Q==, figureFileBig=1eRRbOL4CCBSTK0RKuEhaQ==, tableContent=null), ArticleFig(id=1320881968921826209, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=CN, label=图1, caption=绿茶样品制作流程, figureFileSmall=b76+hHD4qQpviSv6KuWm1Q==, figureFileBig=1eRRbOL4CCBSTK0RKuEhaQ==, tableContent=null), ArticleFig(id=1320881969156707234, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=EN, label=Fig.2, caption=Heatmap of differential compounds (A), PLS-DA score plot (B), and cross-validation (C), figureFileSmall=OluR8VCbkdDN82Dp5Hgb8g==, figureFileBig=Rbwedg5XS2BQQAgaR8ATdw==, tableContent=null), ArticleFig(id=1320881969232204707, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=CN, label=图2, caption=差异化合物热图(A)、PLS-DA得分图(B)和置换检验图(C), figureFileSmall=OluR8VCbkdDN82Dp5Hgb8g==, figureFileBig=Rbwedg5XS2BQQAgaR8ATdw==, tableContent=null), ArticleFig(id=1320881969324479396, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=EN, label=Fig.3, caption=Proportion of volatile compounds (A), PLS-DA score plot (B), and cross-validation (C), figureFileSmall=W/XhUzbGjlwULrMVNS9e1A==, figureFileBig=6twf+rdyQZwuAU39g6NmPw==, tableContent=null), ArticleFig(id=1320881969425142693, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=CN, label=图3, caption=挥发性成分占比(A)、PLS-DA得分图(B)和置换检验图(C), figureFileSmall=W/XhUzbGjlwULrMVNS9e1A==, figureFileBig=6twf+rdyQZwuAU39g6NmPw==, tableContent=null), ArticleFig(id=1320881969483862950, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=EN, label=Table 1, caption=

Sensory evaluation of Huangshan Maofeng tea with different manufacturing processes

, figureFileSmall=null, figureFileBig=null, tableContent=
样品外形(25%)香气(25%)滋味(30%)汤色(10%)叶底(10%)综合得分
评语得分评语得分评语得分评语得分评语得分
L色绿欠润,较舒直92清香91较醇,回口稍欠爽89浅黄绿,较亮91浅黄绿,尚亮9290.75
GL色绿较翠,尚舒直93清香高扬94鲜醇爽口93浅绿,明亮95绿匀,亮9593.65
GRL色绿润,舒直94清香较高93鲜醇92浅黄绿,明亮93绿匀,亮9593.15
G2L色绿尚润,舒直93清尚高91较醇90浅绿,明亮94浅黄绿,亮9391.70
G2RL色绿尚润,顺直94尚高89尚醇,稍涩87浅黄绿,较亮91浅绿欠匀,亮9390.25
), ArticleFig(id=1320881969588720551, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=CN, label=表1, caption=

不同工艺黄山毛峰茶的感官评价

, figureFileSmall=null, figureFileBig=null, tableContent=
样品外形(25%)香气(25%)滋味(30%)汤色(10%)叶底(10%)综合得分
评语得分评语得分评语得分评语得分评语得分
L色绿欠润,较舒直92清香91较醇,回口稍欠爽89浅黄绿,较亮91浅黄绿,尚亮9290.75
GL色绿较翠,尚舒直93清香高扬94鲜醇爽口93浅绿,明亮95绿匀,亮9593.65
GRL色绿润,舒直94清香较高93鲜醇92浅黄绿,明亮93绿匀,亮9593.15
G2L色绿尚润,舒直93清尚高91较醇90浅绿,明亮94浅黄绿,亮9391.70
G2RL色绿尚润,顺直94尚高89尚醇,稍涩87浅黄绿,较亮91浅绿欠匀,亮9390.25
), ArticleFig(id=1320881969660023720, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=EN, label=Table 2, caption=

Content of main taste compounds of Huangshan Maofeng tea with different manufacturing processes

, figureFileSmall=null, figureFileBig=null, tableContent=
编号化合物含量(mg/g)
LGLGRLG2LG2RL
C1谷氨酸Glu2.06±0.01d2.16±0.02ab2.18±0.02a2.15±0.00b2.10±0.01c
C2茶氨酸Theanine51.82±0.92c54.94±0.77b56.73±0.49a52.18±0.80c55.35±0.55b
C3天冬氨酸Asp1.27±0.01b1.34±0.01a1.35±0.01a1.24±0.02c1.27±0.01b
C4苏氨酸Thr0.32±0.00b0.33±0.00a0.32±0.00b0.32±0.00b0.33±0.00a
C5丝氨酸Ser0.33±0.00a0.32±0.01b0.31±0.00c0.32±0.00b0.32±0.00ab
C6甘氨酸Gly0.15±0.00a0.15±0.00a0.15±0.00a0.14±0.00b0.14±0.00b
C7丙氨酸Ala0.14±0.00a0.11±0.00d0.11±0.00c0.13±0.00b0.14±0.00a
C8脯氨酸Pro0.12±0.01b0.11±0.00b0.12±0.00b0.12±0.01b0.15±0.01a
C9缬氨酸Val0.20±0.00a0.20±0.00a0.19±0.00b0.20±0.00a0.20±0.00a
C10异亮氨酸Ile0.16±0.01a0.15±0.00ab0.15±0.00ab0.15±0.00b0.15±0.00ab
C11亮氨酸Leu0.24±0.01c0.25±0.00c0.26±0.01bc0.28±0.01a0.27±0.01ab
C12酪氨酸Tyr0.26±0.00b0.26±0.01b0.26±0.00b0.26±0.00b0.28±0.01a
C13苯丙氨酸Phe0.37±0.00c0.37±0.00c0.39±0.00b0.38±0.00b0.40±0.01a
C14组氨酸His0.22±0.00bc0.23±0.00b0.24±0.01a0.21±0.00c0.21±0.01c
C15赖氨酸Lys0.34±0.00a0.35±0.00a0.33±0.02a0.34±0.01a0.35±0.00a
C16精氨酸Arg1.99±0.06b2.09±0.07a2.13±0.02a2.14±0.03a2.11±0.03a
游离氨基酸总量Total AA59.98±0.88c63.34±0.80b65.21±0.47a60.57±0.84c63.76±0.57b
C17没食子儿茶素GC1.14±0.04d1.03±0.05e1.48±0.04a1.38±0.05b1.25±0.07c
C18表没食子儿茶素EGC5.21±0.06b4.91±0.05c4.91±0.14c5.02±0.05c5.61±0.14a
C19儿茶素C0.93±0.01cd0.97±0.01bc1.04±0.02a0.92±0.03d0.98±0.03b
C20表儿茶素EC3.76±0.01b4.26±0.05a4.33±0.08a3.48±0.05c3.87±0.12b
C21表没食子儿茶素没食子酸酯EGCG52.9±0.26a52.63±0.86a52.69±0.31a50.93±0.61b51.35±0.59b
C22没食子儿茶素没食子酸酯GCG4.38±0.04b4.99±0.18a4.83±0.13a4.44±0.06b4.24±0.05b
C23表儿茶素没食子酸酯ECG13.97±0.02a13.16±0.18c13.19±0.13c13.54±0.12b13.50±0.20b
C24儿茶素没食子酸酯CG0.69±0.03c0.78±0.00a0.75±0.02ab0.73±0.02b0.68±0.00c
儿茶素总量Total catechin82.99±0.28a82.71±0.94ab83.22±0.63a80.46±0.53c81.48±0.96bc
C25咖啡碱Caffeine28.13±0.47a27.55±0.27b27.93±0.08ab27.67±0.17ab27.44±0.07b
), ArticleFig(id=1320881969739715497, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=CN, label=表2, caption=

不同工艺黄山毛峰茶中主要滋味成分含量

, figureFileSmall=null, figureFileBig=null, tableContent=
编号化合物含量(mg/g)
LGLGRLG2LG2RL
C1谷氨酸Glu2.06±0.01d2.16±0.02ab2.18±0.02a2.15±0.00b2.10±0.01c
C2茶氨酸Theanine51.82±0.92c54.94±0.77b56.73±0.49a52.18±0.80c55.35±0.55b
C3天冬氨酸Asp1.27±0.01b1.34±0.01a1.35±0.01a1.24±0.02c1.27±0.01b
C4苏氨酸Thr0.32±0.00b0.33±0.00a0.32±0.00b0.32±0.00b0.33±0.00a
C5丝氨酸Ser0.33±0.00a0.32±0.01b0.31±0.00c0.32±0.00b0.32±0.00ab
C6甘氨酸Gly0.15±0.00a0.15±0.00a0.15±0.00a0.14±0.00b0.14±0.00b
C7丙氨酸Ala0.14±0.00a0.11±0.00d0.11±0.00c0.13±0.00b0.14±0.00a
C8脯氨酸Pro0.12±0.01b0.11±0.00b0.12±0.00b0.12±0.01b0.15±0.01a
C9缬氨酸Val0.20±0.00a0.20±0.00a0.19±0.00b0.20±0.00a0.20±0.00a
C10异亮氨酸Ile0.16±0.01a0.15±0.00ab0.15±0.00ab0.15±0.00b0.15±0.00ab
C11亮氨酸Leu0.24±0.01c0.25±0.00c0.26±0.01bc0.28±0.01a0.27±0.01ab
C12酪氨酸Tyr0.26±0.00b0.26±0.01b0.26±0.00b0.26±0.00b0.28±0.01a
C13苯丙氨酸Phe0.37±0.00c0.37±0.00c0.39±0.00b0.38±0.00b0.40±0.01a
C14组氨酸His0.22±0.00bc0.23±0.00b0.24±0.01a0.21±0.00c0.21±0.01c
C15赖氨酸Lys0.34±0.00a0.35±0.00a0.33±0.02a0.34±0.01a0.35±0.00a
C16精氨酸Arg1.99±0.06b2.09±0.07a2.13±0.02a2.14±0.03a2.11±0.03a
游离氨基酸总量Total AA59.98±0.88c63.34±0.80b65.21±0.47a60.57±0.84c63.76±0.57b
C17没食子儿茶素GC1.14±0.04d1.03±0.05e1.48±0.04a1.38±0.05b1.25±0.07c
C18表没食子儿茶素EGC5.21±0.06b4.91±0.05c4.91±0.14c5.02±0.05c5.61±0.14a
C19儿茶素C0.93±0.01cd0.97±0.01bc1.04±0.02a0.92±0.03d0.98±0.03b
C20表儿茶素EC3.76±0.01b4.26±0.05a4.33±0.08a3.48±0.05c3.87±0.12b
C21表没食子儿茶素没食子酸酯EGCG52.9±0.26a52.63±0.86a52.69±0.31a50.93±0.61b51.35±0.59b
C22没食子儿茶素没食子酸酯GCG4.38±0.04b4.99±0.18a4.83±0.13a4.44±0.06b4.24±0.05b
C23表儿茶素没食子酸酯ECG13.97±0.02a13.16±0.18c13.19±0.13c13.54±0.12b13.50±0.20b
C24儿茶素没食子酸酯CG0.69±0.03c0.78±0.00a0.75±0.02ab0.73±0.02b0.68±0.00c
儿茶素总量Total catechin82.99±0.28a82.71±0.94ab83.22±0.63a80.46±0.53c81.48±0.96bc
C25咖啡碱Caffeine28.13±0.47a27.55±0.27b27.93±0.08ab27.67±0.17ab27.44±0.07b
), ArticleFig(id=1320881969815212970, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=EN, label=Table 3, caption=

Compounds identified in Huangshan maofeng tea of different manufacturing processes

, figureFileSmall=null, figureFileBig=null, tableContent=
编号保留时间(min)化合物质荷比VIP值P值
儿茶素二聚体Dimeric catechins(15种)
C15.00(表)没食子儿茶素-(表)没食子儿茶素-1 (E)GC-(E)GC-1609.1260.55<0.01
C28.80(表)没食子儿茶素-(表)没食子儿茶素-3 (E)GC-(E)GC-3609.1250.22<0.01
C311.13(表)没食子儿茶素-(表)没食子儿茶素-4 (E)GC-(E)GC-4609.1250.79<0.01
C414.05儿茶素-表没食子儿茶素C-EGC593.1290.65<0.01
C514.75原花青素B1 Proanthocyanidin B1*577.1341.14<0.01
C615.99(表)没食子儿茶素-(表)没食子儿茶素没食子酸酯(E)GC-(E)GCG761.1350.900.04
C720.72原花青素B4 Proanthocyanidin B4*577.1342.33<0.01
C824.67原花青素B2 Proanthocyanidin B2*577.1351.51<0.01
C928.66(表)没食子儿茶素-(表)儿茶素没食子酸酯-1 (E)GC-(E)CG-1745.1400.27<0.01
C1030.57儿茶素-表儿茶素没食子酸酯C-ECG729.1451.39<0.01
C1132.76表儿茶素-表儿茶素没食子酸酯EC-ECG729.1451.01<0.01
C1241.80茶黄素TF*563.1201.14<0.01
C1342.52茶黄素-3-没食子酸酯TF-3-G*715.1300.88<0.01
C1442.93茶黄素-3,3'-双没食子酸酯TF-3,3'-DG*867.1401.47<0.01
C1542.96茶黄素-3'-没食子酸酯TF-3'-G*715.1300.77<0.01
黄酮/黄酮醇苷Flavone/flavonol glycosides(23种)
C1631.26芹菜素-6,8-C-二葡萄糖苷6,8-C-diglucosylapigenin593.1510.09<0.01
C1733.34杨梅素-3-O-半乳糖酰芸香糖苷Myricetin-3-O-galactosylrutinoside787.1920.32<0.01
C1834.08杨梅素-3-O-半乳糖苷Myricetin-3-O-galactoside479.0820.480.02
C1934.29杨梅素-3-O-芸香糖苷Myricetin-3-O-rutinoside625.1400.34<0.01
C2034.45杨梅素-3-O-葡萄糖苷Myricetin-3-O-glucoside479.0830.51<0.01
C2134.53芹菜素-6-C-葡萄糖酰-8-C-阿拉伯糖苷Apigenin-6-C-glucosyl-8-C-arabinoside563.1400.36<0.01
C2235.26槲皮素-3-O-半乳糖酰芸香糖苷Quercetin-3-O-galactosylrutinoside771.1980.390.03
C2335.75槲皮素-3-O-葡萄糖酰芸香糖苷Quercetin-3-O-glucosylrutinoside771.1980.54<0.01
C2436.10牡荆素Vitexin*431.0970.10<0.01
C2536.35牡荆素-2-O-鼠李糖苷Rhamnosylvitexin577.1570.08<0.01
C2636.40芦丁Rutin*609.1450.71<0.01
C2736.41山柰酚-3-O-半乳糖酰芸香糖苷Kaempferol-3-O-galactosylrutinoside755.2030.520.28
C2836.44异牡荆素Isovitexin431.0980.05<0.01
C2936.50槲皮素-3-O-半乳糖苷Quercetin-3-O-galactoside463.0880.48<0.01
C3036.84槲皮素-3-O-葡萄糖苷Quercetin-3-O-glucoside*463.0880.31<0.01
C3137.15山柰酚-3-O-葡萄糖酰芸香糖苷Kaempferol-3-O-glucosylrutinoside755.2030.600.16
C3237.81山柰酚-3-O-半乳糖苷Kaempferol-3-O-galactoside447.0930.690.04
C3337.87山柰酚-3-O-芸香糖苷Kaempferol-3-O-rutinoside*593.1510.300.43
C3438.38山柰酚-3-O-葡萄糖苷Kaempferol-3-O-glucoside*447.0930.29<0.01
C3539.36杨梅素Myricetin317.0300.76<0.01
C3640.00槲皮素Quercetin*301.0350.51<0.01
C3745.46山柰酚Kaempferol*285.0400.35<0.01
C3846.42山柰酚-3-O-二-对香豆酰己糖苷Kaempferol-3-O-di-p-coumaroylhexoside739.1661.03<0.01
酚酸Phenolic acids(10种)
C391.49咖啡酰己糖苷Caffeic acid hexoside341.1080.12<0.01
C405.21没食子酸GA*169.0131.38<0.01
C416.453-O-没食子酰奎宁酸3-O-galloylquinic acid343.0661.02<0.01
C4211.453-咖啡酰奎宁酸3-caffeoylquinic acid353.0870.060.04
C4314.593-p-对香豆酰奎宁酸3-p-coumaroylquinic acid337.0930.34<0.01
C4417.11绿原酸Chlorogenic acid353.0880.220.02
C4519.074-咖啡酰奎宁酸4-caffeoylquinic acid353.0880.090.07
C4626.185-p-对香豆酰奎宁酸5-p-coumaroylquinic acid337.0931.48<0.01
C4726.974-p-对香豆酰奎宁酸4-p-coumaroylquinic acid337.0930.790.01
C4828.19对香豆酸p-Hydroxycinnamic acid*163.0390.12<0.01
可水解单宁Hydrolyzable tannins(5种)
C495.10β-葡萄糖苷β-glucogallin*331.0672.05<0.01
C508.63没食子儿茶素葡萄糖苷Gallocatechin-glucoside467.1190.300.03
C5118.41二没食子酰葡萄糖Digalloyl glucose483.0772.99<0.01
C5221.25木麻黄素Strictinin633.0731.970.26
C5333.95三没食子酰葡萄糖Trigalloyl glucose635.0880.810.22
有机酸Qrganic acids(1种)
C541.47奎宁酸D-(-)-quinic acid*191.0552.40<0.01
), ArticleFig(id=1320881969886516139, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=CN, label=表3, caption=

不同工艺黄山毛峰茶中鉴定出的代谢物

, figureFileSmall=null, figureFileBig=null, tableContent=
编号保留时间(min)化合物质荷比VIP值P值
儿茶素二聚体Dimeric catechins(15种)
C15.00(表)没食子儿茶素-(表)没食子儿茶素-1 (E)GC-(E)GC-1609.1260.55<0.01
C28.80(表)没食子儿茶素-(表)没食子儿茶素-3 (E)GC-(E)GC-3609.1250.22<0.01
C311.13(表)没食子儿茶素-(表)没食子儿茶素-4 (E)GC-(E)GC-4609.1250.79<0.01
C414.05儿茶素-表没食子儿茶素C-EGC593.1290.65<0.01
C514.75原花青素B1 Proanthocyanidin B1*577.1341.14<0.01
C615.99(表)没食子儿茶素-(表)没食子儿茶素没食子酸酯(E)GC-(E)GCG761.1350.900.04
C720.72原花青素B4 Proanthocyanidin B4*577.1342.33<0.01
C824.67原花青素B2 Proanthocyanidin B2*577.1351.51<0.01
C928.66(表)没食子儿茶素-(表)儿茶素没食子酸酯-1 (E)GC-(E)CG-1745.1400.27<0.01
C1030.57儿茶素-表儿茶素没食子酸酯C-ECG729.1451.39<0.01
C1132.76表儿茶素-表儿茶素没食子酸酯EC-ECG729.1451.01<0.01
C1241.80茶黄素TF*563.1201.14<0.01
C1342.52茶黄素-3-没食子酸酯TF-3-G*715.1300.88<0.01
C1442.93茶黄素-3,3'-双没食子酸酯TF-3,3'-DG*867.1401.47<0.01
C1542.96茶黄素-3'-没食子酸酯TF-3'-G*715.1300.77<0.01
黄酮/黄酮醇苷Flavone/flavonol glycosides(23种)
C1631.26芹菜素-6,8-C-二葡萄糖苷6,8-C-diglucosylapigenin593.1510.09<0.01
C1733.34杨梅素-3-O-半乳糖酰芸香糖苷Myricetin-3-O-galactosylrutinoside787.1920.32<0.01
C1834.08杨梅素-3-O-半乳糖苷Myricetin-3-O-galactoside479.0820.480.02
C1934.29杨梅素-3-O-芸香糖苷Myricetin-3-O-rutinoside625.1400.34<0.01
C2034.45杨梅素-3-O-葡萄糖苷Myricetin-3-O-glucoside479.0830.51<0.01
C2134.53芹菜素-6-C-葡萄糖酰-8-C-阿拉伯糖苷Apigenin-6-C-glucosyl-8-C-arabinoside563.1400.36<0.01
C2235.26槲皮素-3-O-半乳糖酰芸香糖苷Quercetin-3-O-galactosylrutinoside771.1980.390.03
C2335.75槲皮素-3-O-葡萄糖酰芸香糖苷Quercetin-3-O-glucosylrutinoside771.1980.54<0.01
C2436.10牡荆素Vitexin*431.0970.10<0.01
C2536.35牡荆素-2-O-鼠李糖苷Rhamnosylvitexin577.1570.08<0.01
C2636.40芦丁Rutin*609.1450.71<0.01
C2736.41山柰酚-3-O-半乳糖酰芸香糖苷Kaempferol-3-O-galactosylrutinoside755.2030.520.28
C2836.44异牡荆素Isovitexin431.0980.05<0.01
C2936.50槲皮素-3-O-半乳糖苷Quercetin-3-O-galactoside463.0880.48<0.01
C3036.84槲皮素-3-O-葡萄糖苷Quercetin-3-O-glucoside*463.0880.31<0.01
C3137.15山柰酚-3-O-葡萄糖酰芸香糖苷Kaempferol-3-O-glucosylrutinoside755.2030.600.16
C3237.81山柰酚-3-O-半乳糖苷Kaempferol-3-O-galactoside447.0930.690.04
C3337.87山柰酚-3-O-芸香糖苷Kaempferol-3-O-rutinoside*593.1510.300.43
C3438.38山柰酚-3-O-葡萄糖苷Kaempferol-3-O-glucoside*447.0930.29<0.01
C3539.36杨梅素Myricetin317.0300.76<0.01
C3640.00槲皮素Quercetin*301.0350.51<0.01
C3745.46山柰酚Kaempferol*285.0400.35<0.01
C3846.42山柰酚-3-O-二-对香豆酰己糖苷Kaempferol-3-O-di-p-coumaroylhexoside739.1661.03<0.01
酚酸Phenolic acids(10种)
C391.49咖啡酰己糖苷Caffeic acid hexoside341.1080.12<0.01
C405.21没食子酸GA*169.0131.38<0.01
C416.453-O-没食子酰奎宁酸3-O-galloylquinic acid343.0661.02<0.01
C4211.453-咖啡酰奎宁酸3-caffeoylquinic acid353.0870.060.04
C4314.593-p-对香豆酰奎宁酸3-p-coumaroylquinic acid337.0930.34<0.01
C4417.11绿原酸Chlorogenic acid353.0880.220.02
C4519.074-咖啡酰奎宁酸4-caffeoylquinic acid353.0880.090.07
C4626.185-p-对香豆酰奎宁酸5-p-coumaroylquinic acid337.0931.48<0.01
C4726.974-p-对香豆酰奎宁酸4-p-coumaroylquinic acid337.0930.790.01
C4828.19对香豆酸p-Hydroxycinnamic acid*163.0390.12<0.01
可水解单宁Hydrolyzable tannins(5种)
C495.10β-葡萄糖苷β-glucogallin*331.0672.05<0.01
C508.63没食子儿茶素葡萄糖苷Gallocatechin-glucoside467.1190.300.03
C5118.41二没食子酰葡萄糖Digalloyl glucose483.0772.99<0.01
C5221.25木麻黄素Strictinin633.0731.970.26
C5333.95三没食子酰葡萄糖Trigalloyl glucose635.0880.810.22
有机酸Qrganic acids(1种)
C541.47奎宁酸D-(-)-quinic acid*191.0552.40<0.01
), ArticleFig(id=1320881969970402220, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=EN, label=Table 4, caption=

Content of volatile compounds of Huangshan Maofeng tea with different manufacturing processes

, figureFileSmall=null, figureFileBig=null, tableContent=
编号化合物CAS号RIaRIb质量浓度(μg/L)
LGLGRLG2LG2RL
醇类化合物(14种)1437.35±83.22a713.57±39.40d842.07±53.05c1158.71±4.53b1428.45±36.61a
C1正戊醇1-Pentanol*71-41-076877463.29±2.42c83.08±2.60a71.59±2.46b83.14±1.56a70.95±7.72b
C2顺-3-己烯醇(Z)-3-hexen-1-ol*928-96-185885627.95±3.34d36.41±0.87c43.11±2.65b51.48±1.08a46.64±3.43b
C31-辛烯-3-醇1-Octen-3-ol*3391-86-49869806.30±0.15b7.57±0.80a5.04±0.73c5.26±0.39c5.03±0.47c
C4苯甲醇Benzyl alcohol*100-51-610321028219.22±8.10bc188.93±4.00c209.68±26.54bc234.81±17.09b292.24±21.66a
C5(2Z)-2-辛烯-1-醇(Z)-2-octen-1-ol26001-58-1106610631.71±0.13ab1.79±0.10a1.44±0.12c1.45±0.06c1.57±0.14bc
C6芳樟醇氧化物Ⅱ trans-Linalool oxide (furanoid)34995-77-2106510656.07±0.33a3.07±0.11c3.09±0.15c5.10±0.56b6.25±0.26a
C7正辛醇1-Octanol*111-87-51068106715.16±1.75a12.95±0.44b13.28±1.25ab13.55±0.25ab15.05±0.46a
C8芳樟醇氧化物Ⅰ Cis-Linalool oxide (furanoid)5989-33-3108010837.71±0.54b3.35±0.32c3.63±0.18c6.97±0.66b8.71±0.27a
C9芳樟醇Linalool*78-70-61101109854.92±1.72a19.82±0.99d21.72±1.10d38.61±0.66c50.19±0.63b
C10苯乙醇Phenylethyl Alcohol*60-12-811141097238.41±31.19ab146.36±22.91d202.87±20.07bc197.8±3.01c267.68±16.31a
C11芳樟醇氧化物Ⅲ Cis-linalool oxide (pyranoid)14009-71-3117511641.55±0.15b1.29±0.03c1.37±0.06bc1.46±0.05bc1.87±0.15a
C12芳樟醇氧化物Ⅳ trans-linalool oxide (pyranoid)39028-58-5116911693.83±0.40b3.41±0.16b3.64±0.39b3.63±0.32b5.65±0.33a
C13α-松油醇α-Terpineol98-55-5119011917.82±0.59a3.89±0.06c4.19±0.16c6.27±0.28b6.56±0.44b
C14香叶醇Geraniol*106-24-112211236783.39±37.37a201.64±11.30e257.42±7.16d509.18±18.31c650.06±22.35b
醛类化合物(12种)389.59±11.69ab381.89±21.74ab368.77±10.41b411.2±20.24a374.79±12.87b
C152-甲基丁醛2-Methylbutanal*96-17-368868132.37±1.48a24.62±1.14bc22.13±1.54c25.93±1.53b23.13±1.45c
C16戊醛Pentanal*110-62-369869949.56±5.33c75.82±3.19a60.87±1.13b74.16±5.20a52.52±8.34bc
C17己醛Hexanal*66-25-1800799150.04±3.67a159.8±12.93a157.35±7.95a165.19±13.18a158.10±7.99a
C18庚醛Heptanal*111-71-790190654.17±3.64b54.88±2.51b56.52±3.16ab60.55±1.59a56.09±2.72ab
C19(E)-2-庚烯醛(E)-2-heptenal18829-55-59569571.49±0.12a1.53±0.10a1.24±0.03b1.43±0.09a1.24±0.06b
C20苯甲醛Benzaldehyde*100-52-79619603.39±0.25bc3.05±0.07c2.97±0.19c4.15±0.17a3.80±0.35ab
C21正辛醛Octanal*124-13-0100410012.91±0.20a2.44±0.02b2.59±0.15b2.61±0.11b2.66±0.11b
C22苯乙醛Benzeneacetaldehyde*122-78-11043103644.48±6.59a20.12±6.20c20.07±2.00c34.11±1.02b30.81±3.82b
C23反-2-辛烯醛(E)-2-octenal2548-87-0105210521.33±0.09a1.13±0.04b1.11±0.11b1.22±0.06ab1.16±0.07b
C24壬醛Nonanal*124-19-61089109143.91±4.42a34.1±1.98c38.88±2.31bc36.23±2.12bc39.61±1.05ab
C25癸醛Decanal112-31-2119511712.89±0.35a2.93±1.08a3.47±0.05a3.31±0.40a3.06±0.20a
C26(E)-柠檬醛(E)-citral141-27-5126712563.06±0.15a1.48±0.04d1.57±0.06d2.31±0.07c2.61±0.11b
酯类化合物(6种)51.69±2.33a34.82±1.18d36.2±0.83d41.79±0.72c45.68±1.79b
C27顺-3-己烯基丁酯(Z)-3-hexenyl butanoate*16491-36-4118611824.15±0.30a4.21±0.19a4.12±0.12a4.04±0.06a4.23±0.21a
C28水杨酸甲酯Methyl salicylate*119-36-81193118734.55±1.06a18.69±0.52d18.13±0.57d25.04±0.29c26.28±0.71b
C29香叶酸甲酯Methyl geranate1189-09-9130113021.90±0.23a1.74±0.15a1.96±0.07a1.8±0.07a1.96±0.11a
C30己酸叶醇酯(Z)-3-hexenyl hexanoate*31501-11-8136913758.46±1.00bc7.88±0.95c9.50±0.26ab8.38±0.37bc10.16±0.71a
C31己酸己酯Hexyl hexanoate*6378-65-0138513811.27±0.18ab1.05±0.15b1.20±0.06b1.16±0.05b1.47±0.08a
C32苯甲酸叶醇酯Cis-Hexenyl-3-benzoate25152-85-6156815671.36±0.05b1.24±0.09b1.29±0.08b1.37±0.05b1.57±0.04a
酮类化合物(5种)99.75±5.28b87.47±6.78c96.95±5.13bc99.94±6.71b119.36±2.31a
C334-甲基-3-戊烯-2-酮
4-Methyl-3-penten-2-one
141-79-77987971.93±0.03a1.56±0.02b1.42±0.02c1.38±0.04c1.42±0.07c
C34甲基庚烯酮6-Methyl-5-hepten-2-one*110-93-09869846.59±1.22d10.12±0.26a9.16±1.02ab8.65±0.33bc7.51±0.03cd
C35顺茉莉酮Cis-Jasmone*488-10-81391138782.78±3.94b71.32±6.06c80.01±2.53b84.47±5.13b103.35±1.92a
C36香叶基丙酮Geranylacetone*689-67-8145614396.33±2.36a3.18±0.35b4.54±2.01ab3.8±0.84ab5.04±0.72ab
C37β-紫罗兰酮trans-β-Ionone*79-77-6147014742.11±0.26a1.29±0.44b1.82±0.14ab1.64±0.70ab2.04±0.16ab
烃类化合物(3种)15.34±0.58a7.82±0.34d9.13±0.31c11.75±0.44b15.72±0.74a
C38月桂烯β-Myrcene123-35-39889899.15±0.25b5.33±0.32e6.21±0.32d7.48±0.33c9.91±0.35a
C39(E)-β-罗勒烯trans-β-Ocimene3779-61-1104110332.03±0.08a1.26±0.11b1.3±0.11b1.85±0.02a2.05±0.16a
C40罗勒烯β-Ocimene*13877-91-3104410424.15±0.36a1.23±0.15c1.62±0.10c2.43±0.10b3.76±0.40a
其他化合物(4种)946.93±149.38c1350.19±54.37a1287.71±192.38ab1012.08±57.7c1096.83±51.85bc
C41二甲基硫醚Dimethyl sulfide*75-18-3500487939.73±148.43c1345.75±54.20a1282.47±192.33ab1007.56±58.02c1091.34±51.79bc
C42茶吡咯Tea pyrrole2167-14-8103910402.62±1.04a————
C43吲哚Indole120-72-9129012833.18±0.12b3.06±0.16b3.75±0.15a3.10±0.25b3.87±0.07a
C442,4-二叔丁基酚2,4-Di-tert-butylphenol96-76-4150214941.40±0.01b1.38±0.02b1.48±0.05b1.42±0.10b1.62±0.04a
总量2940.65±206.91ab2575.76±118.12c2640.82±220.09c2735.47±58.44bc3080.83±22.13a
), ArticleFig(id=1320881970058482605, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881965327307632, language=CN, label=表4, caption=

不同工艺黄山毛峰茶中挥发性成分含量

, figureFileSmall=null, figureFileBig=null, tableContent=
编号化合物CAS号RIaRIb质量浓度(μg/L)
LGLGRLG2LG2RL
醇类化合物(14种)1437.35±83.22a713.57±39.40d842.07±53.05c1158.71±4.53b1428.45±36.61a
C1正戊醇1-Pentanol*71-41-076877463.29±2.42c83.08±2.60a71.59±2.46b83.14±1.56a70.95±7.72b
C2顺-3-己烯醇(Z)-3-hexen-1-ol*928-96-185885627.95±3.34d36.41±0.87c43.11±2.65b51.48±1.08a46.64±3.43b
C31-辛烯-3-醇1-Octen-3-ol*3391-86-49869806.30±0.15b7.57±0.80a5.04±0.73c5.26±0.39c5.03±0.47c
C4苯甲醇Benzyl alcohol*100-51-610321028219.22±8.10bc188.93±4.00c209.68±26.54bc234.81±17.09b292.24±21.66a
C5(2Z)-2-辛烯-1-醇(Z)-2-octen-1-ol26001-58-1106610631.71±0.13ab1.79±0.10a1.44±0.12c1.45±0.06c1.57±0.14bc
C6芳樟醇氧化物Ⅱ trans-Linalool oxide (furanoid)34995-77-2106510656.07±0.33a3.07±0.11c3.09±0.15c5.10±0.56b6.25±0.26a
C7正辛醇1-Octanol*111-87-51068106715.16±1.75a12.95±0.44b13.28±1.25ab13.55±0.25ab15.05±0.46a
C8芳樟醇氧化物Ⅰ Cis-Linalool oxide (furanoid)5989-33-3108010837.71±0.54b3.35±0.32c3.63±0.18c6.97±0.66b8.71±0.27a
C9芳樟醇Linalool*78-70-61101109854.92±1.72a19.82±0.99d21.72±1.10d38.61±0.66c50.19±0.63b
C10苯乙醇Phenylethyl Alcohol*60-12-811141097238.41±31.19ab146.36±22.91d202.87±20.07bc197.8±3.01c267.68±16.31a
C11芳樟醇氧化物Ⅲ Cis-linalool oxide (pyranoid)14009-71-3117511641.55±0.15b1.29±0.03c1.37±0.06bc1.46±0.05bc1.87±0.15a
C12芳樟醇氧化物Ⅳ trans-linalool oxide (pyranoid)39028-58-5116911693.83±0.40b3.41±0.16b3.64±0.39b3.63±0.32b5.65±0.33a
C13α-松油醇α-Terpineol98-55-5119011917.82±0.59a3.89±0.06c4.19±0.16c6.27±0.28b6.56±0.44b
C14香叶醇Geraniol*106-24-112211236783.39±37.37a201.64±11.30e257.42±7.16d509.18±18.31c650.06±22.35b
醛类化合物(12种)389.59±11.69ab381.89±21.74ab368.77±10.41b411.2±20.24a374.79±12.87b
C152-甲基丁醛2-Methylbutanal*96-17-368868132.37±1.48a24.62±1.14bc22.13±1.54c25.93±1.53b23.13±1.45c
C16戊醛Pentanal*110-62-369869949.56±5.33c75.82±3.19a60.87±1.13b74.16±5.20a52.52±8.34bc
C17己醛Hexanal*66-25-1800799150.04±3.67a159.8±12.93a157.35±7.95a165.19±13.18a158.10±7.99a
C18庚醛Heptanal*111-71-790190654.17±3.64b54.88±2.51b56.52±3.16ab60.55±1.59a56.09±2.72ab
C19(E)-2-庚烯醛(E)-2-heptenal18829-55-59569571.49±0.12a1.53±0.10a1.24±0.03b1.43±0.09a1.24±0.06b
C20苯甲醛Benzaldehyde*100-52-79619603.39±0.25bc3.05±0.07c2.97±0.19c4.15±0.17a3.80±0.35ab
C21正辛醛Octanal*124-13-0100410012.91±0.20a2.44±0.02b2.59±0.15b2.61±0.11b2.66±0.11b
C22苯乙醛Benzeneacetaldehyde*122-78-11043103644.48±6.59a20.12±6.20c20.07±2.00c34.11±1.02b30.81±3.82b
C23反-2-辛烯醛(E)-2-octenal2548-87-0105210521.33±0.09a1.13±0.04b1.11±0.11b1.22±0.06ab1.16±0.07b
C24壬醛Nonanal*124-19-61089109143.91±4.42a34.1±1.98c38.88±2.31bc36.23±2.12bc39.61±1.05ab
C25癸醛Decanal112-31-2119511712.89±0.35a2.93±1.08a3.47±0.05a3.31±0.40a3.06±0.20a
C26(E)-柠檬醛(E)-citral141-27-5126712563.06±0.15a1.48±0.04d1.57±0.06d2.31±0.07c2.61±0.11b
酯类化合物(6种)51.69±2.33a34.82±1.18d36.2±0.83d41.79±0.72c45.68±1.79b
C27顺-3-己烯基丁酯(Z)-3-hexenyl butanoate*16491-36-4118611824.15±0.30a4.21±0.19a4.12±0.12a4.04±0.06a4.23±0.21a
C28水杨酸甲酯Methyl salicylate*119-36-81193118734.55±1.06a18.69±0.52d18.13±0.57d25.04±0.29c26.28±0.71b
C29香叶酸甲酯Methyl geranate1189-09-9130113021.90±0.23a1.74±0.15a1.96±0.07a1.8±0.07a1.96±0.11a
C30己酸叶醇酯(Z)-3-hexenyl hexanoate*31501-11-8136913758.46±1.00bc7.88±0.95c9.50±0.26ab8.38±0.37bc10.16±0.71a
C31己酸己酯Hexyl hexanoate*6378-65-0138513811.27±0.18ab1.05±0.15b1.20±0.06b1.16±0.05b1.47±0.08a
C32苯甲酸叶醇酯Cis-Hexenyl-3-benzoate25152-85-6156815671.36±0.05b1.24±0.09b1.29±0.08b1.37±0.05b1.57±0.04a
酮类化合物(5种)99.75±5.28b87.47±6.78c96.95±5.13bc99.94±6.71b119.36±2.31a
C334-甲基-3-戊烯-2-酮
4-Methyl-3-penten-2-one
141-79-77987971.93±0.03a1.56±0.02b1.42±0.02c1.38±0.04c1.42±0.07c
C34甲基庚烯酮6-Methyl-5-hepten-2-one*110-93-09869846.59±1.22d10.12±0.26a9.16±1.02ab8.65±0.33bc7.51±0.03cd
C35顺茉莉酮Cis-Jasmone*488-10-81391138782.78±3.94b71.32±6.06c80.01±2.53b84.47±5.13b103.35±1.92a
C36香叶基丙酮Geranylacetone*689-67-8145614396.33±2.36a3.18±0.35b4.54±2.01ab3.8±0.84ab5.04±0.72ab
C37β-紫罗兰酮trans-β-Ionone*79-77-6147014742.11±0.26a1.29±0.44b1.82±0.14ab1.64±0.70ab2.04±0.16ab
烃类化合物(3种)15.34±0.58a7.82±0.34d9.13±0.31c11.75±0.44b15.72±0.74a
C38月桂烯β-Myrcene123-35-39889899.15±0.25b5.33±0.32e6.21±0.32d7.48±0.33c9.91±0.35a
C39(E)-β-罗勒烯trans-β-Ocimene3779-61-1104110332.03±0.08a1.26±0.11b1.3±0.11b1.85±0.02a2.05±0.16a
C40罗勒烯β-Ocimene*13877-91-3104410424.15±0.36a1.23±0.15c1.62±0.10c2.43±0.10b3.76±0.40a
其他化合物(4种)946.93±149.38c1350.19±54.37a1287.71±192.38ab1012.08±57.7c1096.83±51.85bc
C41二甲基硫醚Dimethyl sulfide*75-18-3500487939.73±148.43c1345.75±54.20a1282.47±192.33ab1007.56±58.02c1091.34±51.79bc
C42茶吡咯Tea pyrrole2167-14-8103910402.62±1.04a————
C43吲哚Indole120-72-9129012833.18±0.12b3.06±0.16b3.75±0.15a3.10±0.25b3.87±0.07a
C442,4-二叔丁基酚2,4-Di-tert-butylphenol96-76-4150214941.40±0.01b1.38±0.02b1.48±0.05b1.42±0.10b1.62±0.04a
总量2940.65±206.91ab2575.76±118.12c2640.82±220.09c2735.47±58.44bc3080.83±22.13a
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基于代谢组学的不同工艺黄山毛峰茶品质成分分析
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张晓磊 , 周汉琛 , 刘亚芹 , 王辉 , 雷攀登 *
食品工业科技 | 分析检测 2026,47(13): 324-333
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食品工业科技 |分析检测 2026 , 47 (13) : 324 -333
基于代谢组学的不同工艺黄山毛峰茶品质成分分析
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张晓磊 , 周汉琛, 刘亚芹, 王辉, 雷攀登*
作者信息
  • 安徽省农业科学院茶叶研究所,安徽黄山 245000
通讯作者:
雷攀登(1983−),男,硕士,研究员,研究方向:茶叶加工与品质化学,E-mail:。
作者简介:

张晓磊(1994−),男,硕士研究生,研究方向:茶叶加工与品质化学,E-mail:

Metabolomics Reveals the Quality Composition of Huangshan Maofeng Tea Produced by Different Manufacturing Processes
Xiaolei ZHANG , Hanchen ZHOU, Yaqin LIU, Hui WANG, Pandeng LEI*
Affiliations
  • Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China
出版时间: 2026-07-01 doi: 10.13386/j.issn1002-0306.2025070286
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为探究不同工艺对黄山毛峰茶品质形成的影响,以‘皖茶4号’茶树品种一芽一叶鲜叶为原料,采用5种加工方式制作黄山毛峰茶:230 ℃理条杀青-理条做形(L)、400 ℃滚筒杀青-理条做形(GL)、400 ℃滚筒杀青-揉捻后理条做形(GRL)、340 ℃滚筒杀青-理条做形(G2L)、340 ℃滚筒杀青-揉捻后理条做形(G2RL)。通过感官评价、代谢组学技术及多元统计分析方法,系统解析了5种黄山毛峰茶的品质特征与代谢物谱差异。感官评价结果显示,GL综合品质最优,GRL次之。二者呈现出清香高扬,滋味鲜醇的品质特征。代谢物分析显示,GL和GRL中游离氨基酸总量较高,分别达63.34±0.80 mg/g和65.21±0.47 mg/g;而与苦味涩味相关的代谢物(咖啡碱、原花青素、黄酮苷、酚酸等)含量较低。挥发性代谢物分析显示,5种黄山毛峰茶中共鉴定出44种香气成分,其中醇类化合物占比最高(28%~49%)。利用偏最小二乘判别分析筛选到11个差异化合物(VIP值>1、P<0.05),包括二甲基硫醚、香叶醇、苯甲醇、苯乙醇、顺-3-己烯醇等。其中具有特征性玉米甜香的二甲基硫醚在GL和GRL中显著富集,可能是二者香气品质较为突出的关键因素。本研究为黄山毛峰茶的优质生产提供了理论基础。

黄山毛峰茶  /  制作工艺  /  品质成分  /  挥发性化合物  /  代谢组学

To investigate the effects of different manufacturing processes on the quality formation of Huangshan Maofeng tea, fresh leaves (one bud and one leaf) from the tea cultivar 'Wancha 4' (Camellia sinensis var. sinensis) were processed into five types of green tea using distinct manufacturing processes. These included striping fixation at 230 ℃ coupled with striping shaping process (L), rotary fixation at 400 ℃ coupled with striping shaping process (GL), rotary fixation at 400 ℃ followed by rolling and then striping shaping (GRL), rotary fixation at 340 ℃ coupled with striping shaping process (G2L), and rotary fixation at 340 ℃ followed by rolling and then striping shaping (G2RL). A systematic study was conducted on the quality characteristics and differences in metabolite profiles of five types of Huangshan Maofeng tea by sensory evaluation, metabolomics and multivariate statistical analysis. Sensory evaluation results indicated that GL achieved the highest overall quality, followed by GRL, both exhibiting superior refreshing aroma and mellow, umami tastes. Metabolite analysis revealed that the total free amino acids contents in GL and GRL reached 63.34±0.80 mg/g and 65.21±0.47 mg/g, respectively, which were significantly higher than those in others. In contrast, metabolites contributing to bitterness and astringency, such as caffeine, proanthocyanidins, flavonoid glycosides, and phenolic acids, were lowly concentrated in GL and GRL. Volatile analysis revealed that a total of 44 aroma components were identified in five types of Huangshan Maofeng tea. Among them, alcohols were major volatile classes (28%~49%). 11 differential compounds (VIP value>1, P<0.05) were identified by partial least squares discriminant analysis, including dimethyl sulfide, geraniol, benzyl alcohol, phenylethyl alcohol, (Z)-3-hexen-1-ol, etc. Notably, the content of dimethyl sulfide with corn-like and sweet flavor was significantly higher in GL and GRL, which could be the critical factor leading to their prominent aroma quality. This study provides a theoretical basis for the high-quality production of Huangshan Maofeng tea.

Huangshan Maofeng tea  /  manufacturing processes  /  quality composition  /  volatiles  /  metabolomics
张晓磊, 周汉琛, 刘亚芹, 王辉, 雷攀登. 基于代谢组学的不同工艺黄山毛峰茶品质成分分析. 食品工业科技, 2026 , 47 (13) : 324 -333 . DOI: 10.13386/j.issn1002-0306.2025070286
Xiaolei ZHANG, Hanchen ZHOU, Yaqin LIU, Hui WANG, Pandeng LEI. Metabolomics Reveals the Quality Composition of Huangshan Maofeng Tea Produced by Different Manufacturing Processes[J]. Science and Technology of Food Industry, 2026 , 47 (13) : 324 -333 . DOI: 10.13386/j.issn1002-0306.2025070286
绿茶属于不发酵茶类,其初制工艺主要包括杀青、揉捻(做形)及干燥[1]。研究表明,高品质绿茶通常呈现清香、栗香或特殊花香,滋味鲜醇且富有收敛性,这些核心品质特征的形成与茶叶中特定化学成分的含量及比例密切相关[2−3]。绿茶中主要的风味物质包括氨基酸、儿茶素、黄酮苷类、生物碱、以及挥发性有机物等,其含量与组成受到茶树品种、生态环境及制作工艺等多重因素的影响[4−5]。其中,制作工艺通过对风味物质在加工过程中的动态转化施加影响,在塑造最终茶叶品质方面发挥着重要作用[6]。
条形绿茶是我国产量最丰富、分布最广的名优绿茶品类之一,诸如黄山毛峰、信阳毛尖、庐山云雾等代表性茶类,其品质形成的关键环节集中于杀青和做形工序[6−7]。Xue等[6]基于代谢组学分析发现,相较于传统滚筒杀青,微波杀青更能有效促进蛋白质降解及γ-谷氨酰肽的转肽作用,从而显著提升条形绿茶中鲜味和甜味相关代谢物的含量。此外,适当的提高杀青温度可降低茶叶中顺式儿茶素和茶黄素类物质的含量,有助于减弱绿茶的苦味程度[8]。对于条形绿茶而言,杀青后的做形方式及工艺参数同样是影响其外形和内质的关键因素。邱安冬等[9]通过感官评价比较了不同做形工艺,发现理条做形在塑造干茶条索紧结度与提升综合品质方面表现出更优的效果。陈义[10]进一步指出,理条温度对绿茶品质影响显著:温度过低易导致加工过程中水分滞留,引发水闷味并促进多酚物质氧化;而温度过高则易产生高火味,不利于绿茶香气品质。尽管已有研究揭示了杀青温度、热传导介质及做形方式对条形绿茶风味品质的影响,然而目前对不同加工工艺下条形绿茶的代谢物谱特征仍缺乏系统性研究。
因此,本研究以黄山毛峰茶制作工艺为基准,选用‘皖茶4号’茶树品种鲜叶为原料,采用5种不同工艺制成黄山毛峰茶。综合运用茶叶感官评价、主要品质成分分析及非靶向代谢组学技术,系统解析不同加工工艺下黄山毛峰茶的品质特征与代谢物谱差异,以期为优质条形绿茶的生产提供理论依据。
鲜叶原料 供试茶树品种为国家级良种‘皖茶4号’,采摘一芽一叶鲜叶作为原料;游离氨基酸、正构烷烃(C5~C22) 美国Sigma-Aldrich公司;茶氨酸 北京百灵威科技有限公司;咖啡碱 北京海岸鸿蒙标准物质技术有限责任公司;儿茶素单体、没食子酸、茶黄素、茶黄素-3-没食子酸酯、茶黄素-3'-没食子酸酯、茶黄素-3,3'-双没食子酸酯 上海源叶生物科技有限公司;原花青素B1、原花青素B2、原花青素B4、牡荆素、槲皮素、槲皮素-3-O-葡萄糖苷、芦丁、山柰酚、山柰酚-3-O-芸香苷、山柰酚-3-O-葡萄糖苷、对香豆酸、β-葡萄糖苷、奎宁酸等标准品 上海麦克林生化科技股份有限公司;β-紫罗兰酮、癸酸乙酯、正辛醇、芳樟醇、香叶醇、庚醛、苯甲醛、正辛醛、苯乙醛、壬醛、香叶基丙酮、月桂烯等 上海阿拉丁生化科技股份有限公司;己酸叶醇酯、己酸己酯、顺茉莉酮、罗勒烯等 梯希爱(上海)化成工业发展有限公司。所有标准品纯度均大于90%。
S-433D氨基酸分析仪 德国Sykam公司;Chromaster高效液相色谱仪 日本日立公司;Ultimate 3000高效液相色谱系统 美国戴安公司;Q-Exactive高分辨质谱仪 美国赛默飞世尔科技公司;QP2020NX气相色谱质谱联用仪 日本岛津公司;DB-5 MS石英毛细管柱(30×0.25 mm×0.25 μm) 美国安捷伦公司;6CLZ60-11振动理条机、6CST-40滚筒杀青机、6CR-40揉捻机 浙江上洋机械有限公司;6CHM-901电热式烘干机 浙江春江茶叶机械有限公司。
鲜叶经室内自然摊放约7 h后,随机均分成5份。样品1采用230 ℃理条机杀青10 min,下机摊晾30 min,随后用160 ℃理条做形15 min,最后干燥制成干茶,标记为L;样品2采用400 ℃滚筒杀青,下机摊晾30 min,随后采用180 ℃理条做形5 min,160 ℃理条做形15 min,最后干燥制成干茶,标记为GL;样品3杀青方式同样品2,下机摊晾后,先进行5 min不加压揉捻,随后采用180 ℃理条做形5 min,160 ℃理条做形15 min,最后干燥制成干茶,标记为GRL;样品4采用340 ℃滚筒杀青,下机摊晾30 min,随后采用200 ℃理条做形5 min,160 ℃理条做形15 min,最后干燥制成干茶,标记为G2L;样品5杀青方式同样品4,下机摊晾后,先进行5 min不加压揉捻,随后采用200 ℃理条做形5 min,160 ℃理条做形15 min,最后干燥制成干茶,标记为G2RL(图1)。
参照国家标准GB/T 23776-2018《茶叶感官审评方法》对5种绿茶样品进行感官评价。称取3 g茶样于审评杯中,加入150 mL沸水,冲泡4 min后,将茶汤倒入审评碗。由五位专业审评人员组成审评小组,以其中一人为主评。审评过程中由主评先评出分数,其他人员根据品质标准对主评出具的分数进行磋商,并最终共同确定每个样品的得分。
总分=外形得分×25%+香气得分×25%+滋味得分×30%+汤色得分×10%+叶底得分×10%
称取0.25 g茶样,加入25 mL沸水,于100 ℃水浴中浸提20 min,隔10 min振荡一次;浸提完毕后,冷却,过滤,定容至25 mL容量瓶。分别稀释10倍和6倍后,过滤,上机。每个样品重复3次。采用氨基酸分析仪测定样品游离氨基酸含量,高效液相色谱仪测定儿茶素和咖啡碱含量,分析条件同文献[11]一致。
参考文献[12]方法分析绿茶样品中多酚类化合物。称取0.06 g茶样,加入1.8 mL预冷的 80%甲醇溶液,涡旋,超声3 min,10000 r/min离心10 min,取上清液。重复两次,合并上清液,混匀,过滤,上机。色谱柱为Poroshell 120 SB-C18 column(3×150 mm,2.7 μm),柱温30 ℃。流动相A为0.4%乙酸水溶液,流动相B为乙腈。洗脱程序:0~10 min,99.9%A、0.1%B;22 min,93%A、7%B;25 min,89%A、11%B;30 min,88%A、12%B;31 min,86%A、14%B;43 min,65%A、35%B;45 min,20%A、80%B;47 min,99.9%A、0.1%B。流速为0.5 mL/min。进样量为10 μL。采用负离子扫描模式,扫描范围70~900 m/z。
通过标准品、一级质谱、二级质谱及保留时间等信息定性化合物;利用原花青素B2(30 mg/L)、槲皮素(5 mg/L)、山柰酚-3-O-葡萄糖苷(5 mg/L)、山柰酚-3-O-芸香糖苷(10 mg/L)、对香豆酸(25 mg/L)、β-葡萄糖苷(25 mg/L)及奎宁酸(25 mg/L)标准品峰面积与化合物峰面积之比定量儿茶素二聚体、黄酮醇、黄酮单糖苷、黄酮多糖苷、酚酸、可水解单宁及有机酸。
称取0.20 g茶样于萃取瓶中,加入0.15 g NaCl和5 mL沸水,立即用锡箔纸密封瓶口,平衡5 min,将SPME萃取头(50/30 μm,DVB/CAR/PDMS)插入萃取瓶,于60 ℃水浴顶空吸附40 min。萃取完成后,采用气相色谱质谱联用仪(GC-MS)进行挥发性成分检测。每个样品重复3次。GC-MS分析条件同文献[13]方法。色谱柱为DB-5 MS石英毛细管柱(30×0.25 mm×0.25 μm)。进样口温度250 ℃。升温梯度:40 ℃保持5 min;以3 ℃/min上升至110 ℃,保持3 min;以5 ℃/min上升至200 ℃,保持1 min;以15 ℃/min上升至260 ℃,保持3 min。载气为高纯氦气,流速为1 mL/min,分流比5:1。MS工作条件:230 ℃离子源,0.1 kV电压;扫描范围30~600 m/z。
综合质谱库检索比对、计算保留指数(retention index,RI),并结合已有标准品进行化合物定性;通过将目标化合物峰面积代入标准曲线进行定量分析,部分缺乏标准品的化合物根据癸酸乙酯进行定量。保留指数计算公式如下:
$ \rm RI=100n+\frac{{100}\times ({\mathrm{T}}_{\mathrm{x}}-{\mathrm{T}}_{\mathrm{n}})}{{\mathrm{T}}_{\mathrm{n}+1}-{\mathrm{T}}_{\mathrm{n}}} $
式中:Tx表示目标化合物的出峰时间,min;n表示碳原子数;Tn表示碳原子数为n的正构烷烃的出峰时间,min;Tn+1表示碳原子数为n+1的正构烷烃的出峰时间,min。
使用Thermo Xcalibur 4.1和TraceFinder 5.0软件对原始谱图进行峰提取和峰匹配分析;SPSS 20.0软件进行单因素方差分析;SMICA 14.1软件进行偏最小二乘判别分析(partial least squares discrimination analysis,PLS- DA);TB tools软件绘制热图;GraphPad Prsim 9软件绘制柱形图。
表1感官评价结果显示,5种工艺黄山毛峰茶品质具有显著差异。其中,GL综合得分最高,GRL其次。二者在工艺上均采用400 ℃滚筒杀青,总体呈现出清香高扬,滋味鲜醇的品质特征;G2L和G2RL采用340 ℃滚筒杀青再理条,其香气强度和滋味鲜醇度明显下降,内质表现不佳;L采用理条杀青、做形,内质表现为清香显著,但香气强度和滋味鲜爽度较差。外形方面,5种干茶总体色绿、条索舒直。其中,L干茶润度较差,推测是由于长时间高温理条促使叶绿素损失过多导致[13]。汤色方面,GL得分最高,茶汤浅绿明亮;L和G2RL得分最低,茶汤呈浅黄绿,亮度稍差。茶汤色泽主要与呈色物质有关,如较高浓度的黄酮类、茶黄素等物质会导致茶汤黄度增加,汤色变暗[13]。此外,GRL、G2RL均经过5 min揉捻工序,与未经揉捻样(GL、G2L)相比,条索表现更加润、直。表明适度揉捻有助于紧卷茶条,利于做形。
游离氨基酸、儿茶素及咖啡碱作为茶叶中主要滋味成分[14],对绿茶品质形成具有重要作用。本研究分析了16种游离氨基酸的含量差异(表2)。结果显示,GL、GRL及G2RL中游离氨基酸总量显著高于L(P<0.05),G2L同样呈现出较高的游离氨基酸含量。这主要与不同杀青温度下氨基酸的累积和消耗速率不同有关,而较高的温度能够促进更多的蛋白质水解[10]。谷氨酸、茶氨酸、天冬氨酸属于鲜味氨基酸,对绿茶滋味的鲜爽度具有重要贡献[15]。本研究中GL、GRL中鲜味氨基酸含量显著高于其他三种,推测是其茶汤滋味鲜醇的重要原因。
儿茶素属于多酚类物质,是茶汤具有收敛性的关键风味成分[16]。本研究分析了8种儿茶素组分,包括4种酯型儿茶素(EGCG、GCG、ECG、CG)和4种非酯型儿茶素(GC、EGC、C、EC)。结果显示,L、GL及GRL中儿茶素总量较为接近,显著高于G2L和G2RL(P<0.05)。5种绿茶中儿茶素组分均以EGCG含量最高,其次为ECG和EGC,C、CG及GC含量较低,这与前人研究结果相似[16-17]。EGCG、ECG及EGC属于顺式儿茶素,在杀青过程中C-2位置易发生异构化反应形成反式儿茶素如GCG、CG、GC等,且杀青温度越高,异构化反应越剧烈[7,10]。本研究中GL、GRL中GCG和CG明显高于其他三种工艺绿茶,也表明了杀青温度与儿茶素异构化之间存在重要关联。
咖啡碱是绿茶中主要的呈苦物质[18]。4种采用滚筒杀青工艺的黄山毛峰茶(GL、GRL、G2L及G2RL)中咖啡碱含量均低于L,可能与L工艺中的较长时间的热作用有关。研究表明,高温条件能促进氨基酸与羰基化合物(如酮、醛等)发生席夫碱反应,导致生物碱类含量增加[19]。
多酚类化合物作为绿茶呈味物质的重要组分,是构成茶汤苦涩味及浓度的关键风味物质[20]。其中,儿茶素类占比显著(50%~70%),其余组分包括黄酮、黄酮苷类、花青素及酚酸等次生代谢物[21]。通过UHPLC-Q-Exactive/MS共鉴定出54种非挥发性代谢物,包括15种儿茶素二聚体、23种黄酮/黄酮醇苷、10种酚酸、5种可水解单宁及1种有机酸(表3)。其中48个化合物具有组间显著差异(P<0.05)(图2A)。
本研究中15种儿茶素二聚体均具有显著差异(P<0.05)。儿茶素二聚体主要是由两个黄烷-3-醇结构单体氧化聚合形成[22],其涩味强度高于单体化合物[23]。如图2A所示,大部分二聚体在L中呈现较高的含量,而在GL和GRL中较低,这主要归因于杀青温度不同。研究表明,杀青温度越高氧化酶失活越快,温度较低时残余的氧化酶活性能促进更多的二聚体产生[10]。本研究中GL和GRL杀青温度明显高于L,可能是导致二聚体含量有较大差异的重要原因。此外,本研究中4种重要茶黄素(TF、TF-3-G、TF-3,3'-DG、TF-3'-G)均在L、G2L及G2RL中呈现较高含量。茶黄素是酶促氧化的重要特征物质,对茶汤色泽和滋味具有重要作用[24]。
黄酮/黄酮醇苷类化合物是茶叶中关键多酚类物质,通常以糖苷形式存在,其极低的味觉阈值(0.00115~19.8 μmol/L)使其成为绿茶苦涩味的重要呈味成分[18]。本研究中有20种黄酮类化合物呈现显著差异(P<0.05)。其中GL和GRL中大部分黄酮苷含量低于L、G2L或G2RL,这与GL和GRL感官评价中滋味鲜醇特征有重要关联。高浓度的黄酮苷如槲皮素-3-O-葡萄糖酰芸香糖苷、芦丁等会抑制茶汤鲜爽味呈现[25],适当调控黄酮类物质含量可有效降低茶汤苦涩味,提升茶汤鲜味甜味品质[26]。此外,黄酮苷类化合物多含有羟基、酮基及共轭双键等不稳定基团,其热敏感性显著高于黄酮苷元[7,25]。因此,GL和GRL中较低浓度的黄酮类物质可能归因于加工过程中较高的杀青温度引发的热降解作用。
酚酸是一类具有羟基与羧基的芳香族化合物,其高水溶性直接影响茶汤酸涩呈味特性,并能协同其他滋味成分增强整体苦涩感[27−28]。尤其是对香豆酰奎宁酸和咖啡酰奎宁酸类化合物具有较高的生物活性和滋味调控功能[26,29]。本研究中,除绿原酸外的8种显著差异酚酸物质均在L中呈现较高含量,推测与杀青工艺中持续机械理条处理引发的叶细胞结构破损有关,该过程加剧了内含物质向叶表面浸出[30]。此外,奎宁酸作为有机酸类重要呈味物质,其含量在L和G2L中明显高于GL、GRL及G2RL。该化合物不仅是绿茶饮料贮藏时间的标志物,更与茶汤苦涩强度呈显著正相关[31]。β-葡萄糖苷、没食子儿茶素葡萄糖苷及二没食子酰葡萄糖均属于可水解单宁。其中,β-葡萄糖苷在L、GL及GRL中含量较高;二没食子酰葡萄糖则在GRL、G2L及G2RL中含量较高。研究表明,没食子酰葡萄糖类可作为绿茶品质分级的潜在化学标记物[32],对绿茶滋味特性同样具有重要作用。
通过PLS-DA对鉴定出的代谢物进行分析。图2B得分图(R2X=0.923,R2Y=0.909)显示,5种工艺的黄山毛峰茶可分成三类:L集中于第四象限为一类;GL和GRL集中于Y轴两侧(第一、二象限)为一类;G2L和G2RL则集中于第三象限为一类。经200次置换检验,Q2回归线负向截距(0,−0.65),表明PLS-DA模型可靠,无过度拟合现象(图2C)。基于VIP值>1、P<0.05筛选到14个组间差异的关键化合物,分别为原花青素B1、原花青素B2、原花青素B4、C-ECG、EC-ECG、茶黄素、茶黄素-3,3'-双没食子酸酯、没食子酸、3-O-没食子酰奎宁酸、5-p-对香豆酰奎宁酸、奎宁酸、β-葡萄糖苷、二没食子酰葡萄糖及山柰酚-3-O-二-对香豆酰己糖苷。其中包括7个儿茶素二聚体类化合物,且均在L中呈现出较高含量。该类物质多为酶促氧化合成,即其含量高低与杀青环节氧化酶失活速率有关[33]。表明本研究中杀青温度对不同工艺黄山毛峰茶中的代谢物特征具有重要影响。
通过GC-MS对5种工艺黄山毛峰茶中挥发性成分进行检测分析,共鉴定出44种化合物,包括14种醇类、12种醛类、6种酯类、5种酮类、3种烃类及4种其他类物质(表4)。其中,醇类化合物含量高达713.57±39.40~1437.35±83.22 μg/L,占总挥发物含量的28%~49%。L中醇类占比达49%(图3A),明显高于GL(28%)和GRL(32%),可能归因于杀青温度不同。已有研究表明,高温杀青能促进芳樟醇、香叶醇等挥发性糖苷物质积累[34−35],并通过体外模拟发现高温条件下香叶醇糖苷类合成量显著高于低温。本研究中L杀青温度最低,GL和GRL杀青温度最高。从表4中可看出,L中易形成挥发性糖苷的化合物如芳樟醇、香叶醇等含量显著高于GL和GRL(P<0.05),这也从侧面验证了杀青温度与挥发性糖苷之间存在重要关联。
进一步通过PLS-DA对鉴定出的挥发性成分进行分析,图3B得分图(R2X=0.992,R2Y=0.967)显示,5种工艺的黄山毛峰茶可分成两类:GL和GRL集中于Y轴左侧为一类;L、G2L及G2RL集中于Y轴右侧为一类。经200次置换检验,Q2回归线负向截距(0,−0.61),表明PLS-DA模型可靠,无过度拟合现象(图3C)。基于VIP值>1、P<0.05筛选到11个差异化合物,分别为二甲基硫醚、香叶醇、苯甲醇、苯乙醇、顺-3-己烯醇、正戊醇、戊醛、己醛、顺茉莉酮、庚醛及苯乙醛。这些化合物大多数呈花香、果香或甜香风味,已被多项研究鉴定为名优绿茶中重要的特征香气组分[36−37]。本研究中二甲基硫醚含量高达939.73±148.43~1345.75±54.20 μg/L,是重要的呈香物质。该硫醚化合物具有独特的玉米甜香风味,对高品质绿茶的新茶香、清香具有重要贡献[16,38]。从表4可看出,GL和GRL中二甲基硫醚的含量显著高于其他三种工艺绿茶(P<0.05),可能与二者较高的杀青温度促进更多含硫氨基酸降解有关[17,39]。
本研究综合运用感官评价、主要品质成分定量分析及代谢组学技术,系统比较了5种不同工艺黄山毛峰茶的风味特征与代谢物谱差异。结果显示,经400 ℃滚筒杀青后理条制作的黄山毛峰茶(GL、GRL)综合品质更优。其干茶外形色泽绿润、条索舒直;内质总体呈现出清香高扬,滋味鲜醇的品质特征。非挥发性代谢物分析表明,相较于其他三种工艺黄山毛峰茶,GL和GRL中游离氨基酸(尤其是鲜味氨基酸)和儿茶素类含量较高,而与苦味涩味相关的代谢物(如咖啡碱、原花青素、黄酮苷及酚酸等)含量较低,这一代谢物谱特征为二者突出的鲜醇滋味提供了物质基础。挥发性代谢物分析表明,5种工艺黄山毛峰茶中香气成分均以醇类化合物为主(占挥发性成分总量的28%~49%),其相对含量与杀青温度间呈现出一定的负相关性,即随着杀青温度升高,其相对占比呈现下降趋势。具有特征性玉米甜香的二甲基硫醚,其含量变化与醇类物质表现出相反趋势。该硫醚物质在GL和GRL中含量显著高于其他三种工艺绿茶,可能是二者香气品质优势的重要原因。本研究初步揭示了制作工艺与黄山毛峰茶风味品质及代谢物累积之间的关联,但由于化学成分在风味呈现与加工转化中的复杂性,所筛选出的关键化合物在其动态变化机制及呈香呈味协同作用方面仍需进一步深入探究。本研究结果为黄山毛峰茶加工工艺的优化与标准化提供了理论基础。

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2026年第47卷第13期
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doi: 10.13386/j.issn1002-0306.2025070286
  • 接收时间:2025-07-25
  • 首发时间:2026-10-24
  • 出版时间:2026-07-01
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    安徽省农业科学院茶叶研究所,安徽黄山 245000

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雷攀登(1983−),男,硕士,研究员,研究方向:茶叶加工与品质化学,E-mail:。
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Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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