| 基于UHPLC-Q-TOF/MS的不同产地普洱生茶化学成分差异研究 |
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| 引用本文： | 杨晨,戴伟东,吕美玲,李朋亮,刘栩,田军,万云龙,李继,林智.基于UHPLC-Q-TOF/MS的不同产地普洱生茶化学成分差异研究[J].茶叶科学,2017,37(6). |
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| 作者姓名： | 杨晨 戴伟东 吕美玲 李朋亮 刘栩 田军 万云龙 李继 林智 |
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| 作者单位： | 1. 农业部茶树生物学与资源利用重点实验室;中国农业科学院茶叶研究所 浙江 杭州 310008;中国农业科学院研究生院,北京 100081;2. 农业部茶树生物学与资源利用重点实验室;中国农业科学院茶叶研究所 浙江 杭州 310008;3. 安捷伦科技(中国)有限公司,北京,100102;4. 昆明七彩云南庆沣祥茶业股份有限公司,云南 昆明,650501 |
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| 基金项目： | 国家自然科学基金，中央级公益性科研院所所级基本科研业务费专项，现代农业产业技术体系建设专项资金 |
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| 摘 要： | 为了更加全面地了解产地对普洱生茶品质与化学成分的影响,本研究选取来自临沧市、普洱市、西双版纳州三大产区12个茶山(自然村)的普洱生茶样品,采用超高效液相色谱-四级杆-飞行时间质谱(UHPLC-Q-TOF/MS)对不同产地普洱生茶的非挥发性代谢物表型进行了研究。结果表明:不同产地普洱生茶的化学成分在含量上具有较大差异,且具有明显的产地特征。采用主成分分析,可以对来自西双版纳自治州(包括勐腊县、勐海县、景洪市)、普洱市、临沧市3个地级行政区的普洱生茶进行有效区分,也可以对来自普洱茶产区的东南、西南、西北3个区域的普洱生茶进行有效区分。进一步鉴定了普洱生茶中79种主要成分,并对其在12个茶山(自然村)的普洱生茶中的含量分布,以及与不同产地普洱生茶滋味品质的关系进行了分析。本研究表明,基于UHPLC-Q-TOF/MS的茶叶非挥发性化学成分轮廓可以作为普洱生茶产地判别的依据。
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| 关 键 词： | 普洱生茶 产地 化学成分 液质联用 代谢组学 滋味 |
Study on the Chemical Constituents of Pu-erh Teas from Different Areas by UHPLC-Q-TOF/MS |
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| YANG Chen,DAI Weidong,LYU Meiling,LI Pengliang,LIU Xu,TIAN Jun,WAN Yunlong,LI Ji,LIN Zhi.Study on the Chemical Constituents of Pu-erh Teas from Different Areas by UHPLC-Q-TOF/MS[J].Journal of Tea Science,2017,37(6). |
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| Authors: | YANG Chen DAI Weidong LYU Meiling LI Pengliang LIU Xu TIAN Jun WAN Yunlong LI Ji LIN Zhi |
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| Abstract: | In order to fully understand the influences of the production area on pu-erh raw tea quality and chemical composition, 12 pu-erh raw tea samples were selected from different mountains (villages) in Lincang, Pu'er, and Xishuangbanna. The nonvolatile tea metabolite phenotypes of the pu-erh raw teas were analyzed by ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry-four (UHPLC-Q-TOF/MS). The results showed that the pu-erh raw teas from different areas had distinct chemical compositions. Pu-erh raw teas from Xishuangbanna (including Mengla, Menghai, and Jinghong), Pu'er, and Lincang could be seperated by principal component analysis. Pu-erh raw teas could also be seperated according to producing areas (southeast, southwest, and northwest of pu-erh tea area). Seventy nine main components in pu-erh raw teas were identified, and the relationships between the components and the taste qualities of the 12 pu-erh raw teas were also analyzed. This study showed that the metabolite phenotypes analyzed by UHPLC-Q-TOF/MS could be used for the discrimination of pu-erh raw teas according to producing areas. |
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| Keywords: | Pu-erh raw tea area chemical composition LC-MS metabolomics taste |
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