基于高分辨质谱法的不同干燥方式白茶滋味物质差异分析

Analysis on the difference of taste substances in white tea under different drying methods based on high-resolution mass spectrometry

中文关键词:  白茶  定量描述分析  超高效液相色谱-四极杆-静电场轨道阱高分辨质谱法  滋味  干燥方式

英文关键词:white tea  quantitative descriptive analysis  ultra performance liquid chromatography-quadrupole- electrostatic orbitrap high-resolution mass spectrometry  taste  drying method

中文摘要:

      目的 基于分子感官科学研究体系, 明确自然晒干白茶和除湿机烘干白茶的滋味物质差异, 并筛选出影响白茶滋味的关键贡献成分。方法 采用定量描述分析(quantitative description analysis, QDA)和超高效液相色谱-四极杆-静电场轨道阱高分辨质谱法(ultra performance liquid chromatography-quadrupole-electrostatic orbitrap high-resolution mass spectrometry, UPLC-Q-Orbitrap-MS)分别对华蓥山不同干燥工艺白茶的滋味分属性和非挥发性化合物进行了感官评价和非靶向筛查, 采用Compound Discoverer 3.1软件对化合物进行鉴定, 并结合统计学软件SIMCA 14.1筛选关键呈味物质。结果 自然晒干和除湿机烘干白茶的滋味特征均以苦味和涩味为主, 苦味、涩味、酸味3种滋味两两之间呈显著正相关, 且均与甜味和鲜味呈显著负相关; 鲜味与甜味呈显著正相关。通过高分辨质谱仪检测到481种非挥发性化合物, 其中具有标志性差异的成分有81种, 并通过偏最小二乘-重要变量投影(partial least square-variable import project, PLS-VIP)获得了对每一种滋味分属性的关键贡献成分。结论 该研究确定了影响晒干白茶和烘干白茶滋味的关键贡献成分, 为后期更深入研究白茶滋味品质的物质基础提供了参考依据。

英文摘要:

      Objective To clarify the differences in taste substances between natural sun-dried white tea and dehumidifier-dried white tea, and screen out the key contributing components that affect the taste of white tea based on molecular sensory science research system. Methods The taste and non-volatile compounds of white tea from Huaying Mountain with different drying processes was evaluated and screened non targeted by quantitative description analysis (QDA) and ultra performance liquid chromatography-quadrupole-electrostatic orbitrap high-resolution mass spectrometry (UPLC-Q-Orbitrap-MS). The compounds were identified by Compound Discoverer 3.1 software, and the key flavor substances were screened by statistical software SIMCA 14.1. Results The taste characteristics of natural sun-dried white tea and dehumidifier-dried white tea were dominated by bitterness and astringency. There was a significant positive correlation between bitterness, astringency and sourness, and they were all significantly negatively correlated with sweetness and umami; umami and sweetness had a significant positive correlation. The 481 kinds of non-volatile compounds were detected by UPLC-Q-Orbitrap-MS, 81 ingredients with iconic differences among them, and the sub-attributes for each taste were obtained by partial least squares-significant variables projection (PLS-VIP). Conclusion This study identifies the key contributing components that affect the taste of sun-dried white tea and dehumidifier-dried white tea, and provides a reference basis for further study on the material basis of white tea taste quality in the later.