不同光质对夏秋红茶萎凋叶挥发性成分的影响

Effects of different light on the volatile components of withering leaves of summer-autumn black tea

中文关键词:  光质  萎凋叶  挥发性成分  夏秋红茶  多元统计分析

英文关键词:light  withering leaves  volatile components  summer-autumn black tea  multivariate statistics analysis

中文摘要:

      目的 探讨不同光质对夏秋红茶萎凋叶挥发性成分的影响。方法 采用顶空固相微萃取-气相色谱-质谱法检测鲜叶(FL)和黄光(YL9h)、红光(RL9h)、紫光(VL9h)、橙光(OL9h)、蓝光(BL9h)、绿光(GL9h)、自然光(CK9h)处理9 h的萎凋叶的挥发性成分。基于代谢组学, 结合多元统计分析方法筛选差异性挥发性成分, 比较不同光质对夏秋红茶萎凋叶挥发性成分的影响。结果 样本共鉴定101种挥发性成分, 包括23种醇类物质、8种醛类物质、26种酯类物质、27种烯类物质、4种烷类物质、4种酮类物质和9种其他类。经9 h萎凋后, 大多数挥发性成分含量均较鲜叶有显著提高, 并且YL9h、RL9h和OL9h组中挥发性成分含量相对较高。采用代谢组学方法共筛选出20种差异代谢物, 以醇类为主, 其中YL9h和RL9h萎凋叶中苯甲醇、反式-β-金合欢烯、芳樟醇及其氧化物等花香特征成分含量相对较高。结论 不同光质对夏秋红茶萎凋叶挥发性成分影响显著, 黄光和红光萎凋处理可改善夏秋红茶的香气品质。

英文摘要:

      Objective To explore the effects of different light on the volatile components of withering leaves of summer-autumn black tea. Methods The volatile components of fresh leaves (FL) and withering leaves treated with yellow light (YL9h), red light (RL9h), violet light (VL9h), orange light (OL9h), blue light (BL9h), green light (GL9h) and natural light (CK9h) for 9 h were detected by headspace solid phase extraction-gas chromatography-mass spectrometry. Based on metabolomics and multivariate statistical analysis method, the differential volatile components were screened to compare the effects of different light on the volatile components of withering leaves of summer-autumn black tea. Results There were 101 kinds of volatile components, including 23 kinds of alcohols, 8 kinds of aldehydes, 26 kinds of esters, 27 kinds of alkenes, 4 kinds of alkanes, 4 kinds of ketones and 9 kinds of others. After 9 h withering, the content of most volatile components was significantly higher than FL, and the content was relatively high in YL9h, RL9h and OL9h. A total of 20 kinds of differential metabolites were screened by metabonomics, that alcohols were the main differential metabolites, the content of floral characteristic fragrance components such as benzyl alcohol, trans-β-farnesene, linalool and its oxides in withering leaves of YL9h and RL9h was relatively high. Conclusion Different light has a significant effect on the volatile components of withering leaves of summer-autumn black tea, that yellow and red light withering treatment can improve the aroma quality of summer-autumn black tea.