通过UHPLC-Q-TOF/MS对加热枯方法的非挥发性代谢学分析,用于加工来自Longjing 43茶品种的白茶
Hongchun Cui1, Zhiqiang Cheng1, Daliang Shi1
1Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou, China.
Frontiers in nutrition
|February 2, 2026
概括
加热枯显著改善了白茶的味道和代谢特征. 热空气枯特别有效,减少了加工时间,并增强了氨基酸和黄酸等关键化合物.
科学领域:
- 食品科学 食品科学 食品科学
- 植物代谢学 植物代谢学
- 农业化学 农业化学
背景情况:
- 枯对于白茶生产至关重要.
- 加热枯对龙43品种白茶的代谢影响尚不清楚.
研究的目的:
- 研究新型加热枯燥方法对白茶的味道和非挥发性代谢的影响.
- 为了比较加热枯与传统的室温方法.
主要方法:
- 白茶 (Longjing 43品种) 经历了加热枯 (热空气,阳光,光灯在28°C) 和室温枯 (20°C).
- 感官评估评估了味道质量.
- 非向的代谢组分析确定了代谢物.
- 进行了KEGG通路丰富分析.
主要成果:
- 加热枯缩短了加工时间 (23-31h vs 40h).
- 所有加热方法都提高了感觉质量,热空气是最有效的.
- 确定了1372种代谢物.
- 加热枯,特别是热空气,有机酸,氨基酸,黄酸和 катехин度增加.
- 关键的代谢途径受到影响,包括囊和甲代谢,谷甲代谢和异类类生物合成.
结论:
- 热空气枯为白茶生产提供了更快,更优质的方法.
- 加热枯增强了味道质量,并显著改变了代谢特征,增加了有益的化合物.
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