茯砖茶加工过程中的傅里叶变换红外光谱分析
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摘要
以茯砖茶加工过程中10个不同时间样品为研究对象,采用傅里叶变换红外光谱(FTIR)和化学计量学的方法,研究茯砖茶加工过程中化学成分的变化。结果表明,茯砖茶加工过程可分为3个阶段,第一阶段包括毛茶、渥堆和发花第0天的样品;第二阶段包括发花第3天和第6天的样品;第三阶段包括发花第9天到第22天的样品。不同阶段茯砖茶光谱的主要差异吸收带为983～1929、92010～2390、2848～2925、(3415～3963)cm~(-1),主要代表碳水化合物和蛋白质的羟基和氨基、酰胺Ⅱ带、葡甘露聚糖、阿拉伯聚糖和茶多酚吸收子峰。差异吸收带曲线拟合分析表明,茯砖茶加工过程3个阶段中碳水化合物和蛋白质羟基、氨基的振动吸收强度先降低9.47%(P>0.05),随后增加16.71%(P>0.05);酰胺Ⅱ带吸收强度先显著增加30.97%(p<0.05),随后显著降低11.79%(p<0.05);葡甘露聚糖先显著降低45.26%(p<0.05),随后显著增加8.00%(p<0.05);茶多酚子峰吸收强度先降低27.00%(P>0.05),随后增加0.40%(P>0.05);阿拉伯聚糖吸收强度先降低24.04%(P>0.05),随后增加20.15%(P>0.05)。研究表明,运用傅里叶变换红外光谱结合化学计量学方法和曲线拟合分析技术,可分析出茯砖茶加工过程中差异化学物质的变化,为茯砖茶发酵程度的评定提供有效的依据和判别方法。
In this study, the samples of ten different stages in the processing of the Fu brick tea were used as materials, and Fourier transform infrared spectroscopy and chemometrics methods were used to study the changes in the chemical composition during the processing of the Fu brick tea. The results showed that the processing of Fu brick tea could be divided into three stages. The first stage included the samples of raw tea period, the pile-fermentation and the first of fungus growing; the second stage included the samples on the third day of fungus growing and the 6 th day of fungus growing. The third stage included flowering from the 9 th day to the 22 nd day of fungus growing. The main absorption bands of the spectra of Fu brick tea samples at different stages were(983～1929)cm~(-1),(2010～2390)cm~(-1),(2848～2825)cm~(-1), and(3415～3963)cm~(-1). The main difference between them was carbohydrate and protein hydroxyl groups. And amino, amide II band, glucomannan, arabinan and tea polyphenol absorption sub-peaks. The curve fitting analysis of differential absorption bands showed that the vibration absorption intensity of carbohydrate and protein hydroxyl and amino groups in the three stages of the tea brick processing process was first decreased by 9.47%(P>0.05), then increased by 16.71%(P>0.05); Amide II The absorption intensity of the tape first increased significantly by 30.97%(p<0.05),then decreased significantly by 11.79%(p<0.05); the glucomannan polysaccharide was first significantly reduced by 45.26%(p<0.05) and then significantly increased by 8.00%(p<0.05). The peak absorption intensity of tea polyphenols first decreased by 27.00%(P>0.05) and then increased by 0.40%(P>0.05);arabinose absorption intensity decreased first by 24.04%(P>0.05), then increased by 20.15%(P>0.05).Studies have shown that Fourier transform infrared spectroscopy combined with chemometrics methods and curve fitting analysis technology can analyze the changes of the chemical substances in the processing of Fu brick tea, and provide an effective basis and method for the evaluation of Fu brick tea fermentation degree.
In this study, the samples of ten different stages in the processing of the Fu brick tea were used as materials, and Fourier transform infrared spectroscopy and chemometrics methods were used to study the changes in the chemical composition during the processing of the Fu brick tea. The results showed that the processing of Fu brick tea could be divided into three stages. The first stage included the samples of raw tea period, the pile-fermentation and the first of fungus growing; the second stage included the samples on the third day of fungus growing and the 6 th day of fungus growing. The third stage included flowering from the 9 th day to the 22 nd day of fungus growing. The main absorption bands of the spectra of Fu brick tea samples at different stages were(983～1929)cm~(-1),(2010～2390)cm~(-1),(2848～2825)cm~(-1), and(3415～3963)cm~(-1). The main difference between them was carbohydrate and protein hydroxyl groups. And amino, amide II band, glucomannan, arabinan and tea polyphenol absorption sub-peaks. The curve fitting analysis of differential absorption bands showed that the vibration absorption intensity of carbohydrate and protein hydroxyl and amino groups in the three stages of the tea brick processing process was first decreased by 9.47%(P>0.05), then increased by 16.71%(P>0.05); Amide II The absorption intensity of the tape first increased significantly by 30.97%(p<0.05),then decreased significantly by 11.79%(p<0.05); the glucomannan polysaccharide was first significantly reduced by 45.26%(p<0.05) and then significantly increased by 8.00%(p<0.05). The peak absorption intensity of tea polyphenols first decreased by 27.00%(P>0.05) and then increased by 0.40%(P>0.05);arabinose absorption intensity decreased first by 24.04%(P>0.05), then increased by 20.15%(P>0.05).Studies have shown that Fourier transform infrared spectroscopy combined with chemometrics methods and curve fitting analysis technology can analyze the changes of the chemical substances in the processing of Fu brick tea, and provide an effective basis and method for the evaluation of Fu brick tea fermentation degree.
引文
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[2]黄浩.“茯茶”研究进展[A].湖南省茶叶学会.科技创新转型升级做大做强湖南特色茶叶--湖南省茶叶学会2011年学术年会论文集[C].湖南省茶叶学会:湖南省茶叶学会,2011:7.
[3]黄浩,赵熙,黄怀生,等.茯茶“散茶发花”加工前后差异化学成分的分离与鉴定[J].茶叶科学,2016,36(01):27-37.
[4]谭吉慧,赵仁亮,吴丹,等.不同地区加工茯砖茶品质比较研究[J].茶叶通讯,2016,43(02):43-45.
[5]DAI W,XIE D,LU M,et al.Characterization of white tea metabolome:Comparison against green and black tea by a nontargeted metabolomics approach[J].Food Research International,2017,96:40-45.
[7]沈程文,邓岳朝,周跃斌,等.湖南茯砖茶品质特征及其香气组分研究[J].茶叶科学,2017,37(1):38-48.
[8]张娅玲,张超,吕才有,等.普洱茶(熟茶)发酵过程翻堆样的红外光谱分析[J].云南农业大学学报(自然科学),2012,27(2):248-250.
[9]彭清维,刘芸,于建成,等.基于可见/近红外光谱技术的湄潭翠芽等级判别[J].茶叶科学,2017,37(5):458-464.
[10]龚受基,李佳银,杨新河,等.傅里叶变换红外光谱分析6种不同陈化时间六堡茶[J].食品科学,2012,33(24):222-225.
[11]陈红梅,恩和苏仁,长春,等.蒙药古日本温都素保健作用及机制研究[J].中医药导报,2016,21:54-56.
[12]WEI L H.FTIR technology’s application and prospect on tea research[J].Journal of Guangxi Agriculture,2014.
[13]汪小华,刘刚,欧全宏,等.基于曲线拟合的蚕豆病害叶的FTIR研究[J].湖北农业科学,2014,53(17):1310-1313.
[14]LUO Y,RUN J X,SU Z H,et al.Discrimination of liubao tea by FTIR and principal component analysis[J].Science&Technology of Food Industry,2014,35(12):55-56.
[15]LV S,WU Y,LI C,et al.Comparative analysis of Puerh and Fuzhuan teas by fully automatic headspace solidphase microextraction coupled with gas chromatographymass spectrometry and chemometric methods[J].Journal of Agricultural&Food Chemistry,2014,62(8):1810-1818.
[16]李永迪,刘仲华,黄建安,等.基于主成分和聚类分析研究茯砖茶加工过程品质变化[J].食品工业科技,2017,38(17):1-4.
[17]温琼英,刘素纯.茯砖茶发花中优势菌的演变规律[J].茶叶科学,1991,(s1):56-62.
[18]宛晓春.茶叶生物化学[M].北京:中国农业出版社,2003.
[19]王增盛,施兆鹏,等.论茯砖茶品质风味形成机制[J].茶叶科学,1991,(S1):49-55.