不同年份湖北青砖的特征性成分分析
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摘要
为探明不同年份湖北青砖品质成分的变化规律,筛选特征性成分,采用高效液相色谱和全自动氨基酸分析仪等对15个供试青砖的主要品质成分进行检测,结合多元统计方法和热图对青砖茶的特征性成分进行筛选和样品的聚类。结果表明,随贮藏时间的延长,黄酮及黄酮醇类(杨梅素、槲皮素、山奈酚)、茶褐素、没食子酸、水杨酸、琥珀酸的含量呈增加趋势,而茶多酚、儿茶素类(表儿茶素和表没食子儿茶素没食子酸酯)、游离氨基酸单体(茶氨酸、丙氨酸、半胱氨酸、亮氨酸、苯丙氨酸、赖氨酸和组氨酸)的含量呈下降趋势;主成分分析筛选出黄酮、杨梅素、水杨酸、茶褐素、茶氨酸、茶多酚等10种特征性成分;系统聚类分析和热图结果表明湖北青砖的品质转化始于贮藏7年时,贮藏9年时差异明显,影响年份聚类的关键品质成分为茶多酚、茶褐素和黄酮。
This study aimed to investigate the variations in quality components and to screen the characteristic components of Hubei Qingzhuan brick tea with different storage years. Fifteen samples of Qingzhuan brick tea were detected by high performance liquid chromatography and automatic amino acid analyzer. The experimental data was analyzed by multivariate statistical analysis and Heatmap for screening and clustering. The results showed that the contents of flavonoids and flavonols(myricetin,quercetin,kaempferol),theabrownin,gallic acid,salicylic acid,and succinic acid increased with storage time. In comparison,polyphenols,catechins(epicatechin and epigallocatechin gallate),free amino acid monomers(theanine,alanine,cysteine,leucine,phenylalanine,lysine,and histamine acid) decreased with storage time. The principal component analysis screened ten kinds of characteristic components,such as flavonoids,myricetin,salicylic acid,theabrownin,theanine,and tea polyphenols etc. The results of cluster analysis and Heatmap showed that the quality of Hubei Qingzhuan brick tea began to change after storing for 7 years,and the differences were significant after storing for 9 years. The key quality components affected clustering by year were tea polyphenols,theaflavin,and flavonoids.
This study aimed to investigate the variations in quality components and to screen the characteristic components of Hubei Qingzhuan brick tea with different storage years. Fifteen samples of Qingzhuan brick tea were detected by high performance liquid chromatography and automatic amino acid analyzer. The experimental data was analyzed by multivariate statistical analysis and Heatmap for screening and clustering. The results showed that the contents of flavonoids and flavonols(myricetin,quercetin,kaempferol),theabrownin,gallic acid,salicylic acid,and succinic acid increased with storage time. In comparison,polyphenols,catechins(epicatechin and epigallocatechin gallate),free amino acid monomers(theanine,alanine,cysteine,leucine,phenylalanine,lysine,and histamine acid) decreased with storage time. The principal component analysis screened ten kinds of characteristic components,such as flavonoids,myricetin,salicylic acid,theabrownin,theanine,and tea polyphenols etc. The results of cluster analysis and Heatmap showed that the quality of Hubei Qingzhuan brick tea began to change after storing for 7 years,and the differences were significant after storing for 9 years. The key quality components affected clustering by year were tea polyphenols,theaflavin,and flavonoids.
引文
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[22]刘盼盼,钟小玉,许勇泉,等.茶叶中有机酸及其浸出特性研究[J].茶叶科学,2013,33(5):405-410.
[23]屠幼英,梁慧玲,陈暄,等.紧压茶儿茶素和有机酸的组成分析[J].茶叶,2002,28(1):22-24.
[24]陈磊,彭静静,滕建文,等.苍梧六堡茶与其他茶叶中酚酸的对比研究[J].食品研究与开发,2016,37(2):138-141.
[25]周降生.基于LC-MS技术结合化学计量学方法对不同类型茶叶的鉴定研究[D].昆明:昆明理工大学,2014.
[26]邓敏,徐茂,徐泽,等.不同地区不同类型普洱茶中茶氨酸含量比较分析[J].南方农业:园林花卉版,2011,5(4):25-27.
[27] DENG W K,WANG Y B,LIU Z X,et al. Hem I:a toolkit for illustrating heatmaps[J]. Plos One,2014,9(11):e111988.
[2]陈玉琼,张伟,程倩,等.湖北青砖茶减肥作用研究[J].茶叶科学,2008,28(5):363-369.
[3] LIU S Y,YU Z,ZHU H K,et al. In vitroα-glucosidase inhibitory activity of isolated fractions from water extract of Qingzhuan dark tea[J]. BMC Complementary and Alternative Medicine,2016,16(1):378.
[4] CHENG Q,CAI S B,NI D J,et al. In vitro antioxidant and pancreaticα-amylase inhibitory activity of isolated fractions from water extract of Qingzhuan tea[J]. Journal of Food Science and Technology,2015,52(2):928-935.
[5]刘盼盼,郑鹏程,龚自明,等.青砖茶的香气成分分析[J].食品科学,2017,38(8):164-170.
[6]唐飞,艾于杰,张善明,等.不同年份青砖茶改善小鼠胃肠道功能的研究[J].华中农业大学学报,2018,1:14.
[7]黄亚辉,陈建华,周筠,等.不同年代茯砖茶感官品质和化学成分的差异性[J].食品科学,2010(2):228-232.
[8] KU K M,KIM J,PARK H J,et al. Application of metabolomics in the analysis of manufacturing type of puerh tea and composition changes with different postfermentation year[J]. Journal of Agricultural and Food Chemistry,2009,58(1):345-352.
[9] XIE G X,YE M,WANG Y G,et al. Characterization of pu-erh tea using chemical and metabolic profiling approaches[J]. Journal of Agricultural and Food Chemistry,2009,57(8):3 046-3 054.
[10]曾亮,田小军,罗理勇,等.不同贮藏时间普洱生茶水提物的特征性成分分析[J].食品科学,2017,38(2):198-205.
[11]鲍晓华.普洱茶贮藏年限的品质变化及种类差异研究[D].武汉:华中农业大学,2010.
[12]龚淑英,周树红.普洱茶贮藏过程中主要化学成分含量及感官品质变化的研究[J].茶叶科学,2002,22(1):51-56.
[13]高力,刘通讯.不同储藏时间的普洱茶内所含成分及其抗氧化性质研究[J].食品工业,2013,34(7):127-130.
[14]吴琼.不同年份六堡茶的理化性质及冠突散囊菌的液体发酵[D].哈尔滨:东北农业大学,2012.
[15]黄意欢.茶学实验技术[M].北京:中国农业出版社,1997:120-135.
[16]马梦君,常睿,罗理勇,等.花香绿茶饮料的生化成分变化及物性特征[J].食品科学,2015,35(6):109-113.
[17]赵仁亮,胥伟,吴丹,等.黑毛茶不同产区发花对茯砖茶品质的影响[J].食品科学,2017,38(21):8-14.
[18]江和源,蒋迎.茶叶中5种酚酸类化合物的HPLC测定方法[J].食品工业科技,2004,25(12):122-124.
[19]吴柳春,黄桂华. HPLC法测定广西甜茶中槲皮素和山奈酚的含量[J].中国药事,2008,22(7):572-573.
[20]陈玲,熊智,孙浩,等.四种不同年份普洱茶中茶多酚与咖啡碱成分的分析[J].食品工业科技,2011,32(10):132-134.
[21]傅冬和,刘仲华,黄建安,等.茯砖茶加工过程中主要化学成分的变化[J].食品科学,2008,29(2):64-67.
[22]刘盼盼,钟小玉,许勇泉,等.茶叶中有机酸及其浸出特性研究[J].茶叶科学,2013,33(5):405-410.
[23]屠幼英,梁慧玲,陈暄,等.紧压茶儿茶素和有机酸的组成分析[J].茶叶,2002,28(1):22-24.
[24]陈磊,彭静静,滕建文,等.苍梧六堡茶与其他茶叶中酚酸的对比研究[J].食品研究与开发,2016,37(2):138-141.
[25]周降生.基于LC-MS技术结合化学计量学方法对不同类型茶叶的鉴定研究[D].昆明:昆明理工大学,2014.
[26]邓敏,徐茂,徐泽,等.不同地区不同类型普洱茶中茶氨酸含量比较分析[J].南方农业:园林花卉版,2011,5(4):25-27.
[27] DENG W K,WANG Y B,LIU Z X,et al. Hem I:a toolkit for illustrating heatmaps[J]. Plos One,2014,9(11):e111988.