李 娜¹，雷光明¹，何 庆¹，姚 华¹，唐人杰³，吴雪莉¹，王 峻^2*，后鹏飞^3*

（1.成都产品质量检验研究院有限责任公司，成都 610100；

2. 四川省产品质量监督检验检测院，成都 610100；

3.四川省食品发酵工业研究设计院有限公司，成都 611130）

摘要：为探究不同采制季节四川白茶的滋味差异，以不同季节的华蓥山白茶为对象，采用超高效液相色谱-四极杆-静电场轨道阱高分辨质谱法，结合感官评定，对白茶滋味物质进行非靶向代谢组学分析。结果表明，春、夏、秋季的白茶在感官品质上存在明显差异，共筛查出432种非挥发性化合物，经PCA和HCA分析，三组样品表现出明显的分离趋势，春、夏、秋三个季节白茶滋味相关代谢物差异明显。春茶样品中氨基酸及其代谢物含量较高，而夏、秋茶中酚类化合物及有机酸含量较高。采用正交偏最小二乘法结合非参数检验，获得了具有标志性差异的成分156种（VIP＞1.0，P＜0.05），包括25种有机酸类、21种氨基酸及其衍生物类、4种核苷酸及其衍生物类、79种酚类（包括黄酮醇类和黄酮苷类、儿茶素类、鞣质类）、27种其他类（包含可溶性糖及其代谢产物、维生素、生物碱等）。

关键词：白茶；季节；非靶向代谢组学；滋味；超高效液相色谱-四极杆-静电场轨道阱高分辨质谱法

中图分类号：TS272.7   文献标识码：A   文章编号：1674-506X（2024）02-0007-0008

Comparison of Taste Substances of Sichuan White Tea in Different Seasons Based on Non-targeted Metabolomics Approach

LI Na¹, LEI Guangming¹, HE Qing¹, YAO Hua¹, TANG Renjie³, WU Xueli¹,

WANG Jun^2*, HOU Pengfei^3*

(1.Chengdu Institute of Product Quality Inspection and Research Co., Ltd., Chengdu 610100,China; 

2.Sichuan Institute of Product Quality Supervision and Inspection,Chengdu 610100，China; 

3.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu 611130,China)

Abstract: To explore the differences in the taste of Sichuan white tea in different seasons, we used ultra-high performance liquid chromatography-quadrupole-electrostatic field orbit trap high-resolution mass spectrometry, combined with sensory evaluation, to conduct non-targeted metabolomic analysis of the taste substances in white tea from Huaying Mountain in different seasons. The results showed that: There were obvious differences in sensory quality of white tea in spring, summer and autumn, 432 non-volatile compounds were detected by UPLC-Q-Orbitrap-MS, after PCA and HCA analysis,the three sample groups showed a clear separation trend,with significant differences in taste related metabolites of white tea in spring, summer, and autumn. The content of amino acids and their metabolites in spring tea samples is relatively high, while the content of polyphenols compounds and organic acids in summer and autumn tea is relatively high. 156 components with significant differences (VIP>1.0, P<0.05) were obtained by orthogonal partial least square-variable import project (OPLSVIP) combined with non-parametric test. The significant differences include 25 organic acids, 21 amino acids and their derivatives, 4 nucleotides and their derivatives, 79 polyphenols (including flavonols and flavonoidglycosides, catechins, tannins), and 27 other classes (including soluble sugars and their metabolites, vitamins, alkaloids，etc.).

Keywords: white tea; seasons; non-targeted metabolomics approach; taste; ultra performance liquid chromatographyquadrupole-electrostatic orbitrap high-resolution mass spectrometry

doi: 10.3969/j.issn.1674-506X.2024.02-002

收稿日期：2023-04-21

基金项目：四川省市场监督管理局科技计划项目“不同加工工艺对茶叶中滋味物质组成的影响研究”（SCSJ2021012）

作者简介：李娜（1983-），女，本科，工程师。研究方向：产（商）品质量检验检测。

*通信作者：王峻（1982-），男，本科，高级工程师。研究方向：产（商）品质量检验检测；后鹏飞（1995-），男，硕士，助理工程师。研究方向：畜产品加工与安全。

引用格式:李娜,雷光明,何庆,等.基于非靶向代谢组学比较不同采制季节四川白茶滋味物质差异[J].食品与发酵科技,2024,60(2):7-13,46.