基于UPLC-ESI-Q-TOF-MS的“散茶发花”茯茶加工前后的物质变化分析

Analysis of Chemical Constituents Variation in Fu Tea before and after Processing by the Technology of ‘Fungal Fermentation with Loose Tea' based on UPLC-ESI-Q-TOF-MS

以大红袍、红茶与茯砖茶原料为供试原材料,利用超高效液相色谱电喷雾四级杆飞行时间串联质谱(UPLC-ESI-Q-TOF-MS)技术的代谢组学对不同茶叶原料茯茶的"发花"前后样品的整体成分组成差异进行了分析。结果表明,不同原料"发花"前、后间差异成分数量均有不同,各组差异代谢化合物个数分别为大红袍49个、红茶40个、茯砖茶原料49个;综合3组茶叶的具体差异代谢化合物,发现其从类别上表现出相似的变化规律,即酯型儿茶素下降的极为显著,而简单儿茶素除没食子儿茶素(GC)变化无明显差异外,表儿茶素(EC)、儿茶素(DL-C)、表没食子儿茶素(EGC)的含量较原料都有所升高,原花青素和咖啡碱、可可碱、茶碱、黄嘌呤与次黄嘌呤也有相同的变化;黄酮类化合物槲皮素、山奈酚、牡荆素和芦丁的含量均有不同程度的升高;而大黄素则是在各原料"发花"后均新增的蒽醌类化合物。

Based on UPLC-ESI-Q-TOF-MS technology, the chemical constituents changes in Fu tea with different materialswere analyzed during the process of ‘fungal fermentation＇ of Fu tea produced using Dahongpao tea, blank tea and Fuzhuan brick as the raw materials.. The results showed that the numbers of the overall biochemical components had significant difference in various raw materials of Fu tea before and after during the process of ‘fungal fermentation＇. The number of metabolites in three kinds of Fu tea was 49（Dahongpao tea）, 40（Black tea） and 49（raw material of Fuzhuan brick tea）, respectively. After comprehensively analyzing the specific variant compounds in three kinds of Fu tea, similar laws of changes in category were found. To be specific, ester catechins decreased significantly, while the content of simple catechins（i.e., EC, DL-C, and EG） were higher than that of raw materials while the content of GC remained constant. Besides, procyanidine and several important alkaloids in tea as caffeine, theobromine, theophylline, xanthine and hypoxanthine also changed in the same way. Several common kinds of flavonol compounds such as Quercetin, Kaempferol, Vitexin and Rutin raised in varying degrees, and the rheum emodin（an anthraquinone） was found after ‘fungal fermentation＇ in three kinds of Fu tea.