基于GC-MS/MS分析加工对古茶树红茶可溶性糖含量的影响

Effects of processing on soluble sugar content of black tea from ancient tea tree based on GC-MS/MS

选取不同树型古茶树鲜叶样品15个及红茶样品13个,基于气相色谱—串联质谱(GC-MS/MS)探究加工对古茶树红茶可溶性糖含量的影响.结果表明:在古茶树鲜叶和红茶中共检出10种可溶性糖,大叶种鲜叶和红茶的总糖含量分别为(47.01±7.77)、(16.20±2.46)mg·g^(-1),中小叶种鲜叶和红茶的总糖含量分别为(12.61±4.89)、(10.39±0.73)mg·g^(-1);大叶种鲜叶中葡萄糖、D-果糖、D-阿拉伯糖、L-鼠李糖、D-山梨醇、蔗糖的含量与中小叶种鲜叶的差异显著;与鲜叶相比,大叶种和中小叶种红茶中葡萄糖和D-果糖等单糖的含量显著增加,蔗糖含量显著减少.感官审评结果显示,古茶树红茶甜醇滋味的特征突出.

Fifteen fresh leaf samples and 13 dried leaf samples were collected from ancient black tea trees with different tree shapes.The effect of processing on the soluble sugar content of black tea was investigated based on gas chromatography-tandem mass spectrometry(GC-MS/MS).Ten types of soluble sugar were detected in the samples,totaling(47.01±7.77)and(16.20±2.46)mg·g^(-1) in the fresh and dried leaves with large-leaf shape,and(12.61±4.89)and(10.39±0.73)mg·g^(-1) in the fresh and dried leaves with small-and medium-leaf shape,respectively.The contents of glucose,D-fructose,D-arabinose,L-rhamnose,D-sorbitol and sucrose varied significantly between big leaf,and small to medium leaf among fresh tea leaves.Compared with fresh leaf,the contents of monosaccharides such as glucose and D-fructose were significantly increased while sucrose was significantly decreased in large and medium and small leaf varieties.Sensory evaluation showed that the sweet and mellow taste characteristics of ancient tea tree black tea were outstanding.