Cui Yuqing, Lai Guoping, Wen Mingchun, Han Zisheng, Zhang Liang
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
Food Chem. 2022 Aug 30;386:132788. doi: 10.1016/j.foodchem.2022.132788. Epub 2022 Mar 23.
Nine black tea samples with different color intensity were firstly determined by chromatic difference analyzer. The color characteristics were secondly quantitatively described by UV-visible spectroscopy. Thirdly, liquid chromatography tandem mass spectrometry (LC-MS) based metabolomics analysis was applied in low-molecular-weight compounds. Finally, the color contributors were identified by the correlation analysis of color, spectrometry and mass data. UV-visible based metabolomics analysis revealed that the wavelength at 380-520 nm (VIP > 1.50) was the critical absorbance band for distinguishing different color of BT infusions, while LC-MS based metabolomics analysis indicated that there were 48 main marker compounds responsible for the classification of different BT infusions. Correlation analysis results showed that the coefficients of theaflavins, thearubigins, theabrownins, flavonoid glycosides, and some hydroxycinnamoyl acids were > 0.7, which suggested they were main color contributors of BT infusion. The present study expanded a new vision on the color analysis of BT infusion.
首先用色差分析仪对9个颜色深浅不同的红茶样品进行测定。其次，用紫外可见光谱法定量描述其颜色特征。第三，将基于液相色谱串联质谱（LC-MS）的代谢组学分析应用于低分子量化合物。最后，通过颜色、光谱和质谱数据的相关性分析来鉴定颜色贡献成分。基于紫外可见光谱的代谢组学分析表明，380-520 nm波长处（VIP>1.50）是区分不同颜色红茶茶汤的关键吸收带，而基于LC-MS的代谢组学分析表明，有48种主要标记化合物可用于区分不同的红茶茶汤。相关性分析结果表明，茶黄素、茶红素、茶褐素、黄酮苷和一些羟基肉桂酸的系数>0.7，这表明它们是红茶茶汤的主要颜色贡献成分。本研究拓展了红茶茶汤颜色分析的新视野。
