Ye Yuanyuan, Yan Wei, Peng Lijun, Zhou Jiaojiao, He Jiangling, Zhang Na, Cheng Shuiyuan, Cai Jie
National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Hubei Key Laboratory of Nutritional Quality and Safety of Agro-products, Wuhan 430064, China.
Food Res Int. 2023 Mar;165:112460. doi: 10.1016/j.foodres.2023.112460. Epub 2023 Jan 5.
Selenium-enriched green tea (Se-GT) is of increasing interest because of its health benefits, but its quality components obtained limited research. In this study, Enshi Se-enriched green tea (ESST, high-Se green tea), Pingli Se-enriched green tea (PLST, low-Se green tea), and Ziyang green tea (ZYGT, common green tea) were subjected to sensory evaluation, chemical analysis, and aroma profiling. Chemical profiles in Se-GT were consistent with the taste attributes of the sensory analysis. 9 volatiles were identified as key odorants of Se-GT based on multivariate analysis. Correlations between Se and quality components were further assessed and highly Se-related compounds contents in these three tea samples were compared. The results showed that most amino acids and non-gallated catechins were highly negatively correlated with Se, while gallated catechins exhibited strong positive correlation with Se. And there were strong and significant associations between the key aroma compounds and Se. Moreover, 11 differential markers were found between Se-GTs and common green tea, including catechin, serine, glycine, threonine, l-theanine, alanine, valine, isoleucine, leucine, histidine, and lysine. These findings provide great potential for quality evaluation of Se-GT.
富硒绿茶（Se-GT）因其对健康有益而越来越受到关注，但其品质成分的研究有限。本研究对恩施富硒绿茶（ESST，高硒绿茶）、平利富硒绿茶（PLST，低硒绿茶）和紫阳绿茶（ZYGT，普通绿茶）进行了感官评价、化学分析和香气剖析。富硒绿茶的化学特征与感官分析的味觉属性一致。基于多变量分析，确定了9种挥发性成分作为富硒绿茶的关键气味物质。进一步评估了硒与品质成分之间的相关性，并比较了这三种茶叶样品中与硒高度相关的化合物含量。结果表明，大多数氨基酸和非没食子儿茶素与硒呈高度负相关，而没食子儿茶素与硒呈强正相关。关键香气化合物与硒之间存在强烈且显著的关联。此外，在富硒绿茶和普通绿茶之间发现了11个差异标志物，包括儿茶素、丝氨酸、甘氨酸、苏氨酸、L-茶氨酸、丙氨酸、缬氨酸、异亮氨酸、亮氨酸、组氨酸和赖氨酸。这些发现为富硒绿茶的品质评价提供了巨大潜力。
