Zhou Hanchen, Liu Yaqin, Wu Qiong, Zhang Xiaolei, Wang Hui, Lei Pandeng
Tea Research Institute, Anhui Academy of Agricultural Sciences, Huangshan 245000, China.
Technology Center of Hefei Customs, Anhui Province Key Laboratory of Analysis and Detection for Food Safety, Hefei 230022, China.
Food Chem X. 2024 Apr 10;22:101371. doi: 10.1016/j.fochx.2024.101371. eCollection 2024 Jun 30.
Hundreds of green tea products are available on the tea market and exhibit different characteristics. In the present study, seven types of green tea were processed, and their nonvolatile profiles were analyzed by liquid chromatography-mass spectrometry. Non-spreading green tea contained higher concentrations of catechins and flavonoid glycosides, but lower concentrations of amino acids, caffeine, and theaflavins. Non-rolling green teas with a straight appearance contained higher concentrations of flavonoid glycosides and theaflavins. In contrast, leaf-rolling green teas contained much lower concentrations of flavonoid glycosides and catechins. These seven green tea qualities all decreased following prolonged storage, concurrent with increasing concentrations of proanthocyanidins, catechins dimers, theaflavins, and organic acids. The leaf-rolling green teas exhibited reduced levels of deterioration during storage in terms of their nonvolatile profile and sensory quality. Findings show that moderate destruction on tea leaves during green tea processing is beneficial to both tea flavor and quality maintenance during storage.
茶叶市场上有数百种绿茶产品，且各有不同特点。在本研究中，对七种绿茶进行了加工，并通过液相色谱 - 质谱联用仪分析了它们的非挥发性成分。不摊青绿茶的儿茶素和黄酮苷含量较高，但氨基酸、咖啡因和茶黄素含量较低。外观挺直的不揉捻绿茶含有较高浓度的黄酮苷和茶黄素。相比之下，揉捻叶绿茶的黄酮苷和儿茶素含量要低得多。这七种绿茶品质在长时间储存后均有所下降，同时原花青素、儿茶素二聚体、茶黄素和有机酸的浓度增加。揉捻叶绿茶在储存期间其非挥发性成分和感官品质方面的劣化程度较低。研究结果表明，绿茶加工过程中对茶叶进行适度破坏有利于茶叶风味和储存期间品质的保持。
