Qin Chunyin, Han Zisheng, Jiang Zongde, Ke Jia-Ping, Li Wen, Zhang Liang, Li Daxiang
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.
Food Chem X. 2024 Sep 2;24:101809. doi: 10.1016/j.fochx.2024.101809. eCollection 2024 Dec 30.
In the present study, bud yellow tea (BYT), small-leaf yellow tea (SYT) and large-leaf yellow tea (LYT) were produced from the same local "population" variety Huoshanjinjizhong ( var. ), and the effects of raw material tenderness on the chemical profile and bioactivities of these teas were investigated. The results showed that 11 crucial compounds were screened by headspace solid-phase microextraction-gas chromatography-mass spectrometry from 64 volatiles in these yellow teas, among which the heterocyclic compounds showed the greatest variations. In addition, 43 key compounds including organic acids, flavan-3-ols, amino acids, saccharides, glycosides and other compounds were screened by liquid chromatography-mass spectrometry from 1781 non-volatile compounds. BYT showed the best α-glucosidase inhibitory activity and antioxidant capacity among the selected yellow teas, which might be contributed by the higher content of galloylated catechins. These findings provided a better understanding of the chemical profile and bioactivities of yellow teas.
在本研究中，芽叶黄茶（BYT）、小叶黄茶（SYT）和大叶黄茶（LYT）均由当地同一“群体”品种霍山金鸡种（变种）制成，并研究了原料嫩度对这些茶叶化学组成和生物活性的影响。结果表明，通过顶空固相微萃取-气相色谱-质谱联用技术从这些黄茶的64种挥发性成分中筛选出11种关键化合物，其中杂环化合物的变化最大。此外，通过液相色谱-质谱联用技术从1781种非挥发性成分中筛选出43种关键化合物，包括有机酸、黄烷-3-醇、氨基酸、糖类、糖苷类和其他化合物。在所选黄茶中，芽叶黄茶表现出最佳的α-葡萄糖苷酶抑制活性和抗氧化能力，这可能是由于没食子酰化儿茶素含量较高所致。这些研究结果有助于更好地了解黄茶的化学组成和生物活性。
