- 中文核心期刊
- CSCD来源期刊
- 中国科技核心期刊
- CA、CABI、ZR收录期刊
| Citation: |
TANG M T，LIAO X S，ZHANG W J，et al. Chemical Differentiations of Spring, Summer, and Autumn Jinmudan Teas[J]. Fujian Journal of Agricultural Sciences，2025，40（2） ：1−11.
|
Differentiations in the main chemicals related to quality of spring, summer, and autumn Jinmudan teas were analyzed to examine the correlations between metabolites and characteristics of the teas.
Black, oolong, yellow, white, and green Jinmudan teas made of fresh leaves plucked separately in three seasons were analyzed for biochemical composition using the conventional methods, high performance liquid chromatography, and AQC derivative liquid chromatography tandem triple quadrupole mass spectrometry.
The contents of tea polyphenols and catechins in the Jinmudan summer tea were significantly higher than those in the others, whereas that of amino acids highest in the spring tea and lowest in the summer tea. The catechins in the Jinmudan teas were mainly EGC, EGCG, ECG, and GC. A significant correlation between seasonal factors and the chemistry of the teas was evident. As analyzed by the OPLS-DA discriminant model, 12 differential metabolites came from the black tea, 15 from the oolong tea, 15 from the white tea, 17 from the yellow tea, and 17 from the green tea. These metabolites were distinctive enough to serve as markers to separate these teas.
The chemical differences among the varieties of spring, summer, and autumn Jinmudan teas underscored a close relationship between the chemistry and quality characteristics of the teas.
| [1] |
叶乃兴. 茶学概论[M]. 2版. 北京:中国农业出版社,2021.
|
| [2] |
CHEN S,LI M H,ZHENG G Y,et al. Metabolite profiling of 14 Wuyi rock tea cultivars using UPLC-QTOF MS and UPLC-QqQ MS combined with chemometrics[J]. Molecules,2018,23(2) :104. DOI: 10.3390/molecules23020104
|
| [3] |
唐梦婷,廖献盛,吴先寿,等. 金牡丹不同茶类夏秋茶香气品质差异分析[J]. 食品科学,2025,46(2) :171−182. DOI: 10.7506/spkx1002-6630-20240525-209
TANG M T,LIAO X S,WU X S,et al. Differences in aroma quality of different types of jinmudan tea made from tea leaves harvested in summer and autumn[J]. Food Science,2025,46(2) :171−182. (in Chinese) DOI: 10.7506/spkx1002-6630-20240525-209
|
| [4] |
TANG M T,LIAO X S,XU M T,et al. Comprehensive investigation on the flavor difference in five types of tea from JMD (Camellia sinensis ‘Jinmudan’ ) [J]. Journal of the Science of Food and Agriculture,2025,105(2) :990−1002. DOI: 10.1002/jsfa.13890
|
| [5] |
XU J,HU F L,WANG W,et al. Investigation on biochemical compositional changes during the microbial fermentation process of Fu brick tea by LC–MS based metabolomics[J]. Food Chemistry,2015,186:176−184. DOI: 10.1016/j.foodchem.2014.12.045
|
| [6] |
魏明秀. 茶树新品系金茗早、凤阳紫芽、长乐大叶品种特性研究[D]. 福州:福建农林大学,2022.
WEI M X. Study on the characteristics of three novel tea variety for Jinmingzao,Fengyang-ziya and Changle-day[D]. Fuzhou:Fujian Agriculture and Forestry University,2022. (in Chinese)
|
| [7] |
徐梦婷. 寿宁金牡丹红茶的品质化学解析[D]. 福州:福建农林大学,2024.
XU M T. Chemical analysis of quality of Shouning Jinmudan black tea[D]. Fuzhou:Fujian Agriculture and Forestry University,2024. (in Chinese)
|
| [8] |
DEKA H,BARMAN T,DUTTA J,et al. Catechin and caffeine content of tea (Camellia sinensis L.) leaf significantly differ with seasonal variation:A study on popular cultivars in North East India[J]. Journal of Food Composition and Analysis,2021,96:103684. DOI: 10.1016/j.jfca.2020.103684
|
| [9] |
毛娟,王文海,洛英,等. 西藏墨脱县6个茶树品种春夏两季化学品质差异分析[J]. 食品科学,2024,45(10) :10167−10174.
MAO J,WANG W H,LOB S,et al. Variations in chemical quality among spring and summer tea made from six cultivars grown in Motuo County,Tibet[J]. Food Science,2024,45(10) :10167−10174. (in Chinese)
|
| [10] |
DAI W D,QI D D,YANG T,et al. Nontargeted analysis using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry uncovers the effects of harvest season on the metabolites and taste quality of tea (Camellia sinensis L.) [J]. Journal of Agricultural and Food Chemistry,2015,63(44) :9869−9878. DOI: 10.1021/acs.jafc.5b03967
|
| [11] |
王江花. 不同采摘季节对清香型铁观音成分的影响[J]. 蚕桑茶叶通讯,2023(3) :21−24. DOI: 10.3969/j.issn.1007-1253.2023.03.009
WANG J H. The impact of different harvesting seasons on the composition of Qingxiang-type Tieguanyin tea[J]. Newsletter of Sericulture and Tea,2023(3) :21−24. (in Chinese) DOI: 10.3969/j.issn.1007-1253.2023.03.009
|
| [12] |
罗军武. 茶学实验技术[M]. 2版. 北京:中国农业出版社,2020.
|
| [13] |
徐梦婷,魏明秀,陈潇敏,等. 寿宁长叶1号等茶树新品系儿茶素和氨基酸组分分析[J]. 茶叶学报,2022,63(1) :20−26. DOI: 10.3969/j.issn.1007-4872.2022.01.004
XU M T,WEI M X,CHEN X M,et al. Catechins and amino acids in shouningchangye No. 1 and other new tea varieties[J]. Acta Tea Sinica,2022,63(1) :20−26. (in Chinese) DOI: 10.3969/j.issn.1007-4872.2022.01.004
|
| [14] |
ZHOU P,ZHAO F,CHEN M J,et al. Determination of 21 free amino acids in 5 types of tea by ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC–MS/MS) using a modified 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) method[J]. Journal of Food Composition and Analysis,2019,81:46−54. DOI: 10.1016/j.jfca.2019.05.007
|
| [15] |
FANG K X,XIA Z Q,LI H J,et al. Genome-wide association analysis identified molecular markers associated with important tea flavor-related metabolites[J]. Horticulture Research,2021,8(1) :42. DOI: 10.1038/s41438-021-00477-3
|
| [16] |
ROTZOLL N,DUNKEL A,HOFMANN T. Quantitative studies,taste reconstitution,and omission experiments on the key taste compounds in morel mushrooms (Morchella deliciosa Fr.) [J]. Journal of Agricultural and Food Chemistry,2006,54(7) :2705−2711. DOI: 10.1021/jf053131y
|
| [17] |
LI M W,SHEN Y,LING T J,et al. Analysis of differentiated chemical components between zijuan purple tea and Yunkang green tea by UHPLC-orbitrap-MS/MS combined with chemometrics[J]. Foods,2021,10(5) :1070. DOI: 10.3390/foods10051070
|
| [18] |
伊晓云,李晓嫚,曾建明. 氮肥和留养时间对夏秋茶生长和品质的影响[J]. 茶叶学报,2023,64(4) :14−20.
YI X Y,LI X M,ZENG J M. Effects of nitrogen fertilization and retention time on growth and quality of summer and autumn teas[J]. Acta Tea Sinica,2023,64(4) :14−20. (in Chinese)
|
| [19] |
CAO Q Q,ZOU C,ZHANG Y H,et al. Improving the taste of autumn green tea with tannase[J]. Food Chemistry,2019,277:432−437. DOI: 10.1016/j.foodchem.2018.10.146
|
| [20] |
梅黎青,徐雨琴,刘庆辉,等. 婺源茶树群体种的适制性研究及品质评价[J]. 食品研究与开发,2024,45(2) :51−57. DOI: 10.12161/j.issn.1005-6521.2024.02.008
MEI L Q,XU Y Q,LIU Q H,et al. Study on the processing suitability and quality evaluation of Wuyuan tea landraces[J]. Food Research and Development,2024,45(2) :51−57. (in Chinese) DOI: 10.12161/j.issn.1005-6521.2024.02.008
|
| [21] |
ASTILL C,BIRCH M R,DACOMBE C,et al. Factors affecting the caffeine and polyphenol contents of black and green tea infusions[J]. Journal of Agricultural and Food Chemistry,2001,49(11) :5340−5347. DOI: 10.1021/jf010759+
|
| [22] |
王辉,杨霁虹,张晓磊,等. 蒸汽处理对黟县黑毛茶风味品质的影响[J]. 食品工业科技,2024,45(22) :97−106.
WANG H,YANG J H,ZHANG X L,et al. Effect of steam treatment on the flavor quality of Yixian dark tea[J]. Science and Technology of Food Industry,2024,45(22) :97−106. (in Chinese)
|
| [23] |
唐梦婷,廖献盛,谷梦雅,等. 基于HS-SPME-GC-MS分析三种茶坯窨制桂花茶的香气成分[J]. 现代食品科技,2024,40(3) :247−258.
TANG M T,LIAO X S,GU M Y,et al. Analysis of aromatic compounds in three types of tea dhools scented with Osmanthus using HS-SPME-GC-MS[J]. Modern Food Science and Technology,2024,40(3) :247−258. (in Chinese)
|
| [24] |
YU Z M,YANG Z Y. Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea (Camellia sinensis) provides new insights into the safe and effective alteration of tea flavor and function[J]. Critical Reviews in Food Science and Nutrition,2020,60(5) :844−858. DOI: 10.1080/10408398.2018.1552245
|
| [25] |
LE GALL G,COLQUHOUN I J,DEFERNEZ M. Metabolite profiling using (1) H NMR spectroscopy for quality assessment of green tea,Camellia sinensis (L.) [J]. Journal of Agricultural and Food Chemistry,2004,52(4) :692−700. DOI: 10.1021/jf034828r
|
| [1] | GUO Jianjun, WANG Jinjin, MA Qiang, ZHOU Yi, LI Huihui, WU Guohua. Correlation between Soil Properties and Quality of Duobei Tea from Puding[J]. Fujian Journal of Agricultural Sciences, 2021, 36(3): 296-304. DOI: 10.19303/j.issn.1008-0384.2021.03.007 |
| [2] | CHEN Si-rong, ZHAO Feng, WANG Shu-yan, JIN Shan, ZHOU Peng, WEI Sai-ming, YE Nai-xing. Amino Acids in White Peony Teas of Different Grades[J]. Fujian Journal of Agricultural Sciences, 2019, 34(8): 965-973. DOI: 10.19303/j.issn.1008-0384.2019.08.015 |
| [3] | CHEN Xiao-ming, ZENG Shao-min, HUANG Xin-zhong. Effects of Rain-sheltered Pear Cultivation on Fruit Quality and Chemistry and Enzymatic Activity of Rhizosphere Soil[J]. Fujian Journal of Agricultural Sciences, 2018, 33(12): 1270-1274. DOI: 10.19303/j.issn.1008-0384.2018.12.007 |
| [4] | XIANG Li-hui, LIN Qing-xia, WANG Li-li, CHEN Lin, YU Wen-quan. Effect of Preservation Methods on Retention of Main Quality Compnents in Fresh Tea Leaves[J]. Fujian Journal of Agricultural Sciences, 2018, 33(5): 525-529. DOI: 10.19303/j.issn.1008-0384.2018.05.015 |
| [5] | HU Jing-xia, YANG Xin-bing, ZHONG Liang-zi. Water Chemistry of Typical Forestry at Zhangjiakou Site for 2022 Winter Olympics[J]. Fujian Journal of Agricultural Sciences, 2018, 33(2): 199-205. DOI: 10.19303/j.issn.1008-0384.2018.02.017 |
| [6] | LI Xin-lei, LIN Hong-zheng, HAO Zhi-long, CHEN Shou-song, YU Shao-juan, JIN Xin-yi. Changes on Physical, Chemical and Sensory Properties of Compressed White Tea Cakes During Processing[J]. Fujian Journal of Agricultural Sciences, 2017, 32(12): 1365-1369. DOI: 10.19303/j.issn.1008-0384.2017.012.017 |
| [7] | LI Li-xia, LUO Xue-ping, LI Qing, CHENG Zhou, ZHAO Xian-ming. Seasonal Differences on Aromatics in Sichuan Black Teas[J]. Fujian Journal of Agricultural Sciences, 2016, 31(7): 737-742. DOI: 10.19303/j.issn.1008-0384.2016.07.014 |
| [8] | ZHANG Dan-dan, YE Xiao-hui, ZHAO Feng, WANG Dan-hong, WEI Sai-ming, ZHENG De-yong, YE Nai-xing. Flavor and Amino Acids of Brewed White Teas[J]. Fujian Journal of Agricultural Sciences, 2016, 31(5): 515-520. DOI: 10.19303/j.issn.1008-0384.2016.05.014 |
| [9] | WANG Rang-jian, YANG Jun, KONG Xiang-rui. Extraction of Genomic DNA and PCR Verification for Processed Tea Products[J]. Fujian Journal of Agricultural Sciences, 2013, 28(10): 999-1003. DOI: 10.19303/j.issn.1008-0384.2013.10.013 |
| [10] | CHEN Zhi-hui, CHEN Chang-song, YOU Xiao-mei, LIN Zheng-he, ZHONG Qiu-sheng. Impact of Water Loss at Withering on Quality of Green Tea, Ruixiang[J]. Fujian Journal of Agricultural Sciences, 2012, 27(9): 989-993. |
Supported by: Beijing Renhe Information Technology Co., Ltd. 
DownLoad: