外源茉莉酸甲酯诱导茶树鲜叶及其采后乌龙茶加工关键工序中七种脂溶性色素变化

doi:10.3864/j.issn.0578-1752.2021.18.016

摘要/Abstract

摘要：

【目的】系统开展外源茉莉酸甲酯诱导以及“做青”阶段机械损伤双重胁迫下茶叶中脂溶性色素的动态变化研究,阐明外源茉莉酸甲酯诱导后茶树鲜叶制得乌龙茶中类胡萝卜素含量提高的机理,为合理利用外源诱导提升鲜叶品质和加工制得的乌龙茶品质提供科学依据。【方法】0.25%外源茉莉酸甲酯喷施3—4年生盆栽‘金萱’茶树叶面,至均匀挂滴,对不同诱导时间（0、12、24、48和168 h）的鲜叶及利用该鲜叶制作得到的乌龙茶样品进行基于UPLC-QToFMS的靶标代谢组学分析,解析叶黄素、β-胡萝卜素、新叶黄素、玉米黄质、α-胡萝卜素和叶绿素a/b的含量变化;同时对乌龙茶制作的关键工序“做青”以及杀青后揉捻阶段样品中这些脂溶性色素的动态变化进行监测分析。同时,开展不同诱导时间采摘的鲜叶加工得到成品乌龙茶的香气感官评价。【结果】靶标代谢组学分析结果表明,叶黄素是‘金萱’鲜叶中含量最高的类胡萝卜素,其含量达到（405.06±17.71）µg·g^-1,在成品乌龙茶中含量显著下降,仅为（277.36±32.72）µg·g^-1。外源茉莉酸甲酯诱导后,脂溶性色素含量变化显著,诱导48 h内,茶树鲜叶中叶绿素a含量较对照鲜叶中（0 h）增加,随后显著下降;叶绿素b在诱导后的鲜叶中始终处于减少的趋势。叶黄素在12 h样品中含量显著下降,在24 h的样品中其含量均较对照升高;β-胡萝卜素在诱导后的鲜叶中含量始终低于对照,其中12 h的样品中含量仅为116.36 µg·g^-1,减少34.55%。利用茉莉酸甲酯诱导后的鲜叶（12、24和48 h）制作得到的成品茶样品中叶绿素a含量较对照均显著下降;叶黄素含量显著升高,其中48 h的样品中含量最高,达到377.82 µg·g ^-1。“做青”过程中（W1—W3）,对7种脂溶性色素含量变化进行相应的热图分析,与对照相比,叶绿素a含量均显著下降,而叶绿素b含量则在12 h样品中显著升高。5种类胡萝卜素的含量动态变化则更加复杂,含量最高的叶黄素在12 h样品中含量显著下降,随后在24和48 h的样品中含量略有升高;β-胡萝卜素的含量始终低于对照。此外,玉米黄质和α-胡萝卜素在诱导12 h以后的样品中始终维持非常高的含量。揉捻阶段的样品,7种脂溶性色素也呈现出显著变化,除了β-胡萝卜素含量较对照样品减少,叶黄素、新叶黄素、玉米黄质以及α-胡萝卜素的含量在诱导12 h后的样品中均比对照高。茉莉酸甲酯诱导的样品中,叶绿素a的含量降低,叶绿素b的含量在诱导12 h后增加。此外,茶叶感官审评结果表明,外源茉莉酸甲酯诱导后茶树鲜叶加工得到的乌龙茶香气品质显著提升,具有持久浓郁的花香,然而其叶底明亮度和柔软性较未处理的对照样品有所下降。【结论】外源茉莉酸甲酯诱导茶树鲜叶,24 h内可以显著提高鲜叶及成品茶中的类胡萝卜素含量,诱导12 h后鲜叶加工得到的成品茶香气品质显著提高,具有浓郁的花香。外源诱导与“做青”机械损伤双重胁迫激发茶鲜叶中脂溶性色素的差异积累。

关键词: 茉莉酸甲酯, 做青, 脂溶性色素, 类胡萝卜素, 乌龙茶

Abstract:

【Objective】The dynamic changes of lipid-soluble pigments in tea under the dual stress of exogenous methyl jasmonate induction and mechanical damage trigged during "making green" stage were systematically studied. It could greatly clarify the mechanism of improvement in the content of carotenoids in making oolong teas prepared from the leaves treated by methyl jasmonate. This will offer the scientific guidance applying of exogenous elicitors improving fresh tea leaves quality and the made tea quality.【Method】The 3-4-years ‘Jinxuan’ tea cultivars in greenhouse were used as plant materials, which were applied 0.25% (v/v) methyl jasmonate solution by spraying on tea leaves homogenously until it was evenly dripped. Fresh leaves under different treated time duration (0, 24, 48, and 168 h) and the responding made oolong teas were prepared using the fresh leaves. In this study, the targeted metabolomics analysis was carried out utilizing UPLC-QToFMS aiming at analysis of changes in content of lutein, β-carotene, neoxanthin, zeaxanthin, α-carotene and chlorophyll a/b. At the same time, the dynamic changes of the lipid-soluble pigments during crucial procedure “making-green” and rolling stage were monitored. Furthermore, the sensory evaluation of made oolong teas focusing on the aroma quality was investigated.【Result】The quantitative results showed that the content of lutein reached (405.06±17.71) µg·g ^-1 in fresh leaves which was the highest of all other carotenoids, however, it decreased dramatically in made oolong teas (277.36±32.72) µg·g^-1. Lipid-soluble pigments changed significantly in methyl jasmonate treated tea samples. In the first 48 h after methyl jasmonate inducement, chlorophyll a behaved significantly increased in content compared with control (0 h) in fresh leaves, successively decreased in 168 h samples. Chlorophyll b decreased in all methyl jasmonate induced samples. Lutein exhibited an apparently decreasing in 12 h samples, thus achieved improvement in content in 24 h samples. The content of β-Carotene was lower in methyl jasmonate induced samples than that in controls, especially in 12H samples, its content was 116.36 µg·g ^-1, decreased by 34.55%. In made oolong teas prepared from methyl jasmonate-induced tea leaves (12, 24 and 48 h), the content of chlorophyll a behaved significantly decrease compared with 0 h, whilst lutein prompted quite absolutely, especially in 48 h, whose content reached 377.82 µg·g ^-1. Aiming at a clear glance, the heatmaps of the content changes of the lipid-soluble pigments were prepared, and the results showed that the content of chlorophyll a decreased in all treated samples during “making-green” stage (W1-W3) comparing with the control samples. Meanwhile, chlorophyll b apparently increased after 12h duration of methyl jasmonate inducement. Besides, the changes of the carotenoids behaved more complicated. Lutein behaved a decreasing tendency in 12 h samples, however increased in 24 and 48 h samples. β-Carotene exhibited a lower content in all treated samples, thus, zeaxanthin and α-carotene maintained a higher content compared with the control samples. In the rolling stage, the above-mentioned lipid-soluble pigments changed significantly in content. With exception of β-carotene which decreased in all treated samples, lutein, neoxanthin, zeaxanthin, and α-carotene achieved a higher content in 12, 24 and 48 h samples. It was clear that chlorophyll a decreased in methyl jasmonate treated samples in rolling stage, whilst chlorophyll b increased after 12 h. Moreover, the sensory assessment confirmed the results of aroma quality promotion in made oolong teas prepared from methyl jasmonate treated fresh leaves, however with a loss of brightness and softness in the foliage fundus.【Conclusion】In conclusion, the content of carotenoids in fresh tea leaves and the made oolong tea were absolutely improved within 24 h time duration after methyl jasmonate treatment. It was confirmed that the aroma quality was improved in made oolong tea prepared from MeJA-treated fresh leaves after 12 h which was in rich of fragrancy flavor. Differential accumulation of lipid-soluble pigments was primed under the dual stress of exogenous methyl jasmonate induction and mechanical damage trigged during “making-green” stage.

Key words: Methyl jasmonate, making-green, lipid-soluble pigments, carotenoids, Oolong tea

施江,王佳童,彭群华,吕海鹏,BALDERMANN Susanne,林智. 外源茉莉酸甲酯诱导茶树鲜叶及其采后乌龙茶加工关键工序中七种脂溶性色素变化[J]. 中国农业科学, 2021, 54(18): 3984-3997.

SHI Jiang,WANG JiaTong,PENG QunHua,LÜ Haipeng,BALDERMANN Susanne,LIN Zhi. Changes in Lipid-Soluble Pigments in Fresh Tea Leaves Treated by Methyl Jasmonate and During Postharvest Oolong Tea Manufacturing[J]. Scientia Agricultura Sinica, 2021, 54(18): 3984-3997.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2021.18.016

https://www.chinaagrisci.com/CN/Y2021/V54/I18/3984

图/表 7

图1

表1

外源茉莉酸甲酯诱导后的鲜叶加工成乌龙茶过程中叶绿素和类胡萝卜素含量变化"

样品 Sample	叶黄素 Lutein	β-胡萝卜素 β-Carotene	新叶黄素 Neoxanthin	玉米黄质 Zeaxanthin	α-胡萝卜素 α-Carotene	叶绿素a Chlorophyll a	叶绿素b Chlorophyll b
0H-F	405.06±17.71e	177.81±5.34c	117.49±6.98c	117.38±10.22h	42.24±3.87i	986.71±96.83e	521.48±49.1cd
0H-W1	457.17±33.65bc	227.31±4.33a	70±5.76hi	73.2±4.16n	34.95±0.73k	1284.89±126.09a	472.84±44.52d
0H-W2	457.67±14.78bc	216.95±5.28ab	84.77±8.05fg	73.2±4.16n	33.28±0.47kl	1217.31±119.45b	488.22±45.97cd
0H-W3	427.22±9.86cd	192.1±2.67b	90.01±1.1ef	94.66±8.28k	33.28±0.47kl	1080.04±105.98d	440.22±41.45e
0H-R	331.29±4.28hi	115.85±0.39hi	84.48±3.07fg	114.36±25.05hi	30.56±0.18l	634.34±62.25jk	346.81±32.65gh
0H-OT	277.36±32.72j	32.23±1.78k	69.77±2.87i	67.23±8.63	50.06±0.87fg	181.03±17.76n	164.92±15.53k
12H-F	306.84±12.45i	116.36±3.03hi	104.6±4.11de	108.8±3.65j	40.48±1.09ij	915.49±89.84e	499.63±47.04cd
12H-W1	371.05±9.64fg	138.97±5.29fg	86.05±6.69f	79.35±7.41mn	34.95±0.73k	796.17±78.13gh	419.05±39.45ef
12H-W2	359.35±8.33g	142.57±3.06f	84.75±1.61fg	80±1.64mn	33.28±0.47kl	807.17±79.21g	419.98±39.54ef
12H-W3	345.36±15.67gh	127.41±4.4g	90.91±5.25ef	87.03±6.62l	33.49±0.79kl	719.86±70.64hi	389.96±36.72fg
12H-R	340.32±22.29h	94.49±3.43j	89.71±2.07ef	114.36±25.05hi	38.8±2.89j	510.94±50.14l	324.28±30.53h
12H-OT	332.76±9.34hi	23.03±0.42lm	101.97±1.9de	159.92±14.99f	50.35±0.6gh	117.87±11.57n	193.76±18.24ij
24H-F	436.19±16.67cd	148.05±3.44ef	156.4±6.44a	159.46±18.4fg	48.25±0.92gh	590.95±57.99kl	354.62±33.39gh
24H-W1	467.24±15.08bc	119.26±13.6h	89.54±3.78ef	204±43.21bc	81.04±14.66bc	647.49±63.54j	597.51±56.26b
24H-W2	413.49±15.61de	127.37±5.44gh	71.92±9.74hi	182.35±13.46de	51.78±13.71f	691.16±67.82i	567.33±53.42bc
24H-W3	463.59±16.9cd	159.88±5.08de	94.86±4.2e	193.53±4.28cd	48.32±1.44g	866.7±85.05fg	599.04±56.4ab
24H-R	472.44±22.76b	114.32±3.21hi	107.88±9.32de	219.36±12.68b	90.83±6.47a	614.67±60.32k	440.66±41.49e
24H-OT	306.84±18.44i	23.88±0.89l	101.22±3.92e	194.56±10.32cd	85.21±4.12b	93.93±9.22o	186.66±17.57j
48H-F	447.09±7.61c	149.78±7.42e	62.46±0.86i	82.76±20.67m	30.01±1.06l	1137.84±111.66c	408.4±38.45f
48H-W1	516.06±6.99a	159.7±1.13de	132.37±10.17b	230.16±10.54a	79.93±4.67c	863.38±84.72fg	631.3±59.44a
48H-W2	417.33±3.31de	160.16±8.31d	79.35±4.21gh	159.11±5.35fg	71.06±2.37e	868.99±85.27f	517.39±48.71cd
48H-W3	425.05±8.59d	153.88±5.39de	73.11±0.74hi	151.08±2.24g	67.52±1.07ef	834.25±81.87fg	532.58±50.14c
48H-R	410.59±5.46de	89.22±1.16k	77.51±4.75gh	174.48±4.46de	77.36±1.55cd	474.9±46.6m	388.54±36.58fg
48H-OT	377.82±23.33f	22.1±0.87m	72.13±4.39hi	154.56±9.2fg	67.81±3.55ef	112.16±11.01no	198.43±18.68i
168H-F	386.78±12.48ef	147.76±2.82ef	73.35±1.19h	171.93±3.89e	50.06±0.87gh	642.37±63.04jk	358.43±33.75g
168H-W1	393.76±1.56ef	111.86±2.4hi	87.6±3.24f	195.69±4.61c	87.29±1.69ab	597.65±58.65kl	492.37±46.36cd
168H-W2	369.34±7.64fg	139.05±5.1fg	81.59±2.04g	182.62±2.11d	81.86±0.85bc	746.53±73.26h	506.17±47.66cd
168H-W3	409.1±6.92de	149.62±1.87ef	73.11±0.74hi	170.36±5.05ef	75.34±2.13d	805.08±79gh	530.75±49.97cd
168H-R	394.28±14.68ef	109.56±2.29i	77.51±4.75	170.93±6.14	76.38±2.52	587.16±57.62	451.54±43.1
168H-OT	189.43±12.28k	16.65±0.51	50.2±0.14	104.26±4.45	46.43±1.81	84.69±8.31	126.01±10.64

表1

图2

图3

图4

表2

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处理时间 MeJA treated time (h)	感官评价 Sensory evaluation
处理时间 MeJA treated time (h)	香气 Aroma	得分 Score	滋味 Taste	得分 Score	叶底 Foliage Fundus	得分 Score
0	高纯 High and pure aroma	88.2±2.5	甘滑醇厚 Smooth, mellow and thick	89.4±2.7	较柔软,尚完整,亮 Slight soft and intact, and bright	88.4±2.1
12	花香浓郁,持久 Lasting rih floral aroma	94.2±2.48**	甘滑醇厚,花香显 Smooth, mellow and thick, with floral flavor	92.1±2.15**	尚柔软,较完整,尚亮 Slight soft, intact, and bright	86.4±1.98*
24	显花香 Floral aroma	90.8±2.86*	甘滑醇厚 Mellow and thick	92.8±2.36**	尚柔软,较完整,尚亮 Slight soft, intact, and bright	86.1±2.03*
48	带果蜜香 Fruity aroma	93.1±1.83**	甘滑醇厚,带花香 Smooth, mellow and thick, with floral flavor)	91.7±2.12**	尚柔软,较完整,尚亮 Slight soft, intact, and bright	87.1±2.13*
168	带果蜜香,持久 Lasting fruity aroma	94.8±2.09**	甘滑醇厚,蜜香 Smooth, mellow and thick, with floral flavor	91.8±1.99**	较柔软,完整,尚亮 Slight soft, and bright, and intact	88.6±2.08*