项目名称： 基于修饰代谢组学的绿茶中糖苷类品质成分研究

项目编号： No.31500561

项目类型： 青年科学基金项目

立项/批准年度： 2016

项目学科： 农业科学

项目作者： 戴伟东

作者单位： 中国农业科学院茶叶研究所

项目金额： 20万元

中文摘要： 茶叶糖苷类成分是茶汤的关键滋味成分和香气前体物质。然而受以往分析手段的限制，茶叶中只有小部分含量较高的糖苷类成分被发现与鉴定，大量的中低含量的糖苷类成分及其对茶叶香气和滋味品质的贡献并未得到研究。我们前期研究中已经初步建立了基于UPLC Q-TOF/MS的糖基化修饰代谢组学新方法，在茶叶糖苷类成分的检测方面显示出明显的优越性，发现了超过400种化合物可能为葡萄糖苷、半乳糖苷、鼠李糖苷、芸香糖苷和樱草糖苷类成分。因此，本研究拟在前期工作的基础上，进一步完善茶叶糖基化修饰代谢组学新方法，分析并鉴定绿茶中主要的糖苷类成分；对于挥发性成分的糖苷结合物，鉴定其是否为绿茶香气前体物质；对于非挥发性成分的糖苷结合物，研究其呈味特性、味觉阈值及滋味活性值。本研究有望发现绿茶中新的糖苷类品质成分，并阐明其对绿茶香气和滋味品质的贡献，可为今后改善和提高绿茶品质提供新思路，具有重要的理论意义和实际应用价值。

中文关键词： 代谢组学；糖苷类成分；品质成分；绿茶；香气前体

英文摘要： Glycosidic constituents are considered as key tastants and aroma precursors in tea infusion. However, because of the limitation in the current analytical methods, only a small number of abundant glycosidic constituents are discovered and identified. The structural identifications and the flavors of the vast number of middle- and low-abundant glycosidic constituents were rarely concerned. In our previous study, we preliminarily established a novel glycosylation-specific metabolomics method based on a UPLC Q-TOF/MS instrument, which presented a remarkable advantage in the determinations of glycosidic constituents. More than 400 compounds were tentatively assigned as glucosides, galactosides, rhamnosides, rutinosides and primeverosides. Based on this previous study, therefore, we are ready to complete the establishment of glycosylation-specific metabolomics method, and apply it to the comprehensive analysis and identification of glycosidic constituents in green tea. Further verifications of aroma precursors will be performed on the glycosides of volatile constituent, while the determinations of tastes, thresholds, and taste activity values (TAVs) will be performed on the glycosides of non-volatile constituent. This study has great hopes to discover novel flavor constituents and to illuminate the flavor quality of glycosidic constituents, and will offers new ideas for the improvement of the flavor of green tea, which has important theoretical significance and application value.

英文关键词： metabolomics;glycosidic constituents ;flavor constituents ;green tea;aroma precursor