Dynamic changes in flavonol glycosides during production of green, yellow, white, oolong and black teas from Camellia sinensis L. (cv. Fudingdabaicha)
Dynamic changes in flavonol glycosides during production of green, yellow, white, oolong and black teas from Camellia sinensis L. (cv. Fudingdabaicha)
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福鼎大白茶绿茶、黄茶、白茶、乌龙茶和红茶生产过程中黄酮醇苷的动态变化
DOI：
10.1111/ijfs.13961
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发表时间：
2019-02-01
影响因子：
3.3
通讯作者：
Ye, Jian-Hui
中科院分区：
文献类型：
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作者：
Fang, Zhou-Tao;Song, Chu-Jun;Ye, Jian-Hui
低阈值黄酮醇糖苷是茶叶中重要的风味物质。本研究对不同茶叶生产过程中黄酮苷的动态变化进行了监测。中国的鲜叶。以复鼎大白茶为原料，加入总黄酮苷15.77 mg g 1，分别加工成绿茶、黄茶、白茶、乌龙茶和红茶。不同茶的TFG含量均有所降低，其中红茶的TFG含量最低(9.83 mg g)，其次是乌龙茶(11.96 mg g)，而绿茶、黄茶和白茶的TFG含量相近(~13.70 mg g)。由于黄酮醇糖苷在高温下对酶的失活作用，固定是维持其稳定性的关键。主成分分析结果表明，黄酮苷最易发酵，其稳定性与苷元和糖苷含量有关。
Flavonol glycosides with low thresholds are important flavour substances in tea leaves. This study monitored the dynamic changes in flavonol glycosides during the production of different teas. The fresh leaves of cv. Fudingdabaicha with 15.77 mg g 1 of total flavonol glycosides (TFG) were respectively processed into green, yellow, white, oolong and black teas. A reduction of TFG was observed for different teas, amongst which black tea contained the lowest level of TFG (9.83 mg g ), followed by oolong tea (11.96 mg g ), while green, yellow and white teas contained similar levels of TFG (~13.70 mg g ). Fixation was crucial to maintain the stability of flavonol glycosides due to its inactivation effect on enzymes at high temperature. Principal component analysis results indicated that flavonol glycosides were vulnerable to fermentation, and the stabilities of flavonol glycosides were related with aglycone and glycoside moiety.