基于LC-MS的紫娟烘青绿茶加工过程中花青素变化规律研究

摘要

优化建立了紫娟烘青绿茶中花青素的酸性乙醇提取方法和14种花青素组分的高效液相色谱-质谱联用技术（HPLC-MS）分析方法，并进一步对烘青绿茶加工过程中花青素组分的变化进行了定量分析。结果显示：在紫娟烘青绿茶中，共检测到9种花青素成分：飞燕草-3-O-半乳糖苷、矢车菊素-3-O-半乳糖苷、天竺葵-3-O-葡萄糖苷、矢车菊素、天竺葵素、飞燕草素、芍药素、飞燕草-3-O-（6-香豆酰）-半乳糖苷、矢车菊素-3-O-（6-香豆酰）-半乳糖苷，其中飞燕草类花青素和矢车菊类花青素为紫娟花青素的主要成分。紫娟鲜叶中花青素总量为4.64 mg·g-1，经摊放、杀青、揉捻、毛火干燥、足火干燥处理的茶样中花青素总量呈下降趋势，含量分别为4.83、3.74、3.70、2.83、1.82 mg·g-1。高温处理是导致花青素下降的最主要因素，其中矢车菊素-3-O-半乳糖苷、飞燕草-3-O-（6-香豆酰）-半乳糖苷、矢车菊素-3-O-（6-香豆酰）-半乳糖苷的下降最为明显。%High performance liquid chromatography-mass spectrometry (HPLC-MS) analysis of 14 anthocyanins from ‘Zijuan’ baked green tea was established, and successfully applied to analyze the dynamic changes of anthocyanins during the manufacturing process. Acidic ethanol was used to extract anthocyanins. Nine anthocyanins, including delphinidin-3-O-galactoside, cyanidin-3-O-galactoside, pelargonidin-3-O-glucoside, cyanidin, pelargonidin, delphinidin, peonidin, delphinidin-3-O-(6-coumaroyl)-galactoside, and cyanidin-3-O-(6-coumaroyl)-galactoside, were detected in ‘Zijuan’ baked green teas. Among them, delphinidin-3-O-galactoside, cyanidin-3-O-galactoside, delphinidin-3- O-(6-coumaroyl)-galactoside, and cyanidin-3-O-(6-coumaroyl)-galactoside were the major anthocyanin components in ‘Zijuan’. The total anthocyanin content generally declined during the manufacturing process, with its peak at 4.83 mg·g-1 after withering and bottem at 1.82 mg·g-1 in the final drying process. High temperature treatment was the key factor for the decline of anthocyanins. While, cyanidin-3-O-galactoside, delphinidin-3-O-(6-coumaroyl)-galactoside, and cyanidin-3-O-(6-coumaroyl)-galactoside were easily affected during that process.