数字农科院2.0

Location Affects Fatty Acid Composition In Camellia Sinensis Cv Tieguanyin Fresh Leaves

文献类型： 外文期刊

作者： Guo, L; Du, ZH; Wang, Z; Lin, Z; Guo, YL; Chen, MJ

作者机构：

关键词： Tieguanyin; Oolong Tea; Fatty Acid; Gas Chromatography-Flame Ionization Detector

期刊名称： JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ISSN： 0022-1155

年卷期： 2020 年 57 卷 1 期

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： Tieguanyin tea is a typical representative of oolong tea in China, and is famous for its orchid-like aroma. Fatty acids are one of the important precursors for aroma production. However, fatty acid contents and compositions in Tieguanyin largely remain undefined. In this study, we quantified the fatty acid composition in Tieguanyin and its offspring by gas chromatography-flame ionization detector, and compared the effects of growth sites and harvest time on the leaf fatty acid composition. The results showed that total fatty acid contents in Tieguanyin fresh leaves were higher than its offspring. Growth sites had significant impacts on fatty acid contents. Tieguanyin grown in Anxi County showed higher total fatty acid contents, and higher ratio of total unsaturated fatty acids to total saturated fatty acids. The fresh leaves in the morning showed higher total fatty acid contents compared to samples harvested in the afternoon or evening, suggesting a dynamic fatty acid degradation during day period. During tea processing, unsaturated fatty acids including linolenic acid, linoleic acid and oleic acid (18:1(Delta 9c)) decreased 13.1%, 13.2% and 84.2%, respectively. The ratio of unsaturated fatty acids to saturated fatty acids still was above 300%. We found that Tieguanyin was a typical 18:3 plant, and the higher ratio of unsaturated fatty acids to saturated fatty acids of Tieguanyin grown in Anxi County may contribute to its characteristics aroma.

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