Food and Fermentation Industries >

2025 , Vol. 51 >Issue 20: 359 - 370

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042043

Analysis of volatile substances and polyphenols changes during the fermentation of Zijuan black tea based on gas phase ion mobility spectrometry technology

  • LI Yongkun ,
  • YANG Hanyue ,
  • YAN Zhihui ,
  • ZHOU Yiwei ,
  • XI Linjie ,
  • QU Dong ,
  • JIANG Hai ,
  • YAN Fei
Expand
  • 1(Shaanxi Key Laboratory Bio-resources, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China)
    2(Hanzhong Tea Industry Development Center, Hanzhong 723000, China)
    3(Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong 723001, China)
    4(Shaanxi Province ‘Four Subjects and One Joint’ Tea University & Enterprise Alliance Research Center, Hanzhong 723000, China)

Received date: 2025-01-13

  Revised date: 2025-04-03

  Online published: 2025-10-27

Fold

Abstract

This study aimed to explore the changes of volatile compoents and polyphenols during the solid-state fermentation of Zijuan black tea by Aspergillus chevalieri.The dynamic changes of volatile compoents and polyphenols were analyzed using gas phase ion mobility spectrometry (GC-IMS) technology and physicochemical composition determination.Moreover, the principal component analysis and cluster analysis were performed to reveal their patterns.The results showed that a total of 112 volatile compounds were detected by GC-IMS.And 100 compounds were qualitatively identified, mainly including alcohols, aldehydes, ketones, and esters.During the fermentation process, the content of dipropyl ketone, (E)-2-octenal and other substances decreased, while the content of propyl acetate and α-carvacene increased.The content of tea polyphenols and seven kinds of catechin monomers significantly decreased, the content of anthocyanins decreased and then increased, and the content of total flavonoids increased.This study demonstrated that fermentation with A.chevalieri significantly altered the volatile compoents and polyphenolic of Zijuan black tea, imparting woody and fungus aroma and reducing bitter and astringent components.It provides a theoretical foundation and novel insights for quality control of Zijuan black tea and utilization of purple tea resources.

Key words： Aspergillus chevalieri; fermented Zijuan black tea; volatile compoents; polyphenols; gas phase ion mobility spectrometry (GC-IMS)

Cite this article

LI Yongkun , YANG Hanyue , YAN Zhihui , ZHOU Yiwei , XI Linjie , QU Dong , JIANG Hai , YAN Fei . Analysis of volatile substances and polyphenols changes during the fermentation of Zijuan black tea based on gas phase ion mobility spectrometry technology[J]. Food and Fermentation Industries, 2025 , 51(20) : 359 -370 . DOI: 10.13995/j.cnki.11-1802/ts.042043

References

[1] 周祎炜, 燕飞, 曲东, 等. 冠突散囊菌对茶叶品质的影响及其发酵茶的功能活性研究进展[J]. 茶叶通讯, 2024, 51(1):16-22.
ZHOU Y W, YAN F, QU D, et al. Research progress on the effect of Eurotium cristatum on the quality of tea and the functional activity of fermented tea[J]. Journal of Tea Communication, 2024, 51(1):16-22.
[2] XIE Z Y, BAI Y X, CHEN G J, et al. Immunomodulatory activity of polysaccharides from the Mycelium of Aspergillus cristatus, isolated from Fuzhuan brick tea, associated with the regulation of intestinal barrier function and gut microbiota[J]. Food Research International, 2022, 152:110901.
[3] 孙玉姣, 高润凝, 袁旭霜, 等. 应用冠突散囊菌人工接种发酵不同种类茶叶的研究[J]. 陕西科技大学学报, 2024, 42(2):41-52.
SUN Y J, GAO R N, YUAN X S, et al. Study on the artificial inoculation and fermentation of different types of tea by Aspergillus cristatus[J]. Journal of Shaanxi University of Science & Technology, 2024, 42(2):41-52.
[4] 周祎炜, 燕飞, 曲东, 等. “金花”菌的分离鉴定及其对紫娟红茶发酵品质的影响[J]. 食品研究与开发, 2024, 45(5):44-52.
ZHOU Y W, YAN F, QU D, et al. Isolation and identification of ‘Golden-Flower’ fungus and its influence on fermentation quality of Zijuan black tea[J]. Food Research and Development, 2024, 45(5):44-52.
[5] 张贻杨. 茯砖茶加工过程中非挥发性成分代谢组学研究[D].长沙: 湖南农业大学, 2019.
ZHANG Y Y. Components in the processing of Fu brick tea metabolomics study of non-volatile[D]. Changsha: Hunan Agricultural University, 2019.
[6] 宋林瑶, 徐辉, 吴思瑶, 等. “散茶发花”发酵贵州绿茶的工艺优化及其特征挥发性化合物解析[J]. 食品工业科技,2025, 46(1):33-44.
SONG L Y, XU H, WU S Y, et al. Optimization of the ‘Loose Tea Blooming’ process for Guizhou green tea and analysis of characteristic volatile compounds[J]. Science and Technology of Food Industry, 2025, 46(1):33-44.
[7] 李学震, 孙庆泽, 刘光鹏, 等. 基于HS-GC-IMS技术分析桑叶发酵过程中挥发性物质的差异[J]. 中国果菜, 2024, 44(1):10-14.
LI X Z, SUN Q Z, LIU G P, et al. Differences of volatile substances in folium Mori during fermentation based on HS-GC-IMS technology[J]. China Fruit & Vegetable, 2024, 44(1):10-14.
[8] WANG Y P, TAN Y M, WANG Y C, et al. Role of AcndtA in cleistothecium formation, osmotic stress response, pigmentation and carbon metabolism of Aspergillus cristatus[J]. Fungal Biology, 2021, 125(10):749-763.
[9] 杨兴荣, 包云秀, 黄玫. 云南稀有茶树品种“紫娟” 的植物学特性和品质特征[J]. 茶叶, 2009, 35(1):17-18; 54.
YANG X R, BAO Y X, HUANG M. The botanical and quality characteristics of the tea cultivar “Zi-Juan” in Yunnan province[J]. Journal of Tea, 2009, 35(1):17-18; 54.
[10] 时鸿迪, 王邦政, 李乾, 等. 不同加工工艺下‘紫娟’茶品质的比较[J]. 中国农学通报, 2020, 36(34):142-147.
SHI H D, WANG B Z, LI Q, et al. The quality of ‘Zijuan’ tea under different processing techniques: A comparative analysis[J]. Chinese Agricultural Science Bulletin, 2020, 36(34):142-147.
[11] 李沅达, 吴婷, 黄刚骅, 等. SPME-GC-MS技术结合ROAV分析不同加工工艺紫娟白茶的关键香气物质[J]. 食品工业科技, 2023, 44(9):324-332.
LI Y D,WU T,HUANG G H, et al. SPME-GC-MS technique combined with ROAV for the analysis of key aroma substances of zijuan white tea with different processing processes[J]. Science and Technology of Food Industry, 2023, 44(9):324-332.
[12] 苏丹, 黄刚骅, 李亚莉, 等. 紫娟(熟茶)人工发酵过程中挥发性香气组分特征分析[J]. 食品科学, 2021, 42(12):166-172.
SU D, HUANG G H, LI Y L, et al. Characteristic aroma components in ripe Zijuan tea during artificial fermentation[J]. Food Science, 2021, 42(12):166-172.
[13] ZOU C, LI R Y, CHEN J X, et al. Zijuan tea-based kombucha: Physicochemical, sensorial, and antioxidant profile[J]. Food Chemistry, 2021, 363:130322.
[14] YU H X, XU X R, ZHAO S, et al. Effect of Zijuan tea (Camellia sinensis var. assamica cv. Zijuan) on starch digestion properties of bread and its mechanisms[J]. International Journal of Food Science & Technology, 2024, 59(5):2983-2997.
[15] 杨高中, 施江, 张悦, 等. 厌氧处理条件下紫娟茶化学成分的变化及其对体外ACE活性的影响[J]. 茶叶科学, 2023, 43(4):553-566.
YANG G Z, SHI Z, ZHANG Y, et al. Changes in chemical composition of Zijuan tea under anaerobic treatment conditions and their effects on in vitro ACE activity[J]. Journal of Tea Science, 2023, 43(4):553-566.
[16] CHEN Y J, YANG J, MENG Q, et al. Non-volatile metabolites profiling analysis reveals the tea flavor of “Zijuan” in different tea plantations[J]. Food Chemistry, 2023, 412:135534.
[17] BOUARAB CHIBANE L, DEGRAEVE P, FERHOUT H, et al. Plant antimicrobial polyphenols as potential natural food preservatives[J]. Journal of the Science of Food and Agriculture, 2019, 99(4):1457-1474.
[18] PICCOLELLA S, CRESCENTE G, CANDELA L, et al. Nutraceutical polyphenols: New analytical challenges and opportunities[J]. Journal of Pharmaceutical and Biomedical Analysis, 2019, 175:112774.
[19] XU S, ZHOU Y F, YU L J, et al. Protective effect of Eurotium cristatum fermented loose dark tea and Eurotium cristatum particle on MAPK and PXR/AhR signaling pathways induced by electronic cigarette exposure in mice[J]. Nutrients, 2022, 14(14):2843.
[20] 敬思群, 吴飞虎, 程金生, 等. GC-IMS技术与HS-SPME/GC-MS技术分析3种茶叶风味成分[J]. 食品研究与开发, 2022, 43(8):167-176.
JING S Q, WU F H, CHENG J S, et al. Detection of flavor components in three tea products by GC-IMS combined with HS-SPME/GC-MS[J]. Food Research and Development, 2022, 43(8):167-176.
[21] 刘长姣, 郑霞, 熊湘炜, 等. 分光光度法测定黑米花青素方法的建立[J]. 粮食与油脂, 2019, 32(1):73-77.
LIU C J, ZHENG X, XIONG X W, et al. Detection of anthocyanin in black rice by spectrophotometry[J]. Cereals & Oils, 2019, 32(1):73-77.
[22] 张波. 冠突散囊菌固态发酵对葛根黄酮组分及抗氧化活性的影响[D]. 南京: 南京农业大学, 2017.
ZHANG B. Effects of solid-state fermentation with Eurotium Cristatum on flavonoids constituents and antioxidant activities of kudzu root (Pueraria lobata)[D]. Nanjing: Nanjing Agricultural University, 2017.
[23] HE W, REN F, WANG Y Q, et al. Application of GC-IMS in detection of food flavor substances[J]. IOP Conference Series: Earth and Environmental Science, 2020, 545(1):012030.
[24] CAVANNA D, ZANARDI S, DALL’ASTA C, et al. Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness[J]. Food Chemistry, 2019, 271:691-696.
[25] 张婧年, 李升升, 马纪兵, 等. 基于GC-IMS的牦牛部位肉特征风味物质分析[J]. 食品工业科技, 2025, 46(2):258-270.
ZHANG J N, LI S S, MA J B, et al. Analysis of characteristic flavor substances of Yak Part meat based on GC-IMS[J]. Science and Technology of Food Industry, 2025, 46(2):258-270.
[26] 罗静, 赵红宇, 徐炜桢, 等. 郫县豆瓣后发酵过程中挥发性呈香物质测定及主成分分析[J]. 食品科学, 2018, 39(18):209-216.
LUO J, ZHAO H Y, XU W Z, et al. Analysis of volatile compounds in Pixian soybean paste during post-fermentation by SPME-GC-MS combined with PCA[J]. Food Science, 2018, 39(18):209-216.
[27] 王兆明, 马云昊, 浦馨源, 等. 基于GC-IMS的符离集烧鸡挥发性物质指纹图谱分析[J]. 中国食品学报, 2022, 22(11):343-354.
WANG Z M, MA Y H, PU X Y, et al. The fingerprint analysis of violate flavor compounds in fuliji-braised chicken by gas chromatography-ion mobility spectroscopy[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22(11):343-354.
[28] WU Z B, CHEN L Z, WU L M, et al. Classification of Chinese honeys according to their floral origins using elemental and stable isotopic compositions[J]. Journal of Agricultural and Food Chemistry, 2015, 63(22):5388-5394.
[29] 刘武嫦, 仇云龙, 黄建安, 等. 冠突散囊菌对发花黑毛茶品质呈味成分的影响[J]. 食品安全质量检测学报, 2015, 6(5):1554-1560.
LIU W C, QIU Y L, HUANG J A, et al. Studies on Eurotium cristatum fungus growing affects quality tasting ingredients of primary dark tea[J]. Journal of Food Safety & Quality, 2015, 6(5):1554-1560.
[30] 陆昌琪, 毛世红, 童华荣, 等. 儿茶素及其衍生物合成研究进展[J]. 食品科学, 2018, 39(11):316-326.
LU C Q, MAO S H, TONG H R, et al. Progress in the synthesis of catechin and its derivatives[J]. Food Science, 2018, 39(11):316-326.
[31] 罗密, 俞梦瑶, 禹利君, 等. 冠突散囊菌LJSC.2001对不同黑毛茶发花品质的影响[J]. 食品科学, 2023, 44(14):106-115.
LUO M, YU M Y, YU L J, et al. Effect of fermentation by Eurotium cristatum LJSC.2001 on the fermentation quality of raw dark tea made from different varieties[J]. Food Science, 2023, 44(14):106-115.
[32] WANG Q P, PENG C X, GAO B, et al. Influence of large molecular polymeric pigments isolated from fermented Zijuan tea on the activity of key enzymes involved in lipid metabolism in rat[J]. Experimental Gerontology, 2012, 47(9):672-679.
[33] GAO X, HO C T, LI X F, et al. Phytochemicals, anti-inflammatory, antiproliferative, and methylglyoxal trapping properties of zijuan tea[J]. Journal of Food Science, 2018, 83(2):517-524.
[34] 顾秋亚, 李姝瑶, 杨文华, 等. 富含黄酮苷元沙棘叶发酵茶的制备及其生物活性[J]. 食品研究与开发, 2022, 43(24):118-124.
GU Q Y, LI S Y, YANG W H, et al. Preparation and activity of the fermented tea of seabuckthorn leaf rich in flavonoid glycosides[J]. Food Research and Development, 2022, 43(24):118-124.
[35] AN T T, CHEN M X, ZU Z Q, et al. Untargeted and targeted metabolomics reveal changes in the chemical constituents of instant dark tea during liquid-state fermentation by Eurotium cristatum[J]. Food Research International, 2021, 148:110623.
[36] GUO X Y, LYU Y Q, YE Y, et al. Polyphenol oxidase dominates the conversions of flavonol glycosides in tea leaves[J]. Food Chemistry, 2021, 339:128088.
[37] WANG C Z, MEHENDALE S R, CALWAY T, et al. Botanical flavonoids on coronary heart disease[J]. The American Journal of Chinese Medicine, 2011, 39(4):661-671.
[38] 尹家全, 刘歆旖, 王兰, 等. 冠突散囊菌发酵罗汉果渣过程中功能性成分及抗氧化活性的变化[J]. 现代食品科技, 2023, 39(4):88-95.
YIN J Q, LIU X Y, WANG L, et al. Changes in functional components and antioxidant activity during the fermentation of Siraitia grosvenorii pomace by Eurotium cristatum[J]. Modern Food Science and Technology, 2023, 39(4):88-95.
[39] 公丽艳, 孟宪军, 刘乃侨, 等. 基于主成分与聚类分析的苹果加工品质评价[J]. 农业工程学报, 2014, 30(13):276-285.
GONG L Y, MENG X J, LIU N Q, et al. Evaluation of apple quality based on principal component and hierarchical cluster analysis[J]. Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(13):276-285.
[40] KUANG L X, WANG Z Q, ZHANG J Y, et al. Factor analysis and cluster analysis of mineral elements contents in different blueberry cultivars[J]. Journal of Food Composition and Analysis, 2022, 109:104507.
[41] CHEN X Y, WANG Z X, LI Y Y, et al. Survey of the phenolic content and antioxidant properties of wines from five regions of China according to variety and vintage[J]. LWT, 2022, 169:114004.
[42] 李佳莲, 胡博涵, 刘素纯, 等. 微生物与茯砖茶品质形成研究进展[J]. 食品工业科技, 2010, 31(9):406-408; 413.
LI J L, HU B H, LIU S C, et al. Research progress in microorganism and the formation of Fuzhuan tea quality[J]. Science and Technology of Food Industry, 2010, 31(9):406-408; 413.
[43] 赵仁亮, 胥伟, 吴丹, 等. 黑毛茶不同产区发花对茯砖茶品质的影响[J]. 食品科学, 2017, 38(21):8-14.
ZHAO R L, XU W, WU D, et al. Quality evaluation of fu brick tea fermented in different regions from the same raw tea materials[J]. Food Science, 2017, 38(21):8-14.
[44] 张杏民, 陈宏宇, 王超, 等. 茯砖茶独特香气形成的物质基础及评价方法研究进展[J]. 食品科学, 2023, 44(3):296-305.
ZHANG X M, CHEN H Y, WANG C, et al. Research progress on the material basis and evaluation methods for the unique aroma of Fu Brick tea[J]. Food Science, 2023, 44(3):296-305.
[45] LI Z Y, FENG C X, LUO X G, et al. Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis[J]. Food Microbiology, 2018, 76:405-415.
[46] CHENG L Z, WANG Y F, ZHANG J R, et al. Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas[J]. LWT, 2021, 150:111875.
[47] 李月, 朱俊烨, 刘子涵, 等. 基于主成分分析与聚类分析评价茯砖茶滋味品质[J]. 食品安全质量检测学报, 2023, 14(21):283-291.
LI Y, ZHU J Y, LIU Z H, et al. Evaluation of taste quality of Fuzhuan tea based on principal component analysis and cluster analysis[J]. Journal of Food Safety & Quality, 2023, 14(21):283-291.
[48] XIAO Y, HE C, CHEN Y L, et al. UPLC-QQQ-MS/MS-based widely targeted metabolomic analysis reveals the effect of solid-state fermentation with Eurotium cristatum on the dynamic changes in the metabolite profile of dark tea[J]. Food Chemistry, 2022, 378:131999.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.