【摘要】 以毛竹片为原料，以总酚提取量为评价指标，利用单因素和响应面法优化竹浸提液提取工艺。在此基础上，经过喷洒吸附、烘干开发竹香型白茶，研究喷洒比、喷洒液温度及烘干温度对其品质的影响，并利用非靶向代谢组学比较竹香型白茶和原料茶的差异代谢物。结果显示，竹浸提液最佳提取条件为浸提温度98 ℃、浸提时间80 min、料液比1:50 g/mL、此时总酚提取量达5.27 mg/g；产品最佳加工工艺为喷洒比1:1.5 g/g、喷洒液温度40 ℃、烘干温度90 ℃。与原料茶相比，竹香型白茶在感官品质和生化成分上具有显著优势，成品竹香浓郁，滋味醇厚鲜爽且层次分明，水浸出物、黄酮、总酚和氨基酸含量显著增加(P<0.05)，新绿原酸、异绿原酸B、苯乳酸及ε-(γ-L-谷氨酰)-L-赖氨酸等功能性代谢物极显著增加(P<0.01)。研究结果为竹香型白茶独特风味品质的形成及其潜在保健功能提供了化学物质基础，并为其标准化生产奠定理论依据。更多还原

【Abstract】 Bamboo extract was optimized using moso bamboo slices as raw materials,with total phenolic extraction amount as the evaluation index.Optimization was performed via single-factor experiments and response surface methodology.Bamboo-scented white tea was developed through spraying adsorption and drying.The study examined the effects of spraying ratio,spraying liquid temperature,and drying temperature on tea quality and compared metabolite differences between bamboo-scented white tea and raw tea using non-targeted metabolomics.Results showed optimal bamboo extract conditions:98 ℃ for 80 minutes,solid-liquid ratio of 1:50 g/mL,yielding 5.27 mg/g total phenols.Ideal processing conditions for bamboo-scented white tea were:spraying ratio 1:1.5 g/g,spraying liquid temperature 40 ℃,drying temperature 90 ℃.Compared to raw tea,bamboo-scented white tea exhibited superior sensory quality and biochemical components.It featured a rich bamboo aroma,mellow and fresh taste with distinct layers.Water-soluble substances,flavonoids,total phenols,and amino acids increased significantly (P<0.05),while functional metabolites such as neochlorogenic acid,isochlorogenic acid B,phenyllactic acid,and ε-(γ-L-glutamyl)-L-lysine increased extremely significantly (P<0.01).These findings provide a chemical basis for its unique flavor and potential health benefits,supporting standardized production.更多还原