a -二基化合物在不同茶类中的含量分布研究

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中图分类号：S571.1：TS201.2 文献标识码：A 文章编号：1000-369X（2025）04-0604-11

Study on Distribution of a -Dicarbonyl in Different Teas

CHEN Wenxue1， ZHU Li1 ，LIU Yueyun²， JIANG Yongwen1*， ZHU Hongkai

1.Tea Research Institute ofChinese Academy of Agricultural Sciences，Hangzhou 31oo08，China;

2.YibinResearch Institute of Tea Industry，Yibin 644o02，China

Abstract： Ultra-performance liquid chromatography-tandem mass spectrometry （UPLC-MS/MS） was used to analyze the contents and composition of 10 a -dicarbonyl compounds in tea by detecting stable quinoxaline derivatives formed by reactions between a -dicarbonyl compounds and o-phenylenediamine. The results demonstrate that 3-deoxyglucosone was the predominant dicarbonyl compound in all six major tea categories.The high-temperature de-enzyming process was identified as the primary driver for the formation of short-chain a -dicarbonyl compounds in green tea，yelow teaand oolong tea.Whilerelatively lower drying temperatures significantly influenced the formation of long-chain a -dicarbonyl compounds in white tea and dark tea. The total contents of a -dicarbonyl compounds in green tea，yellow tea，black tea and oolong tea exhibited an increasing trend with the oxidation degree of catechins.Aditionally，the absence ofroling during white tea processing and microbial activity during the pile-fermentation process of dark tea were critical factors for the accumulation of a -dicarbonyl compounds.

Keywords：quinoxaline，catechin，3-deoxyglucosone，Maillard reaction，methylglyoxal

a -二基化合物（ a -Dicarbonyl compounds，DCs）是食品热加工过程中形成的一类高反应活性物质[1]。（剩余19520字）