Structural identification and analysis of white tea anthocyanins

doi:10.3785/j.issn.1008-9209.2021.03.181

Journal of Zhejiang University (Agriculture and Life Sciences)

2022, Vol. 48

Issue (2): 172-181 DOI: 10.3785/j.issn.1008-9209.2021.03.181

Food sciences

Structural identification and analysis of white tea anthocyanins

Jinxiang HU¹(

),Yushan YE¹,Meisheng CAI²,Qingbi ZHANG³,Bo LI¹,Yuanyuan WU¹,Youying TU¹,Puming HE¹(

)

^1.Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
^2.Organization Group Office of Fuding Tea Industry Development, Ningde 355200, Fujian, China
^3.Fuding Tea Industry Bureau, Ningde 355200, Fujian, China

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Abstract

The main anthocyanin components in white tea (Baihaoyinzhen, Baimudan, Gongmei and Shoumei) were preliminarily identified by high performance liquid chromatography-mass spectrometry, and then the composition characteristics and contents of anthocyanins were analyzed. The results showed that the main components of anthocyanins were delphinidin-3-O-galactoside, cyanidin-3-O-galactoside, pelargonidin-3-O-galactoside, cyanidin, delphinidin-3-O-[6-(Z)-p-coumarin] galactopyranoside, delphinidin-3-O-[6-(E)-p-coumarin] galactopyranoside, delphinidin-3-O-rutinoside, cyanidin-3-O-[6-(E)-p-coumarin] galactopyranoside and pelargonidin-3-O-rutinoside. The anthocyanin composition of Baihaoyinzhen, Baimudan, Gongmei and Shoumei was quite different. The anthocyanin contents of top grade and first grade of Baihaoyinzhen, top grade and first grade of Baimudan, first grade of Gongmei, and first grade and second grade of Shoumei were 83.80, 88.70, 90.59, 70.67, 122.75, 126.04 and 122.28 μg/g, respectively. The anthocyanin contents of Gongmei and Shoumei were significantly higher than those of Baihaoyinzhen and Baimudan. The above research results provide a scientific basis for the analysis of white tea anthocyanin components.

Key words： white tea anthocyanin structural identification

Received: 18 March 2021 Published: 29 April 2022

CLC:

S 571.1

Corresponding Authors: Puming HE E-mail: 21716167@zju.edu.cn;pmhe@zju.edu.cn

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	Jinxiang HU
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	Yuanyuan WU
	Youying TU
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Cite this article:

Jinxiang HU,Yushan YE,Meisheng CAI,Qingbi ZHANG,Bo LI,Yuanyuan WU,Youying TU,Puming HE. Structural identification and analysis of white tea anthocyanins. Journal of Zhejiang University (Agriculture and Life Sciences), 2022, 48(2): 172-181.

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https://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2021.03.181 OR https://www.zjujournals.com/agr/Y2022/V48/I2/172

白茶花青素苷的结构鉴定与分析

通过高效液相色谱-质谱联用技术初步鉴定白茶（白毫银针、白牡丹、贡眉和寿眉）中主要的花青素苷组分，并分析白茶花青素苷的组成特点与含量。结果表明：白茶花青素苷主要组分有飞燕草素-3-O-半乳糖苷、矢车菊素-3-O-半乳糖苷、天竺葵素-3-O-半乳糖苷、矢车菊素、飞燕草素-3-O-［6-（Z）对香豆酰］吡喃半乳糖苷、飞燕草素-3-O-［6-（E）对香豆酰］吡喃半乳糖苷、飞燕草素-3-O-芸香糖苷、矢车菊素-3-O-［6-（E）对香豆酰］吡喃半乳糖苷和天竺葵素-3-O-芸香糖苷9种；白毫银针、白牡丹、贡眉和寿眉中的花青素苷组成差异较大。白毫银针特级、白毫银针一级、白牡丹特级、白牡丹一级、贡眉一级、寿眉一级和寿眉二级的花青素苷总量分别为83.80、88.70、90.59、70.67、122.75、126.04和122.28 μg/g，贡眉和寿眉的花青素苷含量显著高于白毫银针和白牡丹。上述研究结果为白茶花青素苷组分分析提供了科学依据。

关键词： 白茶, 花青素苷, 结构鉴定

Fig. 1 HPLC analysis of anthocyanins extracted from white tea (Shoumei)

Table 1 MS data of anthocyanins of white tea (Shoumei)

Fig. 2 Structural formulas of four anthocyanin aglyconesR₁=R₂=H: Pelargonidin, m/z 271; R₁=OH, R₂=R₃=H: Cyanidin, m/z 287; R₁=R₂=OH, R₃=H: Delphinidin, m/z 303; R₁=R₃=OH, R₂= H: Incarnatin aglycone, m/z 303.

Fig. 3 Mass spectra and structural formulas of white tea anthocyanin peaks 1-10 (A-J)

Table 2 Composition and contents of anthocyanins of white tea


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