本研究采用高效液相色谱法(HPLC)等方法对春季、夏季和秋季茶树鲜叶加工而成的18款信阳白茶茶样中的8种儿茶素、6种黄酮类、2种酚酸、3种嘌呤碱等品质成分进行测定，对不同采制季节的信阳白茶进行品质成分进行对比分析。主成分分析(PCA)和聚类分析(HCA)技术均能将信阳白茶茶样按照采制季节不同进行归类，分为春季、夏季和秋季白茶。通过独立样本t-检验和单因素方差分析，探究了不同采制季节信阳白茶中儿茶素、黄酮类、嘌呤碱等品质成分差异。结果显示：不同采制季节信阳白茶中的品质成分均存在显著性(p<0.01)或极显著性(p<0.001)差异；春季白茶中(-)-表没食子酸儿茶素(EGC)、(-)-表没食子儿茶素没食子酸酯(EGCG)和鞣花酸含量极显著性(p<0.001)高于夏季或秋季白茶，含量分别为33.26、59.30、2.81 mg/g左右；夏季白茶中(-)-儿茶素没食子酸酯(CG)、(-)-没食子儿茶素没食子酸酯(GCG)、花旗松素、芦丁、杨梅素、山奈酚、槲皮素、木犀草素含量极显著性(p<0.001)高于秋季白茶，含量分别高达0.72、4.40、0.84、2.40、0.97、0.21、0.25、0.11 mg/g；秋季白茶中(+)-儿茶素(C)、(-)-表儿茶素(EC)、(-)-表儿茶素没食子酸酯(ECG)、没食子酸、咖啡碱和可可碱极显著性(p<0.001)高于夏季或春季白茶，含量分别为4.98、14.35、27.02、10.10、36.85、1.53 mg/g。本文揭示了信阳白茶的品质特征和不同采制季节信阳白茶品质成分差异，为白茶等茶叶采制季节的识别提供了科学依据。

In this work, 8 catechins, 6 flavonoids, 2 phenolic acids, 3 purine alkaloids and other quality components contents in 18 Xinyang white teas processed by the fresh tea-leaves from spring, summer and autumn seasons were determined by high performance liquid chromatography (HPLC), respectively. Overall quality components in white tea collected and processed in various seasons was analyzed and compared. Principal component analysis (PCA) and hierarchical clustering analysis (HCA) could divide these white tea samples into spring, summer and autumn white tea groups based on the the processing season. The independent-samples t-test and one-way analysis of variance were carried out to explore quality components differences in Xinyang white tea among 3 various seasons. The significant (p<0.01) or extremely significant (p<0.001) differences of quality components were found in Xinyang white tea among 3 various seasons. The spring white tea possessed the extremely significantly (p<0.001) higher contents of EGC, EGCG and ellagic acid than summer or autumn white teas about 33.26, 59.30 and 2.81 mg/g, respectively. The summer white tea had extremely significantly (p<0.001) higher contents of CG, GCG, taxifolin, rutin, myricetin, kaempferol, quercetin and luteolin than the autumn white tea about 0.72, 4.40, 0.84, 2.40, 0.97, 0.21, 0.25 and 0.11 mg/g, respectively. In addition, the contents of C, EC, ECG, gallic acid, caffeine and theobromine were about 4.98, 14.35, 27.02, 10.10, 36.85 and 1.53 mg/g in autumn white tea, which was extremely significantly (p<0.001) higher than spring or summer white teas. This study revealed the quality characteristic of Xinyang white tea and its quality components differences among spring, summer and autumn seasons, which provided the scientific evidences for the identification of harvesting season in white tea and other teas.

国家自然科学(31960617),信阳农林学院高水平科研孵化器建设基金资助项目(FCL202010),信阳农林学院青年教师(2018LG015)。