为全面了解信阳红茶发酵过程中代谢物的动态变化，本研究以信阳群体种一芽一叶为原料制作红茶，采用代谢组学液质联用技术（LC-MS/MS）和顶空固相微萃取-气质联用法（HS-SPME/GC-MS）对信阳红茶发酵过程中的代谢物进行了研究。结果显示：在信阳红茶发酵过程，共鉴定出143种非挥发性代谢物和107种挥发性代谢物，并鉴定出23个关键差异代谢物，其中儿茶素类、氨基酸、黄酮类、酚酸、酯类、醛类、醇类等的快速转化是红茶滋味和香气形成的主要因素。发酵过程降低了信阳红茶的苦涩味，改善了口感和滋味，对信阳红茶香气的形成也有着积极作用，同时也为茶叶的保健功效奠定了基础。随着发酵过程的进行，茶叶的香气逐渐以花香、果香为主导，其中芳樟醇氧化物、反式-橙花叔醇、α-松油醇、β-法尼烯、α-柠檬烯等一些化合物含量的增加均有利于信阳红茶花果香气的形成。本研究为信阳红茶发酵过程中代谢物的变化提供重要参考。

In order to comprehensively understand the dynamic changes of metabolites during the fermentation of Xinyang black tea, the metabolites in Xinyang black tea were studied by using metabolomics liquid mass spectrometry (LC-MS/MS) and headspace solid phase microextraction (HS-SPME/GC-MS) to produce black tea from one bud and one leaf of Xinyang population. The results showed that 143 non-volatile metabolites and 107 volatile metabolites were identified during the fermentation process of Xinyang black tea, and 23 key differential metabolites were identified, among which the rapid transformation of catechins, amino acids, flavonoids, phenolic acids, esters, aldehydes and alcohols was the main factor for the formation of black tea taste and aroma. The fermentation process reduces the astringency of Xinyang black tea, improves its taste and taste, plays a positive role in the formation of Xinyang black tea aroma, and lays a foundation for the health care effect of tea. As the fermentation process progressed, the aroma of tea was gradually dominated by floral and fruity aroma. The increase of linalool oxide, trans-nerolol, α-terpineol, β-farnesene, α-limonene and other compounds was conducive to the formation of flower and fruit aroma of Xinyang black tea. This study provided important reference for metabolite changes in Xinyang black tea during fermentation.