为了解茯砖茶“发花”过程中代谢物特征及变化，采用超高效液相色谱-质谱联用方法对发花0 d、7 d和14 d三个时间点代谢物丰度进行测定，将代谢物数据进行主成分分析（PCA）和正交偏最小二乘法判别分析（OPLS-DA）。结果表明：茯砖茶发花不同时期样本存在较大代谢差异，共检测到1 316个物质信号峰，其中发花0 d和7 d、7 d和14 d以及0 d和14 d之间筛选出的代谢差异物分别为260、229和506个，这些物质属于生物碱、氨基酸及其衍生物、黄酮类、茶多酚及儿茶素、有机酸及其衍生物等。进一步对影响茯砖茶品质和功能的主要代谢物质进行分析发现，发花改变了茯砖中茶多酚及儿茶素、黄酮和氨基酸等主要代谢物的组成，降低了茯砖茶的苦涩味，促进了醇和口感和红浓汤色的形成，且肉毒碱、异喹啉、相思子碱、长春质碱等生物碱在发花过程中的上调有助于提升茯砖茶降脂、降压和抗炎等功效。发花是改变茯砖茶代谢谱的关键过程，对于形成茯砖茶独特的品质和保健功能具有重要作用，这为揭示茯砖茶风味和保健功能的形成机制提供了依据。

In order to understand the characteristics and changes of metabolites in the "flowering" process of Fu brick tea, the ultra-high phase liquid chromatography-mass spectrometry (UPLC-MS) combined method was used to determine the abundance of the metabolites at Day 0 d, 7 and 14. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) of the metabolite data were performed. The results showed that there were large metabolic differences in samples of Fu brick tea at different flowering stages, and a total of 1 316 signal peaks were detected. Among which, 260, 229 and 506 differential metabolites were screened out between Day 0 and Day 7, between Day 7 and Day 14, and between Day 0 and Day 14, respectively. These substances belong to classes such as alkaloids, amino acids and their derivatives, flavonoids, tea polyphenols and catechins, organic acids and their derivatives, Further investigations on the main metabolites affecting the quality and function of Fu brick tea revealed that flowering changed the composition of main metabolites such as polyphenols, catechins, flavonoids and amino acids of Fu brick teat, reduced the bitterness and astringent sensation of Fu brick tea, and promoted the formation of mellow taste and red soup color. The up-regulation of carnitine, isoquinoline, abrine, catharanthine and other alkaloids in the process of flowering enhanced the lipid-lowering, blood pressure-lowering and anti-inflammatory effects of Fu brick tea. The flowering process is the critical process for changing the metabolic profile of Fu brick tea, and plays an important role in forming the unique quality and health-care functions of Fu brick tea, which provides a basis for revealing the formation mechanism of the flavor and health-care functions of Fu brick tea.

陕西省创新能力支撑计划项目（2021PT-044）；陕西省重点研发计划一般项目（2021NY-133；2023-YBNY-149）；西安市科技计划项目（21NYYF0060）；宁夏中宁枸杞产业专项基金项目（ZNGQCX-B-202001）；陕西省质监局系统科技计划项目（2018）