茉莉花茶特征香气成分研究

doi:10.13305/j.cnki.jts.2020.02.009

茶叶科学 ›› 2020, Vol. 40 ›› Issue (2): 225-237.doi: 10.13305/j.cnki.jts.2020.02.009

茉莉花茶特征香气成分研究

安会敏^1,2, 欧行畅^1,2, 熊一帆^1,2, 张杨波^1,2, 李娟^1,2, 李勤^1,2, 李骞⁴, 李适^1*, 黄建安^1,2,3*

1. 湖南农业大学教育部茶学重点实验室,湖南长沙 410128;
2. 国家植物功能成分利用工程技术研究中心,湖南长沙 410128;
3. 湖南省植物功能成分利用协同创新中心,湖南长沙 410128;
4. 湖南中茶茶业有限公司,湖南长沙 410200

收稿日期:2019-11-28 修回日期:2020-01-07 出版日期:2020-04-15 发布日期:2020-04-20
通讯作者: *jian7513@sina.com
作者简介:安会敏,女,硕士研究生,主要从事茶叶加工及功能成分化学研究,1556395676@qq.com。
基金资助:
国家茶叶产业技术体系项目(CARS-19-08B)、中粮集团中国茶叶项目(CTHUA-201901JTP)

Study on the Characteristic Aroma Components of Jasmine Tea

AN Huimin^1,2, OU Xingchang^1,2, XIONG Yifan^1,2, ZHANG Yangbo^1,2, LI Juan^1,2, LI Qin^1,2, LI Qian⁴, LI Shi^1*, HUANG Jian'an^1,2,3*

1. Tea Key Lab of the Ministry of National Teaching of Hunan Agricultural University, Changsha 410128, China;
2. National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
3. Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
4. China Tea Co., Ltd, Changsha 410200, China

Received:2019-11-28 Revised:2020-01-07 Online:2020-04-15 Published:2020-04-20

摘要/Abstract

摘要： 茉莉花茶是我国特有的再加工茶,香气是决定茉莉花茶品质的最主要因素。本研究采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术,对绿茶素坯和茉莉花茶的挥发性成分定性定量,通过正交偏最小二乘判别分析法(Orthogonal projections to latent structures discriminant analysis,OPLS-DA)、香气活度值法(Odor activity value,OAV)筛选茉莉花茶的特征香气成分,并探究其对花茶品质的调控作用。结果表明,绿茶素坯与茉莉花茶中共鉴定出70种挥发性成分,其中茉莉花茶的特征香气成分有13种,分别是3-己烯-1-醇、苯甲醇、芳樟醇、苯乙醇、乙酸叶醇酯、苯甲酸甲酯、乙酸苄酯、水杨酸甲酯、顺式-3-己烯基异戊酸酯、2-氨基苯甲酸甲酯、顺式-3-己烯基苯甲酸酯、吲哚和α-法呢烯;苯乙醇与茉莉花茶品质相关性较低,其余12种特征香气成分与茉莉花茶品质相关性较强(r≥0.84)。该研究结果为茉莉花茶品质的评定、调控和提升提供了理论依据。

关键词: 茉莉花茶, 特征香气成分, 花茶品质

Abstract: Jasmine tea is unique to China reprocessing tea. The aroma is the most important factor for its quality. In this study, a Headspace solid phase microextraction (HS-SPME) and gaschromatography-mass spectrometry (GC-MS) technique was used for the qualitative and quantitative determination of volatile components in green tea and jasmine tea. Orthogonal partial least squares discriminant analysis (Orthogonal projections to latent structures discriminant analysis, OPLS-DA) and aroma activity value method (Odor activity value, OAV) were used to identify characteristic aroma of jasmine tea ingredients, and explore their effects on tea quality. The results show that: 70 kinds of volatile components were identified in green tea and jasmine tea. Totally 13 characteristic aroma components were identified in jasmine tea, namely 3-hexene-1-ol, benzyl alcohol, linalool, phenylethyl alcohol, leaf alcohol esters of acetic acid, methyl benzoate, benzyl acetate, methyl salicylate, cis-3-hexenyl isovalerate, methyl 2-aminobenzoate, cis-3-hexenyl benzene formate, indole and α-farnesene. These characteristic aroma components were closely correlated with the jasmine tea quality, except phenylethanol. The results of this study provided a theoretical basis for the evaluation, regulation and promotion of Jasmine tea quality.

Key words: jasmine tea, characteristic aroma components, jasmine tea quality

中图分类号:

安会敏, 欧行畅, 熊一帆, 张杨波, 李娟, 李勤, 李骞, 李适, 黄建安. 茉莉花茶特征香气成分研究[J]. 茶叶科学, 2020, 40(2): 225-237. doi: 10.13305/j.cnki.jts.2020.02.009.

AN Huimin, OU Xingchang, XIONG Yifan, ZHANG Yangbo, LI Juan, LI Qin, LI Qian, LI Shi, HUANG Jian'an. Study on the Characteristic Aroma Components of Jasmine Tea[J]. Journal of Tea Science, 2020, 40(2): 225-237. doi: 10.13305/j.cnki.jts.2020.02.009.

参考文献

[1] 刘宗岸, 赵振军, 章传政, 等. 茉莉花茶窨制机理及工艺技术的研究进展[J]. 福建茶叶, 2006, 22(3): 5-7.
Liu Z A, Zhao Z J, Zhang C Z, et al.Research progress of jasmine tea brewing mechanism and technology[J]. Tea in Fujian, 2006, 22(3): 5-7.
[2] 龚淑英, 赵玉香, 鲁成银, 等. 茶叶感官审评方法: GB/T23776—2018[S]. 北京: 中国标准出版社, 2018.
Gong S Y, Zhao Y X, Lu C Y, et al.Methodology for sensory evaluation of tea: GB/T 23776—2018 [S]. Beijing: Standards Press of China, 2018.
[3] 陈梅春, 朱育菁, 刘波, 等. 窨制原料对茉莉花茶香气品质的影响[J]. 热带作物学报, 2017, 38(10): 1947-1955.
Chen M C, Zhu Y J, Liu B, et al.Effect of raw scenting materials on the aroma quality of chinese jasmine tea[J]. Chinese Journal of Tropical Crops, 2017, 38(10): 1947-1955.
[4] 黄新安, 宛晓春, 夏涛. 小花茉莉清香品质研究[J]. 茶业通报, 2007, 29(2): 73-74.
Huang X A, Wan X C, Xia T.A study on the clean flavor of the flowers of Jasminum sambac (L.) Aiton[J]. Journal of Tea Business, 2007, 29(2): 73-74.
[5] Ito Y, Sugimoto A, Kakuda T, et al.Identification of potent odorants in Chinese jasmine green tea with flower of Jasminum sambac[J]. J Agric Food Chem, 2002, 50(17): 4878-4884.
[6] 施梦南, 唐德松, 龚淑英, 等. HS-SPME-GC-MS联用技术分析茉莉花茶的挥发性成分[J]. 中国食品学报, 2013, 13(6): 240-245.
Shi M N, Tang D S, Gong S Y, et al.Analysis of volatile components in jasmine tea by SPME-GC-MS[J]. Journal of Chinese Institute of Food Science and Technology, 2013, 13(6): 240-245.
[7] Lin J, Chen Y, Zhang P, et al.A novel quality evaluation index and strategies to identify scenting quality of jasmine tea based on headspace volatiles analysis[J]. Food Sci Biot, 2013, 22: 331-340.
[8] 李建勋. 普洱茶香气成分提取及木香物质定量分析[D]. 天津: 天津科技大学, 2014.
Li J X.Extraction of aroma components of Pu-erh tea and quantitative analysis of woody aroma components [D]. Tianjin: Tianjin University of Science & Technology, 2014.
[9] Wu Y, Lv S, Lian M, et al.Study of characteristic aroma components of baked Wujiatai green tea by HS-SPME/GC-MS combined with principal component analysis[J]. Cyta-Journal of Food, 2016, 14(3): 423-432.
[10] Wang C, Lv S, Wu Y, et al.Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS-SPME and GC-MS[J]. Journal of the science of Food and Agriculture, 2016, 96(13): 4492-4498.
[11] Shi J, Wang L, Ma CY, et al.Aroma changes of black tea prepared from methyl jasmonate treated tea plants[J]. Journal of Zhejiang University Science B, 2014, 15(4): 313-321.
[12] 廉明, 吕世懂, 吴远双, 等. 三种不同发酵程度的台湾乌龙茶香气成分对比研究[J]. 食品工业科技, 2015, 36(3): 297-302.
Lian M, Lv S D, Wu Y S, et al.Comparative analysis of aroma characteristics of three kinds of Taiwan oolong tea from different fermentation degree[J]. Science and Technology of Food Industry, 2015, 36(3): 297-302.
[13] 王晨, 吕世懂, 廉明, 等. 顶空固相微萃取结合GC/MS分析普洱大叶种乔木茶花香气成分[J]. 茶叶科学, 2016, 36(2): 175-183.
Wang C, Lv S D, Lian M, et al.Analysis of aroma components in big-leaf tea plant (Camellia sinensis var. assamica) flower using headspace solid-phase microextraction coupled with GC/MS[J]. Journal of Tea Science, 2016, 36(2): 175-183.
[14] Dammak I, Hamdi Z, Salma K, et al.Evaluation of antifungal and anti-ochratoxigenic activities of Salvia officinalis, Lavandula dentata and Laurus nobilis essential oils and a major monoterpene constituent 1,8-cineole against Aspergillus carbonarius[J]. Industrial Crops and Products, 2019, 128: 85-93.
[15] Pripdeevech P, Khummueng W, Park S K.Identification of odor-active components of agarwood essential oils from Thailand by solid phase microextraction-GC/MS and GC-O[J]. Journal of Essential Oil Research, 2011, 23(4): 46-53.
[16] Goufo P, Duan M, Tang X, et al.Some factors affecting the concentration of thearoma compound 2-acetyl-1-pyrroline in two fragrant rice cultivars grown in South China[J]. Frontiers of Agriculture in China, 2010, 4(1): 1-9.
[17] Radulovi N S, Miltojevi A B, Mcdermott M, et al.Identification of a new antinociceptive alkaloid isopropyl N-methylanthranilate from the essential oil of Choisya ternata Kunth[J]. Journal of Ethnopharmacology, 2011, 135(3): 610-619.
[18] Abbas A, Anwar F, Ahmad N.Variation in physico-chemical composition and biological attributes of common basil essential oils produced by hydro-distillation and super critical fluid extraction[J]. Journal of Essential Oil Bearing Plants, 2017, 20(1): 95-109.
[19] Pino J A, Mesa J Y, Marti M P, et al.Volatile components from mango (Mangifera indica L.) cultivars[J]. Journal of Agricultural and Food Chemistry, 2005, 53(6): 2213-2223.
[20] Li C F, Yao M Z, Ma C L, et al.Differential metabolic profiles during the albescent stages of ‘Anji Baicha’ (Camellia sinensis)[J]. PLoS ONE, 2015, 10(2): 60-76.
[21] Van den Dool H, Kratz P D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography[J]. Journal of Chromatography A, 1963, 11: 463-471.
[22] Wu Y, Pan Q, Qu W, et al.Comparison of volatile profiles of nine litchi (Litchi chinensis Sonn.) cultivars from Southern China[J]. Journal of Agricultural and Food Chemistry, 2009, 57(20): 9676-9681.
[23] Burdock G A.Fenaroli’s handbook of flavor ingredients [M]. Florida: CRC Press, 2010.
[24] 赵丽沙, 董宇, 李功华, 等. 基于多元统计分析的麸炒白术质量评价研究[J]. 药物分析杂志, 2019, 39(8): 115-121.
Zhao L S, Dong Y, Li G H, et al.Quality evaluation of bran-processed Atractylodes Macrocephala Rhizoma based on multivariate statistical analysis[J]. Chinese Journal of Pharmaceutical Analysis, 2019, 39(8): 115-121.
[25] 卢健. 茉莉花茶窨制过程中主要挥发性物质变化及工艺改进研究[D]. 杭州: 浙江大学, 2015.
Lu J.Research on the changes of volatile compounds of jasmine tea during the scenting process and technology [D]. Hangzhou: Zhejiang University, 2015.
[26] 李鹤, 俞滢, 陈桂信, 等. 双瓣茉莉花开放过程香气成分的动态变化[J]. 茶叶学报, 2015, 56(1): 29-38.
Li H, Yu Y, Chen G X, et al.Changes on aromatics of double disc jasmine during petal-opening[J]. Acta Tea Sinica, 2015, 56(1): 29-38.
[27] 刘建军, 周顺玉, 司辉清, 等. 晴天茉莉花与最佳开放条件下雨水茉莉花香气成分比较分析[J]. 西南农业学报, 2011, 24(2): 722-727.
Liu J J, Zhou S Y, Si H Q, et al.Comparison analysis of aromatic constituents between sunny jasmine and rainy jasmine under optimal flowering condition[J]. Southwest China Journal of Agricultural Sciences, 2011, 24(2): 722-727.
[28] 陆宁, 宛晓春, 潘冬. 茉莉花茶香气成分与品质之间关系的初步研究[J]. 食品科学, 2004, 25(6): 93-97.
Lu N, Wan X C, Pan D.Extraction and analysis of jasmine tea aroma constituents of three different grades[J]. Food Science, 2004, 25(5): 93-97.
[29] 叶乃兴, 杨广, 郑乃辉, 等. 湿窨工艺及配花量对茉莉花茶香气成分的影响[J]. 茶叶科学, 2006, 26(1): 65-71.
Ye N X, Yang G, Zheng N H, et al.Effects of wet-scenting process and RJF on the aroma constituent of jasmine scented tea[J]. Journal of Tea Science, 2006, 26(1): 65-71.

茉莉花茶特征香气成分研究

Study on the Characteristic Aroma Components of Jasmine Tea

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

Metrics

本文评价

推荐阅读 10

[1]	张俊杰, 傅天龙, 傅天甫, 林兴荣, 郭晨, 饶耿慧, 彭姗姗, 方彩. 福州茉莉花茶窨制次数与香气成分的关联分析[J]. 茶叶科学, 2021, 41(1): 113-121.
[2]	傅天龙, 郭晨, 傅天甫, 彭姗姗, 林兴荣, 饶耿慧, 陈楠, 张俊杰. 福州8种主要茉莉花茶特征香气成分比较与分析[J]. 茶叶科学, 2020, 40(5): 656-664.
[3]	范培珍, 潘铖, 王梦馨, 崔林, 韩宝瑜. 内山六安瓜片4个等级茶叶香气的组成及其差异[J]. 茶叶科学, 2020, 40(5): 665-675.
[4]	唐夏妮, 夏益民, 雷永宏, 王校常, 林杰. 利用茉莉花茶香气指数鉴定其窨制品质及构建决策树模型[J]. 茶叶科学, 2016, 36(6): 646-654.
[5]	陈美丽, 张俊, 龚淑英, 唐德松, 张颖彬, 顾志蕾. 茉莉花茶主要品质成分定量近红外光谱分析模型的建立[J]. 茶叶科学, 2013, 33(1): 21-26.
[6]	司辉清, 庞晓莉, 吉当玲. 窨制技术在茉莉花茶农残转移中的作用[J]. 茶叶科学, 2007, 27(2): 167-171.
[7]	叶乃兴, 杨广, 郑乃辉, 杨江帆, 王振康, 梁小虾. 湿窨工艺及配花量对茉莉花茶香气成分的影响[J]. 茶叶科学, 2006, 26(1): 65-71.
[8]	方世辉, 徐国谦, 夏涛, 李立祥, 宛晓春. 茉莉花茶窨制过程中主要影响因子的相关性研究[J]. 茶叶科学, 2003, 23(1): 21-26.
[9]	林培国, 潘文干, 王典瑞, 罗卫国, 孙奎, 董辉. 茉莉花茶和复方茶防止小鼠急性肾衰竭的研究[J]. 茶叶科学, 1995, 15(01): 61-64.
[10]	陈玉春. 5类茶叶对正常和血虚小鼠脾淋巴细胞产生白细胞间素－2的影响[J]. 茶叶科学, 1994, 14(01): 59-64.
[11]	陈玉春. 3类茶叶对正常和血虚小鼠脾淋巴细胞产生CSFs的影响[J]. 茶叶科学, 1994, 14(01): 65-68.
[12]	陆修闽, 刘用敏, 王镇民, 张方舟, 李志扬, 郑乃辉, 陈斯伟. 茉莉花茶增湿窨制新工艺的效果[J]. 茶叶科学, 1993, 13(02): 147-152.
[13]	陈玉春, 高依卿. 5类茶叶对Con A刺激的小鼠脾淋巴细胞~3H-TdR掺入的影响[J]. 茶叶科学, 1993, 13(02): 157-160.
[14]	林培国, 潘文干, 罗卫国, 孙奎, 吕士杰, 王铁丹, 萧应庆. 茉莉花茶对小鼠血浆中中分子及血脂含量的影响[J]. 茶叶科学, 1991, 11(02): 132-.
[15]	陈玉春, 林心舜, 李柏龄. 乌龙茶和茉莉花茶对小鼠免疫功能的影响[J]. 茶叶科学, 1991, 11(02): 163-167.