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Journal of Tea Science ›› 2019, Vol. 39 ›› Issue (5): 611-618.doi: 10.13305/j.cnki.jts.2019.05.013

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Analysis of Fatty Acid Compositions and Contents in Oolong Tea from Fujian Province

GUO Li1, 2, LYU Haipeng2, CHEN Mingjie1, *, ZHANG Yue2, BA Yichen1, GUO Yaling1, *, LIN Zhi2, *   

  1. 1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
    2. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
  • Received:2019-04-15 Revised:2019-05-15 Online:2019-10-15 Published:2019-10-15

Abstract: Fatty acids (FAs) are the key precursors for aroma formation of Oolong tea. Eighteen Minbei Oolong tea cultivars (raw and re-baked tea), and three Minnan Oolong tea cultivars with faint scent were selected as the experiment materials. The fatty acid methyl esters were prepared by the method of sulfuric acid-methanol and analyzed by gas chromatography-mass spectrometry. The results show that 11 fatty acids were detected in the Oolong teas from Fujian province, and 16C- and 18C- fatty acids were the most abundant. The total fatty acid contents and unsaturation degree from Minbei Oolong teas were lower than those of Minnan Oolong teas. The contents of nine FAs including C16:0, C18:2, C18:3, and so on, showed significant variation among different cultivars, and Queshe showed the highest C18:3 and polyunsaturated fatty acids (PUSFAs). The effect of re-baking on fatty acids in Minbei Oolong tea was related with their number of carbon atoms and unsaturation. Docosanoic acid and tetracosanoic acid degraded completely, and C18:3 content decreased more than others during re-baking process. Thus, FA contents and compositions were affected by locations, cultivars and processing technology.

Key words: Oolong tea, fatty acid, cultivar, location, processing technology

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