水处理工艺对信阳毛尖加工过程中特征香气的影响

郑杰; 侯紫妍; 易超; 黄守延; 郭俊齐; 苏会; 周琼琼; 詹强国; 赵仁亮

doi:10.13305/j.cnki.jts.2025.04.001

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茶叶科学 ›› 2025, Vol. 45 ›› Issue (4) : 687-698. DOI: 10.13305/j.cnki.jts.2025.04.001

研究报告

水处理工艺对信阳毛尖加工过程中特征香气的影响

郑杰^1,2, 侯紫妍², 易超¹, 黄守延³, 郭俊齐², 苏会², 周琼琼², 詹强国⁴, 赵仁亮^2,*

作者信息 +

The Impact of Water Treatment Technology on the Characteristic Aroma of Xinyang Maojian During Processing

ZHENG Jie^1,2, HOU Ziyan², YI Chao¹, HUANG Shouyan³, GUO Junqi², SU Hui², ZHOU Qiongqiong², ZHAN Qiangguo⁴, ZHAO Renliang^2,*

Author information +

文章历史 +

摘要

为研究信阳毛尖特征香气在加工过程中的动态变化及水处理工艺对其香气的影响,以茶树品种‘信阳10号’鲜叶加工制作而成的信阳毛尖茶为研究对象,采用顶空固相微萃取-气相色谱-质谱联用仪（HS-SPME-GC-MS）技术对水处理工艺及传统工艺制作过程中鲜叶、杀青、回潮、揉捻、排把、干燥等环节样品的香气成分及其相对含量进行鉴定与分析。结果表明,试验样品中共鉴定出81种挥发性代谢物,其中酯类、萜类和杂环类化合物在信阳毛尖中的含量较高,是信阳毛尖绿茶主要的香气贡献物质。鲜叶水处理后挥发性成分含量迅速下降,随后在各加工环节挥发性成分含量趋于稳定。对比传统工艺和水处理工艺成品茶香气成分发现,有7种挥发性成分存在显著差异,其中4种挥发性成分相对香气活度值（Relative odor activity value,ROAV）在水处理工艺样品中高于传统工艺。该研究深入分析信阳毛尖加工过程中香气组分的动态变化及水处理工艺对信阳毛尖香气的影响,为信阳毛尖品质提升及水处理工艺的应用提供了科学依据。

Abstract

To investigate the dynamic changes of the characteristic aroma of Xinyang Maojian during processing and the impact of water treatment processes on its aroma, this study took Xinyang Maojian tea made from the tea cultivar ‘Xinyang 10’ as the research object. The aroma components and their relative contents in samples of different stages, including fresh leaves, fixation, rehumidification, rolling, shaping, and drying, using both water treatment and traditional methods, were identified and analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology. The results show that a total of 81 volatile metabolites were identified in the experimental samples, among which high contents of esters, terpenes, and heterocyclic compounds were found in Xinyang Maojian and they were considered as the main aroma-contributing substances. After fresh leaves were treated with water, the contents of volatile components decreased rapidly, and then tended to be stable in each processing stage. Compared with the traditional process, there were 7 volatile components with significant differences in the aroma components of the finished tea processed by water treatment, among which 4 volatile components had higher relative odor activity value (ROAV) in the water treatment samples than in the traditional process. This study deeply analyzed the dynamic changes of aroma components during the Xinyang Maojian processing and the impact of water treatment technology on its aroma. This paper provided a scientific basis for the quality improvement of Xinyang Maojian and the application of water treatment technology.

导出引用

郑杰, 侯紫妍, 易超, 黄守延, 郭俊齐, 苏会, 周琼琼, 詹强国, 赵仁亮. 水处理工艺对信阳毛尖加工过程中特征香气的影响[J]. 茶叶科学. 2025, 45(4): 687-698 https://doi.org/10.13305/j.cnki.jts.2025.04.001

ZHENG Jie, HOU Ziyan, YI Chao, HUANG Shouyan, GUO Junqi, SU Hui, ZHOU Qiongqiong, ZHAN Qiangguo, ZHAO Renliang. The Impact of Water Treatment Technology on the Characteristic Aroma of Xinyang Maojian During Processing[J]. Journal of Tea Science. 2025, 45(4): 687-698 https://doi.org/10.13305/j.cnki.jts.2025.04.001

中图分类号： S571.1 S126

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