红光萎凋对茶叶挥发性成分及其成品红茶品质的影响

doi:10.13305/j.cnki.jts.2021.03.006

摘要/Abstract

摘要： 红光萎凋有助于茶叶香气的形成,然而,不同红光光质对萎凋茶叶挥发性成分及其成品红茶品质的影响有待研究。采用顶空固相微萃取-气相色谱-质谱联用法,对无光、红光（630 nm,1 000 lx、3 000 lx）、自然光（260~325 lx）等光照处理萎凋叶的挥发性成分进行了分析,并研究了不同光照处理下萎凋叶挥发性成分及红光萎凋差异性挥发性物质的动态变化。结果表明,不同时间段的萎凋叶中共检出挥发性成分130种,其中醇类26种、酯类33种、烃类29种、醛类12种、酮类13种以及其他类17种。对比不同光照萎凋方法发现,红光3 000 lx组在萎凋前中期（8 h前）的挥发性成分总量均显著高于其他组;随着红光强度增加,酯类物质总量显著提升（P<0.05）,酮类物质总量显著下降（P<0.05）。按照正交偏最小二乘判别分析中变量投影重要性因子大于1,联合变异系数大于50%,筛选出受红光照射响应程度较大的挥发性成分5个,包含1,2-二甲基丙基-2-甲基丁酸酯、1-异氰基-3-甲苯、癸醛、2-甲基-2-癸醇和亚油酸乙酯,其中癸醛在红光1 000 lx组变异系数最高,达133.34%。研究结果可为红茶香气品质提升和定向调控提供科学依据。

关键词: 茶, 红光, 萎凋, 多元统计分析, 差异性挥发物质

Abstract: Red light withering contributes to the formation of tea aroma. However, the effect of different red light quality on the volatile components of withered tea and the quality of the black tea product after processing remains to be studied. In this study, headspace solid phase micro extraction-gas chromatography-mass spectrometry was used to detect and analyze the volatile components of withered leaves under different light treatments such as dark, red light (630 nm, 1 000 lx, 3 000 lx), natural light (260-325 lx), and the dynamic changes of the volatile components of withered leaves and red light withered differential volatile substances under different light treatments were studied. The results show that a total of 130 volatile components were detected in withered leaves at different time periods, including 26 alcohols, 33 esters, 29 hydrocarbons, 12 aldehydes, 13 ketones, and 17 others. Comparing different light withering methods, it was found that the total content of volatile components in the red light 3 000 lx group pre-mid withering period (The first 8 h) were significantly higher than that in other groups. With the increase of red light intensity, the total content of esters increased significantly (P<0.05), while the total content of ketones decreased significantly (P<0.05). Through orthogonal partial least squares discriminant analysis, the variable projection importance factor was greater than 1 and the coefficient of variation was greater than 50%, 5 volatile components were screened out with the greater response to red light, including 1,2-dimethylpropyl-2-methyl-butanoic acid ester, 1-isocyano-3-methyl-benzene, decanal, 2-methyl-2-decanol, linoleic acid ethyl ester. Among them, the coefficient of variation of decanal was as high as 133.34% under red light 1 000 lx. The results of this study could provide a scientific basis for the improvement of black tea aroma quality and targeted regulation.

Key words: tea, red light, withering, multivariate statistical analysis, differential volatile substances

中图分类号:

林家正, 涂政, 陈琳, 叶阳, 刘飞, 王玉婉, 杨云飞, 伍洵, 吕昊威. 红光萎凋对茶叶挥发性成分及其成品红茶品质的影响[J]. 茶叶科学, 2021, 41(3): 393-405. doi: 10.13305/j.cnki.jts.2021.03.006.

LIN Jiazheng, TU Zheng, CHEN Lin, YE Yang, LIU Fei, WANG Yuwan, YANG Yunfei, WU Xun, LYU Haowei. The Effect of Red Light Withering on the Volatile Components of Tea Leaves and the Quality of Black Tea Product[J]. Journal of Tea Science, 2021, 41(3): 393-405. doi: 10.13305/j.cnki.jts.2021.03.006.

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