采用顶空-固相微萃取-气质联用法测定陈年普洱茶中挥发性组分,其中烷烃类化合物含量较高,但它对茶叶香气几乎没有贡献,为此陈年普洱茶香气以芳烃类及其衍生物和萜烯类化合物为主,以酯类及其衍生物为辅。芳烃类及其衍生物以2,2',5,5'-四甲基联苯和1,2,3-三甲基-4-丙烯基-萘为主,萜烯类化合物以α-雪松烯和长叶烯两种异构体为主,并以α-雪松烯含量作为陈年普洱茶的检测指标。陈香味关联成分1,2,3-三甲氧基苯的含量随着萃取温度的提高而增加,最高约1.73%。同时采用比色法测得普洱茶的茶多酚、总黄酮、可溶性总糖及游离氨基酸含量分别为50.87、11.7、5.09、1.69 mg·g-1。
Volatile compounds of aged Pu-erh tea were analyzed by solid-phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). Alkanes were the most abundant volatile components in aged Pu-erh tea, however, it contributes scarcely to the aroma of tea. Aromatic hydrocarbons and their derivatives and terpenes were two major aromatic groups characterized, then the esters and their derivatives. Aromatic hydrocarbons and their derivatives are mainly consisted of 1,1'-Biphenyl, 2,2',5,5'-tetramethyl- and Naphthalene, 1,2,3-trimethyl- 4-propenyl-, (E)-, terpene compound are mainly consisted of α-cedrene and longifolene, and the relative content of α-cedrene was selected as the index for analyzing aged Pu-erh tea. The content of the key constituents of age-aroma, 1,2,3-Trimethoxybenzene was increased with the raise of temperature, and the highest relative abundance of 1,2,3-Trimethoxybenzene is about 1.73%. The contents of polyphenols, total flavonoids, total soluble saccharide and free amino acid were 50.87, 11.7, 5.09 and 1.69 mg·g-1, respectively, which were measured by colorimetric method.
[1] 杨巍. 普洱茶滋味成分及其与品质的关系[J]. 亚热带农业研究, 2007, 3(3): 225-229.
[2] 金冬双, 龚淑英, 林宇皓, 等. 小叶种夏秋茶渥堆加工过程中香气成分研究[J]. 茶叶科学, 2009, 29(2): 111-119.
[3] Liang Y, Lu J, Zhang L, et al. Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions[J]. Food Chemistry, 2003, 80(2): 283-290.
[4] 钟萝. 茶叶品质理化分析法[M]. 上海:上海科学与技术出版社, 1989: 358-389.
[5] Yoo K M, Lee C H, Lee H, ,et al. Relative antioxidant. Relative antioxidant and cytoprotective activities of common herbs[J].2008, Food Chemistry, 106(3): 929-936.
[6] 马军辉. HS-SPME-GC-MS检测茶叶内挥发性组分方法的建立及应用[D]. 杭州: 浙江大学, 2008:1-58.
[7] 刘玲. 普洱茶特征风味成分分析[D]. 重庆: 西南大学, 2010: 7-8.
[8] 吴勇. 萜烯类化合物与茶叶香气[J]. 化学工程与装备, 2009(11): 123-125.
[9] 吕海鹏, 钟秋生, 林智. 陈香普洱茶的香气成分研究[J]. 茶叶科学, 2009, 29(3): 219-224.
[10] 张灵枝, 陈维信, 王登良, 等. 不同干燥方式对普洱茶香气的影响研究[J]. 茶叶科学, 2007, 27(1): 71-75.
[11] Gramza A, Korczak J.Tea constituents (Camellia sinensis) as antioxidants in lipid systems[J]. Trends in Food Science & Technology, 2005, 16(8): 351-358.
[12] Luximon-Ramma A, Bahorun T, Crozier A, et al. Characterization of the antioxidant functions of flavonoids and proanthocyanidins in Mauritian black teas[J]. Food Research International, 2005, 38(4): 357-367.
[13] Wheeler D S, Wheeler W J.The medicinal chemistry of tea[J]. Drug Development Research, 2004, 61(2): 45-65.
[14] Zuo Y, Chen H, Deng Y.Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and Pu-erh teas using HPLC with a photodiode array detector[J]. Talanta, 2002, 57(2): 307-316.
[15] Sang S, Lee M J, Hou Z, et al. Stability of tea polyphenol (-)-epigallocatechin-3-gallate and formation of dimers and epimers under common experimental conditions[J]. Journal of Agricultural and Food Chemistry, 2005, 53(24): 9478-9484.
[16] Liang Y R, Zhang L Y, Lu J L.A study on chemical estimation of pu-erh tea quality[J]. Journal of the Science of Food and Agriculture, 2005, 85(3): 381-390.
[17] 任洪涛, 周斌, 夏凯国, 等. 不同级别普洱生茶香气成分比较分析[J]. 现代食品科技, 2010, 26(9): 1013-1017.
[18] 洪涛, 黄遵锡, 李俊俊, 等. 普洱熟茶和生茶香气成分的提取和测定分析[J]. 茶叶科学, 2010, 30(5): 336-342.
[19] 张灵枝, 王登良, 陈维信, 等. 不同贮藏时间的普洱茶香气成分分析[J]. 园艺学报, 2007, 34(2): 504-506.
[20] 刘勤晋. 普洱茶热中的思考[J]. 中国茶叶, 2006, 28(6): 7-9.
[21] 周志宏, 折改梅, 张颖君, 等. 普洱茶的香气成分[J]. 天然产物研究与开发, 2006, 18(B06): 5-8.
[22] 龚淑英, 周树红. 普洱茶贮藏过程中主要化学成分含量及感官品质变化的研究[J]. 茶叶科学, 2002, 22(1): 51-56.
[23] 吕海鹏. 普洱茶的化学成分分析及其抗氧化活性研究[D]. 北京: 中国农业科学院, 2005: 10-14.
[24] 金裕范, 高雪岩, 王文全, 等. 不同产地普洱茶主要化学成分的比较[J]. 中国实验方剂学杂志, 2011, 17(14): 79-82.
浙公网安备 33019902000101号 
