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广东红茶香气成分的比较研究

  • 王秋霜 ,
  • 陈栋 ,
  • 许勇泉 ,
  • 尹军峰
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  • 1. 广东省农业科学院茶叶研究所,广东省茶树种质资源创新利用重点实验室,广东 广州 510640;
    2. 国家茶产业工程技术研究中心,农业部茶及饮料植物产品加工与质量控制重点开放实验室,中国农业科学院茶叶研究所,浙江 杭州 310008
王秋霜(1978— ),女,黑龙江人,助理研究员,博士,主要从事茶叶质量安全与生化分析研究。

收稿日期: 2011-08-11

  修回日期: 2011-10-09

  网络出版日期: 2019-09-04

基金资助

国家茶叶产业技术体系项目,编号CARS-23; 国家茶叶产业技术体系项目,编号CARS-23

Investigation and Comparison of the Aroma Components in Guangdong Black Tea

  • WANG Qiu-shuang ,
  • CHEN Dong ,
  • XU Yong-quan ,
  • YIN Jun-feng
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  • 1. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China;
    2. Engineering Research Center for Tea Processing, Key Laboratory of Machining and Quality Control of Tea and Beverage Plants, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China

Received date: 2011-08-11

  Revised date: 2011-10-09

  Online published: 2019-09-04

摘要

为了研究广东地方红茶香气物质并确定主要呈香特征,本研究采用顶空固相微萃取方法结合气质联用技术准确地鉴定了红茶样品中香气物质种类及其对总体香气的贡献。结果表明,研究鉴定了50多种香气化合物,主要包含醇类、酯类、醛类、酮类和烯类、烷烃类等,其中醇类是最主要的物质,其次是酯类和醛类。所体现的花香、甜香、果香是广东红茶的香气特征。香气化合物中芳樟醇、橙花醇、水杨酸甲酯、氧化芳樟醇、壬醛是五种最主要的呈香物质,平均含量分别占总香气的37.55%、11.90%、8.89%、5.4%和5.21%。英德系列红茶中醇类物质最多;白毛系列红茶中醛类、酮类物质最多;烯类物质以单丛和福建系列红茶含量较高。

本文引用格式

王秋霜 , 陈栋 , 许勇泉 , 尹军峰 . 广东红茶香气成分的比较研究[J]. 茶叶科学, 2012 , 32(1) : 9 -16 . DOI: 10.13305/j.cnki.jts.2012.01.002

Abstract

For the purpose of studying the volatile aroma components in Guangdong black tea and determine the main aroma components, the headspace solid-phase micro-extraction method and gas chromatography-mass spectrometry were used to determine the aroma compounds in black tea samples and their contribution to the total aroma. Results showed that more than 50 aroma compounds were identified including alcohol, ester, aldehyde, ketone, terpene, hydrocarbon etc., among which the alcohol was the most important compounds and ester and aldehyde were next to flower-like, fruit-like, refreshing and sweet aroma were the main character of Guangdong black tea. Linalool, gerariol, methyl salicylate, linalool oxide and nonanal were the five most important compounds, representing 37.55%, 11.90%, 8.89%, 5.4% and 5.21% of the total aroma respectively. The alcohol was the most important compounds in Yingde tea population, the contents of aldehyde and ketone were more in Baimao tea population. Dancong and Fujian tea plant contained more terpene compounds.

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