茉莉花茶特征香气成分研究

安会敏; 欧行畅; 熊一帆; 张杨波; 李娟; 李勤; 李骞; 李适; 黄建安

doi:10.13305/j.cnki.jts.2020.02.009

茶叶科学 >

2020 , Vol. 40 >Issue 2: 225 - 237

DOI: https://doi.org/10.13305/j.cnki.jts.2020.02.009

茉莉花茶特征香气成分研究

安会敏 ,
欧行畅 ,
熊一帆 ,
张杨波 ,
李娟 ,
李勤 ,
李骞 ,
李适 ,
黄建安

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1. 湖南农业大学教育部茶学重点实验室,湖南长沙 410128;
2. 国家植物功能成分利用工程技术研究中心,湖南长沙 410128;
3. 湖南省植物功能成分利用协同创新中心,湖南长沙 410128;
4. 湖南中茶茶业有限公司,湖南长沙 410200

安会敏,女,硕士研究生,主要从事茶叶加工及功能成分化学研究,1556395676@qq.com。

收稿日期: 2019-11-28

修回日期: 2020-01-07

网络出版日期: 2020-04-20

基金资助

国家茶叶产业技术体系项目(CARS-19-08B)、中粮集团中国茶叶项目(CTHUA-201901JTP)

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Study on the Characteristic Aroma Components of Jasmine Tea

AN Huimin ,
OU Xingchang ,
XIONG Yifan ,
ZHANG Yangbo ,
LI Juan ,
LI Qin ,
LI Qian ,
LI Shi ,
HUANG Jian'an

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1. Tea Key Lab of the Ministry of National Teaching of Hunan Agricultural University, Changsha 410128, China;
2. National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
3. Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
4. China Tea Co., Ltd, Changsha 410200, China

Received date: 2019-11-28

Revised date: 2020-01-07

Online published: 2020-04-20

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摘要

茉莉花茶是我国特有的再加工茶,香气是决定茉莉花茶品质的最主要因素。本研究采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术,对绿茶素坯和茉莉花茶的挥发性成分定性定量,通过正交偏最小二乘判别分析法(Orthogonal projections to latent structures discriminant analysis,OPLS-DA)、香气活度值法(Odor activity value,OAV)筛选茉莉花茶的特征香气成分,并探究其对花茶品质的调控作用。结果表明,绿茶素坯与茉莉花茶中共鉴定出70种挥发性成分,其中茉莉花茶的特征香气成分有13种,分别是3-己烯-1-醇、苯甲醇、芳樟醇、苯乙醇、乙酸叶醇酯、苯甲酸甲酯、乙酸苄酯、水杨酸甲酯、顺式-3-己烯基异戊酸酯、2-氨基苯甲酸甲酯、顺式-3-己烯基苯甲酸酯、吲哚和α-法呢烯;苯乙醇与茉莉花茶品质相关性较低,其余12种特征香气成分与茉莉花茶品质相关性较强(r≥0.84)。该研究结果为茉莉花茶品质的评定、调控和提升提供了理论依据。

关键词： 茉莉花茶; 特征香气成分; 花茶品质

本文引用格式

安会敏 , 欧行畅 , 熊一帆 , 张杨波 , 李娟 , 李勤 , 李骞 , 李适 , 黄建安 . 茉莉花茶特征香气成分研究[J]. 茶叶科学, 2020 , 40(2) : 225 -237 . DOI: 10.13305/j.cnki.jts.2020.02.009

Abstract

Jasmine tea is unique to China reprocessing tea. The aroma is the most important factor for its quality. In this study, a Headspace solid phase microextraction (HS-SPME) and gaschromatography-mass spectrometry (GC-MS) technique was used for the qualitative and quantitative determination of volatile components in green tea and jasmine tea. Orthogonal partial least squares discriminant analysis (Orthogonal projections to latent structures discriminant analysis, OPLS-DA) and aroma activity value method (Odor activity value, OAV) were used to identify characteristic aroma of jasmine tea ingredients, and explore their effects on tea quality. The results show that: 70 kinds of volatile components were identified in green tea and jasmine tea. Totally 13 characteristic aroma components were identified in jasmine tea, namely 3-hexene-1-ol, benzyl alcohol, linalool, phenylethyl alcohol, leaf alcohol esters of acetic acid, methyl benzoate, benzyl acetate, methyl salicylate, cis-3-hexenyl isovalerate, methyl 2-aminobenzoate, cis-3-hexenyl benzene formate, indole and α-farnesene. These characteristic aroma components were closely correlated with the jasmine tea quality, except phenylethanol. The results of this study provided a theoretical basis for the evaluation, regulation and promotion of Jasmine tea quality.

Key words： jasmine tea; characteristic aroma components; jasmine tea quality

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