不同贮藏年份政和白茶的香气特征与挥发性成分分析

黄维; 张灵枝; 张嘉琳; 林馥茗; 荣杰峰; 肖春燕; 岳鹏航; 余华珠; 孙威江; 黄艳

doi:10.13305/j.cnki.jts.2023.05.006

茶叶科学 >

2023 , Vol. 43 >Issue 5: 667 - 680

DOI: https://doi.org/10.13305/j.cnki.jts.2023.05.006

研究报告

不同贮藏年份政和白茶的香气特征与挥发性成分分析

黄维 ,
张灵枝 ,
张嘉琳 ,
林馥茗 ,
荣杰峰 ,
肖春燕 ,
岳鹏航 ,
余华珠 ,
孙威江 ,
黄艳

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1.福建农林大学园艺学院,福建福州 350002;
2.海峡两岸特色作物安全生产省部共建协同创新中心,福建福州 350002;
3.福建农林大学安溪茶学院,福建泉州 362400;
4.泉州海关综合技术服务中心,福建泉州 362000;
5.政和县茶业发展中心,福建南平 353600

黄维,女,硕士研究生,主要从事茶叶品质化学方面的研究。

收稿日期: 2023-07-11

修回日期: 2023-08-03

网络出版日期: 2023-11-06

基金资助

国家自然科学基金（32372769）、政和白茶功能性成分分析及保健功能研究（[350725]JYZH(TP)202109）、福建张天福茶叶发展基金会科技创新基金（FJZTF01）、国家茶叶标准化区域服务与推广平台（NBFW-11-2021）

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Analysis of Aroma Characteristics and Volatile Components of Zhenghe White Tea with Different Storage Years

HUANG Wei ,
ZHANG Lingzhi ,
ZHANG Jialin ,
LIN Fuming ,
RONG Jiefeng ,
XIAO Chunyan ,
YUE Penghang ,
YU Huazhu ,
SUN Weijiang ,
HUANG Yan

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1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
2. Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops Fujian Agriculture and Forestry University, Fuzhou 350002, China;
3. Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362400, China;
4. Quanzhou Customs Comprehensive Technology Service Center, Quanzhou 362000, China;
5. Zhenghe County Tea Industry Development Centre, Nanping 353600, China

Received date: 2023-07-11

Revised date: 2023-08-03

Online published: 2023-11-06

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摘要

为探究不同贮藏年份政和白茶的香气特征,采用定量描述分析结合顶空固相微萃取-气相色谱-质谱联用技术,对贮藏0、5、10、15年的政和白牡丹白茶（分别编号BMD0、BMD5、BMD10和BMD15）的香气特征与挥发性成分进行分析。结果表明,不同贮藏年份政和白牡丹的香气特征差异明显,BMD0以毫香、清香、甜香、花香为主,随贮藏时间延长,毫香、清香、甜香、花香减弱,陈香、木香增强。不同贮藏年份的政和白牡丹共检测出66种挥发性成分,以醇类、酯类、酸类为主,BMD0和BMD5醇类含量较高,BMD10和BMD15酯类含量较高,随贮藏年份增加,挥发性成分总量显著降低,相对含量的组成与占比变化显著。所建立的正交偏最小二乘判别分析模型,可将不同贮藏年份政和白牡丹进行有效区分,分别以相对香气活性值（Relative odor activity value,rOAV）>1、变量投影重要性（Variable important for the projection,VIP）>1为依据,筛选出14种和30种差异挥发性成分;以rOAV>1且VIP>1为依据,筛选出β-紫罗兰酮、α-紫罗兰酮、反式-橙花叔醇、苯甲醇、苯乙醛、α-亚麻酸共6种关键差异挥发性成分。本研究为白茶科学储藏、陈年白茶风味解析提供理论参考与依据。

关键词： 政和白茶; 白牡丹; 贮藏年份; 挥发性成分; 相对香气活性值

本文引用格式

黄维 , 张灵枝 , 张嘉琳 , 林馥茗 , 荣杰峰 , 肖春燕 , 岳鹏航 , 余华珠 , 孙威江 , 黄艳 . 不同贮藏年份政和白茶的香气特征与挥发性成分分析[J]. 茶叶科学, 2023 , 43(5) : 667 -680 . DOI: 10.13305/j.cnki.jts.2023.05.006

Abstract

In order to investigate the aroma characteristics of Zhenghe white tea with different storage years, quantitative descriptive analysis (QDA) combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the aroma characteristics and volatile components of Zhenghe white peony tea stored for 0, 5, 10 and 15 years. The results show that the aroma characteristics of Zhenghe white peony tea varied significantly among different storage years. The aroma characteristics of BMD0 were mainly pekoe, fresh, sweet and floral. With the extension of storage time, the pekoe, fresh, sweet and floral weakened, while the stale flavour and woody increased. A total of 66 volatile components were detected in Zhenghe white peony tea with different storage years, mainly alcohols, esters and acids, with the highest alcohol content in BMD0 and BMD5, and the highest ester content in BMD10 and BMD15. With the extension of storage time, the total volatile components decreased significantly, and the composition and proportion of relative contents changed significantly. The Orthogonal partial least-squares discrimination analysis (OPLS-DA) model could effectively discriminate Zhenghe white peony tea with different storage years. A total of 14 volatile components were screened based on relative odor activity value (rOAV)>1, while 30 volatile components were screened based on variable importance for the projection (VIP)>1. Based on rOAV value>1 and VIP value>1, 6 major volatile components were screened, including β-ionone, α-ionone, nerolidol, benzyl alcohol, benzeneacetaldehyde, linolenic acid. This study provided a theoretical reference and basis for the scientific storage of white tea and the flavour analysis of aged white tea.

Key words： Zhenghe white tea; white peony tea; storage year; volatile components; relative odor activity value

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