Analysis of Fatty Acid Compositions and Contents in Oolong Tea from Fujian Province

GUO Li; LYU Haipeng; CHEN Mingjie; ZHANG Yue; BA Yichen; GUO Yaling; LIN Zhi

doi:10.13305/j.cnki.jts.2019.05.013

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Journal of Tea Science ›› 2019, Vol. 39 ›› Issue (5) : 611-618. DOI: 10.13305/j.cnki.jts.2019.05.013

Analysis of Fatty Acid Compositions and Contents in Oolong Tea from Fujian Province

GUO Li^{1, 2}, LYU Haipeng², CHEN Mingjie^{1, *}, ZHANG Yue², BA Yichen¹, GUO Yaling^{1, *}, LIN Zhi^{2, *}

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Abstract

Fatty acids (FAs) are the key precursors for aroma formation of Oolong tea. Eighteen Minbei Oolong tea cultivars (raw and re-baked tea), and three Minnan Oolong tea cultivars with faint scent were selected as the experiment materials. The fatty acid methyl esters were prepared by the method of sulfuric acid-methanol and analyzed by gas chromatography-mass spectrometry. The results show that 11 fatty acids were detected in the Oolong teas from Fujian province, and 16C- and 18C- fatty acids were the most abundant. The total fatty acid contents and unsaturation degree from Minbei Oolong teas were lower than those of Minnan Oolong teas. The contents of nine FAs including C16:0, C18:2, C18:3, and so on, showed significant variation among different cultivars, and Queshe showed the highest C18:3 and polyunsaturated fatty acids (PUSFAs). The effect of re-baking on fatty acids in Minbei Oolong tea was related with their number of carbon atoms and unsaturation. Docosanoic acid and tetracosanoic acid degraded completely, and C18:3 content decreased more than others during re-baking process. Thus, FA contents and compositions were affected by locations, cultivars and processing technology.

Key words

cultivar / fatty acid / location / Oolong tea / processing technology

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GUO Li, LYU Haipeng, CHEN Mingjie, ZHANG Yue, BA Yichen, GUO Yaling, LIN Zhi. Analysis of Fatty Acid Compositions and Contents in Oolong Tea from Fujian Province[J]. Journal of Tea Science. 2019, 39(5): 611-618 https://doi.org/10.13305/j.cnki.jts.2019.05.013

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