引用本文:杨娟, 李中林, 袁林颖, 钟应富, 张莹, 罗红玉, 邬秀宏, 王杰.重庆不同茶树品种加工工夫红茶香气成分分析[J].西南大学学报(自然科学版),2019,41(6):21~27
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重庆不同茶树品种加工工夫红茶香气成分分析
杨娟, 李中林, 袁林颖, 钟应富, 张莹, 罗红玉, 邬秀宏, 王杰
重庆市农业科学院 茶叶研究所/重庆市茶叶工程技术研究中心, 重庆 永川 402160
摘要:
探索重庆地区不同茶树品种所制工夫红茶香气的特异性,为该地区红茶产业的发展提供理论支撑.采用顶空固相微萃取-气相色谱质谱联用仪检测重庆地区主栽品种名山白毫、蜀永1号、巴渝特早、四川中小叶种、早白尖5号和蜀永2号所制工夫红茶香气成分,并运用主成分(PCA)分析方法研究其特征性香气物质及香气品质特征.结果表明,该6个品种工夫红茶共检测出香气成分69种,其中名山白毫38种、蜀永1号28种、巴渝特早43种、四川中小叶种42种、早白尖5号44种、蜀永2号36种;平均质量分数占比较高的主要香气物质种类有5种,分别是醇类(28.42%~56.79%)、醛类(18.42%~39.58%)、酯类(16.82%~25.07%)、烯类(3.61%~10.62%)及酮类(2.67%~5.85%).通过PCA分析,提取出4个主成分及11个特征挥发性香气物质,分别为橙花叔醇、罗勒烯、正辛醛、庚醛、正己醛、香叶基丙酮、δ-杜松烯、反-2-丁酸己酯、反-2-已烯醛、苯甲醛、橙花醇.主成分综合得分从高到低排序为巴渝特早,名山白毫,早白尖5号,四川中小叶种,蜀永1号,蜀永2号.重庆地区不同茶树品种加工的工夫红茶特征香气品质主要呈现为花香及甜香,其中巴渝特早香气品质表现最佳.
关键词:  工夫红茶  品种  香气成分
DOI:10.13718/j.cnki.xdzk.2019.06.004
分类号:TS272.5;S377
基金项目:重庆市科技计划项目(cstc2018jscx-msybx2202);重庆市科委科研院所绩效激励引导专项(cstc2017jxjl80007,NKY2017CA001);重庆市永川区自然科学基金计划项目(Ycstc,2017nc5017).
Analysis of Aroma Components of Congou Black Tea Made of Different Tea Varieties in Chongqing
YANG Juan, LI Zhong-lin, YUAN Lin-ying, ZHONG Ying-fu, ZHAGN Ying, LUO Hong-yu, WU Xiu-hong, WANG Jie
Tea Research Institute of Chongqing Academy of Agricultural Sciences/Chongqing Engineering Research Center for Tea, Yongchuan, Chongqing 402160, China
Abstract:
In order to provide a theoretical support for the development of black tea industry in Chongqing, the aroma specificity of congou black tea made of different tea varieties in this area was explored. Headspace solid-phase micro-extraction gas chromatography-mass spectrometry (GC-MS) was used to determine the aroma components of the black tea produced with different tea varieties in Chongqing region (Mingshan-baihao, Shuyong 1, Bayu-tezao, Sichuan Zhongxiaoyezhong, Zaobaijian 5 and Shuyong 2) and principal component analysis(PCA)was used to study the characteristic aroma compounds and aroma quality characteristics of the black tea. A total of 69 kinds of aroma components were detected from the 6 varieties of congou black tea, among which Mingshan-baihao had 38 kinds, Shuyong 1 had 28 kinds, Bayu-tezao had 43 kinds, Sichuan Zhongxiaoyezhong had 42 kinds, Zaobaijian 5 had 44 kinds, and Shuyong 2 had 36 kinds. Five kinds of aroma components had a high average content:alcohols (28.42%-56.79%), aldehydes (18.42%-39.58%), esters (16.82%-25.07%), alkenes (3.61%-10.62%) and ketones (2.67%-5.85%). Four principal components and 11 characteristic aroma compounds were extracted by PCA analysis, and they were nerolidol, ocimene, octanal, heptanal, hexanal, geranylacetone, δ-cadinene, trans-2-hexenyl butyrate, trans-2-hexenal, benzaldehyde and nerol. The comprehensive scores of the principal components were in the order of Bayu-tezao, Mingshan-baihao, Zaobaijian 5, Sichuan Zhongxiaoyezhong, Shuyong 1, Shuyong 2. The characteristic aroma quality of congou black tea made of different tea varieties in Chongqing area was mainly presented as sweet and flowery, of which the congou black tea made of Bayu-tezao had the best aroma quality.
Key words:  congou black tea  variety  aroma component
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