摘要
采用固相微萃取结合气相色谱-质谱联用法对采自名山白毫131、福鼎大白茶、福选9号、早白尖和四川中小叶群体种5个主栽品种制作的工夫红茶香气成分进行分析。在5个品种红茶中共分离鉴定出148种香气化合物,其中包含醇类、醛类、酯类、酮类、烃类、酸类等。主要的香气贡献成分是醇类化合物,相对含量在45.97%~63.78%之间,其中主体香气成分有香叶醇、芳樟醇及其氧化物、苯乙醇、3,7-二甲基-1,5,7-辛三烯-3-醇、苯甲醇、橙花叔醇、水杨酸甲酯、癸酸乙酯、顺-3-己烯醇己酸酯、苯乙醛、柠檬醛等,这些成分是决定四川工夫红茶甜花香和果香的重要组分。四川主栽品种红茶香气类型属于中间型,富含芳樟醇和香叶醇,其中名山白毫131、四川中小叶群体种和福鼎大白茶红茶萜烯指数较低,分别为0.57、0.60和0.65,表明这3个品种红茶香气高锐,属于高香型红茶,这与感官审评结果一致。因此,高香或花香型四川工夫红茶宜选用名山白毫131、四川中小叶群体种或福鼎大白茶鲜叶制作。
The aroma components of black teas prepared with 5 main tea varieties grown in Sichuan, includingMingshanbaihao 131, Fudingdabaicha, Fuxuan No. 9, Zaobaijian and Sichuan medium- and small-leafed population cultivar,were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry （SPME-GC-MS）. A total of 148aroma components including alcohols, aldehydes, esters, ketones, hydrocarbon and acids were detected in the black teas,and the major aroma compounds were alcoholic compounds with relative contents of 45.97%–63.78%, mainly geraniol,linalool and its oxides, phenylethyl alcohol, 3,7-dimethyl-1,5,7-octatrien-3-ol, benzyl alcohol, nerolidol, methyl salicylate,ethyl caprate, cis-3-hexenyl caproate, benzene acetaldehyde, citral and others, which were the important components thatformed the sweet floral and fruity aroma in Sichuan black tea. The aroma of the black teas prepared with five tea varietiesbelonged to the middle type, which contained abundant amounts of linalyl alcohol and geraniol. The terpene index of blackteas prepared with Mingshanbaihao 131, Fudingdabaicha, and Sichuan medium- and small-leafed population cultivar was0.57, 0.60 and 0.65, respectively, suggesting that their flavors were rich in high aroma, which was consistent with the resultsof sensory evaluation. Therefore, Mingshanbaihao 131, Fudingdabaicha, and Sichuan medium- and small-leafed populationcultivar are suitable to produce high aroma or floral aroma type black tea.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第16期173-178,共6页
Food Science
基金
四川省教育厅科研项目(15ZB-0496)
宜宾市自然科技基金项目(2014NY-019)
关键词
茶树品种
四川红茶
香气成分
固相微萃取
气相色谱-质谱分析
tea varieties
Sichuan black tea
aroma components
solid-phase microextraction
gas chromatography-massspectrometry （GC-MS） analysis
作者简介
罗学平（1981-）,男,讲师,硕士,主要从事茶学教育与科研工作.E-mail：luo-xp@foxmail.com
