摘要
为一步开发黄观音茶树资源,采用顶空固相微萃取结合气相色谱质谱联用技术(HS-SPME-GC-MS),对宜宾黄观音红茶香气品质成分进行了分析。结果表明,宜宾黄观音红茶中分离鉴定出61种香气化合物,主要的香气贡献成分是醇类化合物,含量为59.45%,其中主体香气成分有香叶醇、芳樟醇氧化物Ⅱ、芳樟醇、芳樟醇氧化物Ⅰ、δ-杜松烯、芳樟醇氧化物Ⅳ、3,7-二甲基-1,5,7-辛三醇、水杨酸甲酯等24种物质,占香气物质总量的85.38%。宜宾黄观音红茶萜烯指数较低,这表明其属于高香型红茶。因此,利用黄观音茶树鲜叶制作川红工夫红茶具有品种优势,可在一定范围内推广。
In order to further develop Huangguanyin tea resources,the aroma components of Yibin Huangguanyin black tea were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results showed that 61 aroma compounds were isolated and identified in Yibin Huangguanyin black tea,and the main aroma contribution components were alcohol compounds with a content of 59.45%.The 24 main aroma components accounted for 85.38%of the total aroma components,such as geraniol,linalool oxideⅡ,linalool,linalool oxideⅠ,δ-cadinene,linalool oxideⅣ,3,7-dimethyl-1,5,7-octriol,methyl salicylate,etc.The lower terpene index indicated that Yibin Huangguanyin black tea belonged to high flavor black tea.Therefore,using fresh leaves of Huangguanyin tea tree to make Chuanhong Gongfu black tea has variety advantages and can be promoted in a certain range.
作者
罗学平
李丽霞
钟晓雪
练学燕
陈岗
杨凡云
LUO Xueping;LI Lixia;ZHONG Xiaoxue;LIAN Xueyan;CHEN Gang;YANG Fanyun(College of Modern Agriculture,Yibin Vocational and Technical College,Yibin Sichuan 644003;Yibin Key Laboratory of Sichuan Black Tea(Establishing),Yibin Sichuan 644000;Yibin Chuanhong Tea Industry Group Co.,Ltd.,Yibin Sichuan 644000;Beijing East&West Analytical Instrument Co.,Ltd.,Beijing 102308)
出处
《现代农业科技》
2022年第9期181-185,193,共6页
Modern Agricultural Science and Technology
基金
四川省科技厅重点研发项目(2021YFN0091)
宜宾职业技术学院科研平台资助项目(ybzy20kypt05)。
关键词
顶空固相微萃取
气相色谱质谱联用
宜宾黄观音
红茶
香气
headspace solid-phase microextraction
gas chromatography-mass spectrometry
Yibin Huangguanyin
black tea
aroma
作者简介
罗学平(1981-),男,四川泸州人,硕士,副教授,从事茶叶加工与品质管理研究工作。
