摘要
宁红茶是我国最早的工夫红茶之一。为探究宁红茶的香气品质成分特征,本研究收集了不同等级(贡品、特级、一级)的宁红茶,采用国标法进行感官评价;再利用搅拌棒吸附萃取(SBSE)结合气相色谱-质谱联用仪(GC-MS)进行香气成分检测,统计分析筛选出差异香气成分;最后利用偏最小二乘法回归分析(PLS-RA)明确对不同等级宁红茶香气品质具有重要影响的差异香气成分。感官结果表明,宁红茶等级越高,整体品质更好。三个等级宁红茶中共鉴定出142种香气成分,分为9个类别,其中酯类(41.29%)和醇类(30.03%)的相对含量较高;水杨酸甲酯(217.44‰)、芳樟醇(88.52‰)、香叶醇(65.54‰)、β-紫罗兰酮(56.07‰)、叶绿醇(52.72‰)和苯乙醛(41.04‰)等是相对含量较高的单个香气成分。Tukey s-b(K)方差分析得到69个极显著差异挥发性成分(P<0.01),其中α-荜澄茄油烯、芳樟醇、芳樟醇氧化物Ⅳ、月桂烯、橙花醇、橙花醛和反-β-罗勒烯等香气成分在贡品中相对含量较高,β-环柠檬醛、茶香螺烷、己酸苄酯和己酸香叶酯等在特级茶中相对含量较高,而叶绿醇、水杨酸苄酯、己酸反-2-己烯酯、癸酸乙酯和萘等在一级宁红茶中相对含量较高。PLS-RA结果进一步表明,月桂烯、别罗勒烯、赫伦醇、α-荜澄茄油烯、橙花醇和橙花醛等呈愉悦香味的香气成分与宁红茶香气得分呈显著正相关,而反式油酸甲酯、二苯并呋喃、新植二烯、叶绿醇、水杨酸苄酯和萘等呈不良香味的成分与宁红茶香气得分呈显著负相关。本文结果将深化宁红茶香气品质化学认知,为在加工实践中提高宁红茶的香气品质提供理论支撑。
Ning black tea is one of the earliest congou black teas in China.To investigate the aroma components of Ning black teas,different grades(tribute,special grade and first grade)of Ning black teas were collected and sensorily evaluated.Aroma components were analyzed by stirring bar adsorption extraction(SBSE)combined with gas chromatography-mass spectrometry,and the differential aroma components were screened out via statistical analysis.Finally,partial least squares regression analysis(PLS-RA)was used to identify the key differential aroma components that have an important impact on the aroma quality of different grades of Ning black teas.The sensory evaluation result showed that the overall quality of Ning black tea increased with its grade.In total,142 volatile components were identified,which were divided into 9 categories,mainly consisting of the esters(41.29%)and alcohols(30.03%).Methyl salicylate(217.44‰),linalool(88.52‰),geraniol(65.54‰),β-ionone(56.07‰),phytol(52.72‰),and phenyleacetaldehyde(41.04‰)amongst others were the main aroma components.A total of 69 volatile components showed extremely significant differences(P<0.01).Among them,the relative contents ofα-cubebene,linalool,linalool oxides IV,β-myrcene,nerol,neral,and trans-β-ocimene amongst others,which mainly present pleasant sweet,floral,and fruity odors,were higher in the tribute grade of Ning black tea.The relative contents ofβ-cyclocitral,theaspirane,benzyl caproate and geranyl caproate amongst others were higher in the special grade of Ning black tea,and the relative contents of phytol,benzyl salicylate,trans-2-hexenyl caproate,ethyl decanoate and naphthalene amongst others were higher in the first grade of Ning black tea.PLS-RA further showed that pleasant aroma components such asβ-myrcene,allo-ocimene,gleenol,α-cubebene,nerol and neral were significantly and positively correlated with the aroma scores of Ning black tea,while methyl trans-9-octadecenoate,dibenzofuran,neophytadiene,phytol,benzyl salicylate and naphthalene were significantly and negatively correlated with the aroma scores of Ning black tea.The results of this study contribute to elucidate the chemical basis of aroma quality of Ning black teas and provide a theoretical support for improving the aroma quality of Ning black tea in processing practice.
作者
刘雅芳
滕杰
刘洋
王敏
陈勤操
刘勇
LIU Yafang;TENG Jie;LIU Yang;WANG Min;CHEN Qincao;LIU Yong(College of Agronomy,Jiangxi Agricultural University,Nanchang 330045,China)
出处
《食品工业科技》
CAS
北大核心
2023年第11期254-264,共11页
Science and Technology of Food Industry
基金
江西省教育厅科技计划青年项目(GJJ190224)
江西省研究生创新专项(YC2021-S366)
江西省柑橘产业技术体系(JXARS-07)。
作者简介
刘雅芳(1998−),女,硕士研究生,研究方向:茶叶加工与品质化学,E-mail:lyf2805101190@163.com;通信作者:陈勤操(1990−),男,博士,讲师,研究方向:茶叶加工与品质调控,E-mail:chenqincao@jxau.edu.cn;通信作者:刘勇(1965−),男,博士,教授,研究方向:果树发育生物学研究,E-mail:liuyongjxau@163.com。
