摘要
利用顶空固相微萃取结合气相色谱-质谱联用技术分别对普洱茶、六堡茶和安化黑茶3种典型黑茶的香气成分进行分析。结果表明:从普洱茶中鉴定出香气成分66种,六堡茶和安化黑茶鉴定出香气成分均为67种,其中醇类、醛类、酮类、酯类、酚类、碳氢类、含氮类、杂氧类物质含量分别占普洱茶香气成分总含量的6.48%、4.17%、6.30%、6.09%、3.90%、10.58%、7.11%、37.24%;醇类、醛类、酮类、酸类、酯类、酚类、碳氢类、含氮类、杂氧类物质分别占六堡茶香气成分总含量的6.03%、6.60%、11.50%、0.27%、5.00%、6.00%、9.15%、9.73%、24.69%;在安化黑茶中分别占11.26%、3.00%、13.27%、0.48%、25.63%、3.60%、14.11%、11.11%、4.86%。通过比较分析,普洱茶和六堡茶香气成分相近,富含具有陈香香韵的甲氧基苯类物质,安化黑茶中酯类物质含量最高,表现出花果香香韵。
The aroma components in Pu-erh tea, Liubao tea and Anhua dark tea were analyzed using headspace-solid-phase coupled with gas chromatography-mass spectrometry （HS-SPME-GC-MS）. The results showed that 66 aroma components were identified in Pu-erh tea, including alcohols, aldehydes, ketones, esters, phenolic compounds, hydrocarbons, nitrogenous compounds and heterocyclic oxygen compounds, which accounted for 6.48%, 4.17%, 6.30%, 6.09%, 3.90%, 10.58%, 7.11%, and 37.24% of the total amount of aroma compounds, respectively; and 67 in Liubao tea and Anhua dark tea, respectively. The contents of alcohols, aldehydes, ketones, acids, esters, phenolic compounds, hydrocarbons, nitrogenous compounds and heterocyclic oxygen compounds in relation to the total amount of the aroma compounds identified in Liubao tea were 6.03%, 6.60%, 11.50%, 0.27%, 5.00%, 6.00%, 9.15%, 9.73%, and 24.69% whereas in Anhua dark tea they were 11.26%, 3.00%, 13.27%, 0.48%, 25.63%, 3.60%, 14.11%, 11.11%, and 4.86%, respectively. In comparison, the aroma characteristics of Pu-erh tea and Liubao tea were similar, both being rich in methoxybenzene compounds, which was responsible for the stale flavor. Esters were the most abundant aroma comoounds in Anhua dark tea, which contributed to the floral and fruity aroma.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第2期191-195,共5页
Food Science
基金
教育部“长江学者和创新团队发展计划”项目(IRT1166)
关键词
顶空固相微萃取
气相色谱-质谱联用
黑茶
香气成分
headspace-solid-phase micro-extraction （HS-SPME）
gas chromatograph-mass spectrometry （GC-MS）. darktea~ aroma components
