摘要
采用顶空固相微萃取(Headspace solid phase microextraction,HS-SPME)和气质联用(Gas chromatography-mass spectrometry,GC-MS)技术,对宜昌市主要红茶产区4个红茶茶样的香气化合物组成及香气特征进行了分析。结果共检出106种挥发性香气化合物,其中共有香气化合物63种。利用面积归一化法,定量得到了宜昌红茶香气化合物以醇类、酯类、碳氢类、醛类、酮类为主,其中醇类含量最高,它们的平均含量分别为41.59%、16.38%、13.49%、5.61%、4.47%。香叶醇、水杨酸甲酯、芳樟醇及氧化物、苯乙醇、苯甲醇、β-荜澄茄烯、顺-茉莉酮、苯甲醛、β-紫罗酮、香叶酸、己酸叶醇酯、橙花叔醇这12种成分的含量达到了64.82%,是宜昌红茶的主要香气成分,呈现出了宜昌红茶的花果甜香特征性香味。
The aroma components of four Yichang black tea samples in main producing region were analyzed using Headspace solid phase microextraction/gas chromatography-massspectrometry（HS-SPME/GC-MS）. Results showed that 106 kinds of aromatic components were detected,among which there were 63 kinds of the same aroma compounds. The ingredients for the characteristic aroma of black tea were mainly ascertained to be alcohols,esters,hydrocarbons,aldehydesds and ketones,among which the alcohol was the most important compounds and they accounted for 41.59%,16.38%,13.49%,5.61% and 4.47% respectively. Geraniol,methyl salicylate,linalool,linalool oxide,phenethyl,benzyl alcohol,beta.-Cadinene,cis-Jasmone,benzaldehyde,beta.-Ionone,geranic acid,hexanoic acid,3-hexenyl esterand nerolidol were the characteristic aroma substances of Yichang black tea,which accounted for 64.82% of the total aroma. Flower-like and sweet aroma compounds were the main aroma character of Yichang black tea.
出处
《湖北农业科学》
2016年第24期6493-6497,共5页
Hubei Agricultural Sciences
基金
宜昌市科学技术研究与开发项目(2015A15-213)
