摘要
研究分析了代表性景谷大白茶的挥发性成分组成特点及其关键呈香成分。采用搅拌棒吸附萃取(SBSE)结合气相色谱-质谱(GC-MS)分析技术从景谷大白茶中鉴定出共117种挥发性成分,其化学组成以醛类(24种)、醇类(22种)、酮类(20种)为主;进一步通过气相色谱-嗅闻(GC-O)分析技术筛选出了36种对景谷大白茶香气品质形成具有重要贡献的关键呈香成分,包括(E)-β-紫罗酮、(Z)-芳樟醇氧化物(呋喃型)、(E)-2-壬烯醛、香兰素、香叶基丙酮以及6-甲基-5-庚烯-2-酮等;此外,研究表明,单芽原料制成的景谷大白茶中2-己烯醇、紫苏醇、己醛、芳樟醇、α-柠檬醛、香叶醇等香气物质的含量明显高于一芽二叶鲜叶原料加工的景谷大白茶。研究结果可为揭示景谷大白茶风味品质的化学物质基础以及研发加工品质调控技术提供参考。
In this research,volatile compounds,and key aroma-active compounds of the representative Jinggu Dabai tea samples were detected.The results show that a total of 117 volatile compounds were identified using stir bar sorptive extraction(SBSE)combined with gas chromatography-mass spectrometry(GC-MS)technology,mainly including 24 aldehydes,22 alcohols,and 20 ketones.Besides,a total of 36 volatile compounds were identified as key aroma-active JGWTcompounds by gas chromatography-olfactometry(GC-O)analysis,including(E)-β-Ionone,(Z)-linalool oxide(furanoid),(E)-2-nonenal,vanillin,geranylacetone,and 6-methyl-5-heptene-2-one,which might make great contribution to the aroma quality formation of Jinggu Dabai tea.Moreover,the results show that the contents of some aroma compounds such as 2-hexen-1-ol,perillyl alcohol,hexanal,linalool,α-citral and geraniol,in Jinggu Dabai tea made from one bud were much higher than these in Jinggu Dabai tea of one bud and two leaves.The results of this study would provide an important reference for revealing the chemical basis of the flavor and quality of Jinggu Dabai tea and developing processing quality control technology.
作者
尤秋爽
黄亮
岳建冬
罗承章
陈学平
包金妹
曾文蓉
刘艳涛
龚敏
朱荫
林智
吕海鹏
YOU Qiushuang;HUANG Liang;YUE Jiandong;LUO Chengzhang;CHEN Xueping;BAO Jinmei;ZENG Wenrong;LIU Yantao;GONG Min;ZHU Yin;LIN Zhi;LÜHaipeng(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China;Yunnan State Farm Tea Industry Group Co.,Ltd.,Kunming 650000,China;Yunnan Pu'er State Owned Organic Tea Co.,Ltd.,Pu'er 665000,China)
出处
《中国茶叶》
2023年第11期48-57,共10页
China Tea
基金
国家现代农业产业技术体系(CARS-19)
中国农业科学院创新工程项目(CAAS-ASTIP-2019-TRICAAS)。
关键词
景谷大白茶
挥发性成分
关键呈香成分
香气品质
化学分析
Jinggu Dabai tea
volatile compounds
key aroma-active compounds
aroma quality
chemical analysis
