凤凰老枞茶与新枞茶主要品质成分比较分析
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摘要
为了阐明凤凰单枞老枞茶与新枞茶品质差异,本实验以肉桂香和贡香两种香型的老枞和新枞茶叶为研究对象,对茶叶进行感官审评和生化成分测定。结果显示,老枞茶叶感官品质优于新枞茶叶;生化成分结果显示,老枞在氨基酸、水浸出物和咖啡碱含量方面高于新枞。样品经GC-MS分析,共鉴定出63种香气成分,包括醇类、杂环类、酯类、烷烃类和酮类等化合物。其中,肉桂香老枞和新枞相同的香气成分37种,贡香老枞和新枞相同的香气成分41种。老枞茶的主要花果味香气成分芳樟醇和橙花叔醇含量高于新枞。
In order to clarify the difference in quality between Fenghuang Old Bush Tea and New Bush Tea,this experiment takes Old Bush Tea and New Bush Tea,which are two kinds of cinnamon and Gongxiang,as the research object,using tea sensory evaluation and simultaneous distillation extraction(SDE),gas chromatography-mass spectrometry(GC-MS) and tea biochemical quality determination methods,review,analyze and determine the appearance,aroma,taste,aroma components and biochemical components of tea.The results showed that the sensory quality of old bush tea was better than that of new bush tea.The results of biochemical quality test showed that Laojiao was higher than Xinyu in terms of amino acid,water extract and caffeine content.The samples were analyzed by GC-MS to identify 63 aroma components,including alcohols,heterocycles,esters,alkanes and ketones.Among them,there are 37 kinds of aroma components of Cinnamon and old bush,and 41 kinds of aroma components of Gongxiang old bush and new bush.The main flower and fruit aroma components of Old Bush tea are higher than that of new bush.
In order to clarify the difference in quality between Fenghuang Old Bush Tea and New Bush Tea,this experiment takes Old Bush Tea and New Bush Tea,which are two kinds of cinnamon and Gongxiang,as the research object,using tea sensory evaluation and simultaneous distillation extraction(SDE),gas chromatography-mass spectrometry(GC-MS) and tea biochemical quality determination methods,review,analyze and determine the appearance,aroma,taste,aroma components and biochemical components of tea.The results showed that the sensory quality of old bush tea was better than that of new bush tea.The results of biochemical quality test showed that Laojiao was higher than Xinyu in terms of amino acid,water extract and caffeine content.The samples were analyzed by GC-MS to identify 63 aroma components,including alcohols,heterocycles,esters,alkanes and ketones.Among them,there are 37 kinds of aroma components of Cinnamon and old bush,and 41 kinds of aroma components of Gongxiang old bush and new bush.The main flower and fruit aroma components of Old Bush tea are higher than that of new bush.
引文
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[14]王丽,叶乃兴,郑德勇,等.加工工艺对白茶、乌龙茶、红茶生化成分及抗氧化活性的影响[J].福建茶叶,2016,(4):4-7.
[15]陈继伟,梁名志,王立波,等.古茶园与台地茶园鲜叶含量成分及成茶品质比较研究[J].中国农学通报,2011,27(04):339-344.
[16]余鑫浩.凤凰单丛茶树龄与干茶特殊风味关系浅析[J].中国茶叶,2017,11:50-51.
[17]周春娟,郭守军,庄东红,等.不同香型凤凰单丛加工过程香气特征变化规律研究[J].现代食品科技,2016,32(6):246-255.
[18]Xu yongquan,Wang chao,LI changwen,et al.Characterization of aroma-active compounds of pu-erh tea by headspacesolid-phase microextraction(HS-SPME)and simultaneous distillationextraction(SDE)coupled with GC-olfactonmetry and GC-MS[J].Food Analytical methods,2016,9(5):1188-1189.
[19]周春娟,庄东红,郭守军,等.不同品种(系)凤凰单丛成品茶的香型分类与鉴定[J].茶叶科学,2014,34(6):609-616.
[20]史敬芳,陈栋,黄文洁,等.基于HS-SPME-GC-MS技术对凤凰单丛乌龙茶香气成分比较分析[J].食品科学,2016,37(24):111-117.
[2]吴双桃,朱慧.凤凰单丛古茶树叶片中硒含量及溶出特征[J],食品科学,2016,37(4):127-131.
[3]鲁成银,段家祥,龚淑英,等.茶叶感官审评通用方法:NY/T 787-2004[S].北京:中国农业出版社,2004.
[4]凌彩金,王秋霜,卓敏,等.茶叶审评技术研究进展[J].广东农业科学,2010(3):68-71.
[5]严赞开,李跃林,庄东红,等.凤凰单枞香气成分的分析[J].食品研究与开发,2015,36(10),78-81.
[6]中国标准出版社第一编辑室.茶叶标准汇编[M].北京:中国标准出版社,2003.
[7]王润泽,马三梅,王永飞.品质因子及生态因子对凤凰单枞茶品质影响的研究进展[J].生态科学,2016,35(4):210-214.
[8]向丽敏,刘雅琼,赖幸菲,等.不同茶类陈年茶的生化成分分析及其抗氧化活性[J].现代食品科技,2018,34(4):56-62.
[9]曾亮,王杰,柳岩,等.小种红茶与工夫红茶品质特性的比较分析[J].食品科学,2016,37(20):51-56.
[10]liu Pan-pan,Yin Jun-feng,Chen Gen-sheng,et al.Flavor characteristics and chemical compositions of oolong tea processed using different semi-fermentation times[J].Journal of Food Science and Technology,2018,55(3):1185-1195.
[11]晏嫦妤,罗军武,赵超艺,等.凤凰单丛主要品质成分比较[J].湖南农业大学学报,2006,32(6):628-631.
[12]杨毅坚,尚卫琼,李友勇,等.云南景洪市普洱古茶树茶叶生化指标分析与特异资源筛选[J].西北农业学报,2017,26(3):448-454.
[13]王芳,王飞权,陈百文,等.冲泡条件对武夷肉桂生化成分浸出率和茶汤品质的影响[J].食品工业,2018,39(1):72-75.
[14]王丽,叶乃兴,郑德勇,等.加工工艺对白茶、乌龙茶、红茶生化成分及抗氧化活性的影响[J].福建茶叶,2016,(4):4-7.
[15]陈继伟,梁名志,王立波,等.古茶园与台地茶园鲜叶含量成分及成茶品质比较研究[J].中国农学通报,2011,27(04):339-344.
[16]余鑫浩.凤凰单丛茶树龄与干茶特殊风味关系浅析[J].中国茶叶,2017,11:50-51.
[17]周春娟,郭守军,庄东红,等.不同香型凤凰单丛加工过程香气特征变化规律研究[J].现代食品科技,2016,32(6):246-255.
[18]Xu yongquan,Wang chao,LI changwen,et al.Characterization of aroma-active compounds of pu-erh tea by headspacesolid-phase microextraction(HS-SPME)and simultaneous distillationextraction(SDE)coupled with GC-olfactonmetry and GC-MS[J].Food Analytical methods,2016,9(5):1188-1189.
[19]周春娟,庄东红,郭守军,等.不同品种(系)凤凰单丛成品茶的香型分类与鉴定[J].茶叶科学,2014,34(6):609-616.
[20]史敬芳,陈栋,黄文洁,等.基于HS-SPME-GC-MS技术对凤凰单丛乌龙茶香气成分比较分析[J].食品科学,2016,37(24):111-117.