不同光质萎凋对金观音红茶香气组分的影响
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摘要
目的研究不同光质萎凋处理对金观音红茶香气组分的影响,确定在萎凋过程中采用不同的光质处理与红茶香气组分的关系。方法采用顶空-固相微萃取技术提取金观音红茶的香气成分,使用气相色谱质谱联用法探讨在萎凋过程中通过红光、黄光以及橙光处理后金观音红茶香气成分的变化。结果实验中的4组茶叶样品共鉴别出48种香气物质,共包含9种醇类物质、11种烯烃类物质、16种烷烃类物质、9种酮酯类物质以及3种其他类物质。红光处理检测出28种挥发性物质,香气组分占提取物总量的66.62%;黄光处理检测出28种挥发性物质,香气组分占提取物总量的67.71%;橙光处理检测出24种挥发性物质,香气组分占提取物总量的64.81%。结论红光、黄光以及橙光处理能促进长叶烯、橙花叔醇及其异构体的生成。不同光质处理能影响毛茶香气组分的含量,对于β-紫罗酮的含量会有明显的提升。选用橙光处理,能提高毛茶的香气组分以及茶叶的感官品质。
Objective To investigate the effects of different light-wave withering on the aromatic components of Jinguanyin black tea, and determine the relationship between different light-wave treatments and aromatic components of Jinguanyin black tea. Methods The aroma components of Jinguanyin black tea were extracted by the headspace solid-phase micro extraction(HS-SPME). Changes in aroma components of Jinguanyin black tea treated by red ray, orange ray and yellow ray in the withering process were discussed by gas chromatography-mass spectrometry(GC-MS). Results A total of 48 volatile components were identified in the 4 samples, including 9 alcohols, 11 alkenes, 16 alkanes, 9 ketonic esters and 3 others. A total of 28 kinds of volatile compounds were identified in the tea sample treated by red ray, and the content of volatile compounds reached 66.62%. A total of 28 kinds of volatile compounds were identified in the tea sample treated by yellow ray, and the content of volatile compounds reached 67.71%. A total of 24 kinds of volatile compounds were identified in the tea sample treated by orange ray, and the content of volatile compounds reached 64.81%. Conclusion Red ray, yellow ray and orange ray treated in the withering process can promote the formation of longifolene and nerolidol and trans-nerolidol. Different light-wave treatments can affect the content of aroma components of the tea samples, and the content of β-ionone and phytonone can be significantly improved. Orange ray treatment can improve the content of aroma components and the sensory quality of the tea.
Objective To investigate the effects of different light-wave withering on the aromatic components of Jinguanyin black tea, and determine the relationship between different light-wave treatments and aromatic components of Jinguanyin black tea. Methods The aroma components of Jinguanyin black tea were extracted by the headspace solid-phase micro extraction(HS-SPME). Changes in aroma components of Jinguanyin black tea treated by red ray, orange ray and yellow ray in the withering process were discussed by gas chromatography-mass spectrometry(GC-MS). Results A total of 48 volatile components were identified in the 4 samples, including 9 alcohols, 11 alkenes, 16 alkanes, 9 ketonic esters and 3 others. A total of 28 kinds of volatile compounds were identified in the tea sample treated by red ray, and the content of volatile compounds reached 66.62%. A total of 28 kinds of volatile compounds were identified in the tea sample treated by yellow ray, and the content of volatile compounds reached 67.71%. A total of 24 kinds of volatile compounds were identified in the tea sample treated by orange ray, and the content of volatile compounds reached 64.81%. Conclusion Red ray, yellow ray and orange ray treated in the withering process can promote the formation of longifolene and nerolidol and trans-nerolidol. Different light-wave treatments can affect the content of aroma components of the tea samples, and the content of β-ionone and phytonone can be significantly improved. Orange ray treatment can improve the content of aroma components and the sensory quality of the tea.
引文
[1]郭吉春,叶乃兴,何孝延,等.乌龙茶品系比较鉴定与选择[J].茶叶科学简报,1994,(4):14-21.Guo JC,Ye NX,He XY,et al.Comparative appraisal and selection of oolong tea strain[J].Acta Tea Sin,1994,(4):14-21.
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[3]张宝秀,郭雅玲.新品种茗科1号(金观音)研究与应用综述[J].福建茶叶,2007,(2):5-6.Zhang BX,Guo YL.Research and application progress of new variety Ming Ke 1(Jinguanyin)[J].Tea Fujian,2007,(2):5-6.
[4]林国轩,刘玉芳,杨春.金观音品种在桂北的引种实验[J].广西农学报,2012,27(2):15-19.Lin GX,Liu YF,Yang C.The naturalized experiment of Jinguanyin oolong tea in northern Guangxi[J].J Guangxi Agric,2012,27(2):15-19.
[5]周淑兰,徐平.金观音茶树良种在浙江省龙泉市推广种植的适应性研究初报[J].杭州农业与科技,2012,(1):42-43.Zhou SL,Xu P.Studies on the adaptation of Jinguanyin planted in Zhejiang Longquan[J].Hangzhou Agric Sci Technol,2012,(1):42-43.
[6]黄华林,李家贤,何玉媚.金观音、黄奇等四个乌龙茶品种在广东的适应性[J].茶叶科学技术,2006,(3):11-12.Huang HL,Li JX,He YM.Adaption of four olong tea varieties in Guangdong,such as Jinguanyin,Huangqi,etc[J].Acta Tea Sin,2006,(3):11-12.
[7]陶汉之,王新长.茶树光合作用与光质的关系[J].植物生理学通讯,1989,(1):19-23.Tao HZ,Wang XC.Relationship between photosynthesis and light quality in tea tree[J].Plant Physiol Newsletter,1989,(1):19-23.
[8]中野不二雄,季志仁.远红外线在制茶上的应用[J].茶叶,1987,(4):50-51.Zhongye BEX,Ji ZR.Application of far infrared in tea making[J].J Tea,1987,(4):50-51.
[9]金心怡.远红外萎凋与遮阳萎凋对铁观音品质的影响[C].中国茶叶科技创新与产业发展学术研讨会论文集,2009.Jin XY.Effect of far infrared wilting and shading wilting on the quality of Tieguanyin[C].Proceedings of the Symposium on Innovation and Industrial Development of Chinese Tea Science and Technology,2009.
[10]吴秋儿,揭家源.不同光质萎凋对乌龙茶品质的影响[J].中国茶叶,1997,(5):30-32.Wu QE,Jie JY.Effects of different light-waves withering on the quality of oolong tea[J].China Tea,1997,(5):B30-32.
[11]潘玉华.不同光质萎凋与乌龙茶品质[J].茶叶科学技术,1995,(2):32-35.Pan YH.Different light-waves Withering and oolong tea quality[J].Acta Tea Sin,1995,(2):32-35.
[12]张艳丽.不同光源萎凋对乌龙茶生理生化及品质形成影响研究[D].福州:福建农林大学,2010Zhang YL.Effect of withered with different light-waves bands on physiological and biochemical qualities of oolong tea[D].Fuzhou:Fujian Agriculture and Forestry University,2010
[13]Chang RH,Lee MH.Effect of temperature and time of withering and fermentation onpouchong tea quality[J].CA,1995,122(11):131-512.
[14]竹尾中一,刘仲华.乌龙茶和红茶香气的食品化学研究[J].茶叶科学简报,1986,(2):33-35.Tadakazu Takeo,Liu ZH.Study on food chemistry of aroma of oolong tea and Black tea[J].Acta Tea Sin,1986,(2):33-35
[15]王登良,张灵枝,毛明辉.不同光照强度晒青对单枞茶香气成分的影响[J].园艺学报,2005,(4):669-672.Wang DL,Zhang LZ,Mao MH.Effects of different intensity of light on aroma components of Dancong tea[J].J Horticult,2005,(4):669-672.
[16]覃玉,熊忠平,王登良,等.黄橙光晒青对岭头单丛茶香气成分的影响[J].食品科学,2012,33(8):137-141.Qin Y,Xiong ZP,Wang DL,et al.Effect of withering with yellow-orange light on aromatic components of Dancong tea[J].Food Sci,2012,33(8):137-141.
[17]张贝贝.不同光质萎凋对红茶品质的影响[D].武汉:华中农业大学,2013.Zhang BB.Effect of different light withering on the quality of black tea[D].Wuhan:Huazhong Agricultural University,2013.
[18]张贝贝,艾仄宜,曲凤风,等.黄光萎凋对红茶品质的影响[J].华中农业大学学报,2016,35(2):108-114.Zhang BB,Ai ZY,Qu FF,et al.Effect of yellow light withering on the quality of black tea[J].J Huazhong Agric Univ,2016,35(2):108-114.
[19]林夏丹,李中皓,刘通讯,等.不同酶处理对普洱茶香气成分的影响研究[J].现代食品科技,2008,(5):420-423.Lin XD,Li ZH,Liu TX,et al.Effects of enzymatic treatments on the aromatic components of Puer tea[J].Mod Food Sci Technol,2008,(5):420-423.
[20]李健权.不同产地红茶香气成分的测定及分析[J].湖南农业科学,2017,(8):85-92,97.Li JQ.Analysis of aroma components of black teas from different regions[J].Hunan Agric Sci,2017,(8):85-92,97.
[21]赵瑶,宋晓东,黄啟亮,等.宜昌红茶代表产品的香气成分研究[J].湖北农业科学,2016,55(24):6493-6497.Zhao Y,Song XD,Huang QL,et al.Study on the aroma components of the representative products of Yichang black tea[J].Hubei Agric Sci,2016,55(24):6493-6497.
[22]张娅楠,欧伊伶,覃丽,等.红茶中香气物质的形成及工艺对其影响的研究进展[J].食品工业科技,2015,(15):1-9.Zhang YN,Ou YL,Qin L,et al.Research progress on the formation of aroma substances and the influence of its processes on it in Black tea[J].Sci Technol Food Ind,2015,(15):1-9.
[23]陈立波,王建刚,丁钦.紫椴花挥发性成分HS-SPME气相色谱质谱分析[J].安徽农业科学,2018,46(34):181-183.Chen LB,Wang JG,Ding Q.Analysis of the volatile compounds in Tilia amurensis flowers by HS-SPME gas chromatography-mass spectrometry[J].J Anhui Agric Sci,2018,46(34):181-183
[24]罗晶晶,王登良,魏青.不同外源酶对金观音红茶香气组分的影响[J].食品安全质量检测学报,2015,6(4):1257-1264.Luo JJ,Wang DL,Wei Q.Effects of enzymatic treatments on the aromatic components of Jinguanyin Black tea[J].J Food Saf Qual,2015,6(4):1257-1264.
[25]杨启财,黄文洁,赖宣.6种凤凰单丛茶香气成分的研究[J].安徽农业科学,2016,44(34):32-34,37.Yang QC,Huang WJ,Lai X.Aroma components of six kinds of Fenghuang Dancong tea[J].J Anhui Agric Sci,2016,44(34):32-34,37.
[2]郭吉春,叶乃兴,杨如兴,等.铁观音与黄金桂杂交种金观音、黄观音的选育与应用[C].第四届海峡两岸茶业学术研讨会,2006:55-61.Guo JC,Ye NX,Yang RX,et al.Selection and application of Jinguanyin and Huangguanyin which were hybrid by Tieguanyin and Huangjingui[C].The Fourth Tea Aliquam Symposium Across the Strait,2006:55-61.-
[3]张宝秀,郭雅玲.新品种茗科1号(金观音)研究与应用综述[J].福建茶叶,2007,(2):5-6.Zhang BX,Guo YL.Research and application progress of new variety Ming Ke 1(Jinguanyin)[J].Tea Fujian,2007,(2):5-6.
[4]林国轩,刘玉芳,杨春.金观音品种在桂北的引种实验[J].广西农学报,2012,27(2):15-19.Lin GX,Liu YF,Yang C.The naturalized experiment of Jinguanyin oolong tea in northern Guangxi[J].J Guangxi Agric,2012,27(2):15-19.
[5]周淑兰,徐平.金观音茶树良种在浙江省龙泉市推广种植的适应性研究初报[J].杭州农业与科技,2012,(1):42-43.Zhou SL,Xu P.Studies on the adaptation of Jinguanyin planted in Zhejiang Longquan[J].Hangzhou Agric Sci Technol,2012,(1):42-43.
[6]黄华林,李家贤,何玉媚.金观音、黄奇等四个乌龙茶品种在广东的适应性[J].茶叶科学技术,2006,(3):11-12.Huang HL,Li JX,He YM.Adaption of four olong tea varieties in Guangdong,such as Jinguanyin,Huangqi,etc[J].Acta Tea Sin,2006,(3):11-12.
[7]陶汉之,王新长.茶树光合作用与光质的关系[J].植物生理学通讯,1989,(1):19-23.Tao HZ,Wang XC.Relationship between photosynthesis and light quality in tea tree[J].Plant Physiol Newsletter,1989,(1):19-23.
[8]中野不二雄,季志仁.远红外线在制茶上的应用[J].茶叶,1987,(4):50-51.Zhongye BEX,Ji ZR.Application of far infrared in tea making[J].J Tea,1987,(4):50-51.
[9]金心怡.远红外萎凋与遮阳萎凋对铁观音品质的影响[C].中国茶叶科技创新与产业发展学术研讨会论文集,2009.Jin XY.Effect of far infrared wilting and shading wilting on the quality of Tieguanyin[C].Proceedings of the Symposium on Innovation and Industrial Development of Chinese Tea Science and Technology,2009.
[10]吴秋儿,揭家源.不同光质萎凋对乌龙茶品质的影响[J].中国茶叶,1997,(5):30-32.Wu QE,Jie JY.Effects of different light-waves withering on the quality of oolong tea[J].China Tea,1997,(5):B30-32.
[11]潘玉华.不同光质萎凋与乌龙茶品质[J].茶叶科学技术,1995,(2):32-35.Pan YH.Different light-waves Withering and oolong tea quality[J].Acta Tea Sin,1995,(2):32-35.
[12]张艳丽.不同光源萎凋对乌龙茶生理生化及品质形成影响研究[D].福州:福建农林大学,2010Zhang YL.Effect of withered with different light-waves bands on physiological and biochemical qualities of oolong tea[D].Fuzhou:Fujian Agriculture and Forestry University,2010
[13]Chang RH,Lee MH.Effect of temperature and time of withering and fermentation onpouchong tea quality[J].CA,1995,122(11):131-512.
[14]竹尾中一,刘仲华.乌龙茶和红茶香气的食品化学研究[J].茶叶科学简报,1986,(2):33-35.Tadakazu Takeo,Liu ZH.Study on food chemistry of aroma of oolong tea and Black tea[J].Acta Tea Sin,1986,(2):33-35
[15]王登良,张灵枝,毛明辉.不同光照强度晒青对单枞茶香气成分的影响[J].园艺学报,2005,(4):669-672.Wang DL,Zhang LZ,Mao MH.Effects of different intensity of light on aroma components of Dancong tea[J].J Horticult,2005,(4):669-672.
[16]覃玉,熊忠平,王登良,等.黄橙光晒青对岭头单丛茶香气成分的影响[J].食品科学,2012,33(8):137-141.Qin Y,Xiong ZP,Wang DL,et al.Effect of withering with yellow-orange light on aromatic components of Dancong tea[J].Food Sci,2012,33(8):137-141.
[17]张贝贝.不同光质萎凋对红茶品质的影响[D].武汉:华中农业大学,2013.Zhang BB.Effect of different light withering on the quality of black tea[D].Wuhan:Huazhong Agricultural University,2013.
[18]张贝贝,艾仄宜,曲凤风,等.黄光萎凋对红茶品质的影响[J].华中农业大学学报,2016,35(2):108-114.Zhang BB,Ai ZY,Qu FF,et al.Effect of yellow light withering on the quality of black tea[J].J Huazhong Agric Univ,2016,35(2):108-114.
[19]林夏丹,李中皓,刘通讯,等.不同酶处理对普洱茶香气成分的影响研究[J].现代食品科技,2008,(5):420-423.Lin XD,Li ZH,Liu TX,et al.Effects of enzymatic treatments on the aromatic components of Puer tea[J].Mod Food Sci Technol,2008,(5):420-423.
[20]李健权.不同产地红茶香气成分的测定及分析[J].湖南农业科学,2017,(8):85-92,97.Li JQ.Analysis of aroma components of black teas from different regions[J].Hunan Agric Sci,2017,(8):85-92,97.
[21]赵瑶,宋晓东,黄啟亮,等.宜昌红茶代表产品的香气成分研究[J].湖北农业科学,2016,55(24):6493-6497.Zhao Y,Song XD,Huang QL,et al.Study on the aroma components of the representative products of Yichang black tea[J].Hubei Agric Sci,2016,55(24):6493-6497.
[22]张娅楠,欧伊伶,覃丽,等.红茶中香气物质的形成及工艺对其影响的研究进展[J].食品工业科技,2015,(15):1-9.Zhang YN,Ou YL,Qin L,et al.Research progress on the formation of aroma substances and the influence of its processes on it in Black tea[J].Sci Technol Food Ind,2015,(15):1-9.
[23]陈立波,王建刚,丁钦.紫椴花挥发性成分HS-SPME气相色谱质谱分析[J].安徽农业科学,2018,46(34):181-183.Chen LB,Wang JG,Ding Q.Analysis of the volatile compounds in Tilia amurensis flowers by HS-SPME gas chromatography-mass spectrometry[J].J Anhui Agric Sci,2018,46(34):181-183
[24]罗晶晶,王登良,魏青.不同外源酶对金观音红茶香气组分的影响[J].食品安全质量检测学报,2015,6(4):1257-1264.Luo JJ,Wang DL,Wei Q.Effects of enzymatic treatments on the aromatic components of Jinguanyin Black tea[J].J Food Saf Qual,2015,6(4):1257-1264.
[25]杨启财,黄文洁,赖宣.6种凤凰单丛茶香气成分的研究[J].安徽农业科学,2016,44(34):32-34,37.Yang QC,Huang WJ,Lai X.Aroma components of six kinds of Fenghuang Dancong tea[J].J Anhui Agric Sci,2016,44(34):32-34,37.