不同普洱茶原料渥堆发酵过程中香气成分的变化研究
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摘要
目的探讨不同普洱茶原料渥堆发酵过程中香气成分的变化情况。方法以三级晒青茶毛茶(1号堆)和叶片粗老含茶梗的老黄片(2号堆)为原料,通过设置不同的初始含水量和翻堆次数,采取全自动顶空固相微萃取(headspace solid-phase micro extraction,HS-SPME)和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)法分析其香气成分,研究不同普洱茶原料渥堆发酵过程中香气组分的变化。结果随着翻堆次数的增加,不同原料普洱茶芳樟醇、苯甲醇、β-苯乙醇、二氢猕猴桃内酯均呈波浪式降低趋势,芳樟醇氧化物(Ⅱ、Ⅲ、Ⅳ)呈增加趋势,1,2,3-三甲氧基苯和1,2,4-三甲氧基苯呈波浪式增加趋势,α-柏木烯呈降低趋势,出堆时含量骤然增加;1号堆α-紫罗兰酮、香叶基丙酮、β-紫罗兰酮呈降低趋势,2号堆呈波浪式降低趋势,出堆时含量骤然增加,1号堆芳樟醇氧化物I和α-松油醇呈波浪式增加趋势,2号堆则呈波浪式降低趋势。结论渥堆发酵过程中,不同普洱茶原料主要的香气成分变化一致,不同普洱茶原料酮类物质及芳樟醇氧化物I和α-松油醇变化不同,本研究为普洱茶渥堆发酵工艺及品质稳定提供一定的技术支持。
Objective To explore the variation of aromatic components of different raw materials during Pu'er tea fermentation process. Method The variations of aromatic components during pile-fermentation of Pu'er tea using tertiary sun-dry tea(the first pile) and old tea leaves with stem(the second pile) as raw materials were studied by fully automated headspace solid-phase micro extraction(HS-SPME), and were identified by gas chromatography–mass spectrometry(GC-MS). Results With the increase of the number of flips, linalool, benzyl alcohol, β-phenylethyl alcohol, dihydroactinidiolide of different raw materials of Pu'er tea were all in wave mode. The contents of linalool oxide(Ⅱ, Ⅲ, Ⅳ) showed an increasing trend. The contents of 1,2,3-trimethoxybenzene and 1,2,4-trimethoxybenzene showed a wave-wave trend. The content of α-cedrene decreased, but increased at the end of pile. The contents of linalool oxide Ι and α-terpineol increased in wave in the first pile, but decreased in the second pile. Conclusion During the fermentation process, the main aroma components of different Pu'er tea were consistent with the changes in aroma composition, the contents of ketones, linalool oxide Ι and α-terpineol changed differently. This study provides some technical supports for the fermentation process and quality stability of Pu'er tea.
Objective To explore the variation of aromatic components of different raw materials during Pu'er tea fermentation process. Method The variations of aromatic components during pile-fermentation of Pu'er tea using tertiary sun-dry tea(the first pile) and old tea leaves with stem(the second pile) as raw materials were studied by fully automated headspace solid-phase micro extraction(HS-SPME), and were identified by gas chromatography–mass spectrometry(GC-MS). Results With the increase of the number of flips, linalool, benzyl alcohol, β-phenylethyl alcohol, dihydroactinidiolide of different raw materials of Pu'er tea were all in wave mode. The contents of linalool oxide(Ⅱ, Ⅲ, Ⅳ) showed an increasing trend. The contents of 1,2,3-trimethoxybenzene and 1,2,4-trimethoxybenzene showed a wave-wave trend. The content of α-cedrene decreased, but increased at the end of pile. The contents of linalool oxide Ι and α-terpineol increased in wave in the first pile, but decreased in the second pile. Conclusion During the fermentation process, the main aroma components of different Pu'er tea were consistent with the changes in aroma composition, the contents of ketones, linalool oxide Ι and α-terpineol changed differently. This study provides some technical supports for the fermentation process and quality stability of Pu'er tea.
引文
[1]GB/T 22111-2008地理标志产品普洱茶[S]GB/T 22111-2008 Product of geographical indication-Pu’er tea[S].
[2]Lv HP,Zhang YJ,Lin Z,et al.Processing and chemical constituents of Pu’er tea:a review[J].Food Res Int,2013,53(2):608-618.
[3]Hou Y,Shao WF,Xiao R,et al.Pu’er tea aqueous extracts lower atherosclerotic risk factors in a rat hyperlipidemia model[J].Exp Gerontol,2009,44(6/7):434-439.
[4]Kuo KL,Weng MS,Chiang CT,et al.Comparative studies on the hypolipidemic and growth suppressive effects of oolong,black,Pu’er,and green tea leaves in rats[J].J Agric Food Chem,2005,53(2):480-489.
[5]Lee LK,Foo KY.Recent advances on the beneficial use and health implications of Pu’er tea[J].Food Res Int,2013,53(2):619-628.
[6]郭雯飞.茶叶香气生成机理的研究[J].中国茶叶加工,1996,4:34-37.Guo WF.Study on the formation mechanism of tea aroma[J].China Tea Process,1996,4:34-37.
[7]张曦,刘玲,童华荣.普洱茶生茶挥发性成分分析[J].西南农业学报,2014,27(1):94-97.Zhang X,Liu L,Tong HR.Analysis of volatile components of Pu-erh tea[J].Southwest China J Agric Sci,2014,27(1):94-97.
[8]田小军,王杰,邓宇杰,等.不同贮藏时间普洱茶生茶的特征香气成分分析[J].食品与发酵工业,2016,42(12):194-202.Tian XJ,Wang J,Deng YJ,et al.Characteristic aroma components analysis of raw Pu’er tea at different storage time[J].Food Ferment Ind,2016,42(12):194-202.
[9]张灵芝,王登良,陈维信,等.不同贮藏时间的普洱茶香气成分分析[J].园艺学报,2007,34(2):504-506.Zhang LZ,Wang DL,Chen WX,et al.Determination of volatiles of Pu’er tea stored for different lengths time[J].Acta Hortic Sin,2007,34(2):504-506.
[10]谢吉林,张偎,陈孝权,等.普洱熟茶贮藏过程中香气变化分析[J].食品科学,2015,36(10):154-157.Xie JL Zhang W,Chen XQ,et al.Analysis of changes in aroma constituents during storage of ripe Pu’er tea[J].J Food Sci,2015,36(10):154-157.
[11]Zhu Y,Luo Y,Wang P,et al.Simultaneous determination of free amino acids in Pu’er tea and their changes during fermentation[J].Food Chem,2016,194:643-649.
[12]张灵枝,陈维信,王登良,等.不同干燥方式对普洱茶香气的影响研究[J].茶叶科学,2007,27(1):71-75.Zhang LZ,Chen WX,Wang DL,et al.Effect of drying methods on the aromatic character of Pu’er tea[J].J Tea Sci,2007,27(1):71-75.
[13]刘通讯,谭梦珠.不同干燥温度对普洱茶多酚类物质和香气成分的影响[J].现代食品科技,2015,31(4):264-271.Liu TX,Tan MZ.The effect of different drying temperatures on the transformation of polyphenols and volatile aroma components in Pu-erh tea[J].Mod Food Sci Technol,2015,31(4):264-271.
[14]吕海鹏,张悦,杨婷,等.影响普洱茶香气品质的关键香气成分分析[J].现代食品科技,2015,31(12):394-399.Lv HP,Zhang Y,Yang T,et al.Key aroma constituents affecting the quality of ripened Pu-erh tea[J].Mod Food Sci Technol,2015,31(12):394-399.
[15]曹艳妮,刘通讯.普洱生茶和熟茶香气成分中萜烯类和甲氧基苯类成分分析[J].食品工业科技,2012,33(5):128-133.Cao YN,Liu TX.Analysis of lerpenes and methoxybenzene components in aroma composition of Pu’er raw tea and ripe tea[J].Sci Technol Food Ind,2012,33(5):128-133.
[16]陈春梅,陈峥,史怀,等.陈年普洱茶特征风味成分分析[J].茶叶科学,2014,34(1):45-54.Chen MC,Chen Z,Shi H,et al.Analysis on characteristic flavor components of aged Pu’er tea[J].J Tea Sci,2014,34(1):45-54.
[17]吕海鹏,钟秋生,施江,等.普洱茶挥发性成分指纹图谱研究[J].茶叶科学,2014,34(1):71-78.Lv HP,Zhong QS,Shi J,et al.Study on fingerprint on volatile constituents of Pu-erh tea[J].J Tea Sci,2014,34(1):71-78.
[18]曹艳妮,刘通讯.不同储存时间普洱生茶和熟茶香气成分分析[J].食品工业,2011,10:64-67.Cao YN,Liu TX.Analysis of aroma composition in Pu’er raw and ripe teas with different storage time[J].Food Ind,2011,10:64-67.
[19]任洪涛,周斌,夏凯国,等.不同发酵程度普洱茶香气成分的比较分析[J].食品研究与开发,2011,32(11):23-26.Ren HT,Zhou B,Xia KG,et al.Compare analysis of fermentation degree on the aromatic components of Pu-erh tea[J].Food Res Dev,2011,32(11):23-26.
[20]任洪涛,周斌,夏凯国,等.不同级别普洱茶生茶香气成分比较分析[J].现代食品科技,2010,26(9):1013-1017.Ren HT,Zhou B,Xia KG,et al.Analysis and comparison of the aroma components of Pu’er raw tea in different grades[J].Mod Food Sci Technol,2010,26(9):1013-1017.
[21]吕海鹏,钟秋生,王力,等.普洱茶加工过程中香气成分的变化规律研究[J].茶叶科学,2009,29(2):95-101.Lv HP,Zhong QS,Wang L,et al.Study on the change of aroma constituents during Pu’er tea process[J].J Tea Sci,2009,29(2):95-101.
[22]吕才有,单治国,刘勤晋.普洱茶后发酵中香气成分变化研究[J].食品科学,2009,30(10):252-256.Lv CY,Shan ZG,Liu QJ.Analysis of changes in aroma components of Pu’er tea during post-fermentation process[J].J Food Sci,2009,30(10):252-256.
[23]陈保,刘新月,蒲泓君,等.不同普洱茶原料渥堆发酵过程中主要化学成分的变化研究[J].食品安全质量检测学报,2015,6(4):1279-1285.Chen B,Liu XY,Pu HJ,et al.Study on variation of main chemical components during Pu’er teafermentation process of different raw materials[J].J Food Saf Qual,2015,6(4):1279-1285.
[24]陈保,蒲泓君,刀仕强,等.普洱茶渥堆发酵过程中金属元素的变化研究[J].食品工业科技,2016,37(4):246-249.Chen B,Pu HJ,Dao SQ,et al.Study on variation of metal elements during Pu’er tea fermentation[J].Sci Technol Food Ind,2016,37(4):246-249
[25]陈保,满红平,姜东华,等.顶空固相微萃取-气相色谱-质谱法分析普洱茶渥堆发酵过程中的香气成分变化[J].食品安全质量检测学报,2017,8(6):2191-2198.Chen B,Man HP,Jiang DH,et al.The variation of aroma components during Pu’er tea fermentation process by HS-SPME-GC-MS[J].J Food Saf Qual,2017,8(6):2191-2198.
[26]吕世懂,孟庆雄,徐咏全,等.普洱茶香气分析方法及香气活性物质研究进展[J].食品科学,2014,35(11):292-298.Lv SD,Meng QX,Xu YQ,et al.Recent progress in aroma analysis methods and aroma active compounds in Pu’er tea[J].Food Sci,2014,35(11):292-298.
[27]Du L,Li J,Li W,et al.Characterization of volatile com-pounds of Pu’er tea using solid-phase micro extraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J].Food Res Int,2014,57:61-70.
[28]吕世懂,姜东华,杨凡,等.顶空固相微萃取/GC-MS分析普洱熟茶与安化黑茶香气成分[J].热带作物学报,2013,34(8):1583-1591.Lv SD,Jiang DH,Yang F,et al.Analysis of aroma components between Pu’er ripe tea and Anhua dark tea by headspace solid-phase micro extraction and GC-MS[J].Chin J Trop Crops,2013,34(8):1583-1591.
[29]Lv HP,Zhong QS,Lin Z,et al.Aroma characterisation of Pu’er tea using headspace-solid phase micro extraction combined with GC/MS and GC-olfactometry[J].Food Chem,2012,130(4):1074-1081.
[30]Xu X,Yan M,Zhu Y.Influence of fungal fermentation on the development of volatile compounds in the Pu’er tea manufacturing process[J].Eng Life Sci,2005,5(4):382-386.
[31]谷勋刚,张正竹,宁井铭,等.普洱茶渥堆阶段游离态香气成分分析及含量变化[J].食品发酵与工业,2010,36(4):161-164.Gu XG,Zhang ZZ,Ning JM,et al.Analysis of free aroma components and change of aroma components during the pile-fermation process of Pu’er tea[J].Food Ferment Ind,2010,36(4):161-164.
[2]Lv HP,Zhang YJ,Lin Z,et al.Processing and chemical constituents of Pu’er tea:a review[J].Food Res Int,2013,53(2):608-618.
[3]Hou Y,Shao WF,Xiao R,et al.Pu’er tea aqueous extracts lower atherosclerotic risk factors in a rat hyperlipidemia model[J].Exp Gerontol,2009,44(6/7):434-439.
[4]Kuo KL,Weng MS,Chiang CT,et al.Comparative studies on the hypolipidemic and growth suppressive effects of oolong,black,Pu’er,and green tea leaves in rats[J].J Agric Food Chem,2005,53(2):480-489.
[5]Lee LK,Foo KY.Recent advances on the beneficial use and health implications of Pu’er tea[J].Food Res Int,2013,53(2):619-628.
[6]郭雯飞.茶叶香气生成机理的研究[J].中国茶叶加工,1996,4:34-37.Guo WF.Study on the formation mechanism of tea aroma[J].China Tea Process,1996,4:34-37.
[7]张曦,刘玲,童华荣.普洱茶生茶挥发性成分分析[J].西南农业学报,2014,27(1):94-97.Zhang X,Liu L,Tong HR.Analysis of volatile components of Pu-erh tea[J].Southwest China J Agric Sci,2014,27(1):94-97.
[8]田小军,王杰,邓宇杰,等.不同贮藏时间普洱茶生茶的特征香气成分分析[J].食品与发酵工业,2016,42(12):194-202.Tian XJ,Wang J,Deng YJ,et al.Characteristic aroma components analysis of raw Pu’er tea at different storage time[J].Food Ferment Ind,2016,42(12):194-202.
[9]张灵芝,王登良,陈维信,等.不同贮藏时间的普洱茶香气成分分析[J].园艺学报,2007,34(2):504-506.Zhang LZ,Wang DL,Chen WX,et al.Determination of volatiles of Pu’er tea stored for different lengths time[J].Acta Hortic Sin,2007,34(2):504-506.
[10]谢吉林,张偎,陈孝权,等.普洱熟茶贮藏过程中香气变化分析[J].食品科学,2015,36(10):154-157.Xie JL Zhang W,Chen XQ,et al.Analysis of changes in aroma constituents during storage of ripe Pu’er tea[J].J Food Sci,2015,36(10):154-157.
[11]Zhu Y,Luo Y,Wang P,et al.Simultaneous determination of free amino acids in Pu’er tea and their changes during fermentation[J].Food Chem,2016,194:643-649.
[12]张灵枝,陈维信,王登良,等.不同干燥方式对普洱茶香气的影响研究[J].茶叶科学,2007,27(1):71-75.Zhang LZ,Chen WX,Wang DL,et al.Effect of drying methods on the aromatic character of Pu’er tea[J].J Tea Sci,2007,27(1):71-75.
[13]刘通讯,谭梦珠.不同干燥温度对普洱茶多酚类物质和香气成分的影响[J].现代食品科技,2015,31(4):264-271.Liu TX,Tan MZ.The effect of different drying temperatures on the transformation of polyphenols and volatile aroma components in Pu-erh tea[J].Mod Food Sci Technol,2015,31(4):264-271.
[14]吕海鹏,张悦,杨婷,等.影响普洱茶香气品质的关键香气成分分析[J].现代食品科技,2015,31(12):394-399.Lv HP,Zhang Y,Yang T,et al.Key aroma constituents affecting the quality of ripened Pu-erh tea[J].Mod Food Sci Technol,2015,31(12):394-399.
[15]曹艳妮,刘通讯.普洱生茶和熟茶香气成分中萜烯类和甲氧基苯类成分分析[J].食品工业科技,2012,33(5):128-133.Cao YN,Liu TX.Analysis of lerpenes and methoxybenzene components in aroma composition of Pu’er raw tea and ripe tea[J].Sci Technol Food Ind,2012,33(5):128-133.
[16]陈春梅,陈峥,史怀,等.陈年普洱茶特征风味成分分析[J].茶叶科学,2014,34(1):45-54.Chen MC,Chen Z,Shi H,et al.Analysis on characteristic flavor components of aged Pu’er tea[J].J Tea Sci,2014,34(1):45-54.
[17]吕海鹏,钟秋生,施江,等.普洱茶挥发性成分指纹图谱研究[J].茶叶科学,2014,34(1):71-78.Lv HP,Zhong QS,Shi J,et al.Study on fingerprint on volatile constituents of Pu-erh tea[J].J Tea Sci,2014,34(1):71-78.
[18]曹艳妮,刘通讯.不同储存时间普洱生茶和熟茶香气成分分析[J].食品工业,2011,10:64-67.Cao YN,Liu TX.Analysis of aroma composition in Pu’er raw and ripe teas with different storage time[J].Food Ind,2011,10:64-67.
[19]任洪涛,周斌,夏凯国,等.不同发酵程度普洱茶香气成分的比较分析[J].食品研究与开发,2011,32(11):23-26.Ren HT,Zhou B,Xia KG,et al.Compare analysis of fermentation degree on the aromatic components of Pu-erh tea[J].Food Res Dev,2011,32(11):23-26.
[20]任洪涛,周斌,夏凯国,等.不同级别普洱茶生茶香气成分比较分析[J].现代食品科技,2010,26(9):1013-1017.Ren HT,Zhou B,Xia KG,et al.Analysis and comparison of the aroma components of Pu’er raw tea in different grades[J].Mod Food Sci Technol,2010,26(9):1013-1017.
[21]吕海鹏,钟秋生,王力,等.普洱茶加工过程中香气成分的变化规律研究[J].茶叶科学,2009,29(2):95-101.Lv HP,Zhong QS,Wang L,et al.Study on the change of aroma constituents during Pu’er tea process[J].J Tea Sci,2009,29(2):95-101.
[22]吕才有,单治国,刘勤晋.普洱茶后发酵中香气成分变化研究[J].食品科学,2009,30(10):252-256.Lv CY,Shan ZG,Liu QJ.Analysis of changes in aroma components of Pu’er tea during post-fermentation process[J].J Food Sci,2009,30(10):252-256.
[23]陈保,刘新月,蒲泓君,等.不同普洱茶原料渥堆发酵过程中主要化学成分的变化研究[J].食品安全质量检测学报,2015,6(4):1279-1285.Chen B,Liu XY,Pu HJ,et al.Study on variation of main chemical components during Pu’er teafermentation process of different raw materials[J].J Food Saf Qual,2015,6(4):1279-1285.
[24]陈保,蒲泓君,刀仕强,等.普洱茶渥堆发酵过程中金属元素的变化研究[J].食品工业科技,2016,37(4):246-249.Chen B,Pu HJ,Dao SQ,et al.Study on variation of metal elements during Pu’er tea fermentation[J].Sci Technol Food Ind,2016,37(4):246-249
[25]陈保,满红平,姜东华,等.顶空固相微萃取-气相色谱-质谱法分析普洱茶渥堆发酵过程中的香气成分变化[J].食品安全质量检测学报,2017,8(6):2191-2198.Chen B,Man HP,Jiang DH,et al.The variation of aroma components during Pu’er tea fermentation process by HS-SPME-GC-MS[J].J Food Saf Qual,2017,8(6):2191-2198.
[26]吕世懂,孟庆雄,徐咏全,等.普洱茶香气分析方法及香气活性物质研究进展[J].食品科学,2014,35(11):292-298.Lv SD,Meng QX,Xu YQ,et al.Recent progress in aroma analysis methods and aroma active compounds in Pu’er tea[J].Food Sci,2014,35(11):292-298.
[27]Du L,Li J,Li W,et al.Characterization of volatile com-pounds of Pu’er tea using solid-phase micro extraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J].Food Res Int,2014,57:61-70.
[28]吕世懂,姜东华,杨凡,等.顶空固相微萃取/GC-MS分析普洱熟茶与安化黑茶香气成分[J].热带作物学报,2013,34(8):1583-1591.Lv SD,Jiang DH,Yang F,et al.Analysis of aroma components between Pu’er ripe tea and Anhua dark tea by headspace solid-phase micro extraction and GC-MS[J].Chin J Trop Crops,2013,34(8):1583-1591.
[29]Lv HP,Zhong QS,Lin Z,et al.Aroma characterisation of Pu’er tea using headspace-solid phase micro extraction combined with GC/MS and GC-olfactometry[J].Food Chem,2012,130(4):1074-1081.
[30]Xu X,Yan M,Zhu Y.Influence of fungal fermentation on the development of volatile compounds in the Pu’er tea manufacturing process[J].Eng Life Sci,2005,5(4):382-386.
[31]谷勋刚,张正竹,宁井铭,等.普洱茶渥堆阶段游离态香气成分分析及含量变化[J].食品发酵与工业,2010,36(4):161-164.Gu XG,Zhang ZZ,Ning JM,et al.Analysis of free aroma components and change of aroma components during the pile-fermation process of Pu’er tea[J].Food Ferment Ind,2010,36(4):161-164.