基于GC-MS的几种云南中小叶种红茶香气分析
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摘要
为提高拼配红茶品质并指导生产实践,利用气相色谱—质谱法对云南中小叶种红茶进行香气成分比较分析。结果表明:十里香红茶、龙陵小河红茶、虎牌红茶和象牌红茶的主要香气化合物类型为醛类、醇类、酯类、酮类为主,呈现花香甜香。云南中小叶种的红茶香气成分主要以花香甜香为主,用来拼配红茶或红碎茶,能够提高品质,或开发新产品有着极大的价值。
In order to improve the quality of blended black tea and guide production practice.The aroma components of Yunnan middle and small leaf black tea were analyzed by gas chromatography-mass spectrometry.The results showed that the main aroma compounds of Shilixiang black tea,Longling Xiaohe black tea,Hupai black tea and Xiangpai black tea were aldehydes,alcohols,esters and ketones,presenting the sweet fragrance of flowers.The main aroma components of Yunnan small and medium-leaved black tea were sweet flowers.It can be used to blend black tea or broken black tea,which can improve the quality or develop new products with great value.
In order to improve the quality of blended black tea and guide production practice.The aroma components of Yunnan middle and small leaf black tea were analyzed by gas chromatography-mass spectrometry.The results showed that the main aroma compounds of Shilixiang black tea,Longling Xiaohe black tea,Hupai black tea and Xiangpai black tea were aldehydes,alcohols,esters and ketones,presenting the sweet fragrance of flowers.The main aroma components of Yunnan small and medium-leaved black tea were sweet flowers.It can be used to blend black tea or broken black tea,which can improve the quality or develop new products with great value.
引文
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[3] 伍岗,浦绍柳,杨艳梅,等.加速提升名优红茶研发促进云南茶叶健康发展[J].茶叶,2010,36(1):38-40.
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[6] 方维亚,陈萍.不同地区红茶特异性香气成分比较研究[J].茶叶,2014(3):138-145.
[7] 候冬岩,回瑞华,李铁纯,等.云南红茶挥发性成分的固相微萃取—气相色谱—质谱分析[J] .鞍山师范学院学报,2010,12(2):10-12.
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[9] 潘一斌.花果香型工夫红茶香气特征及关键工艺研究[D].福州:福建农林大学,2014.
[10] 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
[11] Pang X,Qin Z,Zhao L,et al.Development of regression model to differentiate quality of black tea (Dianhong): correlate aroma properties with instrumental data using multiple linear regression analysis[J].International Journal of Food Science & Technology,2012,47(11):2372-2379.
[12] 任洪涛,周斌,方林江,等.云南红茶的香气特征研究[J].茶叶科学技术,2012(3):1-8.
[13] 廉明,吕世懂,吴远双,等.我国4种红茶的挥发性成分分析[J].热带亚热带植物学报,2015(3):301-309.
[14] 竹尾忠一,周静舒,李生富.中国红茶香气构成的特征[J].蚕桑茶叶通讯,1984(2):32-34.
[15] 杨盛美,许玫,唐一春,等.云南不同茶区茶树种质资源的红碎茶香气成分研究[J].中国农学通报,2015(11):156-161.
[2] 姚逸.工夫红茶的香气及色泽的特征值研究[D].重庆:西南大学,2013.
[3] 伍岗,浦绍柳,杨艳梅,等.加速提升名优红茶研发促进云南茶叶健康发展[J].茶叶,2010,36(1):38-40.
[4] 董鸿竹,曾恕芬,高大方,等.云南红茶化学成分的初步分析[J].茶叶科学技术,2009(2):14-17.
[5] 吕才有,李明玺.云南红茶品质特点的比较分析研究[J].广西农业科学,2009,40(6):749-751.
[6] 方维亚,陈萍.不同地区红茶特异性香气成分比较研究[J].茶叶,2014(3):138-145.
[7] 候冬岩,回瑞华,李铁纯,等.云南红茶挥发性成分的固相微萃取—气相色谱—质谱分析[J] .鞍山师范学院学报,2010,12(2):10-12.
[8] 任洪涛,周斌,夏凯国,等.不同级别云南工夫红茶香气成分比较分析[J].南方农业学报,2012(4) :489-492.
[9] 潘一斌.花果香型工夫红茶香气特征及关键工艺研究[D].福州:福建农林大学,2014.
[10] 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
[11] Pang X,Qin Z,Zhao L,et al.Development of regression model to differentiate quality of black tea (Dianhong): correlate aroma properties with instrumental data using multiple linear regression analysis[J].International Journal of Food Science & Technology,2012,47(11):2372-2379.
[12] 任洪涛,周斌,方林江,等.云南红茶的香气特征研究[J].茶叶科学技术,2012(3):1-8.
[13] 廉明,吕世懂,吴远双,等.我国4种红茶的挥发性成分分析[J].热带亚热带植物学报,2015(3):301-309.
[14] 竹尾忠一,周静舒,李生富.中国红茶香气构成的特征[J].蚕桑茶叶通讯,1984(2):32-34.
[15] 杨盛美,许玫,唐一春,等.云南不同茶区茶树种质资源的红碎茶香气成分研究[J].中国农学通报,2015(11):156-161.