茶树新品系桂红2号红茶香气成分分析
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摘要
为了探究茶树新品系桂红2号工夫红茶的主要香气物质和香气特征,采用GC-MS技术对该品系红茶样品香气成分进行分析。研究共鉴定出45种香气化合物,主要包括醇类、醛类、酮类、酯类及碳氢类等,其中水杨酸甲酯相对含量41.76%、β-芳樟醇相对含量15.83%、苯乙醇相对含量8.47%、香叶醇相对含量4.08%。该品系红茶水杨酸甲酯、芳樟醇及其氧化物含量高,Owuor风味指数(FI)的香气物质组成优良,由此推断其制作红茶甜花香高。
For the purpose of studying the volatile aromatic components and aroma characteristics in a new variety black tea, Guihong 2, GC-MS was used for analyzing. The results revealed that forty-five aroma compounds were identified, including alcohol, aldehyde, ketones, ester, hydrocarbons and etc. Among them, methyl salicylate has the relative content as 41.76%, while β-linalool is as 15.83%, phenylethyl alckhol is as 8.47% and trans-geraniol is as 4.08%. Overall, the Owuor Flavor Index(FI) of the components in the Guihong 2 is excellent, the contents of methyl salicylate and linalool and its oxides are high, and most of which carry the pleasant aroma. Consequently, the black tea made from Guihong 2 is considered highiy desirable.
For the purpose of studying the volatile aromatic components and aroma characteristics in a new variety black tea, Guihong 2, GC-MS was used for analyzing. The results revealed that forty-five aroma compounds were identified, including alcohol, aldehyde, ketones, ester, hydrocarbons and etc. Among them, methyl salicylate has the relative content as 41.76%, while β-linalool is as 15.83%, phenylethyl alckhol is as 8.47% and trans-geraniol is as 4.08%. Overall, the Owuor Flavor Index(FI) of the components in the Guihong 2 is excellent, the contents of methyl salicylate and linalool and its oxides are high, and most of which carry the pleasant aroma. Consequently, the black tea made from Guihong 2 is considered highiy desirable.
引文
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[2]张娟.中国茶叶产品出口贸易结构研究[D].呼和浩特:内蒙古大学,2015
[3]江用文,张建勇,江和源,等.中国红茶产销现状与发展前景[J].中国食物与营养,2012,18(2):18-23
[4]叶国注,江用文,尹军峰,等.绿茶香气HS-SPME提取方法研究[J].中国茶叶,2009(10):16-19
[5]乔小燕,王秋霜,陈栋.主要产茶国茶树资源与红茶育种研究进展[J].植物遗传资源学报,2015,16(6):1135-1140
[6]赖幸菲,庞式,李裕南,等.不同季节翠玉品种茶叶香气组分的GC-MS分析[J].现代食品科技,2014,30(12):287-293
[7]杨停,雷攀登,周汉深,等.同时蒸馏萃取结合主成分分析研究祁门红茶的香气成分[J].食品科技,2017,42(6):264-269
[8]陈宗懋.中国茶叶大辞典[M].北京:中国轻工业出版社,2000
[9]王秋霜,陈栋,许勇泉,等.广东仁白毛红茶香气组成的比较研究[J].食品工业科技,2012,33(14):116-123
[10]Pietrasik Z,Shand PJ.Effects of mechanical treatments and moisture enhancement on the processing characteristics and tenderness of beef semimembranosus roasts[J].Meat Science,2005,71(3):498-505
[11]Baublits RT,Pohlman FW,Brown AHJ,et al.Enhancement with varying phosphate types,con centrations and pump rates,without sodiumchloride on beef biceps femoils quality and sensory characteristics[J].Meat Science,2006,72(3):404-414
[12]宛晓春.茶叶生物化学(第3版)[M].北京:中国农业出版社,2003:201-202