贺州6种主要绿茶的特征香气成分比较与分析
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摘要
采用顶空固相微萃取与气相色谱-质谱联用技术,对贺州产地的6个主要绿茶品种9个样品进行香气成分比较与特征分析。结果表明,9个绿茶样品中挥发性物质成分达到70～95种之多,筛选鉴定出的主要香气成分37个,包括醇类、酯类、醛类、杂氧醚硫类、烃类、酸类等。其中特征香气物质主要构成为醇类和酯类,含量各占总挥发性成分的15%～20%;其次为杂氧醚硫类、醛类,各为10%～15%。研究初步认为,本地品种开山白毛茶春季采茶有利于香气成分的聚集,同时香气成分的主要聚集部位为单芽或一叶一芽,比适中采摘的茶叶要高出许多。开山白毛茶中苯甲醇、异戊醇等含量较高,兼具有苹果香、玫瑰花等香气成分,其中苹果香气认为是其典型性的香气成分,为开山白毛茶的鉴定特征香气。
In this study,the aroma components in 9 tea samples of 6 main green tea verities from Hezhou were compared and characterized by head space solid phase micro-extraction(HS-SPME) and gas chromatography mass spectrometry(GC-MS).The results showed that there were more than 70 ～ 95 kinds of volatile compounds in 9 green tea samples,in which 37 main aroma components were identified including alcohols,esters,aldehydes,hetero oxygen ether sulphur,hydrocarbons,acids and so on.The main aroma substances in 9 green tea samples mainly were alcohols and esters,with the content of 15% ～20% in the total content of the volatile components,followed by the polyoxy ether sulfur and aldehydes,each of which were 10% ～15%.For Kaishan Baimao tea of local variety of tea,it was concluded that spring tea picking was beneficial to the accumulation of aroma components,and the main accumulation sites of aroma components were single bud or single bud-leaf,which were much higher than those leaves of moderate plucking.Kaishan Baimao tea was rich in benzil alcohol and isoamyl alcohol,which were provided with apple fragrance and rose flower.Apple fragrance was considered to the typical aroma component and the characteristics identification aroma in Kaishan Baimao tea.
In this study,the aroma components in 9 tea samples of 6 main green tea verities from Hezhou were compared and characterized by head space solid phase micro-extraction(HS-SPME) and gas chromatography mass spectrometry(GC-MS).The results showed that there were more than 70 ～ 95 kinds of volatile compounds in 9 green tea samples,in which 37 main aroma components were identified including alcohols,esters,aldehydes,hetero oxygen ether sulphur,hydrocarbons,acids and so on.The main aroma substances in 9 green tea samples mainly were alcohols and esters,with the content of 15% ～20% in the total content of the volatile components,followed by the polyoxy ether sulfur and aldehydes,each of which were 10% ～15%.For Kaishan Baimao tea of local variety of tea,it was concluded that spring tea picking was beneficial to the accumulation of aroma components,and the main accumulation sites of aroma components were single bud or single bud-leaf,which were much higher than those leaves of moderate plucking.Kaishan Baimao tea was rich in benzil alcohol and isoamyl alcohol,which were provided with apple fragrance and rose flower.Apple fragrance was considered to the typical aroma component and the characteristics identification aroma in Kaishan Baimao tea.
引文
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[2]周国全.贺州市农业企业发展现状与对策分析[J].广西农学报,2009(3):82-85.
[3]梁昌林,李式忠.贺州市发展特色农业的调查[J].广西园艺,2008,19(1):7-9.
[4]聂有兵.地方特色品牌传播策略研究---以贺州市为例[J].贺州学院学报,2014,30(2):79-83.
[5]陈贤伟,罗扬志.开山白毛茶产业现状及发展对策[J].农业研究与应用.2011(3):37-39.
[6]宛晓春.茶叶生物化学[M].3版.北京:中国农业出版社,2003:39-49.
[7]国家质量监督检验检疫总局,国家标准化管理委会.GB/T23776-2018茶叶感官审评方法[S].北京:中国标准出版社,2018.
[8]Kawakami M,Kobayashi A.Volatike constituents of greenmate and roasted mate[J].Journal of Agricultural and Food Chemistry,1991,39:1275-1279.
[9]龙立梅,宋沙沙,李柰,等.3种名优绿茶特征香气成分的比较及种类判别分析[J].食品科学,2015,36(2):114-119.
[10]Dumarey M,Smets I,Heyden Y V.Prediction and interpretation of the antioxidant capacity of green tea from dissimilar chromatographic finger prints[J].Journal of Chromatography B,2010,878(28):2733-2740.
[11]罗永此.柚子皮茶和白茶香气成分的研究[D].杭州:浙江大学,2006:5-7.
[12]黄亚辉,王娟,曾贞,等.不同年代茯砖茶香气物质测定与分析[J].食品科学,2011,32(24):261-266.
[13]赵常锐.祁红特征香气成分研究[D].合肥:安徽农业大学,2010:3-4.
[14]王秋霜,陈栋,许勇泉,等.中国名优红茶香气成分的比较研究[J].中国食品学报,2013,13(1):195-200.
[15]孙宝国.香料与香精[M].北京:中国石化出版社,2000:95.
[16]陈宗懋.中国茶叶大辞典[M].北京:中国轻工业出版社,2017:350-356.