普洱茶渥堆样品及成茶中游离态与酸解态香气香型变化研究  

Study on the change of the type of free and acid-hydrolyzed aroma in the pile-fermentative and commercial sample of Pu-erh tea

作　　者：谷勋刚[1] 张正竹[1] 宁井铭[1] 

机构地区：[1]安徽农业大学农业部茶叶生物化学与生物技术重点实验室,安徽合肥230036

出　　处：《食品工业科技》2011年第7期96-99,102,共5页Science and Technology of Food Industry

基　　金：全国茶叶产业技术体系项目;国家支撑项目(2007BAD58B04)

摘　　要：采用气-质联用法研究了普洱茶样品中游离态及酸解态香气成分的变化规律。结果表明,晒青毛茶在渥堆阶段,苯甲醇、氧化芳樟醇、芳樟醇等挥发性高的成分,其游离态及酸解态含量随渥堆时间延长而下降;游离态1,2,3-及1,2,4-三甲氧基苯在第二次和第三次翻堆之间出现极大值,但酸解态的则在第三次和第四次翻堆之间才达到极大值。根据香气香型不同进行调查,发现游离态和酸解态花香型成分含量随渥堆时间延长而下降,而陈香型成分含量上升;游离态无香型成分含量在三翻后迅速升高,而酸解态的含量整体呈下降趋势。这些变化规律能有效解释普洱茶陈香、醇和的原因。同时也研究了不同贮藏年份的普洱生茶和熟茶,探讨香气香型含量变化的影响因素。GC-MS method was employed to the quantitative analyses of free and acid-hydrolyzed aroma in Pu-erh tea samples.It showed that the high-volatile components, such as benzyl alcohol, linalool oxide, and linalool etc, the contents of the free and acid-hydrolyzed aroma were degreased with the prolonging of the pile-fermentation time in original tea material samples.The contents of free ] ,2,3- and 1 ,2,4- trimethoxylbenzene were got to the maximum value between the second and third pile-fermentation, however that of acid-hydrolyzed ones were got to the value between the third and forth pile-fermentation.According to flavor types to investigate the change of the aroma content in the fermentation stage, it was found that the contents of flowery flavor type for both of free aroma and acid-hydrolyzed aroma were decreased with the prolonging of pile-fermentation time, while those of the ageing flavor type were increased. Those change rules can give a suitable explanation about the reason of characteristic of ageing flavor and good taste in Pu-erh tea.The changes of those aroma flavors in Pu-erh raw teas and ripe teas produced in recent years were also investigated, in which the influence factors of flavor types were discussed.

关 键 词：普洱茶 游离态香气 酸解态香气 花香型 陈香型 

分 类 号：TS272[农业科学—茶叶生产加工]