云抗10号与肯尼亚6/8的红碎茶香气成分比较研究  

Comparison on Aroma Components of Broken Black Tea with Yunkang 10 and Kenya 6 /8

作　　者：杨盛美[1,2] 唐一春[1,2] 孙雪梅[1,2] 李惠[1,2] 李友勇[1,2] 蒋会兵[1,2] 宋维希[1,2] 马玲[1,2] 刘本英[1,2] 李晓霞[1,2] 

机构地区：[1]云南省农业科学院茶叶研究所,云南勐海666201 [2]云南省茶树种质资源及配套栽培工程技术研究中心,云南勐海666201

出　　处：《西南农业学报》2013年第6期2276-2280,共5页Southwest China Journal of Agricultural Sciences

基　　金：国家自然科学基金项目"云南珍稀野生茶树种质资源的遗传多样性及特异资源发掘"(31160175);农业部作物种质资源保护与利用(NB2012-2130135);云南省农业科学院院专项(YAAS2012ZY002);云南省科技计划项目(2011CI068)

摘　　要：云抗10号是云南省推广运用面积最广的无性系茶树良种,而肯尼亚6/8是肯尼亚加工红碎茶的主栽品种。为了探讨栽培于同一地理环境条件下,云抗10号与肯尼亚6/8的红碎茶香气成分差异,用GC-MS法分析了用相同加工工艺制成的云抗10号及肯尼亚6/8的红碎茶香气组成。结果表明,云抗10号与肯尼亚6/8的红碎茶香气成分总体上相似,但香气组成略有差异,两者的香气成分主要由醇类、醛类、酮类、酯类、碳氢化合物、酚类、杂氧化合物等组成,且数量相当,其中芳樟醇、水杨酸甲酯含量都较高,是两者红碎茶的主要香气成分,感官审评表明,云抗10号红碎茶的甜香不如肯尼亚6/8的浓郁持久。Yunkang 10, the elonal tea variety, is widely popularized in Yunnan province while Kenya 6/8 is the leading variety for processing broken black tea in Kenya. In order to explore the differences of aroma components in both of them under the same growth and processing conditions, aromatic constituents of Yunkang 10 and Kenya 6/8 were separately analyzed by the GC / MS method. The results showed that the aroma compositions of the two cultivam were similar, which were mainly composed of aleohol, aldehyde, ketone, ester, hydrocarbon, phenol and the mixed oxide compounds. Linalool and methyl salicylate contents were high, and formed the major aroma components. Results of sensory quality showed that strength, heavy and mellow flavor of broken black tea made of Yunkang 10 was lower than that of Kenya 6/8.

关 键 词：云抗10号 肯尼亚6 8 红碎茶 香气成分 

分 类 号：S577.11[农业科学—作物学]