不同类型黑茶香气成分的对比分析研究  

Contrastive analysis of aroma components in different black tea

作　　者：彭雪萍[1] 李星科[1] 朱玉梅[1] 张峻松[1] 张文叶[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国食品添加剂》2014年第2期124-129,共6页China Food Additives

基　　金：2012年郑州轻工业学院博士科研基金资助项目

摘　　要：为了探讨不同黑茶中的香气成分,采用毛细管气相色谱-质谱联用技术对冰岛普洱生茶、静真普洱茯茶、湖南茯茶、陕西茯茶的香气物质进行了研究,并用面积归一化法测定了各种成分的质量分数。结果表明:冰岛普洱生茶和陕西茯茶香气成分较多,分别为129和127种,静真普洱茯茶、湖南茯茶稍低,分别为77和69种;茶香气总量大小为:冰岛普洱生茶﹥静真普洱茯茶﹥陕西茯茶﹥湖南茯茶,分别为:170.51、154.51、84.10、56.13μg/g;从成分种类上看,冰岛普洱生茶和静真普洱茯茶中醇类和醛类含量较高,陕西和湖南茯茶中各种成分含量相差不太显著。In order to explore the different aroma components in black tea,aroma of Iceland Puer tea,Jingzhen Puer Fu tea,Hunan Fu tea and Shanxi Fu tea were analyzed by GC-MS.Mass fraction of various aroma components were determined by area normalization method.Results showed that there were 129 and 127 kinds of aroma components in Iceland Puer tea and Shanxi Fu tea respectively,which were more than those of Jingzhen Puer Fu tea and Hunan Fu tea,where there were 77 and 69 kinds respectively.And the total aroma amount of tea were 170.51,154.51,84.10,56.13 ug/g respectively,and Iceland Puer tea ＞ Jingzhen Puer Fu tea ＞ Shanxi Fu Tea ＞ Hunan Fu Tea.Among the variety of aroma components,alcohols and aldehydes were higher in Iceland Puer tea and Jingzhen Puer tea,while there were no significant differences between Shaanxi and Hunan Fu tea.

关 键 词：茶 香味成分 气相色谱-质谱法 

分 类 号：TS272.54[农业科学—茶叶生产加工]