栗香型毛尖绿茶品质成分分析  

Analysis of Aroma Components of Green Tea with Tender Chestnut-like Aroma

作　　者：刘淑娟[1,2] 何郁菲 黄怀生[1] 周琳 周凌云[1] LIU Shu-juan;HE Yu-fei;HUANG Huai-sheng;ZHOU Lin;ZHOU Ling-yun(Tea Research Institute,Hunan Academy of Agricultural Science,Changsha 410125,China;Hunan Tea Test Center,Changsha 410125,China)

机构地区：[1]湖南省农业科学院茶叶研究所,湖南长沙410125 [2]湖南省茶叶检测中心,湖南长沙410125

出　　处：《茶叶通讯》2018年第4期7-11,共5页Journal of Tea Communication

基　　金：湖南省重点研发项目(2017NK2191);湖南省农业科技创新项目(2017JC19);长沙市科技计划项目(kq1701040)

摘　　要：为分析栗香型毛尖绿茶品质特征,试验选用5个栗香型毛尖绿茶为实验材料,对供试茶样主要品质成分进行测定。结果表明:栗香型毛尖绿茶品质成分含量丰富,酚氨比适度(4.87～6.79);检出的香气物质以醇类化合物含量最高(28.81%～39.20%)、其次是碳氢类(16.38%～21.75%)和酯类(17.66%～29.56%),通过对供试茶样8大类香气物质含量进行主成分分析,建立了栗香型绿茶的香气预测模型,为栗香型毛尖绿茶的香气评价提供参考。In order to analyze the relationship between the internal material basis and the external quality of green tea, five chestnut-flavor Maojian green tea samples were selected as experimental materials to determine the main quality components of the tested tea samples. The results showed that tea polyphenols, free amino acids and caffeine were abundant in chestnut-flavor Maojian green tea, and the ratio of phenol to ammonia was moderate. Among the aroma compounds detected, alcohols had the highest content, followed by hydrocarbons and esters. Through principal component analysis of eight aroma components in the tested tea samples, the aroma prediction model of chestnut-flavor green tea was established, which could provide reference for aroma evaluation of chestnut-flavor green tea.

关 键 词：栗香型 毛尖绿茶 香气 品质成分 

分 类 号：S571.1[农业科学—茶叶生产加工]