吟春碧芽茶叶香气组成的分析  

An Analysis on Aromatic Composition of Yinchunbiya Tea

作　　者：郑雨婷[1] 潘铖[1] 崔桂林 王梦馨[1] 戚云龙 王敏[1] 王杏娣[1] 傅丽丽[1] 崔林[1] 

机构地区：[1]中国计量学院浙江省生物计量及检验检疫技术重点实验室,浙江杭州310018 [2]江苏吟春碧芽茶叶股份有限公司,江苏丹阳212345

出　　处：《热带农业科学》2014年第6期80-84,共5页Chinese Journal of Tropical Agriculture

基　　金：国家863项目子课题"防霜扇调节茶树抗冻机理的研究"(No.2012AA10A508);荷兰Solidaridad基金会资助项目"Capacity Building Project on Sustainable Tea in China"(No.SOL 2010/714)

摘　　要：采用水蒸汽蒸馏萃取法提取吟春碧芽茶叶的香精油,经GC-MS分析,鉴定出61种成分,包含醇类13种、醛类14种、酯类9种、酮类6种、烃类13种、酸类4种和少量的含氧杂环化合物。含量较高的主要香气成分是香叶醇、芳樟醇、苯甲醇、苯乙醇、橙花叔醇、金合欢醇、壬醛、苯甲醛、β-环柠檬醛、己醛、β-紫罗兰酮和α-紫罗兰酮,它们是形成吟春碧芽浓厚清香的物质基础。本研究结果可为热带茶叶香气的分析提供参考。Abstarct The essential oil of Yinchunbiya tea was extracted by the simultaneous distillation extraction method, in which 61 aromatic compounds were identificated by means of GC-MS, including 13 alcohols,14 aldehydes, 9 esters, 6 ketones, 13 hydrocarbons, 4 acids and a few of heterocycle compounds. The main components with the high content were geraniol, linalool, benzyl alcohol, phenylethyl alcohol,nerolidol, farnesol, nonanal, benzaldehyde, β-cyclocitral, hexanal, β-ionone, and α-ionone. Those came into being the substantial base of the condensed and happy aroma of Yinchunbita tea. The study can be referred for aromatic analysis of tea samples produced in the tropic regions.

关 键 词：吟春碧芽茶叶 茶叶香气 水蒸汽蒸馏萃取法 

分 类 号：S571.1[农业科学—茶叶生产加工]