蒙顶黄芽香气特征及香气成分分析  

Analysis of aroma characteristics and aroma components from mengding yellow tea

作　　者：孟爱丽[1,2] 庞晓莉[1] 温顺位 韦球毅 司辉清[1] 

机构地区：[1]重庆市西南大学食品科学学院,重庆400715 [2]贵州省铜仁市农业产业化办公室,贵州铜仁554300

出　　处：《食品工业科技》2014年第18期106-112,117,共8页Science and Technology of Food Industry

摘　　要：采用固相微萃取法萃取蒙顶黄芽香气成分,经GC-MS联用技术对其三个样品的香气成分进行分离鉴定,并结合感官审评法评价其香气特征,以便了解蒙顶黄芽的香气组成,分析香气组成对感官香气特征的影响。结果表明,从样品1、样品2、样品3中分别鉴定出90、80、96种香气成分,各占上述样品香气成分总峰面积的82.69%、90.03%、89.25%。蒙顶黄芽的各类型香气成分中,醛、烃、酮、醇类化合物种类较多、相对含量高,酸类种类少、相对含量少,酯类相对含量较低,但种类数量却仅次于酮类。从三个样品中检出主体成分有β-花柏烯、大根香叶烯D、石竹烯、芳樟醇、叶绿醇等。结合3个样品感官审评结果,可知蒙顶黄芽具有香高、清香和甜香的特征。蒙顶黄芽与其他茶类相比,香气成分与绿茶和乌龙茶较接近,香气感官品质带有绿茶清香和乌龙茶甜香。结论表明蒙顶黄芽香气组分较丰富,感官香气特征较好,香气成分的组成对其香气特征有一定影响。此研究对蒙顶黄芽的生产、加工实践及品质评价提供参考依据。The aroma components were extracted from mengding yellow bud by solid phase microextraction, and aroma composition of three samples were analyzed by gas chromatography-mass spectrum（GC-MS）,at the same time, sensory evaluation method was used to evaluate aroma characteristics of mending yellow tea, in order to understand aroma composition of mending yellow tea and analysis the ifluence between aroma composition and sensual aroma characteristics, The results showed that 90,80,96 components were identified from sample1 ,sample 2,sample 3,which respectively accounted for 82.69%,90.03% ,89.25% of the total peak area of the aroma components,various kinds of aroma components of mengding yellow tea,such as a Idehydes,hydrocarbons,ketones,alcohols had more types of compounds and had high relative contents,the numer of acids was few and the relative contents of acids was low,the relative contents of esters was lower, but there was little difference between the number of esters and ketones. The main components of three samples were β-fllower cypressene,germacrene-D,caryophyllene,linalool,ptytol,et ol. Combined with the results of sensory evaluation from three samples,characteristics of mending yellow tea was high sweet,faint scent and sweet smell. Mending yellow tea compared with other tea,aroma components was close to green tea and oolong tea,and aroma quality with green tea scent and oolong tea flavor. It was concluded that mending yellow tea had rich aroma components and sensual aroma characteristic was better,composition of aroma components had a certain influence on aroma characteristics. The study provided some theoretical reference basis for the production and procession of mengding yellow tea.

关 键 词：蒙顶黄芽 香气特征 香气成分 固相微萃取 气相色谱-质谱 

分 类 号：TS201.1[轻工技术与工程—食品科学]