广东凤凰单丛三种香型乌龙茶的理化与香气特性  

Analysis of chemical and aroma components of three types of Guangdong Fenghuangdancong oolong tea

作　　者：李晓玲[1] 李斌[1] 张媛媛[1] 陈玉芬[2] 林晓蓉[1] 陈忠正[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]华南农业大学测试中心,广东广州510642

出　　处：《食品工业科技》2014年第23期302-307,共6页Science and Technology of Food Industry

基　　金：广东省农业攻关课题(2012A020602040);现代农业产业技术体系建设专项资金(CARS-23)

摘　　要：为探究不同香型、不同季节广东凤凰单丛乌龙茶主要理化组成及其香气特性的差异,本研究以蜜兰香、杏仁香、乌叶等三种不同香型乌龙茶春、夏、秋茶为材料,采用高效液相色谱法(HPLC)和顶空固相微萃取-气质联用法(HS-SPME/GC-MS),分析其主要理化组成和香气成分。结果显示,三种凤凰单丛乌龙茶水浸出物、EGCG、GCG和ECG等酯型儿茶素的含量:春茶低于夏、秋茶;咖啡碱含量随春、夏、秋季呈现递减趋势。醇类和烯烃类是这三种乌龙茶的主要香气类别,春茶中3,7-二甲基-1,5,7-辛三烯-3-醇、香叶醇和月桂烯等组分含量较高;秋茶中芳樟醇和(E)-4,8-二甲基-1,3,7-壬三烯等含量较高。通过主成分分析和聚类分析,可以明显区分这三种凤凰单丛乌龙茶的春茶和夏秋茶。To investigate the discrepancies of Fenghuangdancong oolong tea of different flavor types which were plucked in three different seasons, chemical and aroma components of Milanxiang,Xingrenxiang and Wuye were analyzed by high performance liquid chromatography （HPLC）and solid phase micro- extraction/gas chromatography- mass spectrometry （ HS - SPME/GC EGCG,GCG and ECG of spring tea were significantly -MS）, respectively. The contents of total soluble solids, ower than those of summer and autumn tea;in addition,a notable downtrend of the caffeine content was observed in these tea leaves with their plucking seasons from spring to autumn.Furthermore,alcohols and olefins with their highest relative content were found to be the predominant aromatic components in these oolong tea leaves.Among these tea leaves plucked in different seasons,the spring tea contained more 3,7- dimethyl- 1, 5,7- octatrien- 3 - ol, geraniol and myrcene, whereas a higher content of linalool and（ E）-4,8-dimethyl-1 ,3,7-nontriene were found in autumn tea.Via principal component analysis（PCA） and cluster analysis in the aromatic composition,spring tea of three types of Fenghuangdancong oolong tea was successfully distinguished from summer and autumn tea.

关 键 词：凤凰单丛 乌龙茶 理化组分 香气成分 

分 类 号：TS272.5[农业科学—茶叶生产加工]