日照红茶香气成分的研究  

Aromatic Components in Black Tea of Rizhao

作　　者：丁新[1] 唐淯桓[2] 刘冉霞 梁青[1] 丁立孝[1,2] 

机构地区：[1]日照职业技术学院,山东日照276826 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《茶叶通讯》2015年第1期17-21,26,共6页Journal of Tea Communication

摘　　要：选用日照红茶和河南信阳红为研究材料,采用顶空-固相微萃取(HS-SPME)法富集其香气物质,GC-MS进行香气成分分析。结果表明:日照红茶香气组分有八种类型,含量较多的是醛类、醇类、杂环化合物和脂类,主要香气成分有苯甲醛、糠醛、水杨酸甲酯、苯乙醛、苯乙醇、1-乙基-2-甲酰吡咯、芳樟醇类、2-正戊基呋喃等;与信阳红相比,日照红茶中的苯甲醛、糠醛、茴香脑、1-乙基-2-甲酰吡咯、乙基吡嗪、4,8-二甲基喹啉等成分的含量明显偏高。香气感官审评表明,日照红茶烘焙香、焦糖香显著。The aromatic components of Rizhao Black Tea and Xinyanghong of Henan were studied by HS-SPME/GC-MS. The result showed that Rizhao Black Tea has eight types of aromatic components, among them aldehydes, alcohols, heteroeyclic and esters were more than other components. The main aromatic components are benzaldehyde, furfural, salicylic acid, methyl ester, benzene acetaldehyde, phenylethyl alcohol, 1-ethyl-2-formypyrrole, linalools, 2-penthyfuran. Compared with Xinyanghong, the content of benzaldehyde, furfitral, estragole, 1-ethyl-2-formypyrrole, ethylpyrazine, 4.8-dimethylquinoline in Rizhao Black tea is significantly higher. The snesory taste indicate that the baking aroma and caramal aroma of Rizhao Black Tea is outstanding.

关 键 词：日照红茶 顶空-固相微萃取法 香气成分 GC-MS分析 

分 类 号：S571.1[农业科学—茶叶生产加工]