不同乌龙茶品种(品系)鲜叶香气组分的初步研究  

The Preliminary Study of Fresh Leaves Aroma Components of Different Oolong Tea Varieties

作　　者：黄旦益 齐冬晴 沈程文[1] 邓岳朝 王旭 李银花[1] 

机构地区：[1]茶学教育部重点实验室/湖南农业大学园艺园林学院,长沙410128

出　　处：《中国农学通报》2016年第10期189-199,共11页Chinese Agricultural Science Bulletin

基　　金：国家自然科学基金项目"茶树芳香物质代谢重要候选基因的关联分析及其功能研究"(31271789);湖南省现代农业产业技术体系建设专项"湖南省茶叶产业技术体系育种岗位专家"(湘农联[2015]137号)

摘　　要：研究旨在分析不同乌龙茶品种(品系)鲜叶香气组分,揭示乌龙茶适制性品种(品系)的香气物质基础,为选育乌龙茶适制性品种以及加工高香型乌龙茶提供理论依据。采用同时蒸馏萃取法(SDE)提取茶鲜叶香气,气相色谱-质谱联用(GC-MS)测定其香气组分,分析比较14个乌龙茶品种(品系)的香气化学成分及含量。GC-MS分析结果表明,样品中共检测出香气成分140种,共有的香气成分有25种。各品种(品系)均以醇类含量最多(14个样品平均相对含量为39.92%),其次为脂肪酸类(22.71%)、醛类(15.67%)、酮类(5.74%)、脂类(4.00%)、杂氧化合物(2.83%)、碳氢化合物(2.27%),含量最少的是含氮化合物(0.20%)。可见,醇类、脂肪酸类和醛类对乌龙茶品种(品系)鲜叶香气起主要作用。The research aims to analyze the fresh leaves aroma components of different oolong tea varieties,reveal aroma material foundation of oolong tea varieties＇ suitability for processing, and provide theory basis forselecting oolong tea varieties with process suitability as well as for the process of high-aroma oolong tea. Freshleaves aroma components of 14 oolong tea varieties were extracted by simultaneous distillation extraction（SDE）technique and identified by gas chromatography-mass spectrometry（GC-MS）. Comparison of the analyticalresults of the composition and content of aroma compounds was carried out. Results of GC- MS analysisindicated that 140 kinds of aroma components were identified, of which, 25 kinds were common components.The main components were alcohols（39.92%）, followed by fatty acids（22.71%）, aldehydes（15.67%）, ketones（5.74%）, esters（4.00%）, heterocyclic oxygen compounds（2.83%）, hydrocarbon（2.27%）, and the content ofnitrogenous compounds was the least（0.20%）. Therefore, alcohols, fatty acids and aldehydes played asignificant role in fresh leaves aroma components of different oolong tea varieties.

关 键 词：乌龙茶 香气组分 同时蒸馏萃取法 茶鲜叶 

分 类 号：S571.1[农业科学—茶叶生产加工]