花香绿茶加工过程中的香气变化研究  

Research on the Changes of Aroma Constituents in Fragrant Green Tea During Processing

作　　者：何郁菲[1,2] 曹冰冰[1] 梁敏敏[1] 傅冬和[1] 

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410128 [2]湖南省茶叶研究所,湖南长沙410125

出　　处：《中国茶叶加工》2016年第2期51-56,共6页China Tea Processing

基　　金：湖南省研究生科研创新项目(CX2013B292)

摘　　要：采用同时蒸馏萃取法(SDE)技术对花香绿茶中的香气成分进行萃取,并结合气相色谱-质谱联用(GC-MS)技术对加工过程中的茶叶香气成分进行定性定量分析。共鉴定出108种香气成分,包括醇类、酯类、醛类、酮类、酸类、烃类以及其它含氮和含氧杂环化合物等多种组分。茶鲜叶通过加工,其香气种类与相对含量均呈现一定的变化规律,低沸点的香气物质逐渐挥发而减少,高沸点香气组分相对含量增加。通过摇青工艺的加入,花香显露,此特点与乌龙茶相似,这可为绿茶加工工艺的改进和品质的提高提供一定的理论依据。The simultaneous-dist extraction（SDE） technology has been used to extract the aroma components of floral green tea, and gas chromatography-mass spectrometry（GC-MS） technology was used to determine aroma constituents of fragrant green tea during processing. 108 kinds of aroma components were identified, including alcohols, esters, aldehydes, ketones, acids, alkanes and nitrogen containing or oxygen containing compound. The types and relative contents of aroma substances in fresh tea leaves changed with certain regularity. Aroma components of low boiling point gradually volatilized and high boiling aroma component relative content increased. By adding the rolling process, similar to oolong tea processing, the flower fragrance revealed. The results may provide some theoretical basis for improving the processing and quality of green tea.

关 键 词：花香绿茶 加工过程 香气成分 

分 类 号：TS272.4[农业科学—茶叶生产加工]