不同贮藏时间普洱生茶的特征性香气成分分析  

Characteristic aroma components analysis of raw Pu'er tea at different storage time

作　　者：田小军[1] 王杰[1] 邓宇杰[1] 罗理勇[1,2,3] 曾亮[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400745 [2]西南大学茶叶研究所,重庆400715 [3]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2016年第12期194-202,共9页Food and Fermentation Industries

基　　金：西南大学中央高校基本科研业务费专项资金项目(XDJK2015C136);特质性农产品营养组分识别与验证评估项目(GJFP201601501);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)

摘　　要：贮藏时间是影响普洱生茶品质最重要的因素之一,而香气成分又是构成普洱生茶品质重要的物质基础;因此以同厂家、同批号、不同贮藏时间的普洱生茶(7542)为原料,采用顶空-固相微萃取和气相色谱-质谱联用分析其香气成分,同时结合主成分、相关性和聚类分析筛选出普洱生茶在贮藏过程中的特征性香气成分。结果表明:(1)普洱生茶样中共检测到74种香气成分;(2)随着贮藏时间的延长,醇和酸类呈下降趋势,碳氢化合物、酚类、甲氧基苯类和其他呈增加趋势,酮和醛类无明显变化规律,酯类保持稳定;(3)经主成分和相关性分析,将16种香气(反-芳樟醇氧化物、乙基芳樟醇、4-萜品醇、α-松油醇、二氢猕猴桃内酯、柠檬烯、4-异丙基甲苯、4-乙基苯酚、3,5-二甲基苯酚、2-甲氧基-4-甲基苯酚、3,4-二甲氧基甲苯、1,2,3-三甲氧基苯、1,2,3-三甲氧基-5-甲基苯、4-乙基-2-甲氧基苯酚、4-乙基-1,2-二甲氧基苯和1,2,4-三甲氧基苯)筛选为不同贮藏时间普洱生茶的特征性香气成分;(4)上述特征性香气成分可将不同贮藏时间的普洱生茶很好地分类聚类。Storage time is one of the crucial factors affecting the quality of raw Purr tea and aroma components are foundations of forming the quality of the tea. Headspace-solid phase microextraction and gas chromatography-mass spectrometry were applied to the analysis of aroma components at different storage time with tea from the same batch and manufacturer. In order to further investigate the characteristic aroma components of raw Purr tea, principal com- ponent analysis, correlation analysis and cluster analysis were applied. The results indicated that： 1 ） 74 kinds of aro- ma components were detected in raw Pu＇ er tea samples; 2） with the extension of storage time , alcohols and acids decreased; hydrocarbons, phenols, methoxybenzenes and other components increased; ketones and aldehydes aroma has no obvious changing pattern; esters maintained stable; 3） Sixteen kinds of aroma were selected by principal com- ponent analysis and correlation analysis including trans-linalool oxide, ethyl linalool, 4-terpineol, α-terpineol, di- hydroactindiolide, limonene, 4-isopropyholuene, p-ethylphenol, 3,5-dimethylphenol, 4-methyl-2-methoxyphenol, 3, 4-dimethoxytoluene, 1,2,3 -trimethoxybenzene, 5 -methyl-1,2,3 -trimethoxybenzene, 4-ethyl-2-methoxyphenol, 4-eth- yl-1,2-dimethoxybenzene, and 1,2,4-trimethoxybenzene to characterize the aroma at with different storage time; 4） Based on the characteristic aroma components, raw Purr tea products can be categorized by different storage time.

关 键 词：普洱生茶 顶空-固相微萃取 气相色谱-质谱联用 多元统计分析 特征香气成分 

分 类 号：TS272.7[农业科学—茶叶生产加工]