雅安藏茶贮藏过程中滋味和风味成分的变化  

Changes of taste and flavor compounds in Ya'an Tibetan tea during storage

作　　者：甘甜[1] 邓岳[1] 聂远洋[1] 温文婷[1] 李婉丽[1] 马福林[1] 孙群[1] 

机构地区：[1]四川大学生命科学学院资源微生物与微生物技术四川省重点实验室,四川成都610064

出　　处：《中国测试》2017年第1期50-54,共5页China Measurement & Test

摘　　要：对贮藏0.5,6,11年的雅安藏茶的康砖品种茶叶的水浸出物、茶红素、茶黄素、茶褐素、氨基酸、儿茶素、茶多酚7种滋味物质含量进行检测,采用顶空固相微萃取(HS-SPME)和GC/MS对香气成分进行提取、鉴定,旨在探明贮藏时间对雅安藏茶滋味和风味成分的影响。结果表明,随着贮藏时间延长,水浸出物和茶褐素含量分别从28.442%和3.201%增加至48.116%和3.996%,茶红素、游离氨基酸、儿茶素含量从2.671%、0.859%、61.64%降低至2.182%、0.382%、41.59%(P<0.05),导致陈年雅安藏茶具有汤色红褐、滋味醇厚而不苦涩,但缺少新茶特有回甘的特点。3个年份的康砖茶叶共检测出75种主要香气成分,包括己醛、a-蒎烯、甲基庚烯酮、2-正戊基呋喃等,贮藏11年藏茶中酯类、烯烃类及芳香类物质的含量最高,这可能是雅安藏茶陈香的主要贡献者。The purpose of this article was to study the effects of storage time on taste and flavor compounds in Ya＇an Tibetan tea storage with Sichuan brick tea （Kangzhuan） of different storage time of 0.5, 6 and l l years. The contents of seven taste compounds, including water extract, thearubigins （TR）, theaflavins （TF）, theabrowns（TB）, amino acids, catechin and polyphenol were examined, while aroma compounds were extracted and analyzed by using head-space solid phase micro-extraction （HS-SPME） coupled with GC/MS. The results showed that with the increase of storage time, the content of water extract and TB increased from 28.442% and 3.201% to 48.116% and 3.996% respectively, the content of TR, free amino acid and catechin was decreased from 2.671%, 0.859%, 61.64% to 2.182%, 0.382%, 41.59%（P〈0.05）. Therefore the aged Ya＇an Tibetan tea lacked the peculiar sweet flavor typical for fresh tea but tea water had its own reddish brown and mellow but not bitter. A total of 75 aroma compounds were disclosed in Tibetan teas, and Tibetan tea preserved for ll years had higher percentages of esters, olefins and volatile compounds than Tibetan tea preserved for 0.5 or 6 years, thus storage time was longer and Tibetan tea was mellower.

关 键 词：雅安藏茶 贮藏 风味成分 滋味物质 香气成分 

分 类 号：TS262.5[轻工技术与工程—发酵工程]