同时蒸馏萃取法结合主成分分析研究祁门红茶的香气成分  

Study on aroma components in Keemun black tea by SDE-GC-MS coupled with principal component analysis

作　　者：杨停[1] 雷攀登[1,2] 周汉琛 丁勇[1,2] 黄建琴 

机构地区：[1]安徽省农业科学院茶叶研究所,黄山245000 [2]黄山茶产业技术研究院,黄山245600

出　　处：《食品科技》2017年第6期264-269,共6页Food Science and Technology

基　　金：安徽省农业科学院名优茶现代化加工关键技术与设备科技创新团队项目(12C0803);安徽省科技攻关计划项目(1501031100);国家现代农业产业技术体系建设专项(CARS-23)

摘　　要：香气是影响茶叶品质的重要因子之一,祁门红茶是历史名茶,其独特的香气受到消费者青睐。利用同时蒸馏萃取法结合主成分分析法对祁门红茶的香气成分进行研究,结果表明:从祁门红茶样品中共检测到48种挥发性成分,不同地域的祁门红茶香气成分在组成及含量上存在一定的差异,但它们的主要香气物质是相似的,主要包括14种醇类成分(相对含量为54.33%)、6种醛类成分(相对含量为20.98%)、7种芳香烃类成分(8.54%)和3种酸类成分(6.04%);采用主成分分析法,鉴定出祁门红茶特征香气成分是:2-叔丁基甲苯、6,10,14-三甲基-十五烷-2-酮(植酮)、叶绿醇、甘菊环、1,1,3-三甲基茚、1,3-二甲基-2-异丙基苯、肉桂酸、苯乙醛、香叶醇、异植醇、反植醇、乙苯、顺式氧化芳樟醇。Aroma is a major factor influence tea quality. Keemun black tea is famous world-wide which rest on its unique flavor. Aroma components of Keemun black tea were analyzed by using simultaneous distillation-extraction follow by gas chromatography-mass spectrometr y combined with principal component analysis. Results showed that a total of 48 compounds were identified from the tea samples major including 14 kinds of alcohols（relative content was 54.33%）, 6 kinds of aldehydes（relative content was 20.98%）, 7 kinds of aromatic hydrocarbons（relative content was 8.54%） and 3 kinds of acids（relative content was 6.04%）. The varieties of the aromatic constituents behaved similarly in ten commercial Keemun black tea samples, but the contents behaved differently in different regions. Principle component analysis showed that 2-tert-butyltoluene, 6,10,14-trimethylpentadecan-2-one, 3,7,11,15-tetramethyl-2-hexadecen-1-ol, azulene, 1,1,3-trimethylindene, 1,3-dimethyl-5-（1-methylethyl）-benzene, β-phenylacrylic acid, benzeneacetaldehyde, geraniol, isophytol, trans-phytol, ethyl benzene, cis-inalool oxide were the main aroma constituents of Keemun black tea.

关 键 词：祁门红茶 香气成分 主成分分析 

分 类 号：TS272.52[农业科学—茶叶生产加工]