贵州绿茶挥发性风味成分特征分析  

Characteristics of Volatile Organic Compounds in Guizhou Green Tea

作　　者：李俊[1] 蔡滔[1] 兰鉴 袁旭[1] 周雪丽[1] 

机构地区：[1]贵州省农产品质量安全监督检验测试中心农业部农产品质量安全监督检验测试中心农业部农产品质量安全风险评估实验室,贵阳550004

出　　处：《中国实验方剂学杂志》2017年第17期68-75,共8页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家农产品质量安全风险评估项目(GJFP201700504)

摘　　要：目的:为了探明贵州绿茶香气成分的特征,为进一步研究贵州绿茶品质及风格定位提供依据。方法:采用顶空固相微萃取与全二维气相飞行时间质谱相结合(HS-SPME-GC×GC-TOF-MS)的方法检测分析了贵州常见的卷曲型、扁形、颗粒型3种共12个绿茶挥发性风味主要成分,分析三款绿茶香气成分的种类和含量。结果:贵州绿茶中共检出有77种主要挥发性骨架香气成分,3种绿茶的香气以显花香和果香成分物质为主,其中花香成分平均含量占总检出物27.1%,果香成分平均含量占总检出物24.3%。3种绿茶的挥发性成分种类和含量都略有差别,扁型茶中含量最高的为苯乙醇和苯甲醇,颗粒型茶中含量较高为芳樟醇和1-戊烯-3-醇,卷曲型茶中含量较高的为苯乙醇、苯甲醇。结论:贵州不同工艺生产的绿茶,香气略有差别,3种绿茶整体以果香、花香略带甜香混合形成的嫩栗香显香,扁型和颗粒型茶清香味较为突出,卷曲型芳香味较为突出。Objective： To clarify the characteristics of aroma components of Guizhou green tea, and provide basis for further studying the quality and style positioning of Guizhou green tea. Method： Volatile organic compounds （VOCs） in 12 green tea samples from three different processing conditions （curling type, fiat type, and particle type ） were analyzed by using headspace solid phase microextraction （HS-SPME） coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry （ GC × GC-TOFMS）. Result ： A total of 77 main VOCs were obtained from 12 Guizhou green tea samples above. The aroma of three types of green tea was mainly of flower aroma and fruit aroma compositions. The average content of flower aroma components accounted for a total of 27.1% , and the average fruit aroma content accounted for a total of 24.3%. The types and contents of volatile componentswere slightly different in three green tea types. The flat tea had highest content of phenylethyl alcohol and benzyl alcohol; particle type tea had highest content of linalool and 1- amyl -3- alcohol; curling type tea had highest content of phenylethyl alcohol and benzyl alcohol. Conculsion： The aroma was slightly different among Guizhou green tea with different processing conditions. All the three types of Guizhou green tea were characterized primarily by the floral and fruity smelling with a sweet scent, in which the flat and particle types were characterized by fresh scent, and the curling type was characterized by fragrant smelling.

关 键 词：贵州绿茶 挥发性风味成分 全二维气相飞行时间质谱 

分 类 号：R284.1[医药卫生—中药学]