做形工艺对云南凤庆红茶主要香气成分的影响  

Effect of Shaping Technology on Main Aroma Components of Black Tea in Yunnan Fengqing

作　　者：昝明丽 杜明君 杨婉秋[1] 

机构地区：[1]昆明学院化学科学与技术系,云南昆明650214

出　　处：《昆明学院学报》2017年第6期46-49,共4页Journal of Kunming University

基　　金：昆明学院应用型人才培养改革创新项目"化学化工类大学生创新实践基地建设"

摘　　要：采用同时蒸馏萃取法(SDE)结合气相色谱-质谱联用(GC-MS)对云南凤庆3种不同形状工夫红茶特征香气成分进行分析,初步研究了不同做形工艺对滇红茶主要香气成分的影响.结果表明,3种红茶均为玫瑰香型大叶种茶.传统工艺滇红茶中挥发性成分最丰富,针形滇红茶次之,螺型滇红茶最少.芳樟醇及其氧化物、糠醛、青叶醛、苯乙醛、香叶酸、棕榈酸、亚麻酸和亚油酸为其主要香气成分.The characteristic aroma components in three different shaping Congou black tea produced in Yunnan Fengqing were analyzed by using simultaneous distillation extraction （ SDE） and determined by gas chromatography-mass spectrometry （GC-MS） to study the effects of different shaping technologies on tea main aroma components. The results showed that all the three kinds of black tea are rose- type large leaf tea. The volatile components in traditional technology black tea are the most abundant ; acicular takes the second place, and snail is the least. The linalool and its oxides, furfural, aldehydes aldehyde, phenylacetaldehyde, geranic acid, palmitic acid, Lino- lenic acid and linoleic acid are the main aroma components.

关 键 词：凤庆 红茶 做形工艺 香气成分 

分 类 号：TS272[农业科学—茶叶生产加工]