嫩栗香型绿茶香气组分主成分分析  

Analysis of Aroma Components of Green Tea with Tender Chestnut Aroma

作　　者：刘淑娟[1] 何郁菲[1] LIU Shu-juan;HE Yu-fei(Tea Research Institute,Hunan Academy of Agricultural Science,Hunan Tea Test Center,Changsha 410125,PRC)

机构地区：[1]湖南省农业科学院茶叶研究所,湖南省茶叶检测中心,湖南长沙410125

出　　处：《湖南农业科学》2020年第1期70-73,共4页Hunan Agricultural Sciences

基　　金：湖南省农业科学院科技创新项目(2017JC19)。

摘　　要：为分析嫩栗香型绿茶的特征香气成分,采用顶空固相微萃取结合气质联用法测定了6种嫩栗香型茶叶的香气成分,并对6个茶样的共有香气物质进行主成分分析,筛选出了嫩栗香型绿茶的特征香气成分,建立了嫩栗香茶叶的香气评价模型。结果表明:嫩栗香茶叶的特征香气成分有14种,分别是δ-杜松烯、α-法尼烯、α-摩勒烯、β-芳樟醇、橙花叔醇、α-萜品醇、橄榄醇、橙花醇、顺-己酸-3-己烯酯、水杨酸甲酯、二甲基戊酸甲酯、己酸己酯、丙烯酸丁酯和二甲硫,通过构建的香气评价模型计算各茶叶样品得分,其判断结果与感官审评结果一致。In order to explore the characteristic aroma components of green tea with tender chestnut aroma,HS-SPME-GC-MS was employed to analyze the aroma compounds in 6 kinds of green tea with tender chestnut aroma.The common aroma components contained in six tea samples were subjected to principle component analysis.The characteristic aroma components of green tea with tender chestnut aroma were screened out,and the aroma evaluation model of green tea with tender chestnut aroma was established.The results showed that the characteristic aroma components of green tea with tender chestnut aroma were δ-Cadinene,α-Farnesene,α-Muurolene,β-Linalool,Nerolidol,α-Terpineol,Olivetol,cis-Geraniol,cis-Hexanoic Acid-3-hexenyl ester,methylis salicylas,2-methyl-Methyl valerate,Hexyl Hexanoate,butyl acrylate and dimethyl sulfide.The scores of tea samples were calculated by the aroma evaluation model,and the results were consistent with the sensory evaluation results.

关 键 词：嫩栗香型 绿茶 香气 主成分分析 特征香气成分 

分 类 号：TS272.7[农业科学—茶叶生产加工]