不同发酵程度对重萎凋“云抗10号”红茶香气成分的影响  

Effect of Different Fermentation Degree on Aroma Components of Heavy Withered‘Yunkang No.10’Black Tea

作　　者：马玉青 方成刚[2] 夏丽飞[1] 孙云南[1] 仝佳音 张艳梅[1] 潘联云 杨方慧 MA Yu-qing;FANG Cheng-gang;XIA Li-fei;SUN Yun-nan;TONG Jia-yin;ZHANG Yan-mei;PAN Lian-yun;YANG Fang-hui(Tea Research Institute,Yunnan Academy of Agricultural Sciences,Yunnan Menghai 666201,China;Yunnan Academy of Agricultur­al Sciences,Yunnan Kunming 650205,China)

机构地区：[1]云南省农业科学院茶叶研究所,云南勐海666201 [2]云南省农业科学院,云南昆明650205

出　　处：《西南农业学报》2020年第4期760-768,共9页Southwest China Journal of Agricultural Sciences

基　　金：农科院科技创新及成果转化专项食品加工学科团队培育建设(2019ZG012-04)。

摘　　要：【目的】为探究不同发酵程度的"云抗10号"大叶种红茶香气物质基础和主要芳香物种类。【方法】采用顶空固相微萃取法提取香气,气质联用技术(GC-MS)定量香气物质含量,对云南大叶种无性系良种云抗10号经重萎凋和不同发酵时间制成红茶的香气组分进行了比较分析,并结合国标法感官审评。【结果】从发酵4和5 h的2种大叶种红茶中分别鉴定出95和108种芳香化合物,香气总量分别为579.27、740.11μg/L,主要包含醇类、酯类、醛类、萜烯类、酮类等。2种不同发酵程度的大叶种红茶中醇类、酯类和醛类香气化合物的平均含量较高,其中醇类分别占各自香气总量的42.98%和42.86%,远高于其它种类化合物占比。含量较高的香气组分有芳樟醇、香叶醇、水杨酸甲酯、苯乙醛、二氢芳樟醇、β-月桂烯、β-紫罗酮等。芳樟醇、香叶醇、水杨酸甲脂、苯乙醛、β-月桂烯和β-紫罗酮等表现花果香、甜香的芳香化合物含量发酵5 h的大叶种红茶高于发酵4 h的;同时感官审评结果表明两者之间的香型也存在一定的区别,发酵4 h的大叶种红茶具有清甜香的特点,发酵5 h的大叶种红茶除甜香外还具有浓郁的花香、果香等混合香气。【结论】不同发酵程度的2种重萎凋大叶种红茶香气类型及含量有显著差异,研究结果为开发优质滇红茶及特色花果香大叶种红茶提供一定的理论基础。【Objective】The present paper aimed to explore the aroma substance basis and main aroma species of‘Yunkang No.10’large leaf black tea with different fermentation degree.【Method】The aroma was extracted by headspace solid phase microextraction,and the content of aroma was determined by GC-MS,the aroma components of Yunnan large leaf black tea‘Yunkang No.10’were compared and analyzed and evaluated by the national standard sensory evaluation.【Result】95 and 108 aromatic compounds were identified from two kinds of black tea,which were fermented for 4 and 5 hours,respectively.The total aroma was 579.27 and 740.11μg/L,respectively,which mainly included alcohols,esters,aldehydes,terpenes,ketones,etc.The average contents of alcohols,esters and aldehydes in the two kinds of tea with different fermentation degrees were higher,in which alcohols accounted for 42.98%and 42.86%respectively,far higher than other compounds.The aroma components with higher content were linalool,geraniol,methyl salicylate,phenylacetaldehyde,dihydrolinalool,β-Myrcene,β-Ionone,etc.The aromatic compounds of linalool,geraniol,methyl salicylate,phenylacetaldehyde,β-Myrcene,β-Ionone,in black tea fermented for 5 hours were higher than those fermented for 4 hours;At the same time,the sensory evaluation results showed that there were some differences between the two scents,the black tea fermented for 4 hours had the clear sweet flavor,fermented for 5 hours had not only sweet flavor,but also rich floral and fruit aroma.【Conclusion】The aroma types and contents of two kinds of heavy withered black leaf tea with different fermentative degrees were significantly different.The results provided a theoretical basis for the development of high-quality Yunnan black tea with aroma of characteristic flower and fruit.

关 键 词：云抗10号 红茶 发酵 气质联用 香气组分 

分 类 号：S571[农业科学—作物学]