基于香气成分的红茶品种比较分析  

The Characteristics Analysis of Black Tea Based on Kinds and Aroma Components

作　　者：曹晓念 周志磊[2] 刘青青 敖宗华 兰余[3] 任剑波 王松涛[1,3] 毛健 何诚[1,3] CAO Xiao-nian;ZHOU Zhi-lei;LIU Qing-qing;AO Zong-hua;LAN Yu;REN Jian-bo;WANG Song-tao;MAO Jian;HE Cheng(National Engineering Technology Research Center of Solid-state Brewing,Luzhou Sichuan 646000,China;State Key Laboratory of Food Science and Technology,School of Biological Engineering,Jiangnan University,Wuxi Jiangsu 214122,China;Luzhou Laojiao Co.,Ltd.,Luzhou Sichuan 646000,China)

机构地区：[1]国家固态酿造工程技术研究中心,四川泸州646000 [2]江南大学食品科学技术国家重点实验室,江苏无锡214122 [3]泸州老窖股份有限公司,四川泸州646000

出　　处：《食品与发酵科技》2020年第3期118-122,共5页Food and Fermentation Science & Technology

基　　金：泸州市科技项目(2017-S-49)。

摘　　要：采用顶空固相微萃取(HS-SPME)法,结合气相色谱-质谱联用技术(GC-MS)分析比较了川红茶、宁州红茶、祁门红茶、大叶种滇红茶、正山小种红茶的香气成分,鉴定出49-63种香气成分,其中醇类和醛类在香气成分含量上占据主导地位。大叶种滇红茶中含有种类更加丰富的挥发性香气物质,且主要呈香物质芳樟醇的含量高于其它种类的红茶,香叶醇含量最高的为宁州红茶。The aroma components of Sichuan black tea,Ningzhou black tea,Qimen black tea,Yunnan black tea and Zhengshan black tea were analyzed and compared by headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).49-63 aroma components were identified from the five kinds of black tea.And alcohols and aldehydes were dominant in the content of aroma components.There were more aroma components tested in Yunnan black tea,including the content of linalool and geraniol.

关 键 词：红茶 HS-SPME-GC-MS 香气成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]