6种不同香型白茶香气成分的GC-MS分析  

GC-MS Analysis of Aroma Components of White Tea with Six Different Aroma Types

作　　者：傅海峰 林琼珍 朱晨[1,4] 唐雅弦 李小桢 陈兰 周承哲 欧阳明秋 赖钟雄 郭玉琼[1,2,3] FU Haifeng;LIN Qiongzheng;ZHU Chen;TANG Yaxian;LI Xiaozhen;CHEN Lan;ZHOU Chengzhe;OUYANG Mingqiu;LAI Zhongxiong;GUO Yuqiong(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou350002,China;Institute of China White Tea,Fujian Agriculture and Forestry University,Fuzhou350002,China;Key Laboratory of Tea Science in Universities of Fujian Province,Fuzhou350002,China;Institute of Horticultural Biotechnology,Fujian Agriculture and Forestry University,Fuzhou350002,China)

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建农林大学中国白茶研究所,福建福州350002 [3]茶学福建省高等学校重点实验室,福建福州350002 [4]福建农林大学园艺植物生物工程研究所,福建福州350002

出　　处：《食品与生物技术学报》2020年第10期91-97,共7页Journal of Food Science and Biotechnology

基　　金：福建省重大科技专项(2015NZ0002-1);福建省自然科学基金项目(2018J01701);福建农林大学科技创新专项基金项目(CXZX2018069);福建农林大学乡村振兴茶产业技术服务项目(11899170102)。

摘　　要：采用顶空进样结合气相色谱-质谱法(GC-MS)测定青草香型、花香型、毫香型、粽叶香型、枣香型和药香型6种香型白茶的香气成分。利用聚类分析法与主成分分析法,分析6种不同香型白茶的香气成分差异。结果表明,6种不同香型白茶共检测出48种香气成分。其中,青草香型白茶以芳樟醇、1-戊烯-3-醇、己醛、顺-3-己烯醇和2-甲基丁醛等为主要特征成分;花香型白茶以芳樟醇、1-戊烯-3-醇、己醛、2-甲基丁醛和香叶醇等为主要特征成分;毫香型白茶以芳樟醇、1-戊烯-3-醇、2-甲基丁醛、己醛和香叶醇等为主要特征成分;粽叶香型白茶以1-戊烯-3-醇、2-甲基丁醛、己醛、芳樟醇和2-乙基呋喃等为主要特征成分;枣香型白茶以1-戊烯-3-醇、2-甲基丁醛、己醛、芳樟醇和顺-3-己烯醇等为主要特征成分;药香型白茶以1-戊烯-3-醇、2-甲基丁醛、芳樟醇、己醛和2-乙基呋喃等为主要特征成分。聚类分析将6种香型白茶分为两大类型,青草香型、毫香型和花香型聚为一类,而粽叶香型、枣香型和药香型聚为另一类。其中1-戊烯-3-醇和芳樟醇是区分6种不同白茶香型的重要香气组分。Headspace sampling combined with gas chromatography-mass spectrometry(GC-MS)was used to determine the aroma components of six aroma types of white teas including grassy aroma,floral aroma,pekoe aroma,reed leaf aroma,jujube aroma and medicinal aroma.Their differences were analyzed by cluster analysis and principal component analysis. There were totally 48 kinds of aroma substances identified in six aroma types. The main characteristic components of grassy aroma were linalool, 1-penten-3-ol, hexanal, (Z)-3-hexen-1-ol and 2-methyl-1-butanol. The floral aroma was composed of linalool, 1-penten-3-ol, hexanal, 2-methyl-1-butanol and geraniol. Linalool, 1-penten-3-ol, 2-methyl-1-butanol, hexanal and geraniol were the main components of pekoe aroma. The reed leaf aroma components were mainly characterized by 1-penten-3-ol, 2-methyl-1-butanol, hexanal, linalool and 2-ethylfuran. And the main characteristic components of jujube aroma were 1-penten-3-ol, 2-methyl-1-butanol, hexanal, linalool and (Z)-3-hexen-1-ol. The main components of medicine aroma were 1-penten-3-ol, 2-methyl-1-butanol, linalool, hexanal and 2-ethylfuran. Six types of white tea aroma were divided into two categories by cluster analysis. Grassy aroma, floral aroma and pekoe aroma were clustered in one category, while reed leaf aroma, jujube aroma and medicinal aroma belong to another. Among all the aroma components, 1-penten-3-ol and linalool are important aroma compenents for distinguishing the different aroma types of white tea.

关 键 词：白茶 香型 香气成分 气相色谱-质谱法(GC-MS) 

分 类 号：S609[农业科学—园艺学]