五种绿茶在贮藏期间的香气变化  

Changes of Five Green Tea Aroma during Storage

作　　者：王静[1,2,3] 刘相真 王瑾 周卫龙[1,2,3] 郑国建 徐建峰[1,2,3] WANG Jing;LIU Xiang-zhen;WANG Jin;ZHOU Wei-long;ZHENG Guo-jian;XU Jian-feng(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;China National Center of Quality Supervision and Inspection of Tea,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology of Tea Resource,Hangzhou 310016,China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [2]国家茶叶质量监督检验中心,浙江杭州310016 [3]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016

出　　处：《中国茶叶加工》2020年第4期29-33,共5页China Tea Processing

基　　金：“十三五”国家重点研发计划课题(2017YFD0400804)。

摘　　要：文章以目前市面上常见的五种绿茶(龙井茶、毛峰、绿宝石、晒青及三杯香)为样品,分别在34℃和44℃下贮藏一个月、三个月和六个月。采用顶空固相微萃取结合气相色谱质谱联用仪,对样品进行香气组分的分析。结果表明五种绿茶均存在苯甲醇、1-戊烯-3-醇、芳樟醇氧化物Ⅲ、β-紫罗兰酮、1-戊醇、2,5-二甲基吡嗪、1-辛烯-3-醇、辛酸、乙酸、2,4-二叔丁基苯酚及紫罗烯这几种香气组分,且随着贮藏时间的增加而升高,其中1-戊烯-3-醇、2,5-二甲基吡嗪和1-辛烯-3-醇这三种香气组分在贮藏后产生,且变化趋势一致,这可为后续绿茶陈化特征香气标志物的选择提供参考和依据。Five common green teas(Longjing Tea,Maofeng Tea,Lvbaoshi Tea,Shaiqing Tea and Sanbeixiang Tea)were used as samples,and they were stored at 34℃and 44℃for 1,3 and 6 months,respectively.The aroma of samples were analyzed by HS-SPME with GC-MS.The results showed that the content of benzyl alcohol,1-penten-3-ol,linalool oxideⅢ,β-ionone,pentyl alcohol,2,5-dimethylpyrazine,1-octen-3-ol,octanoic acid,acetic acid,2,4-di-butylphenol,ionene were increasing during the storage.Among them,1-penten-3-ol,2,5-dimethylpyrazine and 1-octen-3-ol showed the same trend,and they were produced after storage.These results could provide a reference for screening characteristic aroma components for aging green tea.

关 键 词：绿茶 香气 贮藏 顶空固相微萃取 气质联用法 

分 类 号：S37[农业科学—农产品加工] TS272.51[农业科学—农艺学]