不同工艺六堡茶化学成分分析  

Analysis of Chemical Constituents of Liubao Tea in Different Processes

作　　者：黎敏 庞月兰 杨春 郭春雨 周如鹍 邓倩 LI Min;PANG Yue-lan;YANG Chun(Guangxi Tea Research Institute,Guilin,Guangxi 541004)

机构地区：[1]广西壮族自治区茶叶科学研究所,广西桂林541004

出　　处：《安徽农业科学》2021年第2期193-195,200,共4页Journal of Anhui Agricultural Sciences

基　　金：广西茶产业技术创新团队项目加工岗位(nycytxgxcxtd-18-03);广西壮族自治区直属公益性科研院所基本科研业务费专项(GCJB-20-04)。

摘　　要：以传统工艺六堡茶和现代工艺六堡茶为研究对象,对不同工艺六堡茶的主要化学成分进行对比分析。结果表明,传统工艺六堡茶和现代工艺六堡茶主要特征成分含量差别显著,传统工艺六堡茶的氨基酸含量、茶多酚总量、茶黄素和茶红素含量均比现代工艺六堡茶高;而传统工艺六堡茶的咖啡碱、茶褐素含量显著低于现代工艺六堡茶。传统工艺六堡茶和现代工艺六堡茶共检出49种挥发性香气成分,均为共有成分,其中传统工艺六堡茶香气成分以醇类、醛类和酮类为主,相对含量较高的香气成分为反-2-反-4-庚二烯醛、β-芳樟醇、β-紫罗酮、苯甲醛、3,5-辛二烯-2-酮、十四酸等;现代工艺六堡茶香气成分以醛类和酮类为主,相对含量较高的香气成分为反-2-反-4-庚二烯醛、β-紫罗酮、3,5-辛二烯-2-酮、水杨酸甲酯、二氢猕猴桃内酯等。The main chemical components of Liubao tea with different processing techniques were analyzed and compared with the traditional and modern processing techniques.The results showed that the content of main characteristic components of Liubao tea with traditional process and that of modern process were significantly different.The content of amino acids,tea polyphenols,theaflavins and thearubigins of traditional process Liubao tea were higher than that of modern process Liubao tea.However,the content of caffeine and theabrownine in the traditional process Liupao tea was significantly lower than that in the modern process Liubao tea.A total of 49 volatile aroma components were detected in both Liupao tea.The aroma components of Liubao tea with traditional technology were mainly alcohols,aldehydes and ketones.The main aroma components were anti-2-anti-4-heptadienal,β-linalool,β-ionone,benzaldehyde,3,5-octadien-2-one,tetradecanoic acid,etc.The aroma components of modern process Liubao tea were mainly aldehydes and ketones.The main aroma components were anti-2-anti-4-heptadienal,β-ionone,3,5-octadien-2-one,salicylic acid,methyl ester,dihydro actinidiolide,etc.

关 键 词：六堡茶 化学成分 感官品质 理化成分 香气成分 

分 类 号：TS272.7[农业科学—茶叶生产加工]