不同香型襄阳绿茶主要化学成分的差异分析  

Analysis on the Difference of Main Chemical Components of Different Aromatic Green Tea from Xiangyang

作　　者：郑琳[1] 刘盼盼[1] 龚自明[1] 王雪萍[1] 程一方[2] 杨伟[2] 唐前勇[2] 郑鹏程[1] ZHENG Lin;LIU Panpan;GONG Ziming;WANG Xueping;CHENG Yifang;YANG Wei;TANG Qianyong;ZHENG pengcheng(Institute of Fruit and Tea,Hubei Academy of Agricultural Sciences,Hubei Tea Engineering and Technology Research Centre,Wuhan 430064,China;Xiangyang Academy of Agricultural Sciences,Xiangyang 441057,China)

机构地区：[1]湖北省农业科学院果树茶叶研究所,湖北省茶叶工程技术研究中心,湖北武汉430064 [2]襄阳市农业科学院,湖北襄阳441057

出　　处：《食品工业科技》2021年第4期252-258,共7页Science and Technology of Food Industry

基　　金：国家现代农业(茶叶)产业技术体系专项(CARS-23);湖北省农业科技创新中心资助项目(2016-620-000-001-032);中央引导地方科技发展专项“茶叶学科科研条件改善和创新能力提升(2018ZYY D009)”;襄阳市茶产业发展专项。

摘　　要：为进一步明确襄阳绿茶品质特征,在感官审评基础上,选取具有代表性香气的17种绿茶样品,采用高效液相色谱法、气质色谱联用法及多元分析法,系统测定分析其滋味成分、香气成分的组成和含量。结果表明:不同香型襄阳绿茶中水浸出物、茶多酚、非酯型儿茶素含量和儿茶素总量是有显著差异的(P<0.05),氨基酸、咖啡碱、没食子酸和酯型儿茶素的含量无显著差异,同时水浸出物、茶多酚和表没食子儿茶素没食子酸酯含量,栗香型>嫩香型>清香型,而氨基酸含量,栗香型<嫩香型<清香型;不同香型绿茶的香气成分,共检测出65种香气物质成分,包括醛类9种,酮类5种,醇类13种,烯类11种,芳香烃7种,酯类16种和其他类4种,其中醇类物质含量最高,酯类化合物含量其次,含量较高的成分有芳樟醇、己酸顺式-3-己烯酯和香叶醇;进一步进行差异分析,发现顺-氧化芳樟醇、反-丁酸-3-己烯酯、顺-3-己烯异戊酸酯可作为嫩香型的特征挥发性性组分,6-十一酮、反-香叶基丙酮、δ-杜松烯可作为清香型的特征挥发性性组分,苯乙醇、桉树醇、α-法尼烯可作为栗香型的特征挥发性性组分。In order to further clarify the quality characteristics of Xiangyang green tea,on the basis of sensory evaluation,17 samples were selected to be determined and analyzed systematically with the methods of high-performance liquid chromatography,gas chromatography-mass spectrometry and multivariate analysis.The results showed that:In the different aromatic green tea,the total contents of water extracts,tea polyphenols,the total contents of catechins and non-ester catechins were significantly different,but the contents of amino acids,caffeine,gallic acid and ester catechins were not significantly different,and the contents of water extract,tea polyphenols and epigallocatechin gallate,chestnut flavor>tender flavor>delicate flavor,while the contents of amino acid,chestnut flavor<tender flavor<delicate flavor.65 aroma components were detected including 9 aldehydes,5 ketones,13 alcohols,11 olefins,7 aromatic hydrocarbons,16 esters and 4 other aroma components,the contents of alcohols was the highest,the contents of esters was the second,and the contents of linalool,cis-3-hexene caproate and geraniol were the highest.It was found that cis-linalool oxide、trans-butyrate-3-hexene ester and cis-3-hexene isovalerate could be used as the characteristic volatile components of the tender flavor type,6-undecanone、trans-geranyl acetone andδ-juniperene could be used as the characteristic volatile components of the delicate flavor type,phenylethanol、cineol andα-farnesene could be used as the characteristic volatile components of chestnut flavor type.

关 键 词：襄阳绿茶 滋味 香气 多元统计分析 

分 类 号：TS272.7[农业科学—茶叶生产加工]