发酵条件对宜昌红茶香气的影响  

Effect of Fermentation Conditions on Aroma of Yichang Black Tea

作　　者：宋晓东[1] 赵瑶[1] 陈玉 张曙光[1] 黄啟亮[1] SONG Xiao-dong;ZHAO Yao;CHEN Yu;ZHANG Shu-guang;HUANG Qi-liang(Hubei Three Gorges Po1ytechnic,Yichang 443000,China;Agriculture,Forestry and Water Bureau of Yichang Dianjun District,Yichang 443004,China)

机构地区：[1]湖北三峡职业技术学院,湖北宜昌443000 [2]宜昌市点军区农林水局,湖北宜昌443004

出　　处：《中国茶叶加工》2021年第2期32-35,共4页China Tea Processing

基　　金：宜昌市科学技术研究与开发项目(A19-208)。

摘　　要：采用顶空固相微萃取(Headspace solid phase microextraction, HS-SPME)和气质联用(Gas chromatography-mass spectrometry, GC-MS)技术,对不同发酵处理(设置2个温度处理24℃、30℃,3个发酵时间处理2.5 h、3 h、3.5 h,3个叶层厚度处理5 cm、7 cm、9 cm)的6个宜昌红茶茶样香气化合物的组成及香气特征的差异性进行了分析。结果共检测出43种挥发性化合物,其中醇类14种,酯类6种,酸类2种,醛类5种,烯类11种,酮类4种,杂氧化合物1种。宜昌红茶香气化合物以醇类、酯类、碳氢化合物为主,其中香叶醇占主导地位。不同发酵条件的茶样中,2号处理茶样(发酵温度24℃,发酵时间3 h,发酵叶厚度7 cm)香气表现最好。Headspace solid phase microextraction( HS-SPME) and gas chromatography mass spectrometry(GC-MS) were used to analyze the differences of aroma components and characteristics of six Yichang Black Tea sam ples under different fermentation conditions( 2 temperature treatments of 24 ℃, 30 ℃, 3 fermentation time of 2.5 h,3 h, 3.5 h, and 3 leaf thickness of 5 cm, 7 cm, 9 cm). According to the results, 43 volatile compounds were detected,including 14 alcohols, 6 esters, 2 acids, 5 aldehydes, 11 alkenes, 4 ketones and 1 hybrid oxidation compound. The major aroma compounds of Yichang Black Tea include alcohols, esters and hydrocarbons, among which benzyl alcohol plays a pivotal role. Among the samples under different fermentation conditions, sample No.2(temperature 24 ℃, fermentation time of 3 h and leaf thickness of 7 cm) showed the best aroma.

关 键 词：宜昌红茶 发酵 香气 气质联用 

分 类 号：TS272.52[农业科学—茶叶生产加工]