‘春闺’与‘福云6号’乌龙茶香气组分差异研究  

Aromatic Differentiations of Oolong Teas

作　　者：李鑫磊 邓慧莉 钟秋生[1] 游小妹[1] 阮其春[1] 单睿阳[1] 林郑和[1] 陈常颂[1] LI Xin-lei;DENG Hui-li;ZHONG Qiu-sheng;YOU Xiao-mei;RUAN Qi-chun;SHAN Rui-yang;LIN Zheng-he;CHEN Chang-song(Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China;Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;Public Basic Department, Minjiang Teachers College, Fuzhou, Fujian 350108, China)

机构地区：[1]福建省农业科学院茶叶研究所,福建福州350013 [2]福建农林大学园艺学院,福建福州350002 [3]闽江师范高等专科学校公共基础部,福建福州350108

出　　处：《茶叶学报》2021年第3期112-116,共5页Acta Tea Sinica

基　　金：国家茶叶产业技术体系(CARS-19);“5511”协同创新工程(XTCXGC2021004);福建省农业科学院科技创新团队(CXTD2021006-1);福建省农业科学院农业科技创新联盟专项(CXLM2021002)。

摘　　要：乌龙茶香气是衡量毛茶品质和市场价值的重要因子,相同工艺下,高香与非高香茶树品种制成的乌龙茶香气差别大。为探明高香与非高香茶树品种制成乌龙茶后的差异香气组分,筛选高香乌龙茶品种关键选育指标,本研究以高香乌龙茶品种‘春闺’为对象,‘福云6号’为对照,以闽南乌龙茶工艺制成春闺乌龙茶(CG)和福云6号乌龙茶(F6)。采用顶空固相微萃取(HS-SPME)结合气相色谱-飞行时间质谱对两个茶样的香气组分进行测定,应用主成分分析法挖掘CG和F6香气特征及主要差异香气组分。结果如下,主成分分析显示,CG和F6之间香气特征差异较大,CG中代表性香气组分为橙花叔醇、吲哚、(E)-4,8-二甲基壬-1,3,7-三烯、2-甲基丁酸苯乙酯、己酸叶醇酯、苯乙醇、(Z,E)-α-法尼烯、脱氢芳樟醇、茉莉内酯等;F6中代表性香气组分为2-甲基戊酸甲酯和α-法尼烯。呈花香的闽南乌龙茶特征性组分橙花叔醇与吲哚组分在CG中相对含量可达50.4%,而在F6中仅为3.8%。说明,茶树品种对乌龙茶香气类型和含量起到关键性作用,且橙花叔醇和吲哚含量可作为评价高香与非高香茶树品种的指标之一。Aroma is a key factor in determining the quality and market value of an oolong tea product.The aromatic characteristic of the product is basically governed by the plant variety of which the leaves were harvested from,not the processing by which the product was made.Accordingly,the commercial oolong tea types are categorized according to tea varieties of high aromatic(HA)or non-high aroma(NHA).Therefore,cultivar selection and breeding utilizing appropriate evaluation indicators is of paramount interest for the industry.This study applied the Minnan oolong tea processing method to make both CG tea with the leaves plucked from‘Chungui’variety of Camellia sinensis(L.)O.Kuntze as target and F6 tea from‘Fuyun 6’as control.The specimens were analyzed for their aromatic compositions by HS-SPME coupled with GC-TOF-MS prior to a principal component determination.Significant differences were found between the two samples.In CG,nerolidol,indole,(E)-4,8-dimethylnona-1,3,7-triene 2,phenethyl 2-methylbutyrate,(Z)-3-hexenyl hexanoate,phenylethyl alcohol,(Z,E)-α-farnesene,horienol,and jasmine lactone were the major volatiles.Whereas methyl 2-methylpentanoate,andα-farnesene were predominant in F6.The relative content of floral fragrances,such as nerolidol and indole,was high at 50.4%in CG,but merely 3.8%in F6.It appeared that appropriate selection of tea variety,which directly affected the chemical precursor formation of desirable aroma,using nerolidol and indole contents as an indicator could be critical in producing a premium oolong tea product.

关 键 词：春闺 福云6号 茶树品种 香气组分 气相色谱-飞行时间质谱 

分 类 号：S571.1[农业科学—茶叶生产加工]