绿茶香气及茶叶中香气物质提取与检测方法研究进展  

Research Progress on Aroma of Green tea and Extraction and Detection Methods of Aroma Substances in Green Tea

作　　者：黄东竹 李梦茹 陈琪[1] 宛晓春[1] HUANG Dongzhu;LI Mengru;CHEN Qi;WANG Xiaochun(State Key Laboratory of Tea Biology and Resource Utilization/College of Tea and Food Science and Technology,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]安徽农业大学茶树生物学与资源利用国家重点实验室/安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《茶叶通讯》2021年第4期589-597,605,共10页Journal of Tea Communication

基　　金：安徽省重点研发国际科技合作项目(202004b11020004);安徽省高校优秀青年人才支持计划项目(gxyqZD2019014)。

摘　　要：绿茶是我国生产量与消费量最高的茶叶,高品质绿茶表现出多种不同的香气特征。香气是评价茶叶品质优劣的关键因素,其实质是不同种类的挥发性物质以不同浓度组合并为人所感知。本文综述了不同类型绿茶(清香型、花香型和栗香型绿茶)的关键香气活性物质,以及包括溶剂辅助风味蒸发法(SAFE)、固相萃取法(SPE)、固相微萃取法(SPME)、同时蒸馏萃取法(SDE)在内的茶叶挥发性物质提取方法和与茶叶香气分析相关的气相色谱质谱联用、气相色谱嗅觉测定、电子鼻法和分子感官组学等方法的研究进展。Green tea is the tea with the highest production and consumption in China.High quality green tea shows a variety of different aroma characteristics.Aroma is a key factor to evaluate the quality of tea,which is the result of different kinds of volatile substances are combined in different concentrations and perceived by people.This paper reviews the key aroma active substances of green tea with different aroma types(light flavor,flower flavor and chestnut flavor),as well as the extraction methods of tea volatile compounds,including solvent assisted flavor evaporation(SAFE),solid phase extraction(SPE),solid phase microextraction(SPME)and simultaneous distillation and solvent extraction(SDE),and the research progress of gas chromatography-mass spectrometry,gas chromatography olfactory determination,electronic nose and molecular organomics related to aroma analysis of tea.

关 键 词：绿茶 香气 挥发性物质 提取方法 检测方法 

分 类 号：S571.1[农业科学—茶叶生产加工]