不同季节紫娟白茶香气组分探究  

Study on aroma components of Zijuan white tea in different seasons

作　　者：许燕[1] 孙云南[1] 玉香甩[1] 田易萍[1] 浦绍柳[1] XU Yan;SUN Yun-nan;YU Xiang-shuai;TIAN Yi-ping;PU Shao-liu(Tea Research Institute,Yunnan Academy of Agricultural Sciences/Yunnan Key Laboratory of Tea Science/Yunnan Tea Germplasm Resource Innovation and Cultivation Technology Engineering Research Center,Menghai 666201,Yunnan,China)

机构地区：[1]云南省农业科学院茶叶研究所/云南省茶学重点实验室/云南省茶树种质资源创新与配套栽培技术工程研究中心,云南勐海666201

出　　处：《湖北农业科学》2022年第11期116-118,共3页Hubei Agricultural Sciences

基　　金：现代农业产业技术体系建设专项(CARS-23);云南省农业科学院茶叶研究所所长基金资助项目(SZJJ201908)。

摘　　要：采用顶空-固相微萃取法和气相色谱-质谱联用技术,对不同季节紫娟白茶(Camellia assamica var.Zijuan)进行香气成分的测定,同时采用内标法确定各香气成分的相对含量,并对结果进行比较与特征分析。结果表明,在4个不同季节的紫娟白茶样品中检出特征香气成分40种,主要包括醇类、醛类、酯类、酮类、酸类、杂环类等六大类化合物,萜烯指数的范围为0.950~0.973。对不同季节紫娟白茶香气进行评价,结果显示,春茶最好,秋茶次之,夏茶最差。本研究结果为分析不同季节紫娟白茶的主要香气物质和通过香气成分识别不同季节紫娟白茶提供了理论依据。Headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)were used to determine the aroma components of Zijuan white tea(Camellia assamica var. Zijuan)in different seasons. The relative contents of aroma components were determined by the internal standard method,and the results were compared and feature analyzed. The results showed that forty kinds of main characteristic aroma components were detected in Zijuan white tea samples in four different seasons,including six major compounds such as alcohols,aldehydes,esters,ketones,acids,and heterocyclics. The range of the terpenes index was0.950~0.973. The aroma of Zijuan white tea in different seasons was evaluated. The results showed that spring tea was the best,followed by autumn tea,and summer tea was the worst. The results of this study provide a theoretical basis for analyzing the main aroma components of Zijuan white tea in different seasons and identifying Zijuan white tea in different seasons through aroma components.

关 键 词：紫娟白茶(Camellia assamica var.Zijuan) 香气组分 不同季节 

分 类 号：S571.1[农业科学—茶叶生产加工]