湖南三种花香型特色工夫红茶主要香气成分分析  

Quality Analysis of Three Characteristic Flower-Scented Congou Black Tea in Hunan Province

作　　者：粟本文[1] 黄怀生[1] 钟兴刚[1] 黎娜[1] 邓传建 徐仲溪[3] SU Benwen;HUANG Huaisheng;ZHONG Xinggang;LI Na;DENG Quanjian;XU Zhongxi(Tea Research Institute of Hunan Academy of Agricultural Sciences,Changsha 410125,China;Yuanling County Huangfei Agriculture and Forestry Development Co.,Ltd.,Yuanling 419600,China;College of Horticulture,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南省农业科学院茶叶研究所,湖南长沙410125 [2]沅陵县皇妃农林开发有限公司,湖南沅陵419600 [3]湖南农业大学园艺学院,湖南长沙410128

出　　处：《茶叶通讯》2022年第2期224-231,共8页Journal of Tea Communication

基　　金：湖南省科技重点研发项目(2017NK2191);湖南省农业科技创新项目(2017JC18、2019CY01);湖南省重点研发计划项目——创新型省份建设专项(2019NK3006)。

摘　　要：本文利用顶空-固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)对湖南3种特色花香型(兰花香型、奶花香型和岩花香型)工夫红茶的香气成分进行检测分析,并比较了三种花香红茶香气成分的差异性。三种不同香型红茶样经GC-MS鉴定共获得主要挥发性香气成分40个,其中醇类13个、醛类7个、酮类4个、酯类8个、烯烃类4个、酸类2个和其他类2个。不同香型茶样各类挥发性成分含量不同,其中兰花香型工夫红茶醇类含量60.84%、醛类5.44%、酮类6.63%、酯类20.12%、烯烃类3.45%、酸类1.84%、其他类2.57%;奶花香型工夫红茶醇类含量62.73%、醛类7.47%、酮类4.28%、酯类17.51%、烯烃类4.52%、酸类1.86%、其他类2.66%;岩花香型工夫红茶醇类含量62.80%、醛类11.88%、酮类2.74%、酯类18.35%、烯烃类2.69%、酸类0.80%、其他类1.18%。主成分分析结果表明,40个成分可分为2个主成分(P1和P2),各主成分方差贡献分别为91.27%和5.64%,累积方差贡献为96.91%,可以代表三种香型样品的香气特征;主成分得分结果表明,主成分因子C1、C2、C3、C4、C5、C6、C7、C8、C9和C11对主成分P1正向影响,主要是花香与果香类香气成分;而C3、C4、C11、C18、C23、C24、C25、C28、C29、C36、C39和C40对主成分P2正向影响,主要以果香与清香(火工香)类香气化合物为主。感官结果表明,兰花香型红茶和奶花香型红茶香气主要以花香为主基调,而岩花香型红茶主要以岩韵(火工香)为主基调;载荷结果表明,挥发性香气物质C1、C2、C5、C6、C7、C8和C9为花香型香气物质,而挥发性香气物质C3、C4和C11为果香与火工香类香气成分。这也是区分样品香型差异的主导香气成分。In this paper,headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the aroma components of three characteristic flower scented Congou black tea in Hunan,and the differences of the aroma components of the three flower scented black tea were compared.A total of 40 main volatile aroma components were identified by GC-MS,including 13 alcohols,7 aldehydes,4 ketones,8 esters,4 olefins,2 acids and 2 others.The contents of various volatile components in different flavor tea samples were different,among which the alcohol content of orchid flavor Congou black tea was 60.84%,the aldehyde content was 5.44%,the ketone content was 6.63%,the ester content was 20.12%,the olefin content was 3.45%,the acid content was 1.84%,and the other types were 2.57%;The content of alcohols,aldehydes,ketones,esters and olefins in milk flower flavor Congou black tea was 62.73%,7.47%,4.28%,17.51% and 4.5%,respectively 52%,acids 1.86%,others 2.66%;Yanhuaxiang Congou black tea contained 62.80% alcohols,11.88% aldehydes,2.74% ketones,18.35% esters,2.69% olefins,0.80% acids and 1.18% others.The results of principal component analysis showed that the 40 components could be divided into two principal components (P1 and P2).The variance contribution of each principal component was 91.27% and 5.64% respectively,and the cumulative variance contribution was 96.91%;The results of principal component score showed that the principal component factors C1,C2,C3,C4,C5,C6,C7,C8,C9 and C11 had a positive effect on the principal component P1,which was mainly the aroma components of flower,and fruit;C3,C4,C11,C18,C23,C24,C25,C28,C29,C36,C39 and C40 have a positive effect on the main component P2,mainly fruit aroma,and light aroma (pyrotechnic aroma) aroma compounds.The sensory results showed that the aroma of sample l orchid type black tea and sample n milk flower type black tea was mainly floral,while the aroma of sample y rock flower type black tea was mainly rock rhyme (pyrotechnics);The l

关 键 词：红茶 花香红茶 兰花香红茶 奶花香红茶 岩花香红茶 香气成分 湖南省 

分 类 号：S571.1[农业科学—茶叶生产加工]