四种干燥方式云南白茶的香气组分分析  

Analysis of Aroma Compounds of Yunnan White Tea by Four Drying Methods

作　　者：黄刚骅 李沅达 邓秀娟[1] 苏丹[1] 沈远载 李亚莉[1] 周红杰[1] HUANG Ganghua;LI Yuanda;DENG Xiujuan;SU Dan;SHEN Yuanzai;LI Yali;ZHOU Hongjie(College of Tea,Yunnan Agricultural University,Kunming 650000,China)

机构地区：[1]云南农业大学茶学院,云南昆明650000

出　　处：《食品工业科技》2022年第18期283-292,共10页Science and Technology of Food Industry

基　　金：云岭产业技术领军人才项目(发改委[2014]1782);云南省教育厅科学研究基金项目(2020Y138);无量山高山生态茶产业发展周红杰专家工作站。

摘　　要：为研究四种干燥方式对云南白茶香气品质影响,采用顶空固相微萃取-气相色谱-质谱联用技术(Headspace Solid-Phase Micro Extraction and Gas Chromatography Mass Spectrometry,HS-SPME-GC/MS),结合相对香气活度值(relative odor activity value,ROAV)法分析阴干、阴晒结合、晒干、烘干云南白茶的挥发性成分。结果表明:共检测出91种有效香气成分,以醇类、烯烃类挥发性成分种类为主,芳樟醇、β-蒎烯、水杨酸甲酯、苯乙醇、α-石竹烯、苯乙醛相对含量较高,不同干燥方式下茶香螺烷、反式青叶醇、己醇、2,2,3-三甲基-环丁酮、1-辛烯-3-醇、3,5-辛二烯-2-酮、苯甲酸甲酯、(E)-2-辛烯醇、苯甲醇的相对含量存在明显差异。ROAV法分析结果显示:云南白茶的主要香气贡献挥发性成分有6种,分别是2-庚醇、1-辛烯-3-醇、芳樟醇、香叶醇、苯乙醛、β-蒎烯。综合评价结果可知:不同干燥方式影响云南白茶香气类型和品质,阴干白茶清香带毫香,加工时间较长。晒干与晒阴结合干燥白茶带有日晒味。烘干白茶显花香,加工周期较短且不易受环境影响。To investigate the effects of four drying methods on the aroma quality of Yunnan white tea, headspace solid phase microextraction and gas chromatography mass spectrometry(HS-SPME-GC/MS) combining with relative odor activity value(ROAV) method were used to analyze the volatile components of air drying, air-sun drying, sun drying and bake drying Yunnan white tea. The results showed that 91 effective volatile components were detected, mainly alcohols and olefins volatile component species, with the highest relative contents of linalool,(-)-β-pinene, methyl salicylate,phenylethanol, α-caryophyllene and phenylacetaldehyde. Significant differences in the contents of theaspirane,(E)-3-hexen-1-ol, 1-hexanol, 2,2,3-trimethyl-cyclobutanone, 1-octen-3-ol, 3,5-octadien-2-one, methyl benzoate,(E)-2-octen-1-ol and benzyl alcohol were observed under different drying methods. The results of ROAV method analysis showed that there were six main aroma contributing volatile components of Yunnan white tea, namely 2-heptanol, 1-octen-3-ol, linalool,geraniol, phenylethanol,(-)-β-pinene. The comprehensive evaluation results showed that: Different drying methods affected the aroma type and quality of Yunnan white tea. Air dried white tea had a faint fragrance and a long processing time. Both the sun drying and the air-sun drying white tea had the flavor of sun exposure. Bake drying white tea had a floral fragrance, short processing cycle and was not easily affected by the environment.

关 键 词：白茶 晒干 烘干 香气成分 相对香气活度值 

分 类 号：TS272.4[农业科学—茶叶生产加工]