重庆针形名优绿茶香气特征及成分分析  

Analysis of aroma characteristics and components of Chongqing famous needle shaped green tea

作　　者：杨娟[1] 徐泽[1] 吴全[1] 钟应富[1] 王杰 罗红玉[1] 袁林颖[1] YANG Juan;XU Ze;WU Quan;ZHONG Yingfu;WANG Jie;LUO Hongyu;YUAN Linying(Tea Research Institute of Chongqing Academy of Agricultural Sciences,Chongqing Engineering Research Center for Tea,Chongqing 402160,China)

机构地区：[1]重庆市农业科学院茶叶研究所,重庆市茶叶工程技术研究中心,重庆402160

出　　处：《食品与发酵工业》2022年第18期256-264,I0001,共10页Food and Fermentation Industries

基　　金：重庆市科技局科研机构绩效激励引导专项(cstc2020jxjl80014);重庆市科技局技术创新与应用示范专项(cstc2018jscx-mszdX0032);“科技助力经济2020”重点专项(SQ2020YFF0422398)。

摘　　要：为探究重庆针形名优绿茶香气品质特征及成分组成,收集重庆市38个针形名优绿茶样品,采用感官审评及顶空固相微萃取联用气相色谱-质谱技术对其香气特征及含量进行分析。结果表明,重庆针形名优绿茶主要表现为清香型或栗香型。共检测出香气成分40种,包括醇类11种,酯类6种,醛类4种,酮类5种,碳氢化合物类10种,芳烃2种,杂环及含硫化合物各1种。香叶醇、苯甲醇、苯乙醇、β-芳樟醇、顺-茉莉酮、吲哚、橄榄醇、橙花叔醇、顺-已酸-3-己烯酯、2-甲基戊酸甲酯、水杨酸甲酯、β-杜松烯、顺-β-法尼烯等香气物质对构成重庆针形名优绿茶特征香气品质具有重要作用。酯类在清香型绿茶中含量显著高于栗香型绿茶。通过主成分分析,清香型与栗香型绿茶主要贡献香气成分有明显差异,清香型绿茶差异成分有反,反-3,5-辛二烯-2-酮、柠檬烯、反-戊酸-2-己烯酯、香叶基丙酮、橙花叔醇、氧化芳樟醇Ⅰ(呋喃型)、β-芳樟醇、顺-茉莉酮、6,10,14-三甲基-十烷-2-酮,主要为呈现花香和果香类物质;栗香型绿茶差异成分主要有环氧芳樟醇Ⅱ、4,8-二甲基-1,3,7-壬三烯、壬醛、二甲硫,主要为呈现甜香和鲜味类物质。产地聚类分析表明,地区微域环境对重庆针形名优绿茶香气品质形成有重要影响,其中永川区所产永川秀芽的聚类效果最好。该研究可为重庆针形名优绿茶特征香气形成研究及品质评价提供理论参考。To explore the aroma characteristics and compositions of Chongqing famous needle shaped green tea,thirty-eight samples of Chongqing famous needle green tea were collected as raw materials.The aroma components were extracted by headspace solid phase microextraction(HS-SPME)and analyzed by gas chromatography-mass spectrometry(GC/MS)coupled with sensory evaluation.The result showed that clean and refreshing type and chestnut aroma type were the two main aromatic types of Chongqing famous needle shaped green tea.Totally,forty aroma components could be detected including eleven alcohols,six esters,four aldehydes,five ketones,ten hydrocarbons,two aromatics,one nitrogen-containing and one sulfur-containing compound.Geraniol,benzyl alcohol,phenylethanolβ-linalool,CIS jasmonate,indole,olive alcohol,nerolidol,cis-3-hexenyl hexanoate,methyl 2-methylvalerate,methyl salicylateβ-terpinene,CIS-β-farnesene,etc.These components also played important roles in the aromatic characteristics of Chongqing famous needle shaped green tea.The content of esters in clean and refreshing green tea was significantly higher than that in chestnut aroma green tea.Moreover,significant differences in the main aromatic components between clean and refreshing green tea and chestnut aroma green tea were identified by PCA analysis.The different components of clean and refreshing green tea include anti-3,5-octylene-2-one,limonene,trans-pentanoate-2-hexene ester,vanillin acetone,nerhuatert alcohol,linalool oxide I(furan type)β-linalool,cis jasmonane,6,10,14-trimethyl-decane-2-one,which were mainly floral and fruity.The different components of chestnut aroma green tea were epoxy linalool II,4,8-dimethyl-1,3,7-nonatriene,nonanal and dimethylsulfide,which were sweet and fresh.Furthermore,in the cluster analysis results of product areas,regional micro-environment had an important effect on the formation of aroma characteristics of Chongqing famous needle shaped green tea,and the clustering effect of Yongchuan Xiuya was the best.This study could provide a

关 键 词：绿茶 香气 特征 成分 

分 类 号：TS272.51[农业科学—茶叶生产加工] O657.63[轻工技术与工程—农产品加工及贮藏工程]