花香型红碎茶加工过程中香气成分的动态变化  

Dynamic Changes of Aroma Components during Processing Flowery Broken Black Tea

作　　者：冯红钰 罗莲凤 刘汉焱 吴玲玲 FENG Hongyu;LUO Lianfeng;LIU Hanyan;WU Lingling(Guangxi South Subtropical Agricultural Science Research Institute,Chongzuo,Guangxi 532415,China)

机构地区：[1]广西南亚热带农业科学研究所,广西崇左532415

出　　处：《农业研究与应用》2022年第5期56-63,共8页Agricultural Research and Application

基　　金：广西农业科技创新联盟项目(桂农科盟202206-1);广西农业科学院基本科研业务专项(桂农科2022YM33)。

摘　　要：为探究花香型红碎茶香气成分在加工过程中的动态变化规律,本研究以金萱一芽一叶为原料,按照红碎茶揉捻机+转子揉切机的工艺制得鲜叶、萎凋叶、揉捻叶、揉切叶及发酵叶茶样,采用固相微萃取—气质联用(SPME-GC-MS)技术检测分析各个茶样的香气成分。结果表明,红碎茶加工过程中香气成分主要包括醇类、醛类、酮类、酯类、酸类、碳氢类、含氮类等,其中醇类相对含量均高于其他类,酮类及酸类相对含量较低。含量较高的香气成分有正己醇(0.26%~12.97%)、芳樟醇(3.79%~13.59%)、苯乙醇(3.30%~10.66%)、2,2,6-三甲基-6-乙烯基四氢-2H-呋喃-3-醇(0.82%~3.34%)、水杨酸甲酯(0.50%~6.57%)、咖啡因(2.22%~33.34%)等。在加工过程中:醇类在揉捻叶中相对含量最高,在鲜叶中相对含量最低;碳氢类与含氮类在鲜叶中相对含量均最高;芳樟醇类含量变化较大,香叶醇在发酵阶段相对含量增加,苯乙醇相对含量在加工过程中呈上升趋势,咖啡因在鲜叶样中含量最高。加工过程中,香气成分及其相对含量大多呈不规则变化。本研究为深入了解花香型红碎茶加工过程中香气成分的动态变化规律提供了试验依据。This study aims to explore the dynamic changes of the aroma components during flowery broken black tea processing.One bud with one leaf of Jinxuan were taken as raw materials,and they were processed through red tea rolling machine+rotor kneading and cutting machine to prepare fresh leaves,withered leaves,kneading and cutting leaves and fermented leaves tea samples.Solid phase microextraction-gas chromatography-mass spectrometer(SPME-GC-MS)technology was used to detect and analyze aroma components of each tea sample.The results indicated that aroma components in the processing of black broken tea mainly included alcohols,aldehydes,ketones,esters,acids,hydrocarbons,nitrogenous compounds etc.,among which relative contents of alcohols were higher than those of others,while relative contents of ketones and acids were lower.The aroma components of high content were 1-hexanol(0.26%-12.97%),linalool(3.79%-13.59%),phenethyl alcohol(3.30%-10.66%),2,2,6-trimethyl-6-vinyltetrahydro-2H-furan-3-ol(0.82%-3.34%),methyl salicylate(0.50%-6.57%),caffeine(2.22%-33.34%),etc.During processing,relative content of alcohols in rolling leaves was the highest,and that in fresh leaves was the lowest;relative contents of hydrocarbon and nitrogenous compounds in fresh leaves were the highest;linalool content varied greatly,geraniol relative content increased in the fermentation stage,phenethyl alcohol relative content increased in the processing process,and caffeine content in fresh leaf samples was the highest.The aroma components and their relative contents varied irregularly during processing.This study provides experimental evidence for further understanding dynamic changes of aroma components during the processing of flowery broken black tea.

关 键 词：金萱 红碎茶 香气成分 加工过程 固相微萃取—气质联用 

分 类 号：S571.1[农业科学—茶叶生产加工]