基于多元统计方法的临沧市普洱生茶香气成分分析  

Analysis of Aroma Components of Raw Pu'er Tea in Lincang City Based on Multivariate Statistical Analysis

作　　者：马林龙[1] 罗正飞 刘艳丽[1] 曹丹 谢飞[3] 金孝芳[1] MA Linlong;LUO Zhengfei;LIU Yanli;CAO Dan;XIE Fei;JIN Xiaofang(Fruit and Tea Research Institute,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;West Yunnan Normal University of Science and Technology,Lincang 677600,China;Agro-Environmental Monitoring Center of Baoshan City,Baoshan 678000,China)

机构地区：[1]湖北省农业科学院果树茶叶研究所,湖北武汉430064 [2]滇西科技师范学院,云南临沧677600 [3]保山市农业环境保护监测站,云南保山678000

出　　处：《食品工业科技》2023年第20期331-337,共7页Science and Technology of Food Industry

基　　金：茶叶创新团队项目(2021-620-000-001-024);湖北省重点研发计划项目(2021BBA241);湖北省农业科技成果转化项目(2021ABC005、2023BBB162)。

摘　　要：为客观准确地评价临沧市普洱生茶的香气品质,本研究系统分析了16份临沧市普洱生茶的主要香气成分,并利用多元统计方法对其主要香气成分进行综合分析。结果表明:共检测到48个香气物质,平均含量大于2%的有11个;其中芳樟醇含量最高,平均含量为24.68%。在香气种类上,醇类物质占香气总量的比例最高,平均含量为46.55%;其次是醛类物质,平均含量为26.81%;酮类、酯类和其他类物质占香气总量的比例相对较小。多元统计方法分析表明:临沧市南、北部地区普洱生茶样品能够明显区分开,南部地区醇类、酯类物质含量相对较高,而北部地区醛类、酮类以及其他类物质含量相对较高,海拔高度可能是南、北部地区普洱生茶香气成分差异形成的重要原因;基于变量投影重要性(Variable important for the projection,VIP)大于1,筛选出23个香气成分或种类作为区分临沧市南、北部地区普洱生茶香气的重要标志物,其中芳樟醇、异佛尔酮、酮类、醇类、醛类、β-环柠檬醛、α-环柠檬醛、2,2,6-三甲基环己酮、橙花醇、β-紫罗兰酮的VIP值相对较大,对临沧市南、北部地区普洱生茶分类贡献较大。该研究为准确了解临沧市普洱生茶香气品质提供理论依据,也为临沧市普洱生茶品质、产地判定研究提供思路和方法。In order to accurately evaluate the aroma quality of raw Pu'er tea in Lincang City,the aroma components of 16 raw Pu'er teas were systematically analyzed and comprehensively evaluated by multivariate statistical analysis.A total of 48 aroma components were detected,with 11 aroma components were more than 2.00% content.Among them,linalool was the most abundant component and the content was 24.68%.For the aroma types,the alcohols were accounted for the largest proportion with a mean of 46.55%,followed by aldehydes with a mean of 26.81%,while ketones,esters and other components were responsible for little proportion.Multivariate statistical analysis showed that the raw Pu'er teas obtained form in southern region were clearly distinguished from those in northern region.The concentration of alcohols and esters was significantly higher in southern region than those in northern region,whereas aldehyde,ketones and other components were remarkably lower.Altitude may be an important reason for the difference of aroma components of Pu'er raw tea in the south and north regions.Furthermore,23 aroma components were identified based on variable importance in projection(VIP)score>1,which might be responsible for the discrimination of raw Pu'er teas in southern and northern region.Linalool,isoflolone,ketones,alcohols,aldehydes,β-cyclocitral,α-cyclocitral,2,2,6-trimethyl-cyclohexanone,nerol and β-ionone play siginificant role in the differentiation of raw Pu'er tea harvested from different regions.This study would provide some theoretical basis for accurately understanding the aroma quality of Lincang Pu'er raw tea,and also provide ideas and methods for the study on the quality evaluation and origin determination of Lincang Pu'er raw tea.

关 键 词：临沧市 普洱生茶 香气成分 多元统计分析 

分 类 号：S571.1[农业科学—茶叶生产加工]