基于HS-SPME-GC-MS的不同品种普洱熟茶香气成分的比较分析  

Comparative Analysis of the Aroma Components of Different Ripe Pu-erh Tea Varieties Based on HS-SPME-GC-MS

作　　者：苟祎 夏丽飞[1] 张艳梅[1] 田易萍[1] 仝佳音 陈林波[1] GOU Yi;XIA Lifei;ZHANG Yanmei;TIAN Yiping;TONG Jiayin;CHEN Linbo(Yunnan Key Laboratory of Tea Science,Tea Research Institute of Yunnan Academy of Agricultural Sciences,Kunming 650221,China)

机构地区：[1]云南省农业科学院茶叶研究所,云南省茶学重点实验室,云南昆明650221

出　　处：《现代食品科技》2023年第10期278-288,共11页Modern Food Science and Technology

基　　金：云南省重大科技专项计划项目(202002AE320001);云南省重大科技专项计划项目(202102AE090038)。

摘　　要：为解析云南优良茶树品种的普洱熟茶的香气品质和成分特点,该研究选择云抗10号、清水3号、紫娟和勐海大叶种的一芽二三叶经晒青、渥堆发酵制成的普洱熟茶,进行了感官审评,并基于HS-SPME-GC-MS检测,利用方差分析、热图分析、正交偏最小二乘判别分析等方法分析不同品种间的成分异同。云抗10号主要呈现陈香,清水3号为陈香甜香,紫娟为甜香花香,勐海大叶种为陈香花果香木香。共鉴定出82个挥发性成分,从云抗10号、清水3号、紫娟和勐海大叶种中分别鉴定出68、56、54和54个挥发性成分。紫娟香气成分中酮类化合物占比最高,其他三个品种都是甲氧基苯类占比最高。不同品种间的香气成分及相对含量存在明显差异,基于OPLS-DA模型筛选出13个标志差异性香气成分,其中甲氧基苯类是陈香的重要标志性成分,β-紫罗兰酮和β-紫罗兰酮环氧化物是紫娟花香甜香的重要贡献者。综上,4个品种普洱熟茶的香气品质各具特色,筛选出的13个香气成分在各品种的含量差异可能是其品质差异形成的重要原因。The aroma quality and composition characteristics of different ripe Pu-erh tea varieties in Yunnan were analyzed herein.Four varieties,namely Yunkang-10,Qingshui-3,Zijuan,and Menghai-Dayezhong,were selected for analysis.The bud and two or three of the youngest leaves on each tea shoot were harvested and processed into ripe Pu-erh tea by sun-drying and fermentation.Sensory evaluation was conducted to analyze the quality of the tea.Based on HS-SPME-GC-MS,variance analysis,heatmap analysis,and orthogonal partial least squares discriminant analysis(OPLS-DA)were performed to evaluate the similarities and differences in the aroma components of different varieties.Yunkang-10 presented a typical aging aroma,Qingshui-3 had a sweet aroma,and Zijuan exhibited sweet and floral aromas.The aroma characteristics of Menghai-Dayezhong were rich,exhibiting aging,floral,fruity,and woody aromas.A total of 82 volatile components were identified in the four varieties of ripe Pu-erh tea.More specifically,68,56,54 and 54 volatile components were identified from Yunkang-10,Qingshui-3,Zijuan,and Menghai-Dayezhong,respectively.Among the aroma components of Zijuan,ketones accounted for the highest proportion,whereas methoxybenzenes accounted for the highest proportion of the aroma components in the other three varieties.However,obvious differences were detected in the aroma components and relative contents among the varieties.Based on the OPLS-DA model,13 distinctive aroma components were selected,among which methoxybenzenes represented the dominant component of the aging aroma;β-Ionone andβ-Ionone epoxide were important contributors to the sweet and floral aromas of Zijuan.In conclusion,the aroma quality of the four varieties of ripe Pu-erh tea exhibited substantial differences,and the quality differences may be attributed to the content differences of the 13 aroma components identified.

关 键 词：普洱熟茶 茶树品种 香气成分 陈香 甜香 花香 

分 类 号：TS272.5[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]