惠明茶香气品质的化学成分分析  

Aroma Components of Huiming Tea

作　　者：尤秋爽 刘建平 何卫中 朱荫 林智[1] 吕海鹏[1] YOU Qiushuang;LIU Jianping;HE Weizhong;ZHU Yin;LIN Zhi;LÜHaipeng(Key Laboratory of Tea Biology and Resources Utilization,Ministry of Agriculture and Rural Affairs,Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Graduate School of Chinese Academy of Agricultural Sciences,Beijing 100081,China;Jingning County Tea Industry Development Center,Lishui 323500,China;Lishui Institute of Agriculture and Forestry Sciences,Lishui 323000,China)

机构地区：[1]农业农村部茶树生物学与资源利用重点实验室,中国农业科学院茶叶研究所,浙江杭州310008 [2]中国农业科学院研究生院,北京100081 [3]景宁畲族自治县茶产业发展中心,浙江丽水323500 [4]丽水市农林科学研究院,浙江丽水323000

出　　处：《食品科学》2023年第24期253-261,共9页Food Science

基　　金：国家现代农业产业技术体系建设专项(CARS-19);中国农业科学院创新工程项目(CAAS-ASTIP-2019-TRICAAS)。

摘　　要：以13个代表性惠明茶样品为研究对象,采用搅拌棒吸附萃取联合气相色谱-嗅闻-质谱技术,系统研究惠明茶的挥发性成分组成及其关键呈香成分。结果表明,从惠明茶样品中共鉴定出120种挥发性成分,化学组成上以醇类(26种)、酯类(26种)、酮类(14种)为主,其中香叶醇、2,2,4-三甲基戊二醇异丁酯、吲哚、(Z)-茉莉酮、1-辛烯-3-醇等香气成分的含量最高;此外,通过气相色谱-嗅闻分析确定了42种惠明茶的关键呈香成分,包括2-乙基-3,5-二甲基吡嗪、6-甲基-5-庚烯-2-酮、芳樟醇、(Z)-3-己烯醇丁酸酯、3,5-辛二烯-2-酮、(E)-β-紫罗酮等,对惠明茶“清香、花香”香气品质的形成具有重要作用。研究结果有助于揭示形成惠明茶香气品质的化学物质基础,为惠明茶香气品质加工工艺的提升提供科学依据。In this study,the volatile components and key aroma-active compounds of 13 representative Huiming tea samples were analyzed using stir bar sorptive extraction(SBSE)combined with gas chromatography-olfactometry-mass spectrometry(GC-O-MS).Results showed that a total of 120 volatile components were identified,mainly including 26 alcohols,26 esters,and 14 ketones.Among them,the contents of the aroma compounds geraniol,2,2,4-trimethyl-3-hydroxypentyl isobutyrate,indole,(Z)-jasmone,and 1-octen-3-ol were the highest.Moreover,a total of 42 key aroma-active compounds were identified by GC-O analysis,including 2-ethyl-3,5-dimethylpyrazine,6-methyl-5-heptene-2-one,linalool,(Z)-3-hexenyl butanoate,3,5-octadiene-2-one,and(E)-β-ionone,which played an important role in the formation of the fresh andfloral aromas of Huiming tea.The results of this study will contribute to revealing the chemical basis of the aroma quality of Huiming tea,and provide a theoretical basis for improving the aroma quality of Huiming tea.

关 键 词：惠明茶 挥发性成分 关键呈香成分 气相色谱-嗅闻-质谱 香气品质 

分 类 号：S571.1[农业科学—茶叶生产加工]