凤凰单丛茶加工过程中挥发性香气成分和生化成分的变化  

Changes of volatile aroma components and biochemical components in Fenghuang dancong tea during processing

作　　者：李张伟 LI Zhangwei(Institute of Chemistry and Environment Engineering,Hanshan Normal University,Chaozhou,Guangdong 521041,China)

机构地区：[1]韩山师范学院化学与环境工程学院,广东潮州521041

出　　处：《食品与机械》2024年第2期152-160,167,共10页Food and Machinery

基　　金：广东省科技计划项目(编号:2017A030303086);广东省普通高校特色创新类项目(编号:2021KTSCX073)。

摘　　要：目的:优化凤凰单丛茶加工工艺。方法:采用顶空固相微萃取法(HS-SPME)、气相色谱—质谱法(GC-MS)和分光光度计法等对凤凰单丛茶加工过程中不同阶段的茶叶挥发性香气和非挥发性生化成分进行提取、测定及分析。结果:加工过程中,凤凰单丛茶的醇类、醛类、酮类和酯类物质含量呈下降趋势,烷烃类和芳香环类物质含量呈上升趋势;非挥发性生化成分中茶多酚、氨基酸、咖啡碱和儿茶素含量逐渐减少;可溶性糖含量和水浸出物含量则逐渐增加。茶叶香气中,吲哚、α-法尼烯、橙花叔醇等含量大幅增加,是凤凰单丛茶茶叶重要的挥发性香气成分。结论:加工过程中,凤凰单丛茶的苦涩味和青草气逐渐减少,花果香味气体逐渐增加,形成了凤凰单丛茶特有的花果香味和香醇口感。Objective:This study aimed to optimize the processing technology of Fenghuang dancong tea.Methods:Headspace solid phase microextraction(HS-SPME),Gas chromatography-mass spectrometry(GC-MS),and spectrophotometer were used to extract,determine and analyze the volatile aroma and non-volatile biochemical components of Fenghuang dancong tea in different stages of processing.Results:The alcohols,aldehydes,ketones and esters showed a decreasing trend while the alkanes and aromatic ring substances exhibited an increasing trend during the processing.The contents of tea polyphenols,amino acids,caffeine,and catechin in non-volatile biochemical components decreased gradually during processing.The contents of soluble sugar and water extract increased gradually.In tea aroma,the contents of indole,α-farnesene,and nerolidol increased significantly during the processing of Fenghuang dancong tea,which are important volatile aroma components of Fenghuang dancong tea.Conclusion:During the processing of Fenghuang dancong tea,the bitter and grassy taste gradually decreased,and the fragrance and fruit aroma gradually increased,which formed the special fruit and mellow taste of Fenghuang dancong tea.

关 键 词：凤凰单丛茶 挥发性香气 非挥发性成分 加工过程 

分 类 号：TS272.4[农业科学—茶叶生产加工]