肉桂茶纯露挥发性成分分析  

Analysis of the Volatile Components in the Pure Dew of Cinnamon Tea

作　　者：徐晓俞[1] 李程勋 李爱萍[1] 郑开斌[2] 潘键 侯明香 XU Xiao-yu;LI Cheng-xun;LI Ai-ping;ZHENG Kai-bin;PAN Jian;HOU Ming-xiang(Crop Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013,China;Institute of Resources,Environment and Soil Fertilizer,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013,China;Fuding Huaqianshu Agricultural Sciences and Technology Co.,Ltd,Ningde,Fujian 355200,China;Yongtai Chuanshan Ecological Agriculture Co.,Ltd,Fuzhou,Fujian 350700,China)

机构地区：[1]福建省农业科学院作物研究所,福建福州350013 [2]福建省农业科学院资源环境与土壤肥料研究所,福建福州350013 [3]福鼎市花千树农业科技有限公司,福建宁德355200 [4]永泰县川山生态农业有限公司,福建福州350700

出　　处：《福建农业科技》2024年第6期49-55,共7页Fujian Agricultural Science and Technology

基　　金：福建省科技计划省属公益类项目(2023R1029004)。

摘　　要：分析肉桂茶纯露和茶叶之间挥发性成分差异,为肉桂茶纯露的开发利用提供科学依据。采用顶空-气质联用法检测肉桂茶茶叶和水蒸气蒸馏提取的肉桂茶纯露中挥发性成分。结果表明:从肉桂茶纯露和茶叶中分别鉴定出55种、12种挥发性成分,含醇类、醛类、萜烯类、酯类、生物碱类、酮类等10类成分,其中肉桂茶纯露以醇类成分的数量最多,达10种,醛类成分的相对含量最高,达38.92%,相对含量较高的挥发性成分有2-甲酰组胺、2,4a,5,6,7,8,9,9a-八氢-3,5,5-三甲基-9-亚甲基-1H-苯并环庚烯、S-甲基-半胱氨酸、异丁醛、2-甲基丁醛、异戊醛、正己醛,相对含量分别为17.91%、15.20%、14.51%、14.37%、11.93%、7.91%、3.41%。肉桂茶纯露能很好的还原茶叶的香气,且香气成分数量和种类更多,香气层次更丰富,具有花香、果香等多种香韵。The difference of volatile components between cinnamon tea pure dew and tea leaves was analyzed to provide scientific basis for the development and utilization of cinnamon tea pure dew.The volatile components in the tea leaves of cinnamon were detected by using the headspace-gas chromatography-mass spectrometry,and the volatile components in the pure dew of cinnamon tea were extracted by using the steam distillation.The results showed that 55 and 12 kinds of volatile components were identified from the pure dew of cinnamon tea and the tea leaves,respectively,including 10 kinds of components such as alcohols,aldehydes,terpenes,esters,alkaloids and ketones.Among them,the number of alcohols in the pure dew of cinnamon tea was the highest,up to 10 kinds,and the relative content of aldehydes was the highest,reaching 38.92%.The volatile components with relatively high content were 2-formylhistamine,2,4a,5,6,7,8,9,9,9a-octahydro-3,5,5-trimethyl-9-methylene-1H-benzocycloheptene,S-methyl-cysteine,isobutyraldehyde,2-methylbutyraldehyde,isovaleraldehyde and hexanal,with the relative contents of 17.91%,15.20%,14.51%,14.37%,11.93%,7.91%and 3.41%,respectively.The pure dew of cinnamon tea could well restore the aroma of tea.The number and type of aroma components were more,the aroma level was more abundant,with a variety of aroma notes such as flowery odour and fruity odour.

关 键 词：茶叶 肉桂茶纯露 挥发性成分 顶空-气相色谱质谱联用 

分 类 号：Q946.85[生物学—植物学]