不同产地不同贮藏时间普洱熟茶香气成分分析  

Analysis of Aroma Composition in Pu-erh Ripen Tea with Different Producing Areas and Storage Durations

作　　者：杨洪焱 何雨淇 牛淼 李雄宇 徐亚文 张方坤 李家华[1] YANG Hongyan;HE Yuqi;NIU Miao;LI Xiongyu;XU Yawen;ZHANG Fangkun;LI Jiahua(College of Tea Science,Yunnan Agricultural University,Kunming 650201,China;Menghai Yifangkun Tea Industry Co.,Ltd.,Menghai 666200,China)

机构地区：[1]云南农业大学茶学院,云南昆明650201 [2]勐海一方坤茶业有限公司,云南勐海666200

出　　处：《食品工业科技》2025年第5期218-229,共12页Science and Technology of Food Industry

基　　金：国家现代农业茶叶产业体系专项资金项目(CARS-19)。

摘　　要：为探究不同产地不同贮藏时间普洱熟茶香气成分特征,采用顶空固相微萃取-气相色谱-质谱联用技术(eadspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)结合感官审评,对产自云南德宏芒市、临沧双江、西双版纳勐海、普洱澜沧4个产地贮藏时间依次为3年、8年、13年的12份普洱熟茶供试样的香气成分进行分析。结果表明,共分析鉴定出103种香气成分。随着贮藏时间的延长,醇类在普洱澜沧和临沧双江的供试样中含量下降,花果香减弱,而在德宏芒市和西双版纳勐海的供试样中则呈上升趋势,花香逐渐显露;1,2,3-三甲氧基苯、1,2,4-三甲氧基苯的含量在不同产地的供试样中均随贮藏时间延长呈上升趋势。根据多元统计分析及香气活度值(odor activity value,OAV)分析,苯甲醛、辛酸、2-庚酮和正戊醛等11种香气成分在产地之间存在差异;分别在德宏芒市、临沧双江、普洱澜沧、西双版纳勐海4个产地不同贮藏时间的供试样中筛选出28种、30种、39种、39种差异香气成分。12份供试样中共筛选出15种OAV>1的香气成分,(E,Z)-2,6-壬二烯醛、(E)-2-壬烯醛、1,2,3-三甲氧基苯的OAV均高于100,是关键香气成分,2-乙基己醇、正辛醛、α-紫罗兰酮的OAV在产地之间存在明显差异。本研究结果一定程度上揭示了不同产地不同贮藏时间普洱熟茶的香气品质特点,为正确认识不同产地不同贮藏时间普洱熟茶香气成分及变化规律提供了一定的理论基础和数据支撑。Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and sensory evaluation were used to investigate the aroma characteristics of Pu-erh ripen tea from different production areas and stored for different periods.Twelve samples of Pu-erh ripen tea from four areas,namely,Dehong Mangshi,Lincang Shuangjiang,Xishuangbanna Menghai,and Pu'er Lancang with stored times of 3 years,8 years,and 13 years were evaluated.A total of 103 aroma components were identified.The levels of alcohols were reduced in the tea samples from Pu'er Lancang and Lincang Shuangjiang,together with reductions in the flower and fruit aromas,in contrast to the samples from Dehong Mangshi and Xishuangbanna Menghai where these aromas were increased,especially the flower aromas.It was found that the contents of 1,2,3-trimethoxybenzene,1,2,4-trimethoxybenzene increased in correspondence with the storage duration in samples from the different producing areas.Multivariate statistical analysis and odor activity values showed that 11 aroma components,including benzaldehyde,octanoic acid,2-heptanone,and valeraldehyde,differed significantly between the different producing areas.Overall,28,30,39,and 39 different types of aroma components were found in association with storage time in the samples from selected from samples from Dehong Mangshi,Lincang Shuangjiang,Pu'er Lancang,and Xishuangbanna Menghai,respectively.A total of 15 aroma compounds with OAV>1,and(E,Z)-2,6-nonadienal,(E)-2-nonena,and 1,2,3-trimethoxybenzene with OAV>100,were found to be the key aroma components in the Pu-erh Ripen tea samples,while 2-ethylhexanol,octanal,andα-lononethere showed significant differences between different producing areas.The findings of the study reveal the characteristics of the aroma quality and provide a theoretical basis and data support for an accurate understanding of the aroma composition and changes in Pu-erh ripen tea from different producing areas and storage durations.

关 键 词：普洱熟茶 香气成分 产地 贮藏时间 气相色谱-质谱联用技术 

分 类 号：TS272[农业科学—茶叶生产加工]