普洱熟茶渥堆发酵过程中香气成分变化分析研究  

Analysis of Aroma Components Changes during the Pu-erh Tea Fermentation Process

作　　者：李亮星 章文雯 刘一宁 侯丙曈 李明 伍贤学 LI Liangxing;ZHANG Wenwen;LIU Yining;HOU Bingtong;LI Ming;WU Xianxue(School of Chemistry,Biology and Environment,Yuxi Normal University,Yuxi 653100,China;School of Physical Education,Yuxi Normal University,Yuxi 653100,China)

机构地区：[1]玉溪师范学院化学生物与环境学院,云南玉溪653100 [2]玉溪师范学院体育学院,云南玉溪653100

出　　处：《玉溪师范学院学报》2024年第6期26-35,共10页Journal of Yuxi Normal University

基　　金：云南省科技厅计划项目(202101BA070001-195);云南省大学生创新训练项目(2019A21);玉溪师范学院大学生创新训练项目(2020B58).

摘　　要：以双江古之韵渥堆发酵不同阶段茶样为原料,采用同时蒸馏萃取法(SDE)提取富集、以气相色谱-质谱法(GC-MS)测定组成和相对含量,研究渥堆发酵过程中香气成分的变化.从双江古之韵7组渥堆发酵阶段茶样共鉴定出8大类172种挥发性成分,其中醇类(30种)、酮类(19种)、烷烃类(42种)、烯类(7种)、醛类(8种)、酯类(32种)、酸类(11种)和其他(23种).研究结果表明,芳樟醇随着发酵的进行而逐步转化为多种芳樟醇氧化物,芳甲醚类成分和棕榈酸在发酵末期大幅增加,芳樟醇及其氧化物、芳甲醚类以及棕榈酸等为决定普洱茶香型特征的关键香气成分.To explore the changes in aroma components during the Pu’er tea fermentation process,this study used tea samples from different stages of fermentation of Shuangjiang Guzhiyun as raw materials.The aroma components were extracted and enriched using simultaneous distillation extraction(SDE)and analyzed for composition and relative content using gas chromatography-mass spectrometry(GC-MS).A total of 172 volatile components in 8 categories were identified from 7 groups of tea samples of Shuangjiang Guzhiyun from different fermentation stages,including alcohols(30 kinds),ketones(19 kinds),alkanes(42 kinds),alkenes(7 kinds),aldehydes(8 kinds),esters(32 kinds),acids(11 kinds)and others(23 kinds).The results showed that linalool gradually converted into various linalool oxides as fermentation progressed.The contents of linalyl acetate and palmitic acid increased significantly at the end of fermentation.Linalool,linalool oxides,linalyl acetate,and palmitic acid are key aroma components that determine the aroma characteristics of Pu’er tea.

关 键 词：普洱熟茶 渥堆发酵 香气成分 同时蒸馏萃取法 气相色谱-质谱法 

分 类 号：O657.63[理学—分析化学]