真空与摇青对陇南白茶风味物质基础的影响  

Effects of Vacuum and Shaking on Flavor Substances of Longnan White Tea

作　　者：李永华 吴鹏 徐建寒 苑学霞 张琳[2] 高瑞 毕京秀 江育莹 赵彤 郝海宁 王惠军 刘平香 王玉涛 LI Yonghua;WU Peng;XU Jianhan;YUAN Xuexia;ZHANG Lin;GAO Rui;BI Jingxiu;JIANG Yuying;ZHAO Tong;HAO Haining;WANG Huijun;LIU Pingxiang;WANG Yutao(Institute of Agricultural Quality Standards and Testing Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Kangxian Yunshan Tea Industry Co.Ltd.,Longnan 742500,China)

机构地区：[1]山东省农业科学院农业质量标准与检测技术研究所,山东济南250100 [2]中国农业科学院茶叶研究所,浙江杭州310008 [3]康县云山茶业有限责任公司,甘肃陇南742500

出　　处：《食品科学》2025年第8期189-197,共9页Food Science

基　　金：中央引导地方科技发展专项(YDZX2022159);山东省农业科学院农业科技创新工程项目(CXGC2024A05)。

摘　　要：以陇南白茶为实验材料,利用超高效液相色谱-三重四极杆串联质谱、全二维气相色谱-飞行时间质谱联用等技术对茶叶中的儿茶素类物质、氨基酸及挥发性成分等进行分析,采用主成分分析等多元数据统计分析方法,系统评估真空与摇青对陇南白茶生化成分和挥发性成分的影响。结果表明,真空结合摇青工艺显著提高了茶叶中的γ-氨基丁酸含量,可达1.54 mg/g,而儿茶素类物质含量则表现出不同程度的下降,其中表没食子儿茶素没食子酸酯下降幅度最大,相比对照组,真空和先摇青后真空处理组表没食子儿茶素没食子酸酯分别下降54.95%和75.40%。感官评审表明,不同加工方式下陇南白茶的香气和滋味各具特色,其中真空加摇青处理的茶叶相比其他处理,显现出香气较浓纯、有甜果香、略有花香,滋味甘醇的特性。进一步分析表明,真空处理增加了挥发性成分的种类,与真空组样品相比,先真空后摇青的茶叶样品中橙花醇等醇类化合物含量增高,二糠基二硫等令人不愉悦的气味减少,结合香气活性值和香气特征影响值鉴定结果表明,(E)-3,7-二甲基-2,6-辛二烯醛、橙花醇、异戊醛是先摇青后真空处理组样品中关键香气成分,具有明显的水果香气,相比真空处理样品的刺激性气味更少,口感更加柔和。本研究可为开发香气质量较高的γ-氨基丁酸白茶并推动陇南白茶的高值化开发与利用提供技术支撑。In this study,ultra-high performance liquid chromatography-triple quadrupole-tandem mass spectrometry(UPLCTQ-MS/MS)and full 2D gas chromatography-time of flight mass spectrometry(GC×GC-TOFMS)were used to analyze the phenolic compounds,amino acids,purine alkaloids,and volatile constituents in Longnan white tea,and multivariate statistical analyses such as principal component analysis(PCA),were used to systematically evaluate the effects of vacuum combined with shaking on the biochemical and volatile constituents of Longnan white tea.The results showed that the combined treatment significantly increased the content ofγ-aminobutyric acid in white tea to 1.54 mg/g,but decreased the contents of phenolics,catechins and caffeine differently,the large decrease being in epigallocatechin gallate(EGCG).Compared with the control group,vacuum treatment alone and followed by shaking decreased the EGCG content by 54.95%and 75.40%,respectively.Sensory evaluation showed that the three tea samples prepared by different processing methods each had their own aroma and taste characteristics.Compared with the control and vacuum treatment groups,white tea prepared by vacuum plus shaking showed a stronger and purer aroma with sweet and fruity notes as well as a slight floral note,and tasted sweet and mellow.Further analysis showed that vacuum treatment increased the number of volatile components,and compared with single vacuum treatment,the combined treatment increased the content of alcohols such as nerolidol,and decreased the content of unpleasant odors such as difurfuryldisulfide.Combining the results of odor activity value(OAV)and aroma character impact(ACI),we found that(E)-3,7-dimethyl-2,6-octadienal,nerolidol,and isoamyl aldehyde were the key aroma components in white tea prepared by sequential vacuum and shaking treatment,contributing to its obvious fruity aroma.Furthermore,this tea had a weaker irritating odor and tasted softer compared with that obtained from single vacuum treatment.This study provides technical support for

关 键 词：真空处理 摇青处理 陇南白茶 生化成分 挥发性成分 

分 类 号：TS272[农业科学—茶叶生产加工]