茶树品种对祁门红茶挥发性代谢谱及关键呈香物质的影响  

Effect of Tea Cultivars on the Volatile Metabolite Profile and Key Odorants of Keemun Black Tea

作　　者：刘亚芹 王辉 朱林 雷攀登 周汉琛 LIU Yaqin;WANG Hui;ZHU Lin;LEI Pandeng;ZHOU Hanchen(Tea Research Institute,Anhui Academy of Agricultural Sciences,Huangshan 245000,China;Anhui Provincial Key Laboratory of Food Safety Analysis and Testing,Hefei Customs Technology Center,Hefei 230022,China)

机构地区：[1]安徽省农业科学院茶叶研究所,安徽黄山245000 [2]合肥海关技术中心,食品安全分析与检测安徽省重点实验室,安徽合肥230022

出　　处：《食品科学》2025年第8期211-220,共10页Food Science

基　　金：安徽省财政农业科技成果转化项目(2024ZH013);安徽省农业科学院青年英才计划项目(QNYC-202119);现代农业产业技术体系建设专项(CARS-19)。

摘　　要：为探究茶树品种对祁门红茶(Keemun black tea,KBT)香气品质、挥发性代谢谱的影响,以茶树良种‘祁门种’(KMZ)、‘凫早2号’(FZ2)和‘皖茶4号’(WC4)为原料,通过传统工艺制成红茶样。采用顶空固相微萃取-气相色谱-质谱联用技术比较不同品种KBT的挥发性成分差异,结合气味活性值(odor activity value,OAV)、香气特征影响(aroma character impact,ACI)值及香气重组与缺失来鉴定关键气味物质,并分析其在加工过程中的动态变化。结果显示,通过NIST 11数据库比对、保留指数计算和与标准品比对,在KMZ、FZ2和WC4红茶样品中分别检测到102、75种和88种香气成分,其中OAV>1且ACI>1%的关键特征气味物质有11种。香气重组和缺失验证了香叶醇、反式-β-紫罗兰酮、苯乙醛、芳樟醇、己醛、苯乙醇6种化合物是KMZ的最大贡献者,且在不同品种红茶中的含量存在差异;该6种物质在萎凋和干燥工序中的变化最为显著,在不同品种加工过程中的变化趋势相对一致。本研究解析了不同品种KBT间的挥发性物质代谢谱差异,丰富了KBT风味品质的基本理论,为KBT香气品质控制及定向加工奠定了理论基础。To investigate the effects of tea cultivars on the aroma quality and volatile profile of Keemun black tea(KBT),headspace solid-phase microextraction coupled with gas chromatography-mass spectroscopy(HS-SPME-GC-MS)was compare the differences in the volatile components of KBT made by traditional process from three tea cultivars,namely,‘Qimenzhong’(KMZ),‘Fuzao 2’(FZ2)and‘Wancha 4’(WC4).Odor activity value(OAV),aroma character impact(ACI)value,aroma reconstitution and omission tests were used to identify the key odorants of KBT.The change of volatile components was also analyzed during KBT processing.By comparison with the National Institute for Standards and Technology(NIST)11 database,retention index calculation and comparison with referencestandards,102,75,and 88 volatiles were detected in KMZ,FZ2,and WC4 black tea samples,respectively,of which 11 were identified as key characteristic odorants based on OAV>1 and ACI>1%.Aroma reconstruction and omission experiments showed that six aroma-active compounds,namely,geraniol,trans-β-ionone,benzeneacetaldehyde,linalool,hexanal and phenylethyl alcohol,were the largest contributors to KMZ aroma.Their relative contents varied among the cultivars.The greatest changes in these key compounds occurred during withering and drying stages and their changing trends during the processing of KBT were relatively consistent among the cultivars.This study enriches the basic theory of KBT flavor quality and lays a theoretical foundation for aroma quality control and targeted processing of KBT.

关 键 词：品种 祁门红茶 关键挥发性成分 代谢谱 

分 类 号：S571.1[农业科学—茶叶生产加工]