不同品种工夫红茶挥发性物质研究  

Study on Volatile Substances of Different Varieties of Congou Black Tea

作　　者：刘学艳 吴成远 徐婷 罗正飞 刘艳红 王绍梅 LIU Xueyan;WU Chengyuan;XU Ting;LUO Zhengfei;LIU Yanhong;WANG Shaomei(College of Biotechnology and Engineering,Dianxi Science and Technology Normal University,Lincang 677000,China;Yunnan Provincial Key Laboratory of Tea Resources Protection and Innovative Utilization in Lancang River Basin,Lincang 675900,China;Yunnan Dianhong Group Co.,Ltd.,Lincang 675900,China)

机构地区：[1]滇西科技师范学院生物技术与工程学院,云南临沧677000 [2]云南省澜沧江流域茶树资源保护与创新利用重点实验室,云南临沧675900 [3]云南滇红集团股份有限公司,云南临沧675900

出　　处：《中国茶叶》2025年第4期62-67,共6页China Tea

基　　金：临沧市建设国家可持续发展议程创新示范区科技专项(202204AC100001-A01);云南省澜沧江流域茶树资源保护与创新利用重点实验室建设项目(202449CE340010)。

摘　　要：为了解不同茶树品种所制工夫红茶的品质差异,研究以云南省临沧市茶树种质资源圃的10个不同茶树品种鲜叶为原料,按相同工艺制成工夫红茶样品后,采用GC-IMS测定其挥发性物质,分析其种类组成及含量差异。研究结果表明,10份样品中共含有挥发性物质60种,可分为6类,根据相对含量均值从高到低分别为醇类(35.94%)、醛类(26.30%)、杂环类(17.68%)、酯类(8.06%)、酮类(6.79%)、烯烃类(1.14%)。醇类物质中对香气品质贡献较大的物质为氧化芳樟醇、香叶醇和芳樟醇,在10份样品中,槠叶9号红茶的香叶醇含量最高(10.95%);黄旦红茶的芳樟醇和氧化芳樟醇含量最高,分别为8.81%、12.42%。由云南大叶种制成的5份工夫红茶挥发性物质差异较中小叶种红茶大。综合来看,不同茶树品种制成的工夫红茶样品在挥发性物质种类和含量上存在较大差异,从而具有独特的香气特征。该研究可为后续根据不同品种所制工夫红茶香气特点进行拼配,为提高我国红茶品质提供参考。In order to understand the Congou black tea qualities of different tea cultivars,this study selected the fresh leaves of 10 tea cultivars grown in a large area of China and preserved in the tea germplasm resource nursery of Lincang City,Yunnan Province,to make congou black tea with the same process method.The volatile substances of 10 Congou black tea samples were determined by GC-IMS,and the differences in their types and contents were analyzed.The results show that a total of 60 volatile compounds were detected in the 10 samples.The average relative contents from high to low were:alcohols(35.94%),heterocycles(26.30%),aldehydes(17.68%),esters(8.06%),ketones(6.79%)and olefins(1.14%).The volatile substances of esters,olefins and ketones in medium and small leaf black tea were higher than those in Yunnan large leaf black tea.The alcohols and ketones of‘Qingshui No.3’black tea were its dominant aroma substances.The substances that contributed significantly to the aroma quality among alcohol substances were linalool,linalool oxide and geraniol.Among the 10 samples,the content of linalool in‘Chuanye 9’black tea was the highest(10.95%).The contents of linalool and linalool oxide in‘Huangdan’black tea were the highest,at 8.81% and 12.42%,respectively.The difference in volatile compounds between the 5 Congou black tea samples made fromYunnan large leaf variety was greater than that of small leaf variety black tea.Overall,there are significant differences in the types and contents of volatile substances in Congou black tea made from different tea cultivars,resulting in unique aroma characteristics.This study provided reference for the subsequent blending of Congou black tea based on the aroma characteristics of different cultivars,thereby improving the quality of black tea in China.

关 键 词：工夫红茶 挥发性物质 茶树品种 

分 类 号：TS272.52[农业科学—茶叶生产加工] O657.71[轻工技术与工程—农产品加工及贮藏工程]