汝城白毛茶红茶加工过程中香气成分的动态变化  

Dynamic Changes in Aroma Components during the Processing of Rucheng Baimao(Camellia pubescens)Black Tea

作　　者：朱俊烨 李月 石琳琳 周跃斌[1,2] 文海涛[1,2] ZHU Junye;LI Yue;SHI Linlin;ZHOU Yuebin;WEN Haitao(Key Laboratory of Tea Science of Ministry of Education,National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients,Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops,Ministry of Agriculture and Rural Affairs of China,Hunan Agricultural University,Changsha 410128,China;Huangpu Innovation Research Institute,Hunan Agricultural University,Guangzhou 510700,China)

机构地区：[1]湖南农业大学茶学教育部重点实验室,国家植物功能成分利用工程技术研究中心,植物功能成分利用省部共建协同创新中心,农业农村部园艺作物基因资源评价利用重点实验室,湖南长沙410128 [2]湖南农业大学黄埔创新研究院,广东广州510700

出　　处：《现代食品科技》2025年第3期362-377,共16页Modern Food Science and Technology

基　　金：郴州国家可持续发展议程新示范区建设专项(2021sfp13)。

摘　　要：为探究汝城白毛茶红茶香气成分的动态变化,利用气质联用技术检测汝城白毛茶红茶鲜叶、萎凋、揉捻、发酵以及干茶的挥发性物质。结果显示:共检测到129种挥发性物质,可分为醇、醛、酯、酮、烷烃、烯烃以及其它七类,其中醇类占比23.26%(30种)、酯类占比27.13%(35种)、烷烃类占比23.26%(30种),是加工过程中主要的挥发性物质类别。在最后干茶中ROAV>1的芳樟醇、苯乙醇、香叶醇、2-苯基乙醛及β-紫罗兰酮5种挥发性物质是汝城白毛茶红茶香气品质重要的贡献者,芳樟醇、香叶醇、2-苯基乙醛、β-紫罗兰酮的相对含量都在加工过程中先上升后下降,芳樟醇于萎凋工序含量达到最高(154.80μg/kg),香叶醇、2-苯基乙醛及β-紫罗兰酮于发酵工序含量达到最高,分别为28.41、10.75及4.09μg/kg,而苯乙醇的相对含量在加工过程中则呈波动变化趋势,于发酵工序达到最高值(10.66μg/kg),这5种挥发性物质主要涉及的代谢途径为挥发性萜类物质生物合成的MVA与MEP途径、苯丙氨酸代谢途径与类胡萝卜素降解途径。该研究结果可为汝城白毛茶红茶香气品质调控提供一定的理论参考依据。To investigate the dynamic changes in the aroma components of Rucheng Baimao(Camellia pubescens)black tea,gas chromatography-mass spectrometry(GC-MS)technology was used to detect the volatile components in fresh tea leaves,withered tea,rolled tea,fermented tea,and dried tea.The results showed that a total of 129 volatile components were detected,which could be divided into alcohols,aldehydes,esters,ketones,alkanes,alkenes,and other seven categories.Among them,alcohols accounted for 23.26%(30 types),esters accounted for 27.13%(35 types),and alkanes accounted for 23.26%(30 types),which were the main categories of volatile components in the processing process.The five volatile components with rOAV>1 in the dry tea,linalool,phenethyl alcohol,geraniol,2-phenylethanal,andβ-ionone,are important contributors to the aroma quality of Rucheng Baimao(Camellia pubescens)black tea.The relative contents of linalool,phenethyl alcohol,geraniol,2-phenylethanal,andβ-ionone all increased first and then decreased during the processing process.Linalool reached the highest content(154.80μg/kg)during the withering stage,whilst geraniol,2-phenylethanal,andβ-ionone had the highest levels during the fermentation stage(28.41,10.75 and 4.09μg/kg,respectively).The relative content of phenethyl alcohol showed a fluctuating trend during the processing process,and reached the highest value(10.66μg/kg)during the fermentation stage.The metabolic pathways these five volatile components were involved were mainly the MVA and MEP pathways,the phenylalanine metabolism pathway,and the carotenoid degradation pathway for volatile terpenoids biosynthesis.The results of this study can provide a theoretical reference basis for the regulation of aroma quality of Rucheng Baimao(Camellia pubescens)black tea.

关 键 词：汝城白毛茶 红茶 挥发性物质 动态变化 

分 类 号：TS272.5[农业科学—茶叶生产加工]