广东单丛茶树品种红茶香气成分的GC-MS分析  

Analysis of Flavor Components in Black Tea Made from Guangdong Dancong Tea Variety by GC-MS

作　　者：王秋霜[1] 乔小燕[1] 操君喜[1] 方华春[1] 陈栋[1] 

机构地区：[1]广东省农业科学院饮用植物研究所(茶叶研究中心)广东省茶树资源创新利用重点实验室,广东广州510640

出　　处：《食品科学》2015年第4期114-118,共5页Food Science

基　　金：国家现代农业产业技术体系建设专项(CARS-23);2011年度国家星火计划项目(2011GA780012);2012年度广东省科技计划项目(2012B040301042);2014年度英德市科技计划项目(英经信字[2014]65号)

摘　　要：单丛茶树品种是制作单从乌龙茶的主要品种,研究发现其也可用于制作红茶。为明确所制红茶香气物质及主要呈香特征,采用顶空固相微萃取结合气相色谱-质谱联用技术鉴定香气物质种类及其对总体香气的贡献。结果表明,本研究从广东单丛品种红茶中鉴定出46种香气化合物,主要包括醇类、醛类、酯类、酮类、烯类和烷烃类等,其中醇类是最主要的物质,其次是酯类和醛类。香气化合物中芳樟醇、橙花醇、水杨酸甲酯、氧化芳樟醇和壬醛是5种最主要的呈香物质,含量占香气总量的60%以上。花蜜香是广东单丛茶树红茶典型的香气特征。Dancong tea variety is the major variety of Dancong oolong tea production and research found it could also be used to produce black tea. In order to confirm the aroma compounds and the main characters of these black teas, headspace solid-phase micro-extraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS) were used to determine the volatile aroma compounds and their contributions to the total aroma. The results showed that 46 aroma compounds including alcohols, aldehydes, esters, ketones, terpenes and hydrocarbons were identified, among which the alcohols were the most important compounds, followed by aldehydes and esters. Linalool, nerol, methl salcylate, linalool oxide and nonanal were the five most important compounds, representing more than 60% of the total aroma. Floral and honey aroma were the major aroma character of black tea from Guangdong Dancong tea variety.

关 键 词：广东单丛 香气 顶空固相微萃取法 气相色谱-质谱法 

分 类 号：TS272[农业科学—茶叶生产加工]