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浙江大学学报（农业与生命科学版）
浙江大学学报(农业与生命科学版)  2015, Vol. 41 Issue (03): 323-330    DOI: 10.3785/j.issn.1008-9209.2014.10.091
农业科学     
不同地区及特殊品种红茶香气的差异性
徐元骏, 何靓, 贾玲燕, 吴媛媛, 屠幼英*
浙江大学农业与生物技术学院茶叶研究所,杭州310058
Differentiation of aroma compositions in different regions and special varieties of black tea
Xu Yuanjun, He Jing, Jia Lingyan, Wu Yuanyuan, Tu Youying*
(Tea Research Institute, College of Agriculture & Biotechnology, Zhejiang University,  Hangzhou 310058, China)
 全文: PDF(1141 KB)   HTML ( ) 
摘要： 采用顶空固相微萃取(headspace-solid-phase microextraction,HS-SPME)和气质联用(gas chromatography-mass spectrometry,GC-MS)技术,对比分析了我国5个传统红茶(滇红、祁红、英红、宜红、双丰红茶),3个花香型红茶(香凝红、金观音红茶、黄观音红茶)及4个高氨基酸红茶(竹海金茗、金玉仙茶、黄金芽红茶、恒盛红茶)的香气化合物组成及香气特征差异。结果共检测出75种挥发性香气化合物,其中滇红26种,祁红19种,宜红34种,英红30种,双丰红茶17种,香凝红29种,金观音红茶34种,黄观音红茶23种,竹海金茗20种,金玉仙茶16种,黄金芽红茶20种,恒盛红茶24种。利用面积归一化法,定量得到红茶香气化合物以醇类、酯类、碳氢化合物为主,其中芳樟醇及其氧化物、香叶醇、苯甲醇、苯乙醇、水杨酸甲酯等物质是红茶特征性香气物质。初步探讨了香气成因,将研究结果和相关文献相结合,得到不同地区、不同品种红茶香气的特异性。花香型红茶香气中含有较多橙花叔醇、α-法尼烯、吲哚等乌龙茶特征性香气物质,高氨基酸红茶中含氮化合物如2-乙酰吡咯、喹啉等含量较高。
Abstract: roma of tea is an important factor determining the quality. There were many studies on the analysis of different kinds of tea’s aroma, but most of them didn’t discuss the difference between different teas. The aroma of floral type black tea and black tea with higher amino acid was very special, and neither of them has been studied before. The aroma compositions of five  kinds of  traditional black tea, three kinds of floral type black tea and four  kinds of black tea with higher amino acid, were analyzed using solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS)  in different black tea samples comparatively. Results  showed that 75 kinds of aromatic components were detected, and 26, 19, 34, 30, 17, 29, 34, 23, 20, 16, 20 and 24 kinds of aroma substances from Yunnan congou black tea, Qimen congou black tea, Yichang black tea, Yinde black tea, Shuangfeng black tea, Panyong congou black tea, Jinguanyin black tea, Huangguanyin black tea, Zhuhai Golden tea, Jinyuxian black tea, Huangjinya black tea, Hengsheng black tea. The ingredients for the characteristic aroma of black tea were mainly ascertained to be alcohols, esters and hydrocarbons. The linalool, linalool oxide, geraniol, benzyl alcohol, phenethyl and methyl salicylate were the characteristic aroma substances of black tea. In conclusion, the results and related literature provide the specificity of different regions and special varieties of black tea, with the preliminary discussion on the causes of the aroma. The nerolidol, α-farnesene and indole are  higher in floral type black tea, which are  the characteristic aroma in oolong tea. The nitrogenous compounds are  higher in the aroma of high amino acid black tea, such as 2-acetylpyrrole and quinoline.  
出版日期: 2015-05-20
CLC:  S 571.1  
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徐元骏
何靓
贾玲燕
吴媛媛
屠幼英

引用本文:

徐元骏, 何靓, 贾玲燕, 吴媛媛, 屠幼英. 不同地区及特殊品种红茶香气的差异性[J]. 浙江大学学报(农业与生命科学版), 2015, 41(03): 323-330.

Xu Yuanjun, He Jing, Jia Lingyan, Wu Yuanyuan, Tu Youying. Differentiation of aroma compositions in different regions and special varieties of black tea. Journal of Zhejiang University (Agriculture and Life Sciences), 2015, 41(03): 323-330.

链接本文:

http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2014.10.091    或    http://www.zjujournals.com/agr/CN/Y2015/V41/I03/323

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