栗香型毛尖绿茶品质成分分析
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摘要
为分析栗香型毛尖绿茶品质特征,试验选用5个栗香型毛尖绿茶为实验材料,对供试茶样主要品质成分进行测定。结果表明:栗香型毛尖绿茶品质成分含量丰富,酚氨比适度(4.87～6.79);检出的香气物质以醇类化合物含量最高(28.81%～39.20%)、其次是碳氢类(16.38%～21.75%)和酯类(17.66%～29.56%),通过对供试茶样8大类香气物质含量进行主成分分析,建立了栗香型绿茶的香气预测模型,为栗香型毛尖绿茶的香气评价提供参考。
In order to analyze the relationship between the internal material basis and the external quality of green tea, five chestnut-flavor Maojian green tea samples were selected as experimental materials to determine the main quality components of the tested tea samples. The results showed that tea polyphenols, free amino acids and caffeine were abundant in chestnut-flavor Maojian green tea, and the ratio of phenol to ammonia was moderate. Among the aroma compounds detected, alcohols had the highest content, followed by hydrocarbons and esters. Through principal component analysis of eight aroma components in the tested tea samples, the aroma prediction model of chestnut-flavor green tea was established, which could provide reference for aroma evaluation of chestnut-flavor green tea.
In order to analyze the relationship between the internal material basis and the external quality of green tea, five chestnut-flavor Maojian green tea samples were selected as experimental materials to determine the main quality components of the tested tea samples. The results showed that tea polyphenols, free amino acids and caffeine were abundant in chestnut-flavor Maojian green tea, and the ratio of phenol to ammonia was moderate. Among the aroma compounds detected, alcohols had the highest content, followed by hydrocarbons and esters. Through principal component analysis of eight aroma components in the tested tea samples, the aroma prediction model of chestnut-flavor green tea was established, which could provide reference for aroma evaluation of chestnut-flavor green tea.
引文
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[2]钟兴刚,宁静,刘淑娟,等.保靖黄金茶主要化学成分初步分析研究[J].茶叶通讯,2008,35(4):27-29.
[3]李赛君,段继华,黄飞毅,等.茶树新品系苦茶21-1主要品质成分分析[J].食品工业科技,2018,39(12):227-230.
[4]江昌俊.茶树育种学[M].北京:中国农业出版社,2011.
[5]赵熙,黄浩,唐睿,等.湖南沅陵4种绿茶品质成分分析[J].茶叶通讯,2017(1):40-43.
[6]周春娟,庄东红,郭守军,等.不同品种(系)凤凰单丛成品茶的香型分类与鉴定[J].茶叶科学,2014,34(6):609-616.
[7]BALDERMANN S,YANG Z,KATSUNO T,et al.Discrimination of Green,Oolong,and Black teas by GC-MS analysis of characteristic volatile flavor compounds[J].American Journal of Analytical Chemistry,2014,5(9):620-632.
[8]吕海鹏,张悦,杨婷,等.影响普洱熟茶香气品质的关键香气成分分析[J].现代食品科技,2015,31(12):394-399.
[9]葛晓杰,苏祝成,狄德荣,等.基于顶空固相微萃取/气质联用的红茶特征香型呈香活性成分研究[J].食品工业科技,2016,37(23):306-310.
[10]李瑾,黎娜,李照莹,等.黄茶品质影响因素及香气研究进展[J].茶叶通讯,2015,42(2):3-6.
[11]赖幸菲,潘顺顺,李裕南,等.不同季节和茶类的金萱品种茶叶香气成分分析[J].食品工业科技,2015,36(10):62-68,72.
[12]赵丹,吕才有.红茶香气研究进展[J].安徽农业科学,2016,44(23):45-46,83.
[13]卢艳,杜丽平,肖冬光.正山小种红茶挥发性成分分析[J].食品工业科技,2015,36(2):57-60,64.
[14]周天山,米晓玲,余有本,等.兰香型茶叶香气组分主成分分析[J].西北林学院学报,2016,31(1):254-259.
[15]叶国柱.板栗香型绿茶的化学识别与香型转化研究[C].杭州:中国农业科学院学位论文,2009.
[16]叶国注,江用文,尹军峰,等.板栗香型绿茶香气成分特征研究[J].茶叶科学,2009,29(5):385-394.
[17]谢勋,何锦林,杨鸿波,等.绿宝石茶加工过程香气变化研究[J].食品科技,2016,41(11):78-82.
[18]孙君,朱留刚,林志坤,等.变温烘焙技术对丹桂乌龙茶香气品质的影响[J].茶叶科学,2017,37(3):266-272.