茶树新品系DG-12-6的乌龙茶香气分析
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摘要
选用DG-12-6新品系和黄棪为研究对象,采用顶空固相微萃取(HS-SPME)法富集其香气物质和GC-MS进行香气成分分析。结果表明:DG-12-6共检出48个组分,分为醇类(53.59%)、碳氢化合物(14.72%)、酯类(9.8%)、酮类(7.0%)、其它(13.05%)、杂氧化合物(1.3%)、醛类(1.0%)等。其中主要香气成分为橙花叔醇(47.76%)、吲哚(12.01%)、ɑ-法呢烯(9.03%)、己酸叶醇酯(4.05%)、β-罗勒烯(3.82%)等;DG-12-6乌龙茶感官品质总分超过对照,表现为花香显,汤中有香,味醇爽,可能与香气组分中橙花叔醇、芳樟醇、β-罗勒烯、顺-茉莉酮等含量较高有关。
The aromatic compounds in the newly bred oolong tea, DG-12-6, determined by HS-SPME/GC-MS were compared with those in the Huangdan(Camellia sinensis). The 48 chemicals found in DG-12-6 included alcohols(53.59%), hydrocarbons(14.72%), esters(9.8%), ketones(7.0%), heterooxides(1.3%), aldehydes(1.0%), and others(13.05%). The aromatics, nerolidol(47.76%), indole(12.01%), α-farnesene(9.03%), folyl alcohol hexanoate(4.05%) and β-phenylalene(3.82%), were considered responsible for the prominent floral fragrance, superior aroma and mellow taste in the brewed tea that rendered a higher sensory score for DG-12-6 than Huangdan.
The aromatic compounds in the newly bred oolong tea, DG-12-6, determined by HS-SPME/GC-MS were compared with those in the Huangdan(Camellia sinensis). The 48 chemicals found in DG-12-6 included alcohols(53.59%), hydrocarbons(14.72%), esters(9.8%), ketones(7.0%), heterooxides(1.3%), aldehydes(1.0%), and others(13.05%). The aromatics, nerolidol(47.76%), indole(12.01%), α-farnesene(9.03%), folyl alcohol hexanoate(4.05%) and β-phenylalene(3.82%), were considered responsible for the prominent floral fragrance, superior aroma and mellow taste in the brewed tea that rendered a higher sensory score for DG-12-6 than Huangdan.
引文
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[3]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.
[4]陈林,林清霞,张应根,等.不同风味类型铁观音乌龙茶香气组成化学模式识别研究[J].茶叶科学,2018,38(3):253-262.
[5]陈常颂,钟秋生,林郑和,等.新选308与铁观音乌龙茶香气成分比较分析[J].食品工业科技,2013,34(21):97-102,106.
[6]陈林,陈键,陈泉宾,等.做青工艺对乌龙茶香气组成化学模式的影响[J].茶叶科学,2014,34(4):387-395.
[7]嵇伟彬,刘盼盼,许勇泉,等.几种乌龙茶香气成分比较研究[J].茶叶科学,2016,36(5):523-530.
[8]史敬芳,陈栋,黄文洁,等.基于HS-SPME-GC-MS技术对凤凰单丛乌龙茶香气成分比较分析[J].食品科学,2016,37(24):111-117.
[9]刘洋,胡军,李海民,等.乌龙茶香气成分研究进展[J].安徽农业科学,2009,37(33):16333-16336.
[10]卢慰.紫牡丹乌龙茶香气成分的SPME/HS-GC-MS分析[J].食品研究与开发,2018,39(20):161-165.
[11]宛晓春.茶叶生物化学[M].北京:中国农业出版社,2003:43,254.
[12]郭玉琼,詹梓金,金心怡,等.梅占茶不同环境做青过程香气形成及其变化[J].中国农学通报,2007,23(5):115-119.
[13]黄福平,陈荣冰,梁月荣,等.乌龙茶做青过程中香气组成的动态变化及其与品质的关系[J].茶叶科学,2003(1):31-37.
[14]杨意成,梁月荣.乌龙茶茶香形成机理的研究[J].茶叶,2008,34(1):10-14.
[15]苗爱清,吕海鹏,孙世利,等.乌龙茶香气的HS-SPME-GC-MS/GC-O研究[J].茶叶科学,2010(S):583-587.
[2]陈泉宾,张应根,陈林,等.不同类型乌龙茶香气差异分析[J].茶叶科学技术,2013,4(5):25-30.
[3]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.
[4]陈林,林清霞,张应根,等.不同风味类型铁观音乌龙茶香气组成化学模式识别研究[J].茶叶科学,2018,38(3):253-262.
[5]陈常颂,钟秋生,林郑和,等.新选308与铁观音乌龙茶香气成分比较分析[J].食品工业科技,2013,34(21):97-102,106.
[6]陈林,陈键,陈泉宾,等.做青工艺对乌龙茶香气组成化学模式的影响[J].茶叶科学,2014,34(4):387-395.
[7]嵇伟彬,刘盼盼,许勇泉,等.几种乌龙茶香气成分比较研究[J].茶叶科学,2016,36(5):523-530.
[8]史敬芳,陈栋,黄文洁,等.基于HS-SPME-GC-MS技术对凤凰单丛乌龙茶香气成分比较分析[J].食品科学,2016,37(24):111-117.
[9]刘洋,胡军,李海民,等.乌龙茶香气成分研究进展[J].安徽农业科学,2009,37(33):16333-16336.
[10]卢慰.紫牡丹乌龙茶香气成分的SPME/HS-GC-MS分析[J].食品研究与开发,2018,39(20):161-165.
[11]宛晓春.茶叶生物化学[M].北京:中国农业出版社,2003:43,254.
[12]郭玉琼,詹梓金,金心怡,等.梅占茶不同环境做青过程香气形成及其变化[J].中国农学通报,2007,23(5):115-119.
[13]黄福平,陈荣冰,梁月荣,等.乌龙茶做青过程中香气组成的动态变化及其与品质的关系[J].茶叶科学,2003(1):31-37.
[14]杨意成,梁月荣.乌龙茶茶香形成机理的研究[J].茶叶,2008,34(1):10-14.
[15]苗爱清,吕海鹏,孙世利,等.乌龙茶香气的HS-SPME-GC-MS/GC-O研究[J].茶叶科学,2010(S):583-587.