摘要:
采用同时蒸馏萃取-气质联用法(SDE-GC/MS)分析丹桂乌龙茶的香气成分,并比较利用同一品种鲜叶原料制成的绿茶、红茶和白茶的香气成分的差异。结果表明,丹桂乌龙茶以醇类(44.27%)、碳氢化合物(22.15%)、酯类组分(12.29%)为主,其余组分含量较低,醛类、酮类、含氮化合物含量分别为8.19%、3.98%、3.28%。丹桂绿茶香气组分是以醇类(54.62%)、酯类(18.92%)和碳氢化合物(18.11%)为主,丹桂红茶香气组分是以醇类(47.78%)、醛类(26.08%)和酯类(11.07%)为主,丹桂白茶香气组分是以醇类(49.64%)、醛类(17.25%)和酯类(11.12%)为主。丹桂乌龙茶的主要香气成分为橙花叔醇(27.1%)、芳樟醇及其氧化物(10.94%)、香叶醇(4.04%)、苯甲醛(0.81%)、苯乙醛(6.01%)、β-紫罗酮(2.78%)、顺-茉莉酮(0.57%)、顺-己酸-3-己烯酯(1.25%)、3-甲基丁酸-2-苯乙酯(2.47%)、顺-苯甲酸-3-己烯-1-酯(1.56%)、法呢烯(15.63%)、吲哚(1.64%)、十四烷(2.02%)等。经对比发现,加工工艺上的差异造成了丹桂制不同茶类在香型和香气成分上的差异。
关键词:
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同时蒸馏萃取法 /
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丹桂 /
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乌龙茶 /
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香气
Abstract:
The aromatic components in Dangui Oolong Tea were extracted with Simultaneous Distillation Extraction(SDE) and analyzed with gas chromatography-mass spectrometry(GC-MS). Results showed that the aromatic components in Dangui Oolong Tea were different obviously from which in green tea, write tea and black tea, although they were made from the same variety of tea leaves. The aromatic components in Dangui Oolong Tea were mainly alcohols(44.27%), esters(22.15%) and hydrocarbon compounds(12.29%); others were aldehydes(8.19%), ketones(3.98%) and nitrogenous compounds(3.28%), respectively. The composition of aromatic components between green, black and white tea were different, which were alcohols(54.62%), esters(18.92%)and hydrocarbon compounds(18.11%)in green tea; alcohols(47.78%), aldehydes(26.08%) and esters(11.07%)in black tea; alcohols(49.64%), aldehydes(17.25%%)and esters(11.12%)in white tea, respectively. The variety of aromatic compounds detected from Dangui Oolong tea were nerolidol(27.1%), Geraniol(4.04%), β-linalool, trans-linaloloxide(10.94%), 3-hexenyl ester(Z)-Hexanoic(1.25%), phenylacetaldehyde(6.01%), Benzaldehyde(0.81%), beta.-Ionone(2.78%), cis-Jasmone(0.57%), Butanoic acid, 3-methyl-, Indole(1.64%), 2-phenylethyl ester(2.47%),(Z)-3-Hexen-1-ol; 3-hexenyl ester(1.56%), Tetradecane(2.02%), Farnesen(15.63%)and so on. The data showed that the aromatic composition of Dangui Oolong tea was remarkably different from other Dangui teas.
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