摘要
岭头单枞是广东省的优良乌龙茶品种，其成茶具有一种特殊的蜜香。对其鲜叶和成茶分析结果表明，其醚浸出物较高，儿茶素含量较低。检出了７８种香气成分，秋茶的含量及种类比春茶丰富。成茶中含量较多的有：芳樟醇及其氧化物（秋茶１３．４１％，春茶９．４５％）、法呢烯（秋茶１０．７６％，春茶４．７１％）、橙花叔醇（秋茶８．５８％）、己酸，２－丙烯酯（秋茶１０．５６％）、十六碳酸（秋茶５．１２％、春茶１．５７％）、植醇（秋茶３．０４％，春茶８．６１％）、亚油酸甲酯（秋茶５．７％）、γ－亚麻酸甲酯（秋茶３．３５％）等，尤其是最后两种成分，在其他茶叶中少有检出。
Aromatic components in fresh leaves and made Lingtou Dancong Oolong Tea were analysed by applying steam distillation extraction GC/MS and conventional methods.Results showed that the samples contained more ether extracts and less catechins.Seventy eight constituents were identified by GC/MS, and the autumn tea possessed more kinds and higher contents of aromatic constituents than the spring tea.The major constituents in made tea were linalool and its oxides (13.4% for autumn tea and 9.45% for spring tea), farnesene (10.76% for autumn tea and 4.71% for spring tea), nerolidol(8.5% for autumn tea), hexoic acid, 2 propenyl(10.56% for autumn tea), hexadecanoic acid (5.12% for autumn tea and 1.57% for spring tea), phytol(3.04% for autumm tea and 8.61% for spring tea), 9,12 octadecadienoic acid methyl ester(5.70% for autumn tea) and 9,12,15 octadecatrienoic acid methyl ester(3.35% for autumm tea).The last two constituents were seldom detected in other kinds of teas.
出处
《茶叶科学》
CAS
CSCD
1997年第2期213-218,共6页
Journal of Tea Science
基金
广东省科委课题
关键词
岭头单枞
乌龙茶
香气成分
品质成分
Lingtou Dancong Oolong tea Aromatic constituents Quality component
