摘要
黑茶是我国特有的后发酵茶叶总类,包括普洱茶、六堡茶、康砖茶、茯砖茶、青砖茶等。茶叶香气是评价茶叶品质的重要指标之一,因此,香气成分的检测分析对于黑茶品质的评价非常重要。目前黑茶香气成分检测主要包括气相色谱-质谱联用(Gaschromatography-massspectrometry,GC-MS)、全二维气相色谱/飞行时间质谱联用(Comprehensive two-dimensional gas chromatograph-time of flight mass spectrometry,GC×GC-TOFMS)、气相色谱-嗅闻仪(Gas chromatography-olfactometry,GC-O)、电子鼻(Electronic nose,e-nose)等技术。本文对近5年黑茶挥发性成分的提取和检测分析技术进行梳理,追踪了普洱茶、茯砖茶、青砖茶、六堡茶、康砖茶等5种黑茶香气成分研究进展,为黑茶香气成分的研究提供了理论指导。
Dark tea is a special post fermentation tea category in China,including Pu-erh tea,Liubao tea,Kang brick tea,Fu brick tea,Qing brick tea and so on.Tea aroma is one of the important indexes to evaluate tea quality.Therefore,the detection and analysis of aroma components is very important for the evaluation of dark tea quality.At present,the detection of aroma components of dark tea mainly includes gas chromatography-mass spectrometry(GC-MS),comprehensive two-dimensional gas chromatograph-time of flight mass spectrometry(GC×GC-TOFMS),gas chromatography-olfactometry(GC-O),electronic nose(e-nose),etc.This paper summarizes the extraction,detection and analysis technology of volatile components of dark tea in recent 5 years,and tracks the research progress of aroma components of five kinds of dark tea,such as Pu-erh tea,Fu brick tea,Qing brick tea,Liubao tea and Kang brick tea,and privide theoretical guidance for the study of aroma component in black tea.
作者
石禾云
张娅
吴雪娇
王超
徐咏全
张军
Shi Heyun;Zhang Ya;Wu Xuejiao;Wang Chao;Xu Yongquan;Zhang Jun(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China;The Institute of Tasly Holding Group Co.,Ltd.,Tianjin 300410,China;College of Horticulture,Hunan Agricultural University,Changsha 410125,China)
出处
《天津农学院学报》
CAS
2023年第5期74-81,共8页
Journal of Tianjin Agricultural University
基金
国家自然科学基金青年基金项目(32102004)。
关键词
黑茶
香气化合物
提取方法
检测技术
研究进展
dark tea
aroma compounds
extraction method
detection technology
research progress
