摘要
为探明鲜叶不同采摘时段对乌龙茶香气化学特征的影响,本研究将铁观音早青与晚青按传统工艺加工成乌龙茶,运用气相色谱-质谱法分析鲜叶和乌龙茶的挥发性成分,比较早青茶与晚青茶中挥发性成分的差异。结果表明,晚青茶所含挥发性组分总量比早青茶少28.3%,醇类化合物的含量及占比均处优势,尤其是异植醇和反-橙花叔醇。挥发性成分在鲜叶与乌龙茶中的组成特征差异较大,醇类和酸类化合物在鲜叶中的占比相近,但在乌龙茶中二者差异较大;早青与晚青包含56种共有挥发性成分,比其乌龙茶的共有成分多4种,但在鲜叶与乌龙茶共有42种成分中十六烷酸、二氢猕猴桃内酯、反-橙花叔醇、异植醇等受加工工艺的影响明显,且变化幅度较大。可见晚青与早青中挥发性成分的分布特征相异,晚青茶优于早青茶且清香突出。
To explore the effects of fresh leaves harvested at different picking periods on aroma quality and chemical characteristics of oolong tea,morning leaves and evening leaves of Tieguanyin were selected as materials and turned into morning tea and evening tea according to the traditional technology.The volatile components of fresh leaves and oolong tea were analyzed by the method of gas chromatography-mass spectrometer(GC-MS),in order to compare their differences between morning oolong tea and evening oolong tea.The results showed that total volatile components of evening tea were 28.3%less than that of morning tea.The content and proportion of alcohol compounds were superior,especially isophytol and trans-nerolidol.The characteristics of volatile components in fresh leaves were different from that in oolong tea.The rate of alcohol compounds was close to that of acid compounds in fresh leaves,while in oolong teas the difference was large.Two kinds of fresh leaves had 56 identical components,that were 4 more than the two kinds of oolong tea.However,among 42 common components of fresh leaves and oolong tea,palmitic acid,dihydroactinidiolide,trans-nerolidol and isophytol were obviously affected by the manufacture technology,and their variation amplitudes were large.It can be seen that the distribution characteristics of volatile compounds of evening leaves and morning ones were different,and the aroma quality of evening tea was better than that of morning tea,especially the refreshing aroma.
作者
郭丽
谢晨昕
林智
岳文杰
张悦
郭雅玲
GUO Li;XIE Chenxin;LIN Zhi;YUE Wenjie;ZHANG Yue;GUO Yaling(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Jinshan College,Fujian Agriculture and Forestry University,Fuzhou 350002,China)
出处
《食品工业科技》
CAS
北大核心
2024年第11期245-252,共8页
Science and Technology of Food Industry
基金
福建农林大学科技创新基金(CXZX2017350)
国家茶叶产业技术体系(CARS-19)
中国农业科学院科技创新工程(CAAS-ASTIP-2014-TRICAAS)。
关键词
铁观音
香气品质
早青
晚青
早青茶
晚青茶
挥发性成分
Tieguanyin
aroma quality
morning leaves
evening leaves
morning oolong tea
evening oolong tea
volatile component
