不同工艺古丈毛尖红茶与绿茶的香气成分分析

Analysis of aroma components of Guzhang Maojian black tea and green tea by different technologies

目的比较分析古丈毛尖不同工艺红茶与绿茶的香气成分。方法采用减压蒸馏萃取法(vacuum distillation extraction,VDE)提取5种不同制作工艺的古丈毛尖红茶与绿茶中香气成分,用气相色谱-质谱法(gas chromatography-mass spectrometry,GC/MS)定性,面积归一法定量。结果茶样中共检测出香气成分90种,其中共有成分8种。红茶香气主要成分(含量占比超过3%)包括香叶醇、苯乙醇、苯甲醇、呋喃氧化芳樟醇、苯乙醛。红茶1及红茶2以呋喃氧化芳樟醇、苯乙醇、香叶醇为主(含量占比超过10%);红茶3以苯乙醇、苯甲醇、香叶醇为主;红茶4以苯乙醇、香叶醇为主;红茶5以呋喃氧化芳樟醇、苯乙醇、苯甲醇、香叶醇为主。绿茶香气主要成分(含量占比超过3%)包括二甘醇二丙酸酯、苯甲醇、3,4,4-三甲基-3-戊醇、3-(1,3-二甲基丁氧基)-2-丁醇、2-叔丁基-4-甲基-5-氧代-[1,3]二氧戊环-4-甲酸、香叶醇。结论古丈毛尖在香气成分上,红茶主要以醇类和醛类为主,绿茶以醇类和酯类为主,在制茶工艺上,日光萎凋1~2h,室内萎凋至含水量60%左右的制茶工艺较优。

Objective To compare and analyze aroma components of black tea and green tea produced by different techniques of Guzhang Maojian.Methods The aroma components of Guzhang Maojian black tea and green tea from 5 different manufacturing processes were extracted by vacuum distillation extraction(VDE).The aroma components were identified by gas chromatography-mass spectrometry(GC/MS)and quantified by area normalization.Results Totally 90 aroma components were detected in tea samples,including 8 common components.The aroma components of black tea(more than 3%)mainly included geraniol,phenylethanol,benzyl alcohol,trans-Linalool oxide(furanoid)and benzene acetaldehyde.Black tea 1 and black tea 2 mainly included trans-Linalool oxide(furanoid),phenylethanol and geraniol(over 10%),black tea 3 mainly included phenylethanol,benzyl alcohol and geraniol,black tea 4 mainly included phenylethanol and geraniol,black tea 5 mainly included trans-Linalool oxide(furanoid),phenylethanol,benzyl alcohol and geraniol.The aroma components of green tea(more than 3%)mainly included diethylene glycol dipropionate,benzyl alcohol,3,4,4-trimethyl-3-pentanol,3-(1,3-dimethyl butoxy)-2-butanol,2-t-butyl-4-methyl-5-oxo-[1,3]dioxolane-4-carb-oxylic acid,geraniol.Conclusion Guzhang Maojian black tea’s aroma composition is mainly composed of alcohols and aldehydes,while green tea was mainly composed of alcohols and esters.The tea making process is superior when tea is withered by sun about 1-2 h,and is withered in room to a moisture content of about 60%.