设施栽培与常规栽培绿茶香气的比较分析

Comparative analysis of fragrance in green tea cultivated in greenhouse and out of greenhouse

【目的】了解设施栽培环境对绿茶香气的影响,为绿茶设施栽培方式的应用和推广提供理论依据。【方法】采用同时蒸馏萃取法(SDE法),提取设施栽培茶叶和常规栽培茶叶的挥发性物质进行GC/MS分析,参考相关文献及保留时间进行定性,并采用内标法对香气组分进行定量,采用密码审评法对2种茶样进行感观审评。【结果】共鉴定出57种香气成分,其中设施栽培茶叶51种,常规栽培茶叶43种;常规栽培茶叶的香气指数、香气总量分别是设施栽培茶叶的3倍和1.38倍;设施栽培茶叶含有较多的低沸点物质,但其芳香族化合物及萜烯类风味物质更为丰富和广泛。感观审评结果显示,设施栽培茶叶清香浓郁,常规栽培茶叶带有花香。【结论】2种茶叶香气物质的基本组成成分相似,但香气类型、香气物质的组成比例、香气指数、香气物质的总量和大多数香气组分的相对含量差异较大。

[Objective] In order to offer reference to application and extension of tea greenhouse cultivation, this paper studied the effect of greenhouse cultivation on fragrance in green tea. [Method] Simultaneous Distillation and Extraction （SDE） were employed to extract the aromatic components of green tea in greenhouse and out of greenhouse. According to analysis of GC/MS,identification components by considering relative papers and Rentation Time,while calculation relative content of components by Internal Standard Method. And sensory test was made by password assessment. [Result] 57 components were found in two kinds of green tea,with 51 in green tea planted in greenhouse and 43 out of greenhouse,respectively; The flavour index and total aromatic contents in green tea cultivated out of greenhouse are 3 times and 1.38 times than green tea cultivated in greenhouse;more components of low boiling point were found in green tea cultivated in greenhouse,but more aromatic compounds and terpenoid components were detected in it. The results of sensory tasting showed that tea cultivated in greenhouse has strong refreshing fragrance and tea cultivated out of greenhouse has fragrance of flower. [Conclusion] The basic aromatic components in two kinds of tea were similar on the whole, while striking divergences were found in the aromatic types, ratio of aromatic types, flavour index, total aromatic content and relative contents of almost aromatic components.