不同茶树品种脂肪酸和糖苷类香气前体分析

Studies on the Fatty Acid and Glycoside Aroma Precursors of Different Tea Varieties

分析了不同茶树品种脂肪酸和糖苷类物质的组成及含量.结果表明:茶叶中含有月桂酸、豆蔻酸、棕榈酸、亚油酸及亚麻酸5种脂肪酸,组成特点以不饱和脂肪酸为主,其中亚麻酸含量最高,且不同品种其脂肪酸含量存在显著差异.茶叶中主要存在以苯甲醇、苯乙醇、芳樟醇及其氧化物(Ⅰ,Ⅱ,Ⅲ)、水杨酸甲酯、香叶醇等为配基的糖苷类香气前体,组成特点以萜烯醇类为主,且不同茶树品种其糖苷类香气前体配体含量存在较大的差异.

As the important aroma precursors, fatty acids and glycosides have an important influence on a roma of tea. ties were ana In lyz this study, the components and contents of fatty acids and glycosides in different tea varieed. The results showed that tea leaves contained 5 fatty acids： lauric acid, telradecanoic acid, palmtitic acid, linoltic acid and linolenic acid. Unsaturated fatty acids were the main components and the content of linolenic acid was the highest. The tea varieties studied varied significantly in their fatty acid content. The aglycones in tea leaves＂ contain benzyl alcohol, phenylethyl alcohol, linalool and linalool oxide （ Ⅰ, Ⅱ , Ⅲ）, methyl salicylate, nerol, geraniol and nerolidol. Terpenols were the main components and the tea varieties differed considerably in the contents of glycside aroma precursors.