湖北地方名优绿茶香气组分的GC-MS分析

Analysis of Aromatic Components of Famous Green Tea in Hubei by GC-MS

用气相色谱/质谱(GC/MS)法分析了湖北具有代表性的8只名优绿茶的香气组分。共鉴定出117种香气组分,其主要成分为:顺-3-己烯醇、2-戊基呋喃、顺-3-己酸己烯酯、苯甲醛、芳樟醇及其氧化物、萘、顺-茉莉酮、丁香烯、顺-橙花叔醇、β-紫罗酮、杜松醇、β-杜松烯、水杨酸甲酯、(+)表-双环倍半水芹烯、雪松醇、荜澄茄油醇等;传统蒸青绿茶恩施玉露与其他烘炒型名优绿茶相比,香气组分之间差异较大,具清香味的顺-3-己烯醇、顺-3-己酸己烯酯的百分含量较高,丁酸-3-己烯酯、辛酸-3-己烯酯、4-氨基-3-甲基酚、9-亚甲基-9H-芴为蒸青茶所特有;香型相似率分析表明,栗香型名优绿茶和清香型名优绿茶之间差异较大,栗香型绿茶之间香型相似率也差异较大,而清香型绿茶之间香型相似率比较接近。

Aromatic components of 8 representative green teas in Huhei were analyzed by gas chromatography and mass spectrograph（GC/MS） methods, and 117 volatile constituents were identified, which including （E）-3-Hexen-l-ol, 2-pentyl-Furan,（Z）-hexanoic acid 3-hexenyl ester, benzaldehyde, linalool and linalool oxide （if.1）, naphthalene, （Z）-3-methyl-2- （2-pentenyl）-2-Cyclopenten-l-one, caryophyllene,（E）-3,7,11-trimethyl-l,6,10-Dodecatrien-3-ol, 4-（2,6,6-trimethyl-1- cyclohexen-l-yl）-3-buten-2-one, tau.-Cadinol, 1,2,4a,5,8,8a-hexahydro-4,7-dimcthyl-l-（1-methylethyl） -naphthalene, methyl saficylate, 1-hydroxy-l,7-dimethyl-4-isopropyl-2,7-cyclodecadiene, Cedrol, Cubenol etc.. Comparing with other roasted-barked green teas, Enshiyulu as a traditional steamed green tea, the significant differences among the aromatic com- ponents were observed. The higher percentage of flesh-flavor component including （E）-3-Hexen-l-ol and （Z）-hexanoic acid 3-hexenyl ester were detected, and （Z）-butanoic acid 3-hexenyl ester, （Z）-octanoic acid 3-hexenyl ester, 4-amino-3- methyl-phenol and 9-methylene-9H-Fluorene were only found in this steamed green tea. According to the aroma pattern similarity analysis, the significant differences between the fresh-flavor and chestnut-flavor teas were revealed, and the signif- icant aroma pattern differences existing among the chestnut-flavor teas were also showed, but the similarity among the fresh- flavor teas was obtained.