提香处理对贵州珠形茶品质及香气成分的影响

Effects of Different Fragrance Extraction on Quality and Aroma Components of Guizhou Global Tea

为探索适宜的摊凉时间和提香温度,为茶叶加工提供理论基础和科学依据,采用理化成分测定法、感官审评法和固相微萃取法,结合气相色谱-质谱仪联用技术,利用SPSS统计分析软件,研究了不同提香处理对贵州珠形茶品质及香气成分的影响。结果表明:贵州珠形茶茶样含水量、茶多酚含量、香气和滋味呈显著差异,个别处理茶样的氨基酸含量和可溶性糖含量无显著差异。摊凉8h提香,茶样(P2)的香气和滋味得分最高,分别为93分和91.5分;分离鉴定出6种醛类、13种酮类、11种烷烃类、13种烯烃类、15种酯类、4种酸类、12种醇类、2种酚类、5种奈类、2种苯类和10种杂环类及其他,共计93种化合物。摊凉8h再提香,温度控制在110～120℃,有利于形成贵州珠形茶滋味醇正、栗香较显和香气持久的独特品质风味。

The effects of different fragrance extraction on quality and aroma components of Guizhou Global Tea were studied by physicochemical components analysis,sensory evaluation,solid-phase micro-extraction（SPME）,gas chromatograph-mass spectrometer and SPSS to probe the optimal cooling time and temperature for fragrance extraction and provide the theoretical and scientific basis for tea processing.There were significant differences in water content,tea polyphenol content,aroma and taste between different fragrance extraction samples.There was no significant difference in content of amino acids and soluble sugar between different fragrance extraction samples.The aroma and taste score of P2 sample after 8 h cooling was up to 93 and 91.5 respectively.93 compounds including 6 aldehydes,13 ketones,11 hydrocarbons,13 olefin,15 esters,4 acids,12 alcohols,2 phenolic,5 chennai,2 benzene,and 10 heterocyclic and other compounds were detected.The results showed that 110～120℃ for fragrance extraction after 8 h cooling was benefit to formation of special quality flavor with mellow tea taste,lasting chestnut-like aroma in Guizhou Global Tea.