不同等级和储藏时间白茶香气组分差异性研究

Volatile compounds of white tea of different grades and different storage times

为比较不同等级白茶香气组分的差异,研究贮藏时间对白茶香气组分的影响,采用同时蒸馏萃取提取香气成分,利用气相色谱-质谱联用技术对白茶样品的香气成分进行分析。结果表明,在4个等级白茶中共鉴定出51种香气成分,其中醇类14种,占香气总量的38.60%～42.84%;醛类8种,占总量的24.26%～45.94%。其中以白牡丹香气总量最高。在5个年份白茶中共鉴定出56种香气化合物,其中醇类12种,占香气总量的20.96%～39.84%;醛类9种,占总量的11.78%～30.82%;碳氢化合物16种,占总量的3.38%～21.04%。1993年白茶中酸类含量显著高于其他年份白茶。研究结果有利于了解不同等级白茶的香气特征,明确在存放过程中白茶香气成分的变化规律,为指导企业合理存储和引导消费者客观认识白茶提供理论支持。

The effects of grade and storage time on aromatic compounds in white teas were studied. The aroma compositions were extracted using simultaneous distillation and so1 vent extraction and analyzed by gas chromatography and mass spectrograph（GC-MS）. The results showed that 51 compounds were identified in four grades of white tea, in which 14 alcohols and 8 aldehydes accounted for 38.60%-42.84% and 24.26%-45.94% of the total amount, respectively. The total aroma contents in Baimudan were the highest among different grades. Fifty-six aromatic compounds were identified in white tea produced in 5 different years. Twelve alcohols, 9 aldehydes and 16 hydrocarbons were the major components among the identified compounds, accounting for 20.96%-39.84%, 11.78%-30.82% and 3.38%-21.04%, respectively. The contents of acids in the white tea produced in 1993 were significantly higher than those in other years. This study revealed odor characteristics of white tea in different grades and explored the variation of white tea aroma during storage, which would provide scientific references for reasonable storage in Tea Company and give consumers an objective knowledge on white tea.