不同普洱茶原料渥堆发酵过程中香气成分的变化研究

Variation of aromatic components during Pu'er tea fermentation process of different raw materials

目的探讨不同普洱茶原料渥堆发酵过程中香气成分的变化情况。方法以三级晒青茶毛茶(1号堆)和叶片粗老含茶梗的老黄片(2号堆)为原料,通过设置不同的初始含水量和翻堆次数,采取全自动顶空固相微萃取(headspace solid-phase micro extraction,HS-SPME)和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)法分析其香气成分,研究不同普洱茶原料渥堆发酵过程中香气组分的变化。结果随着翻堆次数的增加,不同原料普洱茶芳樟醇、苯甲醇、β-苯乙醇、二氢猕猴桃内酯均呈波浪式降低趋势,芳樟醇氧化物(Ⅱ、Ⅲ、Ⅳ)呈增加趋势,1,2,3-三甲氧基苯和1,2,4-三甲氧基苯呈波浪式增加趋势,α-柏木烯呈降低趋势,出堆时含量骤然增加;1号堆α-紫罗兰酮、香叶基丙酮、β-紫罗兰酮呈降低趋势,2号堆呈波浪式降低趋势,出堆时含量骤然增加,1号堆芳樟醇氧化物I和α-松油醇呈波浪式增加趋势,2号堆则呈波浪式降低趋势。结论渥堆发酵过程中,不同普洱茶原料主要的香气成分变化一致,不同普洱茶原料酮类物质及芳樟醇氧化物I和α-松油醇变化不同,本研究为普洱茶渥堆发酵工艺及品质稳定提供一定的技术支持。

Objective To explore the variation of aromatic components of different raw materials during Pu＇er tea fermentation process. Method The variations of aromatic components during pile-fermentation of Pu＇er tea using tertiary sun-dry tea（the first pile） and old tea leaves with stem（the second pile） as raw materials were studied by fully automated headspace solid-phase micro extraction（HS-SPME）, and were identified by gas chromatography–mass spectrometry（GC-MS）. Results With the increase of the number of flips, linalool, benzyl alcohol, β-phenylethyl alcohol, dihydroactinidiolide of different raw materials of Pu＇er tea were all in wave mode. The contents of linalool oxide（Ⅱ, Ⅲ, Ⅳ） showed an increasing trend. The contents of 1,2,3-trimethoxybenzene and 1,2,4-trimethoxybenzene showed a wave-wave trend. The content of α-cedrene decreased, but increased at the end of pile. The contents of linalool oxide Ι and α-terpineol increased in wave in the first pile, but decreased in the second pile. Conclusion During the fermentation process, the main aroma components of different Pu＇er tea were consistent with the changes in aroma composition, the contents of ketones, linalool oxide Ι and α-terpineol changed differently. This study provides some technical supports for the fermentation process and quality stability of Pu＇er tea.