电焙和炭焙武夷岩茶与常规烘焙铁观音香气成分分析

Analysis on the Aroma Components in Wuyi Rock Tea with Baking of Electric and Charcoal and Conventional Baking Tieguanyin Oolong Tea

【目的】为判明不同加工类型乌龙茶的香气特点和创新乌龙茶的烘焙工艺、指导乌龙茶生产等方面提供一定的参考价值。【方法】采用同时蒸馏萃取法SDE与气—质联用GC-MS技术检测电焙和炭焙武夷岩茶水仙品种和常规烘焙铁观音3种乌龙茶香气成分的组成与含量。【结果】供试的3种乌龙茶的香气均由碳氢类、醇类、醛类、酮类、酯类、内酯类、酸类、酚类、杂氧类和吡咯类及其氧化产物等十大类化合物组成,在香气组成上无明显差别,但在醇类、吡咯类及其氧化产物等主要香气成分的含量上电焙和炭焙武夷岩茶与常规烘焙的铁观音之间存在差异,3种乌龙茶中醇类含量分别为37.202%、37.495%、44.430%;吡咯类及其氧化产物含量分别为12.570%、15.791%、23.912%。【结论】从主要香气成分的含量上来看,炭焙武夷岩茶较电焙武夷岩茶更丰富,常规烘焙的铁观音较电焙和炭焙武夷岩茶更为丰富。

[Purpose]Our aim was to determine the different processing types of Oolong tea aroma characteristic and the innovation of Oolong tea baking process, the guide of Oolong tea production has a certain reference value.[ Method] Simultaneous distillation and extraction（SDE） and gas chromatography mass spectrometry（GC-MS） were used to test the aroma in three kinds of Oolong tea, including Wuyi rock tea（Shuixian） baked by electricity or charcoal fire and conventionally backed Tieguanyin Oolong tea.[Results]Three kinds of Oolong tea all had 10 categories of aroma,including hydrocarbons, alcohols, esters, aldehydes, ketones, lactones, acids, phenols, mixed oxygen and pyrrole and their oxidation products compounds and there were no differences of the aroma compositions among three kinds of Oolong tea. However, in the alcohol, pyrrole and their oxidation products such the main content of aroma components, Wuyi rock tea baked by electricity or charcoal fire was different Tieguanyin Oolong tea. The alcohol contents in the three kinds of Oolong tea were 37.202% , 37.495% and 44.430% , respectively. The contents of pyrrole and their oxidation products were 12.570% , 15.791% and 23.912% , respectively.[Conclusion]The content of the main aroma components in Wuyi rock tea baked by electric is richer than charcoal and that in Tieguanyin is the most abundant.