粉红色和白色紫芽茶树花SPME/GC-MS香气成分分析

Analysis of aroma components of pink and white tea flowers with the purple bud in SPME/GC-MS

通过对5种不同开花程度的粉红色和白色紫芽茶树花进行SPME/GC-MS挥发性成分分析,发现红色和白色紫芽茶树花的芳香物质成分大体相同,但含量差异明显。两种茶树花挥发性成分可分为醇类、醛类、酯类、酮类、杂氧类、烷烃类、烯烃类、含氮类(呋喃/吲哚/吡喃)、萘/苯类。粉红色紫芽茶树花主要香气成分是苯乙酮、苯乙醇、芳樟醇、香叶醇、苯甲醇、α-甲基-苯甲醇、水杨酸甲酯、α-金合欢烯、大根香叶烯、摩勒烯、依兰烯、二十烷、2,6,10,14-四甲基十六烷、8-Isopropyl-1-methyl-3-methylenetricyclo[4.4.0.02,7]decanerel;白色紫芽茶树花主要香气成分是苯乙酮、芳樟醇、香叶醇、水杨酸甲酯、2,2,6-三甲基-6-乙烯基四氢-2H-吡喃-3-醇、吉玛烯。两种不同颜色的茶树花挥发性成分含量差异最大的是苯乙酮、水杨酸甲酯、芳樟醇、8-Isopropyl-1-methyl-3-methylenetricyclo[4.4.0.02,7]decanerel。聚类分析结果表明,粉红色和白色茶树花香气成分受茶树品种影响较大,以及粉红色茶树花不同开花阶段香气成分相对于白色茶树花的差异大。

According to SPME/GC-MS analysis of volatile components of pink and white tea flowers of different flowering degrees,it was found that the aromatic components of pink and white tea flower were basically the same,but their contents were significantly different.The volatile components of the two types of tea flowers can be divided into alcohol,aldehyde,ester,ketone,hybrid oxygen,alkanes,olefin,nitrogenous(furan/indole/pyran)and naphthalene/benzene.The main aroma components of the pink tea flowers were:phenyl ketone,phenyl alcohol,aromatic camphor alcohol,geranium alcohol,benzyl alcohol,perl-methylphenyl alcohol,methyl salicylate,toluene,macrocotyledon,moralene and ilanene,twenty ane,2,6,10,14-tetramethylhexane,8-isopropyl-1-methylenetricyclo[4.4.0.02,7]decanerel.The main aroma components of the white tea flower were:phenyl ethyl ketone,linalool,geranium alcohol,methyl salicylate,2,2,6-trimethyl-6-vinyl-tetrahydro-2h-pyran-3-alcohol,gemmarene and eicane.The content of volatile components in the two different colors of camellia flower varied the most,among which were acetophenone,methyl salicylate,linalool,8-isopropyl-1-methylenetricyclo[4.4.0.02,7]decanerel.The results of cluster analysis indicated that the aroma components of tea trees with pink or white flowers were more affected by tree varietal than by different flowering stages;and the characteristics of pink tea tree flowers differed greatly from the aroma components of white tea tree flowers in different flowering stages.