不同光质萎凋对金观音红茶香气组分的影响

Effects of different light-wave withering on the aromatic components of Jinguanyin black tea

目的研究不同光质萎凋处理对金观音红茶香气组分的影响,确定在萎凋过程中采用不同的光质处理与红茶香气组分的关系。方法采用顶空-固相微萃取技术提取金观音红茶的香气成分,使用气相色谱质谱联用法探讨在萎凋过程中通过红光、黄光以及橙光处理后金观音红茶香气成分的变化。结果实验中的4组茶叶样品共鉴别出48种香气物质,共包含9种醇类物质、11种烯烃类物质、16种烷烃类物质、9种酮酯类物质以及3种其他类物质。红光处理检测出28种挥发性物质,香气组分占提取物总量的66.62%;黄光处理检测出28种挥发性物质,香气组分占提取物总量的67.71%;橙光处理检测出24种挥发性物质,香气组分占提取物总量的64.81%。结论红光、黄光以及橙光处理能促进长叶烯、橙花叔醇及其异构体的生成。不同光质处理能影响毛茶香气组分的含量,对于β-紫罗酮的含量会有明显的提升。选用橙光处理,能提高毛茶的香气组分以及茶叶的感官品质。

Objective To investigate the effects of different light-wave withering on the aromatic components of Jinguanyin black tea, and determine the relationship between different light-wave treatments and aromatic components of Jinguanyin black tea.Methods The aroma components of Jinguanyin black tea were extracted by the headspace solid-phase micro extraction(HS-SPME).Changes in aroma components of Jinguanyin black tea treated by red ray, orange ray and yellow ray in the withering process were discussed by gas chromatography-mass spectrometry(GC-MS).Results A total of 48 volatile components were identified in the 4 samples, including 9 alcohols, 11 alkenes, 16 alkanes, 9 ketonic esters and 3 others.A total of 28 kinds of volatile compounds were identified in the tea sample treated by red ray, and the content of volatile compounds reached 66.62%.A total of 28 kinds of volatile compounds were identified in the tea sample treated by yellow ray, and the content of volatile compounds reached 67.71%.A total of 24 kinds of volatile compounds were identified in the tea sample treated by orange ray, and the content of volatile compounds reached 64.81%.Conclusion Red ray, yellow ray and orange ray treated in the withering process can promote the formation of longifolene and nerolidol and trans-nerolidol.Different light-wave treatments can affect the content of aroma components of the tea samples, and the content of β-ionone and phytonone can be significantly improved.Orange ray treatment can improve the content of aroma components and the sensory quality of the tea.