苏州碧螺春红茶不同加工阶段香气物质的实时动态检测

Real-time Dynamic Detection of Aroma Components of Suzhou Biluochun Black Tea in Different Processing Phases

为了提高红茶香气品质需要,研发高香型红茶,采用一种快速、便捷且不需要样品前处理的方法-实时直接分析质谱法DART-MS,实时动态监测不同加工阶段碧螺春红茶的香气物质。结果表明:碧螺春红茶干茶中香气物质的种类高于鲜叶,鲜叶中醛类物质和烃类较多,干茶中醛类、烃类、酮类、酚类物质较多。整个加工阶段碧螺春红茶的香气不断变化,醛类和烃类的含量一直相对较高,酮类物质在发酵过程中逐渐增加,而在干茶中又有所下降。通过对苏州碧螺春红茶加工过程中香气物质的实时动态检测,为改善苏州碧螺春红茶的加工工艺提供基础数据,也为苏州后期开发高香或特征香气鲜明的红茶提供研究基础。

In an effort to develop a high-aroma black tea,DART-MS,a rapid and convenient method without processing prior to sampling,is introduced to directly analyze and dynamically detect the aroma components of biluochun black tea in different phases of processing.It shows that the dry tea has more aroma components than the fresh tea leaves,with the former containing more aldehydes,hydrocarbons,ketones and phenols and the latter more aldehydes and hydrocarbons.In the whole process,the aroma is varying constantly with an all-time higher-level composition of aldehydes and hydrocarbons,a steady increase of ketones in fermentation and a bit of decrease of ketones in dried tea.Such a real-time dynamic detection provides basic data for the improvement of the black tea processing and research basis for the development of high-aroma or special-aroma black tea in Suzhou.