摘要
为探究陈香型六堡茶品质特点,对典型样本进行品质成分分析,采用顶空-固相微萃取法(HS-SPME)结合GC-MS分析香气成分,对26种共有芳香物质进行主成分分析,以不同主成分特征值的方差贡献率为加权系数,结合主成分线性回归方程构建陈香六堡茶的香气质量综合评价函数,并利用所建函数计算样本得分排序进行香气质量评价。结果表明:陈香型六堡茶主要品质成分特征为:茶多酚含量13.05%±2.14%,氨基酸含量1.80%±0.13%,咖啡碱含量4.44%±0.36%,水浸出物含量38.00%±2.81%;"陈香"的主要特征性芳香物质为α-雪松醇、β-芳樟醇、二氢猕猴桃内酯、α-萜品醇和β-紫罗酮;对比感官与函数F=52.962F1+20.825F2+15.348F3+7.592F4的评价结果,两种方法对香气的评价结果基本一致,说明利用该综合评价函数来进行六堡茶香气的质量评价是可行的。
In order to explore the quality characteristics of stale flavor liupao teas,the quality components of typical samples were analyzed and the aroma constituents were determined by HS-SPME/GC-MS.PCA was carried out on 26 common aromatic substances and constructed an aroma quality comprehensive evaluation function for stale flavor liupao teas with the principal component linear regression equation by using the variance contribution rates of various eigenvalues as weight coefficients.Moreover,established function was used to calculate the rank of sample scores for aroma quality evaluation.The results showed that the main quality components of stale flavor liupao tea were as follows:tea polyphenol content 13.05%±2.14%,amino acid content 1.80%±0.13%,caffeine content 4.44%±0.36%,water extract content 38.00%±2.81%.The characteristic aromatic compounds of“stale flavor”wereα-cedrol,β-linalool,dihydro actinidiolide,α-terpineol andβ-Ionone.Compared the results of sensory and functional evaluation F=52.962F1+20.825F2+15.348F3+7.592F4,the evaluation results of aroma by two methods were basically similar and this indicated that it was feasible to use the comprehensive evaluation function to evaluate the aroma quality of liupao teas.
作者
温立香
张芬
何梅珍
黄寿辉
彭靖茹
林家威
袁冬寅
陈家献
WEN Lixiang;ZHANG Fen;HE Meizhen;HUANG Shouhui;PENG Jingru;LIN Jiawei;YUAN Dongyin;CHEN Jiaxian(Guangxi Subtropical Crops Research Institute,Nanning 530001,China;Guangxi Wuzhou Tea Factory,Wuzhou 543002,China)
出处
《食品工业科技》
CAS
北大核心
2021年第2期230-236,共7页
Science and Technology of Food Industry
基金
广西重点研发计划项目(桂科AB16380191)
国家现代农业产业技术体系广西茶叶创新团队建设专项资金(nycytxgxcxtd18-06)
广西农业科学院基本科研业务专项资助项目(桂农科2020YT145)。
关键词
六堡茶
品质特征
香气
质量评价
liupao teas
quality characteristics
aroma
quality evaluation