“春闺”绿茶香气成分鉴定分析

Identification and Analysis of Aroma Components in Chungui Green Tea

采摘“春闺”茶树品种一芽二、三叶鲜叶原料,按烘青绿茶工艺制样。连续3年感官审评结果表明,“春闺”品种适制绿茶,制绿茶干茶紧结,色泽绿润,味醇爽回甘,茶汤有特殊的花香;采用顶空-固相微萃取(HS-SPME)法富集其香气物质,并利用GC-MS进行香气成分鉴定,结果表明,春闺烘青绿茶共鉴定出70余种香气化合物,其主要香气成分是橙花叔醇(20.2%)、α-法呢烯(16.96%)、吲哚(13.57%)、反-β-罗勒烯(6.74%)、己酸叶醇酯(3.99%)、壬醛(2.03%)、2-甲基-6-亚甲基-1,7-辛二烯-3-酮(4.61%)、顺-茉莉酮(2.13%)、苯乙醛(1.35%)、己酸己酯(1.28%)、石竹烯(1.34%)等;与绿茶对照种“福鼎大白茶”对比分析发现,春闺绿茶的醇类组分(21.85%)远高于福鼎大白茶绿茶(6.56%),烯烃类(37%)和含氮化合物(15.15%)也比福鼎大白茶绿茶高;而醛类、酮类、酯类、杂氧化合物等低于福鼎大白茶绿茶。

Picking one bud and two or three leaves from the new varieties of Chungui(Camellia Sinensis)as raw materials,the samples were processed by the baking green tea processing technology.The results of sensory evaluation for three consecutive years showed that Chungui was suitable for making green tea,which was characterized by its compact shape,jade green color,refreshing and sweet taste,and special flower fragrance in tea liquor.The aromatic constituents were enriched by HS-SPME and identified by GC-MS,the results showed that there were more than 70 kinds of aroma compounds identified,the main compounds were nerolidol(20.2%),α-farnesene(16.96%),indole(13.57%),trans-β-ociene(6.74%),hexanoic acid,3-hexenyl ester,(Z)-(3.99%),nonanal(2.03%),1,7-Octadien-3-one,2-methyl-6-methylene-(4.61%),cis-Jasmone(2.13%),benzeneacetaldehyde(1.35%),hexanoic acid,hexyl ester(1.28%),caryophyllene(1.34%)and so on.Compared with the green tea control"Fuding Dabai tea",the alcohol components of Chungui green tea(21.85%)were much higher than that of Fuding Dabai tea(6.56%),and the alkenes(37%)and nitrogencontaining compounds(15.15%)were also higher than Fuding Dabai tea,but the aldehydes,ketones,esters and heteroxides were lower than those of Fuding Dabai tea.