桂花绿茶窨花前后品质成分变化研究

Study on the Changes of Quality Components of Osmanthus Fragrans Green Tea Before and After Scenting

为探索桂花绿茶品质形成,以烘青绿茶为茶坯,采用单窨法制作成桂花绿茶,对其窨花前后品质化学成分变化进行测定分析。结果表明,与茶坯相比,桂花绿茶的茶多酚、儿茶素总量、水浸出物以及咖啡碱均降低,降幅1.41%~20.44%;氨基酸含量有所增加,酚氨比下降,有利于滋味品质的改善。采用固相微萃取技术(SPME)萃取茶坯、桂花和桂花茶的芳香成分,经气相色谱-质谱法(GC-MS)分析,在桂花绿茶中共检测出30种成分,其中二氢-β-紫罗兰酮、二氢-β-紫罗兰醇、α-紫罗兰酮、β-紫罗兰酮、γ-癸内酯、2-乙基己醇等13种成分主要来源于桂花,含量高达61.37%,是桂花绿茶的特征香气成分。

In order to explore the quality formation of Osmanthus fragrans scented green tea,the roasted green tea and fresh Osmanthus fragrans were used as raw materials to produce Osmanthus fragrans scented green tea by single scenting method,and the changes of quality chemical components before and after scenting were analyzed.The results showed that compared with the roasted green tea,the total content of tea polyphenols,catachins,water extracts and caffeine in Osmanthus fragrans scented green tea decreased by 1.41%~20.44%,the content of amino acid increased,and the ratio of phenol to amino acid showed a downward trend,which was beneficial to the improvement of taste quality.Meanwhile,SPME was used to extract the aroma components of the roasted green tea,Osmanthus fragrans and Osmanthus fragrans scented green tea.After GC-MS analysis,a total of 30 components were detected in Osmanthus fragrans scented green tea,13 components such as dihydro-beta-ionone,dihydro-beta-ionol,alpha-ionone,beta-ionone,gamma-decanolactone,2-ethylhexanol and others were mainly from Osmanthus fragrans,with the content of 61.37%,which were the characteristic aroma components of Osmanthus fragrans scented green tea.