湘式柑普茶--湘柑茶主要化学成分及挥发性成分分析

Analysis of the main chemical and volatile components of Xianggan tea,Xiang-style Ganpu tea

目的:湘柑茶是借鉴柑普茶的制法,采用湖南安化黑茶--天尖茶与岳阳金盆柚的柑皮制备而成的,旨在探明湘柑茶的品质。方法:对比分析了天尖茶、柑皮及湘柑茶的主要化学成分、矿质元素含量以及挥发性成分。结果:天尖茶、柑皮、湘柑茶的水分含量均<20%,有利于贮藏。粗多糖、总黄酮、总酚含量高低顺序为天尖茶>湘柑茶>柑皮。天尖茶、柑皮、湘柑茶均含丰富的矿质元素,含量较高的有K、Ca、Mg、Mn。天尖茶、柑皮、湘柑茶中分别检出61,68,69种香气成分,其关键香气化合物为18~22种,天尖茶与柑皮制备成湘柑茶后检出了14种新的挥发性物质。结论:湘柑茶结合了天尖茶和柑皮的香气与营养功效,并产生了新的挥发性成分,是具有湖南地域特色的新式茶饮。

Objective:Xianggan tea,was made from Hunan Anhua dark tea,i.e.Tianjian tea and the mandarin peel of Yueyang Jinpen pomelo,based on the preparation method of Ganpu tea,and this contributed to ascertaining the quality of Xianggan tea.Methods:The main chemical components,mineral element content and volatile components were analyzed in the Tianjian tea,mandarin peel and Xianggan tea.Results:The moisture content of Tianjian tea,mandarin peel,and Xianggan tea were all less than 20%,and made them easy for storage.The content of crude polysaccharides,total flavonoids,and total phenols was in the order of Tianjian tea>Xianggan tea>mandarin peel.Tianjian tea,mandarin peel,and Xianggan tea are rich in mineral elements,and the higher contents are K,Ca,Mg,and Mn.The 61 kinds of aroma components were detected in Tianjian tea,68 kinds in mandarin peel,69 kinds in Xianggan tea,and the key aroma compounds of three samples were 18~22 kinds.Moreover,the 14 kinds of new volatile substances were detected in the Xianggan tea,prepared from Tianjian tea and mandarin peel.Conclusion:The Xianggan tea,a new type of tea,shows the Hunan regional characteristics because of the combination of the aroma and the nutritional effects of Tianjian tea and mandarin peel,with the formation of new volatile components.