紫娟与丹妃挥发性成分差异分析

Analysis of the differences in the volatile components betwween Zijuan and Danfei

目的通过对3种紫芽茶进行挥发性物质成分的比较分析并结合感官审评,总结紫娟茶及紫芽茶的香气特征,比较引种紫娟茶之间的品质差异。方法采用顶空固相微萃取与气相色谱-质谱联用技术(headspace solid phase micro extraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS),分析比较不同品种的紫芽茶挥发性物质种类和含量差异,并结合气味活度值(odour activity value, OAV)对3种紫芽茶主要贡献香气的物质进行比较分析其香气特征差异。结果 (E)-Β-罗勒烯、(+)-柠檬烯、β-紫罗酮、芳樟醇为紫芽茶中的主要呈香物质;挥发性物质分析结果表明紫娟引种海南之后香气更加浓郁纯正。结论紫娟茶干茶条索粗松靛青、汤色靛青明亮,香气浓郁、纯正持久、花果香特显;紫芽茶干茶条索匀整靛青、汤色靛青带紫、香气浓郁花果香明显。

Objective To summarize the aroma characteristics of Zijuan tea and purple bud tea and compare the quality differences among the introduced Zijuan teas through comparative analysis of volatile components of the 3 kinds of purple bud teas and manual sensory evaluation. Methods The headspace solid phase micro extraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) was adopted to analyze and compare the differences in the types and content of volatile substances in purple bud tea from different varieties. The odour activity value(OAV) was used to compare the aroma characteristics of the main aroma-contributing substances in purple bud tea. Results(E)-Β-basilene,(+)-limonene, β-puranone and linalool were the main aromatic substances in the 3 kinds of purple bud tea. The analysis of volatile substances showed that the aroma of purple bud tea was more intense and pure after the introduction of Hainan. Conclusion The dry tea of Zijuan tea has thick and loose indigo ropes, indigo blue and bright soup colour, rich, pure and persistent aroma, with rich aroma, pure and lasting, and special flower and fruit fragrance, the dry tea of purple bud tea has uniform indigo ropes, indigo blue with purple soup colour, and rich floral and fruit aroma.