顶空固相微萃取-气相色谱-质谱法对比分析毛火温度对信阳毛尖茶香气成分的影响

Comparative analysis of the effects of Maohuo temperature on the aroma components of Xinyang Maojian tea by headspace-solid phase microextraction-gas chromatography-mass spectrometry

目的研究毛火温度对信阳毛尖茶香气成分的影响。方法选取不同品种、干燥毛火温度的信阳毛尖茶,并采用顶空固相微萃取-气相色谱-质谱法(headspace-solid phase microextraction-gas chromatographymass spectrometry,HS-SPME-GC-MS)对供试样茶香气物质进行分析。结果醛类、醇类、酯类、酮类、酸类、芳香烃以及碳氢、杂环氧化物是信阳毛尖茶的主要香气化合物种类。140℃毛火烘焙群体种信阳毛尖茶供试样中β-环柠檬醛与顺式芳樟醇氧化物(呋喃)含量最高;140℃毛火烘焙乌牛早信阳毛尖茶供试样中柠檬烯、γ-松油烯、肉桂烯含量最高;110℃毛火烘焙群体种信阳毛尖茶供试样中1-反-(+)-橙花叔醇含量最高;110℃毛火烘焙乌牛早信阳毛尖茶供试样中芳樟醇和反式芳樟醇氧化物(吡喃)含量最高。140℃毛火烘焙信阳毛尖茶供试样的表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)、表没食子儿茶素(epigallocatechin,EGC)的含量均低于110℃毛火烘焙信阳毛尖茶供试样。结论在信阳毛尖茶加工中,适当提高毛火温度,可提升茶叶香气,降低滋味苦涩感。

Objective To study the influence of the temperature of the Maohuo on the aroma components of Xinyang Maojian tea.Methods Xinyang Maojian tea with different varieties and drying temperatures was selected and analyzed for its aroma compounds by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).Results The results showed that aldehydes,alcohols,esters,ketones,acids,aromatic hydrocarbons,hydrocarbons and heterocyclic oxide compounds were the main aroma compounds of Xinyang Maojian tea.The content ofβ-cyclocitral and cis-linalool oxide(furan)was the highest in the samples of group specie Xinyang Maojian roasted at 140℃;the content of lemonene,γ-terpinene and cinnamene was the highest in the samples of Wuniuzao Xinyang Maojian roasted at 140℃;the content of 1-trans-(+)-neroli tert alcohol was the highest in the samples of group specie Xinyang Maojian roasted at 110℃;the content of linalool and trans linalool oxide(pyran)was the highest in the samples of Wuniuzao Xinyang Maojian roasted at 110℃.The content of epigallocatechin gallate(EGCG),epigallocatechin,(EGC)in Xinyang Maojian tea samples roasted at 140℃was lower than those of Xinyang Maojian tea samples roasted at 110℃.Conclusion In the processing of Xinyang Maojian tea,the temperature of Maohuo can be properly raised to enhance the aroma of tea and reduce the bitterness.