| 宜昌红茶代表产品的香气成分研究 |
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| 引用本文： | 赵瑶,宋晓东,黄啟亮,张敏,张曙光.宜昌红茶代表产品的香气成分研究[J].湖北农业科学,2016(24):6493-6497. |
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| 作者姓名： | 赵瑶 宋晓东 黄啟亮 张敏 张曙光 |
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| 作者单位： | 湖北三峡职业技术学院,湖北 宜昌,443000 |
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| 基金项目： | 宜昌市科学技术研究与开发项目(2015A15-213) |
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| 摘 要： | 采用顶空固相微萃取(Headspace solid phase microextraction,HS-SPME)和气质联用(Gas chromatography-mass spectrometry,GC-MS)技术,对宜昌市主要红茶产区4个红茶茶样的香气化合物组成及香气特征进行了分析。结果共检出106种挥发性香气化合物,其中共有香气化合物63种。利用面积归一化法,定量得到了宜昌红茶香气化合物以醇类、酯类、碳氢类、醛类、酮类为主,其中醇类含量最高,它们的平均含量分别为41.59%、16.38%、13.49%、5.61%、4.47%。香叶醇、水杨酸甲酯、芳樟醇及氧化物、苯乙醇、苯甲醇、β-荜澄茄烯、顺-茉莉酮、苯甲醛、β-紫罗酮、香叶酸、己酸叶醇酯、橙花叔醇这12种成分的含量达到了64.82%,是宜昌红茶的主要香气成分,呈现出了宜昌红茶的花果甜香特征性香味。
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| 关 键 词： | 宜昌红茶 香气 顶空固相微萃取法 气质联用分析 |
Study on the Aroma Components of the Representative Products of Yichang Black Tea |
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| Abstract: | The aroma components of four Yichang b1ack tea samp1es in main producing region were ana1yzed using Headspace so1id phase microextraction/gas chromatography-massspectrometry (HS-SPME/GC-MS). Resu1ts showed that 106 kinds of aro-matic components were detected,among which there were 63 kinds of the same aroma compounds. The ingredients for the characteristic aroma of b1ack tea were main1y ascertained to be a1coho1s,esters,hydrocarbons,a1dehydesds and ketones,among which the a1coho1 was the most important compounds and they accounted for 41.59%,16.38%,13.49%,5.61% and 4.47% re-spective1y. Geranio1,methy1 sa1icy1ate,1ina1oo1,1ina1oo1 oxide,phenethy1,benzy1 a1coho1,beta.-Cadinene,cis-Jasmone,benza1de-hyde,beta.-Ionone,geranic acid,hexanoic acid,3-hexeny1 esterand nero1ido1 were the characteristic aroma substances of Yichang b1ack tea,which accounted for 64.82% of the tota1 aroma. F1ower-1ike and sweet aroma compounds were the main aroma character of Yichang b1ack tea. |
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| Keywords: | Yichang b1ack tea aroma HS-SPME GC-MS |
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