| 不同产地黑毛茶加工的茯砖茶香气成分和品质分析 |
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| 引用本文： | 赵仁亮,吴丹,姜依何,朱旗.不同产地黑毛茶加工的茯砖茶香气成分和品质分析[J].湖南农业大学学报(自然科学版),2017,43(5). |
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| 作者姓名： | 赵仁亮 吴丹 姜依何 朱旗 |
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| 作者单位： | 1. 湖南农业大学茶学教育部重点实验室 湖南长沙 410128;国家植物功能成分利用工程技术研究中心,湖南长沙 410128;河南农业大学园艺学院,河南郑州 450002;2. 湖南农业大学茶学教育部重点实验室 湖南长沙 410128;国家植物功能成分利用工程技术研究中心,湖南长沙 410128 |
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| 基金项目： | 国家自然科学基金项目，湖南省教育厅重点项目 |
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| 摘 要： | 以同一级别、同期制作的陕西、湖南和浙江黑毛茶为原料,依据湖南茯砖茶加工工艺制作成茯砖茶样,采用同时蒸馏萃取(SDE)结合气-质联用(GC-MS)分析其香气成分,并对3个茯砖茶样进行了感官审评比较。结果表明:分别从陕西、湖南和浙江黑毛茶压制的茯砖茶中分别检测出47、56、51种香气成分,均以醇类、醛类和酮类物质为主;陕西黑毛茶加工的茯砖茶中具高火香的2-戊基-呋喃、四甲基吡嗪等杂环类化合物含量最高(0.71%);湖南黑毛茶加工的茯砖茶中对茯砖茶"菌花香"有重要贡献的不饱和萜烯醇、烯醛类化合物含量最高,分别为30.69%、13.98%;浙江黑毛茶加工的茯砖茶中具花香、果香的萜烯酮及芳环酮类含量最高(23.45%)。感官审评结果表明:3种茶样的香气均纯正,陕西黑毛茶加工的茯砖茶中略带高火香,湖南黑毛茶加工的茯砖茶"菌花香"显,浙江黑毛茶加工的茯砖茶略带青气;滋味均表现为基本纯正;汤色均呈橙黄色。
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| 关 键 词： | 黑毛茶 茯砖茶 香气成分 发花 气相色谱–质谱法(GC–MS)分析 |
Analysis on the aroma components and quality of Fu brick tea made with raw dark teas from different regions |
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| ZHAO Renliang,WU Dan,JIANG Yihe,ZHU Qi.Analysis on the aroma components and quality of Fu brick tea made with raw dark teas from different regions[J].Journal of Hunan Agricultural University,2017,43(5). |
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| Authors: | ZHAO Renliang WU Dan JIANG Yihe ZHU Qi |
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| Abstract: | The three Fu brick tea (FBT) samples were made respectively with the raw materials produced from Shanxi, Hunan and Zhejiang province with the same standard in thesame season in accordance to Hunan FBT processing technology. Simultaneous distillation extraction (SDE) technique combined with gas chromatography-mass spectrometry (GC-MS) identification method were applied to analyze the aroma components of FBT, and the sensoryquality of three FBT samples were evaluated as well. The results showed that 47, 56 and 51 kinds of aroma components were identified in the FBT samples made with the raw dark tea materials from Shanxi, Hunan and Zhejiang respectively, which most of the aroma components were alcohols, aldehydes and ketones. The content of roast incense heterocyclic compounds, such as 2-pentyl-furan and tetramethyl-pyrazine, was the highest (0.71%) in the FBT sample made with raw dark tea from Shanxi; the contents of unsaturated terpene alcohols and olefine aldehyde compounds were 30.69% and 13.98% respectively in the FBT sample made with raw dark tea from Hunan; and the content of the aromatic ketone and terpene ketone aroma with flowers in the FBT made with raw dark tea from Zhejiang was 23.45%. Sensory evaluation results showed that the aroma of the 3 tea samples was pure, which the high fire aroma was from the FBT sample made with raw dark tea from Shanxi, arohid flavor was from the FBT sample made with raw dark tea from Hunan and slightly grass odour was from the FBT sample made with raw dark tea from Zhejiang. The soup of all samples had a basic alcohol flavor and orange. |
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| Keywords: | raw dark tea Fu brick tea aromatic components golden flora gas chromatography-mass spectrometry (GC-MS) analysis |
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