四种不同加工工艺紫娟茶香气成分的比较

Aroma Components of Zijuan Tea Processed by Four Different Methods

摘要:

采用固相微萃取（SPME）前处理方法分别从不同加工工艺的紫娟茶样（晒青茶、烘青茶、红茶、熟茶）中提取挥发性成分，用气相色谱-质谱（GC-MS）联用法定性，面积归一化法定量。研究结果表明：不同加工工艺的紫娟茶样共检出香气成分146种，晒青茶检出81种，烘青茶检出80种，红茶检出68种，熟茶检出69种，其中共有成分有30种。晒青茶的主要成分有：松蕈醇、2-乙基己醇、二氢芳樟醇、β-松油醇等；烘青茶的主要成分有：芳樟醇、2-乙基己醇、苯甲醇、松蕈醇等；红茶的主要成分有：芳樟醇、环氧芳樟醇、顺式氧化芳樟醇、苯甲醇等；熟茶的主要成分有：1,2,3-三甲氧基苯、环氧芳樟醇、顺式氧化芳樟醇、2-乙基己醇等。得到的成分及含量有着较为明显的差别。

Abstract:

The aroma components of Zijuan tea processed by different methods (sun-dry tea, baked green tea, black tea and fermented tea) were extracted by solid phase micro-extraction (SPME), qualitified by gas chromatography/ mass spectrometry (GC-MS) and quantified by area normalization method. The results showed that 146 compounds were identified from different processed Zijuan Tea, including 81 compounds from sun-dry tea, 80 from baked green tea, 68 from black tea, 69 from fermented tea, and 30 from all the samples tested. The main aroma compounds of sun-dry tea were 1-Octen-3-ol, 2-ethyl-Hexanol, Hotrienol, and β-Terpineol, etc. The main aroma compounds of baked green tea were linalool, 2-ethyl-hexanol, benzyl alcohol, 1-octen-3-ol, etc. The main aroma compounds of black tea were linalool, epoxylinalol, cis-linalool oxide, and benzyl alcohol. The main aroma compounds of fermented tea were 1,2,3-trimethoxybenzene, epoxylinalol, cis-linalool oxide, and 2-ethyl-hexanol. In summary, there were significant differences in composition and content of aroma compounds of different processed Zijuan tea extracted by SPME.