基于多元统计分析方法的广东罗坑红茶香气品质研究

Multivariate Statistical Analysis of the Aroma Qualities of Black Tea from Luokeng Guangdong

摘要:

为了研究广东罗坑红茶香气物质并确定其主要成分，本研究采用顶空固相微萃取（HS-SPME）结合气质联用技术（GC-MS）对罗坑不同地域的芦溪野生红茶、花蕉岩野生红茶、上坑野生红茶、上斜野生红茶、奖公茶红茶、瑶寨玉兰红茶和半山园茶红茶的香气组成进行了鉴定和统计分析。结果表明，在罗坑红茶中共鉴定出66种香气化合物，主要包含醛类、醇类、酯类、酮类和烷烃类等；醇类和酯类是主导香气物质种类。SPSS软件从66种香气化合物中提取了6个主成分，其中前5个主成分的累积贡献率达97.80%，能够反应出罗坑红茶的香气特征。聚类分析的结果表明，可以将7个不同地域的罗坑红茶香气类型分为两类：一类具有显著的杏仁香特征，另一类具有红茶典型的甜香特征。多元统计分析研究为红茶的香气质量评价提供了一种新的方法。

Abstract:

To detect the volatile aroma components in the black teas from Luokeng Guangdong and determine the main aroma components, headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used. The aromatic compounds in teas that were produced in different areas of Luokeng, including Luxi wild black tea, Huajiaoyan wild black tea, Shangkeng wild black tea, Shangxie wild black tea, Jianggong wild black tea, Yulan black tea, and Banshanyuan black tea were determined. A total of 66 aroma compounds were identified in Luokeng Guangdong wild black tea, including alcohols, esters, aldehydes, ketones, hydrocarbons, and others. Alcohols and esters were the dominant aroma substances. From the 66 aroma compounds, 6 principal components were extracted using an SPSS software program, and the total contribution of the first five principal components was 97.8%; thus these components reflected the aroma characteristics of Luokeng black tea. The results of a cluster analysis showed that the seven black tea samples from different regions of Luokeng could be divided into two clusters: one cluster with an obvious almond aroma character, and another cluster with the typical sweet aroma of black tea. This study, based on multivariate statistical analysis, provides a new method for the evaluation of black tea aroma quality.