广东花香型红茶与单丛茶挥发性成分比较分析

Comparative Analysis of Volatiles of Flowery Black Teas and Dancong Teas from Guangdong Province

摘要:

以不同茶树品种加工的红茶和单丛茶为试验材料，采用HS-SPME-GC-MS方法，比较分析同一茶树品种在不同年份、不同季节加工的红茶和单丛茶中挥发性成分差异，探明不同茶树品种红茶和单丛茶的特征性成分，为深入了解茶树品种特性和加工工艺对香气轮廓的影响提供借鉴。结果表明：萜醇是鸿雁12号（HY12）、大叶奇兰10号（QL10）、岭头单丛（LT）和乌叶单丛（WY）中最丰富的挥发性成分。萜醇和芳香醛是HY12和QL10的主体挥发性成分。萜烯、烃类、萜酮和脂肪酮是构成LT和WY的主体挥发性成分，吲哚可区分LT和WY香型。PLS-DA进一步证实，遗传背景相似且加工工艺相同的WY和LT香气轮廓略有差异；遗传背景不同但加工工艺相同的QL10和HY12香气轮廓不同。因此，相同的加工工艺其主体挥发性成分相同，但茶树品种的遗传背景决定茶叶香气轮廓。

Abstract:

To provide reference for further understanding the characteristics of tea varieties, black teas and dancing teas processed by tea varieties with different genetic backgrounds as experimental materials, the volatiles were analyzed by gas chromatography and mass spectrometry (GC-MS), extracted by headspace solid phase microextraction (HS-SPME). The characteristic volatiles of black teas from different tea varieties were identified. The results showed that terpene alcohols were the most abundant volatiles in black teas made by tea plants of Hongyan 12 (HY12), Daye qilan 10(QL10), and dancing teas made by Lingtou dancong (LT) and Wuye dancong (WY). Terpene alcohols and aromatic aldehydes were the main volatiles of HY12 and QL10. Terpenes, hydrocarbons, terpene ketones, and fatty ketones were the important volatiles of LT and WY. And indoles may distinguished the flavors between LT and WY. Partial least squares discriminant analysis further confirmed that the aromas had slightly differences between WY and LT, due to similar genetic background and t identical processing technique. The aroma profiles were different between, in term of different genetic background. Therefore, the principal volatiles of all teas were the same through identical processing technique, QL10 and HY12 but the genetic background determines the aroma profile of tea varieties.