比较不同贮藏年份宁红金毫中香气组分的变化

Comparison of Changes in the Aroma Components of Ninghong Jinhao Stored for Different Periods

摘要:

为了解宁红金毫红茶在贮藏过程中其香气组分发生变化情况，该研究利用顶空固相微萃取（Headspace Solid-Phase Microextraction，HS-SPME）结合气相色谱质谱（Gas Chromatograph-Mass Spectrometer，GC/MS）联用分析技术，对贮藏0、1、2、3年的宁红金毫香气组分进行分析。结果表明，从不同贮藏年份宁红金毫中共鉴别出81种香气组分，不同贮藏年份的宁红金毫香气组分有显著差异，主成分分析（Principal Component Analysis，PCA）、偏最小二乘法-判别分析（Partial Least Squares-Discriminant Analysis，PLS-DA）香气组分相对含量，可以有效区分不同贮藏年份的宁红金毫。不同贮藏年份宁红金毫中主要由14种关键香气组分变化引起的，分别是：香叶醇、水杨酸甲酯、苯甲醇、苯乙醛、苯乙醇、芳樟醇、2,4,6-三叔丁基苯酚、反式氧化芳樟醇（呋喃类）、苯甲醛、雪松烯、顺式氧化芳樟醇（吡喃类）、乙酸香叶酯、2-已烯醛、香叶酸甲酯。随着贮藏时间的增加：苯乙醇、雪松烯、反式氧化芳樟醇（呋喃类）、顺式氧化芳樟醇（吡喃类）、苯甲醛、2-已烯醛这些香气组分含量呈现增加趋势；乙酸香叶酯、香叶醇、水杨酸甲酯这些香气组分含量呈现降低趋势；香型表现为：蜜香、果香增强，花香减弱。该研究结果可为今后宁红金毫生产加工及贮藏提供理论支持。

Abstract:

To understand changes in the aroma components of Ninghong Jinhao black tea during storage, an analytical technique combining headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) was used and the aroma components of Ninghong Jinhao stored for 0, 1, 2, and 3 years were evaluated. A total of 81 aroma components were identified in Ninghong Jinhao stored for different durations, and significant differences were noted certain aroma components. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) of the relative contents of aroma components could effectively distinguish Ninghong Jinhao stored for different periods. A total of 14 aroma components, including geraniol, methyl salicylate, benzyl alcohol, phenylacetaldehyde, phenylethyl alcohol, linalool, 2,4,6-tri-tert-butylphenol, (E)-linalool oxide (furanoid), benzaldehyde, cedrene, (Z)-linalool oxide (pyranoid), geranyl acetate, (E)-2-hexenal, and methyl geranate, were identified as the key compounds to distinguish Ninghong Jinhao stored for different periods. With the extension of storage periods, the contents of aroma components, including phenylethyl alcohol, cedrene, (E)-linalool oxide (furanoid), (Z)-linalool oxide (pyranoid), benzaldehyde, and (E)-2-hexenal, exhibited an increasing trend, whereas the contents of geranyl acetate, geraniol, and methyl salicylate showed a decreasing trend. These trends manifested as the honey and fruity aromas were enhanced, and floral aroma were weakened. These findings can provide theoretical support for the production, processing, and storage of Ninghong Jinhao in the future.