客家炒青绿茶品质成分及香气特征分析

Analysis of Quality Components and Aroma Characteristics of Hakka Roasted Green Tea

摘要:

为了探索客家炒青绿茶品质的物质基础和主要香气成分，采用顶空固相微萃取结合气质联用技术，以广东客家地区代表性茶类-仙湖茶产品的主要品质成分及香气组分进行了比较分析。结果表明：不同来源的客家炒青绿茶的茶多酚、游离氨基酸、咖啡碱、可溶性糖含量均差异显著，且茶多酚、氨基酸、酚氨比与炒青绿茶品质审评得分的相关关系较大，是造成炒青绿茶品质差异的主要影响因素。从客家炒青绿茶样品中共鉴定出44种香气物质，包括醛类（37.96%）、醇类（28.47%）、烃类（15.92%）、酮类（10.38%）、酯类（5.10%）和其他（2.17%），香气化合物中壬醛、反式芳樟醇氧化物和芳樟醇的相对含量较高，且RVOA>1，均呈现花香、栗香，推测是客家炒青绿茶香气的主要特征成分。

Abstract:

In order to explore the material basis and main aroma components of Hakka roasted green tea, headspace solid-phase microextraction coupled with GC-MS was used to compare and analyze the main quality components and aroma components of Xianhu tea, a representative tea in the Guangdong Hakka area. The results showed that the contents of tea polyphenols, free amino acids, caffeine and soluble sugars in the Hakka roasted green tea from different sources differed significantly, and the tea polyphenols, amino acids and phenol-ammonia ratio were significantly correlated with the quality evaluation score of the roasted green teas, which was the main influencing factor for the quality difference of the roasted green teas. A total of 44 aroma compounds were identified from the Hakka green tea samples, including aldehydes (15.51%~30.84%), alcohols (20.82%~54.92%), esters (5.25%~11.83%), ketones (7.91%~23.91%) and hydrocarbons (9.62%). The relative contents of nonanal, trans-linalool oxide and linalool in all the aroma compounds were high with RVOA>1, exhibiting floral and chestnut aromas. It is presumed that they are the main characteristic components of the aroma of Hakka Roasted Green Tea.