食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
15期
66-70
,共5页
降升平%张小红%张玲玲%赵颖%郑吉媛%包伯丽%赵景然%朱杰
降升平%張小紅%張玲玲%趙穎%鄭吉媛%包伯麗%趙景然%硃傑
강승평%장소홍%장령령%조영%정길원%포백려%조경연%주걸
固相微萃取%气相色谱质谱法%茶叶%香气成分
固相微萃取%氣相色譜質譜法%茶葉%香氣成分
고상미췌취%기상색보질보법%다협%향기성분
SPME%GC/MS%tea%aroma components
采用固相微萃取-气相色谱质谱法分析了龙井茶、汉中仙毫茶、铁观音茶、径山茶的香气成分，分别鉴定出53、44、45、46个香气成分。结果表明：这4种茶叶的香气成分主要是醇类化合物，含量分别为28.01%、49.23%、40.85%、27.12%，芳樟醇、1-辛烯-3-醇、橙花叔醇、苯乙醇分别是4种茶叶香气中含量最高的醇类化合物；铁观音茶和径山茶香气中萜烯类化合物含量较高，分别为18.08%、16.02%，主要有萜品油烯、α-法呢烯、柠檬烯、β-榄香烯、巴伦西亚橘烯、石竹烯、雪松烯等；酮类化合物在龙井茶、仙毫茶、径山茶香气中的含量较高，分别为12.67%、8.71%、9.64%，主要有香叶基丙酮、β-紫罗酮、樟脑、顺-茉莉酮、3，5-辛二烯-2-酮等；龙井茶香气中异莰烷、甘菊蓝、草嵩脑的总含量占到27.94%，仙毫茶香气中异莰烷、甘菊蓝、2，5-二叔丁基-1，4-苯醌的总含量占到10.63%，径山茶香气中异莰烷、甘菊蓝、2，6-二叔丁基对苯醌、2，6-二叔丁基对甲酚的总含量占到9.76%。
採用固相微萃取-氣相色譜質譜法分析瞭龍井茶、漢中仙毫茶、鐵觀音茶、徑山茶的香氣成分，分彆鑒定齣53、44、45、46箇香氣成分。結果錶明：這4種茶葉的香氣成分主要是醇類化閤物，含量分彆為28.01%、49.23%、40.85%、27.12%，芳樟醇、1-辛烯-3-醇、橙花叔醇、苯乙醇分彆是4種茶葉香氣中含量最高的醇類化閤物；鐵觀音茶和徑山茶香氣中萜烯類化閤物含量較高，分彆為18.08%、16.02%，主要有萜品油烯、α-法呢烯、檸檬烯、β-欖香烯、巴倫西亞橘烯、石竹烯、雪鬆烯等；酮類化閤物在龍井茶、仙毫茶、徑山茶香氣中的含量較高，分彆為12.67%、8.71%、9.64%，主要有香葉基丙酮、β-紫囉酮、樟腦、順-茉莉酮、3，5-辛二烯-2-酮等；龍井茶香氣中異莰烷、甘菊藍、草嵩腦的總含量佔到27.94%，仙毫茶香氣中異莰烷、甘菊藍、2，5-二叔丁基-1，4-苯醌的總含量佔到10.63%，徑山茶香氣中異莰烷、甘菊藍、2，6-二叔丁基對苯醌、2，6-二叔丁基對甲酚的總含量佔到9.76%。
채용고상미췌취-기상색보질보법분석료룡정다、한중선호다、철관음다、경산다적향기성분，분별감정출53、44、45、46개향기성분。결과표명：저4충다협적향기성분주요시순류화합물，함량분별위28.01%、49.23%、40.85%、27.12%，방장순、1-신희-3-순、등화숙순、분을순분별시4충다협향기중함량최고적순류화합물；철관음다화경산다향기중첩희류화합물함량교고，분별위18.08%、16.02%，주요유첩품유희、α-법니희、저몽희、β-람향희、파륜서아귤희、석죽희、설송희등；동류화합물재룡정다、선호다、경산다향기중적함량교고，분별위12.67%、8.71%、9.64%，주요유향협기병동、β-자라동、장뇌、순-말리동、3，5-신이희-2-동등；룡정다향기중이감완、감국람、초숭뇌적총함량점도27.94%，선호다향기중이감완、감국람、2，5-이숙정기-1，4-분곤적총함량점도10.63%，경산다향기중이감완、감국람、2，6-이숙정기대분곤、2，6-이숙정기대갑분적총함량점도9.76%。
The aroma components in four cultivars of tea,Longjing, Xianhao, Tieguanyin and Jingshan, were analyzed using solid phase microextraction-gas chromatography-mass spectrometry method. We detected 53 kinds of aromatic substances in Longjing, 44 kinds in Xianhao, 45 kinds in Tieguanyin and 46 kinds in Jingshan. The results showed that the main compounds in cultivars were alcohols , the contents were 28.01%, 49.23%, 40.85%, 27.12%, the highest content of alcohols in four cultivars of tea were linalool , 1-octen-3-ol, nerolidol, phenylethyl alcohol. The high contents of terpene in Tieguanyin and jingshan were 18.08 %, 16 . 02 %, the major compounds were terpinolene , α-farnesene , limonene , β-elemene , valencene , caryophyllene, cedrene, etc. The high contents of ketones in Longjing, Xianhao and jingshan were 12.67%, 8.71%and 9.64 %, the major compounds were geranyl acetone, β-ionone, camphor, cis-jasmone, 3,5-octadien-2-one, etc. The total contents of isocamphane, azulene and 4-allylanisole in Longjing were 27.94%;the total contents of isocamphane, azulene and 2,5-di-tert-butyl-1,4-benzoquinone in Xianhao were 10.63%;the total contents of isocamphane, azulene, 2,6-di-tert-butyl-p-benzoquinone and 2,6-di-tert-butyl-4-methylphenol in Jingshan were 9.76%.
