食品科学 ›› 2010, Vol. 31 ›› Issue (12): 153-155.doi: 10.7506/spkx1002-6630-201012035

• 分析检测 • 上一篇    下一篇

普洱生茶在贮藏过程中香气成分的变化

张文彦1,朱春华1,周红杰2,龚加顺1 ,*   

  1. 1.云南农业大学食品科学技术学院 2.云南农业大学龙润普洱茶学院
  • 收稿日期:2009-09-29 修回日期:2010-02-04 出版日期:2010-06-15 发布日期:2010-12-29
  • 通讯作者: 龚加顺1 ,* E-mail:gong199@163.com
  • 基金资助:

    国家自然科学基金项目(30760152;30660116;30960241);“十一五”国家科技支撑计划项目(2007BAD58B00)

Changes in Aromatic Components in Raw Pu-erh Tea during Storage

ZHANG Wen-yan1,ZHU Chun-hua1, ZHOU Hong-jie2,GONG Jia-shun1,*   

  1. 1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
    2. College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, China)
  • Received:2009-09-29 Revised:2010-02-04 Online:2010-06-15 Published:2010-12-29
  • Contact: GONG Jia-shun1,* E-mail:gong199@163.com

摘要:

为了考察普洱生茶贮藏前后的品质变化,在不同贮藏温度度进行贮藏,对其进行感官评价,并进行气相色谱- 质谱分析。结果表明:普洱生茶在(25 ± 1)℃贮藏3 个月与8 个月的香气成分变化显著,而在(35 ± 1)℃条件下贮藏3 个月与8 个月所产生的香气成分种类和含量变化不显著,但与贮藏前相比,变化显著。贮藏8 个月后,(25 ± 1)℃和(35 ± 1)℃条件下贮藏的茶样中同时检测出15 种新出现的香气成分,主要为β - 紫罗兰酮环氧化物、茉莉酮、邻苯二甲酸二辛酯、苯酚衍生物。结果表明,贮藏时间和温度对普洱生茶香气成分变化有重要作用,8 个月的贮藏对改善普洱生茶的香气有显著效果。

关键词: 普洱生茶, 贮藏, 香气成分

Abstract:

Significant changes were observed in the aromatic components in raw Pu-erh tea stored for between 3 and 8 months at (25 ±1) ℃. However, Pu-erh tea samples stored for 3 and 8 months at (35 ±1) ℃ exhibited similar kind and contents of aromatic components, with significant changes when compared to pre-storage samples. Totally 15 new aromatic compounds were found in both raw Pu-erh tea samples stored for 8 months at (25 ±1) or (35 ±1) ℃, in which β-ionone epoxide, jasmine ketone, dioctyl phthalate, phenol derivatives were the predominant compounds. In conclusion, both storage temperature and period contributed greatly to changes in the aromatic components in raw Pu-erh tea and 8-month storage significantly improved the aroma of raw Pu-erh tea.

Key words: raw Pu-erh tea, storage, aroma

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