4 个茶树品种与季节对绿茶香气成分特征的影响

doi:10.7506/spkx1002-6630-201620017

食品科学 ›› 2016, Vol. 37 ›› Issue (20): 102-107.doi: 10.7506/spkx1002-6630-201620017

4 个茶树品种与季节对绿茶香气成分特征的影响

汪琦，赵贵福，张续周，赵磊，夏涛，张新富

1.青岛农业大学园艺学院，山东青岛 266109；2.云南农业大学龙润普洱茶学院，云南昆明 650201；
3.青岛黄岛区农村经济发展局，山东青岛 266400；4.安徽农业大学茶树生物学与资源利用国家重点实验室，安徽合肥 230036

收稿日期:2016-10-27 修回日期:2016-10-27 出版日期:2016-10-25 发布日期:2016-12-01
通讯作者: 张新富
基金资助:
青岛农业大学高层次人才启动基金项目（663/1114343）；安徽农业大学茶树生物学与资源利用国家重点实验室项目
（SKLTOF20150110）；青岛市民生科技计划项目（15-9-2-106-nsh）；山东省现代农业茶产业体系专项

Effects of Four Different Tea Varieties and Harvesting Seasons on Aroma Characteristics of Green Tea

WANG Qi, ZHAO Guifu, ZHANG Xuzhou, ZHAO Lei, XIA Tao, ZHANG Xinfu

1. College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China;
2. College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, China;
3. Agricultural Development Bureau of Huangdao District in Qingdao, Qingdao 266400, China;
4. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China

Received:2016-10-27 Revised:2016-10-27 Online:2016-10-25 Published:2016-12-01
Contact: ZHANG Xinfu

摘要/Abstract

摘要：

以青岛茶区的4 个茶树品种的夏季茶鲜叶及春夏秋三季黄山群体种的茶鲜叶为原料，通过摊放→杀青→揉捻→干燥→提香工艺制得成品绿茶。采用顶空固相微萃取结合气质联用分析其香气成分及组成比例，相关性分析、系统聚类分析和主成分分析结果表明，不同品种青岛绿茶主要的45 种香气物质中除去各自特有香气成分外，共有成分中二甲苯、右旋萜二烯、芳樟醇、β-紫罗兰酮、萘、十四烷、2-异丙基-5-甲基茴香醚对香气类型起到关键作用；不同季节青岛绿茶主要的37 种香气物质中对香气类型起到关键作用的主要是各自特有香气成分，共有香气成分作用不显著。

关键词: 绿茶, 香气成分, 品种, 季节, 顶空固相微萃取技术, 气相色谱-质谱联用

Abstract:

Fresh tea leaves from four different varieties picked in summer and those picked in three different seasons from tea populations from Huangshan mountain region, all of which were collected from the growing area of Qingdao, were processed into green tea by spreading, fixing, rolling, drying and aroma improvement. Using headspace solid phase microextraction coupled with gas chromatography-mass spectrometry, aroma components and proportions were analyzed. A total of forty-five main aroma components of different varieties from Qingdao green tea were identified. Correlation analysis, hierarchical cluster analysis (HCA) and principal component analysis (PCA) showed that besides the unique aroma components, dimethylbenzene, D-limonene, linalool, β-ionone, naphthalene, tetradecane and 2-methoxy-4-methyl-1-(1- methylethyl)-benzene, among the shared aroma components, also played a key role in the aroma of Qingdao green tea. Among the 37 major aroma components identified in Qingdao green tea in different seasons, the unique aroma components made vital contributions to each type of aroma, but the common aroma components were not important.DY>

Key words: green tea, aroma components, varieties, season, HS-SPME, GC-MS

中图分类号:

TS272h

汪琦，赵贵福，张续周，赵磊，夏涛，张新富. 4 个茶树品种与季节对绿茶香气成分特征的影响[J]. 食品科学, 2016, 37(20): 102-107.

WANG Qi, ZHAO Guifu, ZHANG Xuzhou, ZHAO Lei, XIA Tao, ZHANG Xinfu. Effects of Four Different Tea Varieties and Harvesting Seasons on Aroma Characteristics of Green Tea[J]. FOOD SCIENCE, 2016, 37(20): 102-107.

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4 个茶树品种与季节对绿茶香气成分特征的影响

Effects of Four Different Tea Varieties and Harvesting Seasons on Aroma Characteristics of Green Tea

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