不同季节凌云白毫茶绿茶的香气成分差异分析

摘要/Abstract

摘要： 为了解凌云白毫茶绿茶的主要香气成分，同时探明不同季节凌云白毫茶绿茶的香气成分差异。本研究通过动态顶空-气相色谱-质谱（DHS-GC-MS）技术对春、夏、秋3季凌云白毫茶绿茶的香气成分进行定性定量测定，基于茶样中各香气成分的相对含量，通过偏最小二乘法-判别分析（PLS-DA）建立不同季节茶叶判别模型，然后找到对分类其关键作用的香气成分，最后通过绘制热图和层次聚类分析（HCA）确定各关键香气成分在不同季节凌云白毫茶绿茶中的分布规律。结果表明，本研究总共鉴定出37种化合物，其中醇类和醛类化合物数量较多；凌云白毫茶绿茶主要香气成分为芳樟醇、正戊醇、香叶醇、L-薄荷醇、异丁醛、异戊醛、壬醛、乙酸乙酯、二甲硫醚、吲哚。建立的PLS-DA模型可以将3个季节的茶样明显区分，且模型可靠；本研究最终鉴定出12种香气成分是区分不同季节凌云白毫茶绿茶的关键化合物，分别为壬醛、β-紫罗兰酮、L-薄荷醇、3,5-辛二烯-2-酮、反-橙花叔醇、苯甲醇、正戊醇、十三烷、顺式-2-戊烯-1-醇、顺-茉莉酮、十四烷、叶醇。结合热图及12种香气成分的聚类分析，表明L-薄荷醇和β-紫罗兰酮在秋茶中含量最高，是凌云白毫茶秋茶的特征香气成分，主要表现为花香、果香、薄荷味；苯甲醇和正戊醇在春茶中含量较高，是春茶的特征香气成分，主要表现为果香、杏仁苦味；壬醛、3,5-辛二烯-2-酮、反-橙花叔醇在夏茶中含量最高，是夏茶的特征香气成分，香气主要为柑橘柠檬香、水果甜香。

关键词: 不同季节, 凌云白毫茶绿茶, 香气成分, 动态顶空-气相色谱-质谱, 偏最小二乘法-判别分析

Abstract: To understand the main aroma components of Lingyun pekoe tea and to explore the differences of aroma components of Lingyun pekoe tea in different harvesting seasons. In this study, dynamic headspace-gas chromatography-mass spectrometry (DHS-GC-MS) was used to determine the aroma components of Lingyun pekoe tea in spring, summer and autumn. Based on the relative content of each aroma components in tea samples, we used partial least square method-discriminant analysis (PLS-DA) to establish discriminant models for tea in different seasons, and then found the key role of aroma components in classification, finally drew a heat map and used hierarchical cluster analysis (HCA) to determine the distribution regularity of key aroma components in different seasons of Lingyun pekoe tea green tea. Results showed that a total of 37 compounds were identified in this study. The main aroma components of Lingyun pekoe tea green tea were linalool, n-amyl alcohol, geraniol, l-menthol, isobutyraldehyde, isoglutaraldehyde, nonaldehyde, ethyl acetate, dimethyl sulfide and indoles. The PLS-DA model established could distinguish the tea samples of three seasons obviously, and the model was reliable. In this study, it was finally identified that 12 aroma components were the key compounds to distinguish Lingyun pekoe tea with different seasons. They were nonaldehyde, betarecolone, l-menthol, 3,5-octadiene-2-ketone, trans-orange-flower tert alcohol, benzyl alcohol, n-amyl alcohol, tridecane, cis-2-pentene-1-alcohol, cis-jasmonone, tetradecane and leaf alcohol. Combined with the heat map and the cluster analysis of 12 aroma components, the results showed that l-menthol and beta-violetone were the most abundant in autumn tea, and were the characteristic aroma components of autumn tea, which were mainly floral, fruity and peppermint. Benzyl alcohol and n-amyl alcohol were high in spring tea and were the characteristic aroma components of spring tea. The aroma were mainly fruity, almond bitter taste. Nonaldehyde, 3,5-octadiene-2-ketone and anti-orange flower tertiary alcohol were the highest in summer tea, and were the characteristic aroma components of summer tea. The aroma were mainly citrus lemon fragrance, sweet fruit.

Key words: different harvesting seasons, Lingyun pekoe tea green tea, aroma component, dynamic headspace-gas chromatography-mass spectrometry, partial least square method-discriminant analysis

中图分类号:

S571.1

田甜. 不同季节凌云白毫茶绿茶的香气成分差异分析[J]. 食品科学, 0, (): 0-0.

TIAN Tian. Analysis of the Aroma Components Differences of Lingyun Pekoe Tea Green Tea in Different Harvesting[J]. FOOD SCIENCE, 0, (): 0-0.

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