蒸青绿茶和炒青信阳毛尖绿茶香气品质的GC-MS分析

doi:10.7506/spkx1002-6630-201412030

食品科学

蒸青绿茶和炒青信阳毛尖绿茶香气品质的GC-MS分析

孙慕芳1，郭桂义1,2，张洁1

1.信阳农林学院茶学系，河南省高校信阳毛尖茶产业工程技术研究中心，信阳市茶产业基础研究重点实验室，
河南信阳 464000；2.安徽省大别山区农林特色产业协同创新中心，安徽合肥 230036

出版日期:2014-06-25 发布日期:2014-07-03
通讯作者: 孙慕芳 E-mail:xynzsmf@163.com
基金资助:
河南省科技厅科技攻关项目（112102110142）；河南省教育厅自然科学研究项目（2010C210008）；
河南省教育厅科学技术研究重点项目资助计划项目（14A210022）

Analysis of Aroma Quality of Steamed Green Tea and Roasted Xinyang Maojian Tea by GC-MS

SUN Mu-fang1, GUO Gui-yi1,2, ZHANG Jie1

1. Key Tea Industry Research Laboratory of Xinyang, Engineering Technology Research Center of Xinyang Maojian Tea Industry,
University of Henan Province, Department of Tea Science, Xinyang College of Agriculture and Forestry, Xinyang 464000, China;
2. Collaborative Innovation Center of Agricultural Industry of Ta-pieh Mountains in Anhui Province, Hefei 230036, China

Online:2014-06-25 Published:2014-07-03
Contact: SUN Mu-fang1 E-mail:xynzsmf@163.com

摘要/Abstract

摘要：

为了解蒸青绿茶与炒青绿茶香气成分差别，以有性系信阳群体种1芽1、2叶为原料，按蒸青和炒青制法制成玉露蒸青绿茶和信阳毛尖茶，采用连续蒸馏萃取茶叶香气，用气相色谱-质谱测定两种茶叶香气成分。共检测出香气成分32 种，其中信阳毛尖茶19 种，玉露蒸青茶25 种，而共有香气成分12 种，说明两种绿茶香型存在差别。信阳毛尖茶香气成分相对总量是4.041%，明显高于蒸青绿茶的2.312%。两种绿茶都以占芳香物质含量一半以上的醇类为主，但香气组成与比例有一定差异，信阳毛尖茶以香叶醇、顺-己酸-3-己烯酯、橙花叔醇、芳樟醇、正己醛、苯甲醇、反式氧化芳樟醇、苯乙醇、顺-3-己烯-1-醇、水杨酸甲酯、顺式氧化芳樟醇为主；玉露蒸青绿茶以橙花叔醇、β-紫罗酮、α-荜澄茄油烯、古巴烯、反-3-己烯-1-醇、乙酸乙酯、苯甲醇、苯乙醇、D-柠檬烯、顺-己酸-3-己烯酯、α-法尼烯为主。蒸青绿茶中低沸点芳香物质占总芳香油含量25.43%，高于信阳毛尖茶的20.66%；信阳毛尖中具有花香、果香的萜烯族醇类相对含量1.852%，占芳香物质总量的45.83%，蒸青绿茶中萜烯醇类相对含量0.644%，占芳香物质的27.85%；蒸青绿茶芳香物质中含有类似树脂、松油气味的α-法尼烯、α-荜澄茄油、古巴烯、D-柠檬烯的萜烯物质，相对含量0.491%，占芳香油总量21.24%，而信阳毛尖茶中未检测出。

关键词: 蒸青绿茶, 信阳毛尖茶, 香气成分, 气相色谱-质谱法

Abstract:

In order to understand the differences in aroma components between steamed green tea and roasted green tea, the
aroma components of Jade Dew steamed green tea and roasted Xinyang Maojian tea both with one bud and one leaf, or two
leaves from a sexual tea cultivar in Xinyang, Henan province were extracted by simultaneous distillation extraction (SDE)
technique and analyzed by gas chromatography-mass spectrometry (GC-MS). Results showed that 32 aroma constituents
were identified, 19 of which were found in roasted Xinyang Maojian tea and 25 of which in steamed green tea, and 12
aroma compounds were common to both, suggesting differences in aroma composition between the two kinds of green tea.
The relative content of aroma components in the Maojian tea was 4.041%, significantly higher than that (2.312%) of the
steamed green tea. Both kinds of tea were mainly composed of alcohols which accounted for more than half of the total
aroma compounds, but the kinds and proportions of these dominant aroma components were somewhat different. Xinyang
Maojian tea mainly contained geraniol, caproicacidhexneylester, nerolidol, linalool, n-caproaldehyde, benzyl alcohol, translinalool
oxide, phenethyl alcohol, cis-3-hexen-1-ol, menthyl salicylate and cis-linalool oxide, whereas steamed green tea
mainly contained nerolidol, β-ionone, α-cubebene, copaene, trans-3-hexen-1-ol, ethyl acetate, benzil alcohol, phenethyl
alcohol, D-limonene, caproicacidhexneylester and α-farnesene. The low-boiling-point aroma compounds in steamed green
tea accounted for 25.43% of the total ones, higher than in Xinyang Maojian tea, 20.66%. The relative content of terpenic
alcohols, responsible for the floral and fruity aroma, representing 45.83% of the total aroma compounds was 1.852% in Xinyang Maojian tea. In contrast, streamed green tea had a relative content of terpenic alcohols of 0.644%, accounting for
27.85%, and also contained exclusively terpenic compounds such as α-farnesene, α-cubebene, copaene, D-limonene with a
total relative content of 0.491%, accounting for 21.24% of the total aroma compounds.

Key words: steamed green tea, Xinyang Maojian tea, aroma components, gas chromatography-mass spectrometry (GC-MS)

中图分类号:

TS207.3

孙慕芳1，郭桂义1,2，张洁1. 蒸青绿茶和炒青信阳毛尖绿茶香气品质的GC-MS分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201412030.

SUN Mu-fang1, GUO Gui-yi1,2, ZHANG Jie1. Analysis of Aroma Quality of Steamed Green Tea and Roasted Xinyang Maojian Tea by GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201412030.

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蒸青绿茶和炒青信阳毛尖绿茶香气品质的GC-MS分析

Analysis of Aroma Quality of Steamed Green Tea and Roasted Xinyang Maojian Tea by GC-MS

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