食品科学 ›› 2019, Vol. 40 ›› Issue (8): 218-224.doi: 10.7506/spkx1002-6630-20180429-379

• 成分分析 • 上一篇    下一篇

贮存环境对普洱生茶主要化学成分变化的影响

宁井铭,许姗姗,侯智炜,胡 欣,张正竹   

  1. 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
  • 出版日期:2019-04-25 发布日期:2019-05-05

Effects of Storage Environment on the Main Chemical Components of Raw Pu-erh Tea

NING Jingming, XU Shanshan, HOU Zhiwei, HU Xin, ZHANG Zhengzhu   

  1. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
  • Online:2019-04-25 Published:2019-05-05

摘要: 以贮存在新疆和广东的5 个不同年份(2008年、2010年、2012年、2014年和2016年)普洱生茶为研究对象,采用高效液相色谱、气相色谱-质谱和全自动氨基酸分析仪对普洱生茶中的主要品质成分进行检测,结合正交偏最小二乘法-判别分析多元统计技术对化学成分差异性聚类,通过变量重要性因子结合S-plot图方法对不同贮存地茶样的特征性差异性成分筛选并进行差异性分析。结果表明:贮存在新疆地区普洱生茶中主要化学成分的降解速率慢于广东地区,但综合品质优于广东地区。随着贮存时间的延长,广东地区除没食子酸外,表没食子儿茶素没食子酸酯、表没食子儿茶素、茶氨酸等主要特征品质成分含量低于新疆地区,同时转化速率快于新疆地区。挥发性物质研究表明,大马士酮、2,6,6-三甲基-1-环己烯-1-羧醛、α-松油醇、香叶基丙酮、棕榈油酸、β-环柠檬醛、亚麻酸、橙花醇、苯甲醛和亚油酸为重要标志差异性挥发性成分,相比于广东地区挥发性物质的剧烈变化,新疆地区挥发性物质变化较为缓慢。研究结果可为茶叶的科学贮存提供理论依据,也有利于引导市场进行科学消费。

关键词: 普洱生茶, 温湿度, 陈化, 正交-偏最小二乘判别分析法

Abstract: Storage time and conditions are the important factors affecting the aging of raw Pu-erh tea. Tea samples produced in the years 2008, 2010, 2012, 2014 and 2016 and stored in Xinjiang and Guangdong were detected for their characteristic components by high performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS) and an automatic amino acid analyzer. Orthogonal partial least squares-discriminant analysis (OPLS-DA) was employed for differential clustering of Pu-erh tea from these two different storage areas. Variable importance in projection (VIP) and S-plot were applied to find out the important components for classification. The results showed that the aging rate of raw Pu-erh tea was faster when stored in Guangdong than in Xinjiang, but its quality was inferior to that in Xinjiang. The contents of all main chemical components except for gallic acid in Guangdong samples were lower than those in Xinjiang samples, and the degradation rate was also faster than that in Xinjiang samples. Beta-damascenone, 2,6,6-trimethyl-1-cyclohexene- 1-carboxyaldehyde, alpha-pineol, carbamate, palmitoleic acid, beta-cyclocitral, linolenic acid, neroli, benzaldehyde and linoleic acid were the important differential volatile components. The volatile components changed sharply in Guangdong, while they changed slowly in Xinjiang. This study provides a theoretical basis for the scientific storage of tea, and also helps to guide the market for scientific consumption.

Key words: raw Pu-erh tea, temperature and humidity, aging time, orthogonal partial least squares-discriminant analysis

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