食品科学 ›› 2019, Vol. 40 ›› Issue (10): 220-228.doi: 10.7506/spkx1002-6630-20180128-384

• 成分分析 • 上一篇    下一篇

老鹰茶特征性香气成分分析

张 蕾1,王 杰2,罗理勇1,3,曾 亮1,3,*   

  1. 1.西南大学食品科学学院,重庆 400715;2.重庆市农业科学院茶叶研究所,重庆 402160;3.西南大学茶叶研究所,重庆 400715
  • 出版日期:2019-05-25 发布日期:2019-05-31
  • 基金资助:
    中央高校基本科研业务费专项(XDJK2017B061);重庆市社会民生科技创新专项(cstc2016shmszx80047)

Analysis of Characteristic Aroma Constituents of Hawk Tea

ZHANG Lei1, WANG Jie2, LUO Liyong1,3, ZENG Liang1,3,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Tea Research Institute of Chongqing Academy of Agricultural Sciences, Chongqing 402160, China; 3. Tea Research Institute, Southwest University, Chongqing 400715, China
  • Online:2019-05-25 Published:2019-05-31

摘要: 为了解老鹰茶特殊香气的成因,以17 个市售老鹰茶为原料,采用顶空-固相微萃取和气相色谱-质谱联用法分析其香气成分组成,结合主成分分析、香气活性值、含量比较共同筛选确定老鹰茶的特征性香气成分。结果表明:老鹰茶的香气成分主要包括6 大类:萜烯烃类61 种,醇类22 种,醛类15 种,酮类10 种,酯类4 种,其他类5 种,以萜烯类化合物为主;经主成分分析,筛选出α-古巴烯、α-檀香醇等20 种香气成分对老鹰茶香型具有较大贡献;香气活性值与含量比较分析表明,月桂醛、β-紫罗兰酮、表蓝桉醇等38 种成分对老鹰茶香气贡献较大;综合主成分分析、香气活性值、含量比较3 种方法确定斯巴醇、α-波旁烯、去氢白菖烯等12 种香气成分是老鹰茶特征刺激性樟香的主要成因;月桂醛、α-蒎烯、3-蒈烯、β-紫罗兰酮等17 种成分为老鹰茶增添花果香、松脂香;α-檀香醇、α-古芸烯、愈创木烯等9 种成分呈现老鹰茶的木香、檀香、草药香。

关键词: 老鹰茶, 顶空-固相微萃取, 气相色谱-质谱联用, 特征性香气成分

Abstract: Hawk tea, a kind of herbal tea with a unique pungent aroma, is popular in the southwest of China for a long time. In order to identify the aroma characteristics of hawk tea, 17 samples of commercial hawk tea were analyzed using headspace solid phase micro-extraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS) in this study. Then the characteristic aroma components of hawk tea were identified based on odor activity values (OAVs) and a comparative quantitative analysis of the aroma components identified. For this purpose, principal component analysis (PCA) was also carried out. The results obtained were as follows: 1) 6 classes of volatiles were detected from hawk tea samples, namely 61 terpene olefins, 22 alcohols, 15 aldehydes, 10 ketones, 4 esters, and 5 other substances; with terpene olefins being predominant; 2) based on the results of PCA, 20 volatile compounds including alpha-copaene, alpha-santalol were selected as the main aroma constituents of hawk tea; and 3) according to OVAs and the comparative quantitative analysis, 38 volatile compounds such as lauraldehyde, beta-ionone and epiglobulol contributed greatly to the aroma characteristics of hawk tea. Overall, 12 volatile compounds including spathulenol, alpha- bourbonene, and calamenene were responsible for the pungent camphor-like aroma of hawk tea, 17 compounds including lauraldehyde, alpha-pinene, 3-carene and beta-ionone for the flowery, fruity and rosin-like aroma, and 9 compounds including alpha-tantalol, alpha-gurjunene and alpha-guaiene for the wood, sandalwood-like and herbal aroma.

Key words: hawk tea, headspace solid phase micro-extraction, gas chromatography-mass spectrometry, characteristic aroma components

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