不同季节保靖黄金茶1号工夫红茶挥发性成分的HS-SPME/GC-MS分析

摘要/Abstract

摘要： 为研究湖南保靖黄金茶1号不同季节工夫红茶的香气品质特点，以春、夏和秋季保靖黄金茶1号一芽一叶为原料分别加工成工夫红茶样品，采用顶空固相微萃取结合气质联用（HS-SPME/GC-MS）对三个季节工夫红茶的挥发性成分进行分析，结合感官审评考察不同季节对保靖黄金茶1号工夫红茶挥发性成分的影响。结果表明：三个季节工夫红茶香气均以甜香为主要特征，具体表现为春茶甜香纯正，夏茶甜香尚高，秋茶甜香带花香，秋茶FI（Flavour index）指数最高，香气品质最好，夏、春茶次之，与感官审评结果一致。三个季节工夫红茶样品检出并鉴定到80种香气成分，其中春、夏和秋季红茶样品中分别检测出51、64和67种香气成分，共有组分40种，主要以醇类、醛类、碳氢化合物、酯类和酮类物质为主；基于不同季节工夫红茶香气成分的含量作主成分分析（拟合参数为R2X=0.941, Q2=0.825）并建立偏最小二乘判别分析模型（拟合参数为R2X=0.972, R2Y=0.994, Q2=0.982）可有效区分春、夏和秋季的工夫红茶样品，不同季节工夫红茶的标志差异性化合物有13种，分别是水杨酸甲酯、苯甲醛、月桂烯、2,6-二甲基-3,7-辛二烯-2,6-二醇、1-乙基-2-甲酰吡咯、臧红花醛、反-橙叔醇、苯乙烯、2-辛烯-1-醛、反-2-葵烯醛、苯乙醇、反-芳樟醇氧化物（吡喃型）、反-2-壬烯醛。

关键词: 工夫红茶, 保靖黄金茶1号, 挥发性成分, 季节, 顶空固相微萃取(HS-SPME), 气相色谱-质谱联用(GC-MS)

Abstract: In order to research the aroma quality and characteristic of congou black tea in different seasons, using one bud and one leaf of Baojing huangjincha 1 as raw material to processed into congou black tea in spring, summer and autumn respectively, then the HS-SPME/GC-MS is used for analysis the volatile component of congou black tea in three different seasons. Meanwhile combine sensory evaluation to investigate the effects of different seasons on volatile constituents of Baojing Huangjincha 1. The results showed that the aroma of congou black tea was mainly characterized as sweet and fragrant in different seasons, which was specifically manifested as purely sweet of spring tea, strongly sweet aroma of summer tea, sweet with flowery of autumn tea. In addition, the FI（Flavour index）of autumn tea was the highest and aroma quality was the best, followed by summer and spring tea, and this was consistent with the results of sensory evaluation. The sample of congou black tea in three seasons detected more than 80 aroma components, including the amount of 51, 64 and 67 in tea samples of spring, summer and autumn respectively, and have 40 common constituents in total. The main substances are alcohols, aldehydes, hydrocarbons, esters and ketones. Based on the different season congou black tea aroma components of the content to principal component analysis (fitting parameters:R2X=0.941, Q2=0.825), and a partial least-squares discriminant analysis model was established (fitting parameters: R2X=0.972, R2Y=0.994, Q2=0.982) to distinguish the samples effectively of congou black tea in spring, summer and autumn. There are 13 different compounds in the sign difference of congou black tea in different harvesting seasons: Methyl salicylate, Benzaldehyde, Myrcene, 3,7-Octad iene-2,6-diol,2,6-dimethyl, 1-Ethyl-1H-pyrrole-2-carbaldehyde, Safranal, (E)-Nerolidol, Styrene, 2-Octen-1-al, trans-2-Decenal, Phenylethyl Alcohol, 2-[(2S,5S)-5-ethenyl-5-methyltetrahydrofuran-2-yl]propan-2-ol-2H-pyran, (E)-2-Nonenal.

Key words: congou black tea, Baojing huangjincha 1, volatile component, season, headspace solid phase microextraction(HS-SPME), gas chromatography-mass spectrometry(GC-MS)

中图分类号:

S571.1

黄浩余鹏辉赵熙钟妮郑红发. 不同季节保靖黄金茶1号工夫红茶挥发性成分的HS-SPME/GC-MS分析[J]. 食品科学, 0, (): 0-0.

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