不同花期珠兰花及珠兰花茶香气品质分析

摘要/Abstract

摘要： 珠兰花是我国四大茶用香花之一，为选出最适窨制花茶的珠兰花材料，本研究探究了不同花期珠兰花的挥发性成分变化规律，以期提升珠兰花茶品质。本研究以5种开放状态（花苞、初开、半开、全开、凋谢）珠兰花为材料，采用感官评价、顶空固相微萃取结合气相色谱-质谱联用（Headspace-solid phase microextraction-gas chromatography-mass spectrometry，HS-SPME-GC-MS）、气味活度值（Odor activity value，OAV）等分子感官技术分析了不同花期的珠兰花香气品质，并进行了主成分分析（Principal component analysis，PCA）与正交偏最小二乘判别分析（Orthogonal partial least squares-discriminant analysis，OPLS-DA）及其置换检验。结果表明，五种不同开放状态珠兰花的感官评价和挥发性物质的种类与含量均存在差异。全开珠兰花香气纯正持久，品质最佳；其次是半开、初开状态略带花香；凋谢状态花香与腐败气味交杂，花苞状态花香无且青气重，都不宜窨制花茶。共检测出挥发性化合物98种，含量范围为77.521 μg/g~200.213 μg/g，醇类22种，醛类13种，烯烃36种，酯类14种，其他类13种。全开珠兰花挥发性化合物含量最高，其中，OAV > 1的香气化合物有28种，有9种物质的OAV > 50。由于全开状态在表观与香气特征及释香能力上比较突出，采摘此状态珠兰花分别窨制绿茶与红茶，发现其具有玉兰花香属性的茉莉酮酸甲酯等香气成分较素茶坯有显著增加，对改善茶叶香气品质有正向效果。综上，全开状态珠兰花最适窨制珠兰花茶。

关键词: 珠兰花, 开放状态, 挥发性化合物, 珠兰花茶, GC-MS, OAV

Abstract: Pearl orchid is one of the four major tea fragrant flowers in China, In order to select the most suitable blooming state of the pearl orchid, the volatile components of pearl orchid flowers at different flowering stages were explored in this study, to improve the quality of pearl orchid tea. In this study, five open states (bud, initial opening, semi-opening, full opening, and withering) were used as materials, and the aroma quality of pearl orchid was analyzed by sensory evaluation, headspace solid phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV) and other molecular sensory techniques. Principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA) and their permutation tests were performed. The results showed that there were differences in the sensory evaluation and the types and contents of volatile compounds among the five open pearl orchids. A total of 98 volatile compounds were detected, with a content range of 77.521μg/g~200.213μg/g, 22 alcohols, 13 aldehydes, 36 olefins, 14 esters and 13 others. The content of volatile compounds in the whole blooming pearl orchid was the highest, among which there were 28 aroma compounds with OAV > 1 and OAV > 50 with 9 substances. Due to the prominence of the appearance and aroma characteristics and fragrance release ability of the fully opened state, pick the orchids in this state to make green tea and black tea. It was found that the aroma components such as Methyl jasmonate with magnolia floral properties were significantly increased compared with the plain tea blanks, which had a positive effect on improving the aroma quality of tea. To sum up, the fully bloomed state of pearl orchid is the most suitable for making Zhulan scented tea.

Key words: pearl orchid, open state, volatile compounds, Zhulan scented tea, gas chromatography-mass spectrometry (GC-MS), odor activity value (OAV)

中图分类号:

TS 272.5

黄翠欣坤吉瑞林耘志代洪苇翁天均李正文童华荣. 不同花期珠兰花及珠兰花茶香气品质分析[J]. 食品科学.

Cui-Xin HUANG Yunzhi LIN 洪苇代. Analysis of aroma quality of pearl orchid at different flowering stages and Zhulan scented tea[J]. FOOD SCIENCE.

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