[1]王绍梅,宋文明,冷燕,等.花香型古树滇红茶挥发物质气相色谱分析[J].江苏农业学报,2021,(04):1010-1015.[doi:doi:10.3969/j.issn.1000-4440.2021.04.025]
　WANG Shao-mei,SONG Wen-ming,LENG Yan,et al.Gas chromatography analysis of volatile matter from Yunnan black tea with flower fragrance made from old trees[J].,2021,(04):1010-1015.[doi:doi:10.3969/j.issn.1000-4440.2021.04.025]
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花香型古树滇红茶挥发物质气相色谱分析()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2021年04期
页码:
1010-1015
栏目:
加工贮藏·质量安全
出版日期:
2021-08-28

文章信息/Info

Title:
Gas chromatography analysis of volatile matter from Yunnan black tea with flower fragrance made from old trees
作者:
王绍梅1; 宋文明2; 冷燕1; 周启武1
(1.滇西科技师范学院，云南省滇红茶工程技术研究中心，云南临沧677000；2.临沧高级技工学校，云南临沧677000)
Author(s):
WANG Shao-mei1; SONG Wen-ming2; LENG Yan1; ZHOU Qi-wu1
(1.West Yunnan Normal University of Science and Technology, Yunnan Black Tea Engineering Technology Research Center, Lincang 677000, China;2.Lincang School Senior Technician, Lincang 677000, China)
关键词:
滇红茶; 浓缩萃取; 挥发性物质
Keywords:
Yunnan black tea; concentrated extraction; volatile matter
分类号:
TS201;S571.1
DOI:
doi:10.3969/j.issn.1000-4440.2021.04.025
文献标志码:
A
摘要:
为探索花香型古树滇红茶的香气物质以及各种挥发性物质，本研究结合同时蒸馏萃取法与气相色谱仪分析方法，并辅以感官评价进行分析。经过蒸馏、萃取和浓缩等操作后，对获取的滇红茶浓缩萃取液进行后续分析。感官评价结果表明该滇红茶浓缩萃取液主体的感官香味轮廓为花香，并且带有甜香和青草香的余味，整体呈现出浓郁的玫瑰花香气味。气相色谱仪分析鉴定出了12种关键成分，包括1种醛类、6种醇类、1种酮类、1种酯类以及苯乙腈、吲哚、2,4-二丁基-苯酚。在花香型古树滇红茶香味中起决定性作用的4种物质分别是苯乙醛、芳樟醇、芳樟醇氧化物和吲哚。从香气强度值来看，具有较强香味的物质包括苯乙醛、苯甲醇、芳樟醇、香叶醇和β-紫罗兰酮等。上述结果为研究古树滇红茶挥发性物质和风味提供了基础。
Abstract:
To explore the aroma substances and various volatile substances of Yunnan black tea with flower fragrance made from old trees, methods of simultaneous distillation-extraction and gas chromatography (GC) analysis were combined in the research, coupled with sensory evaluation. After distillation, extraction and concentration, the concentrated extract of Yunnan black tea was analyzed subsequently. The sensory evaluation results showed that the main sensorial aroma outline of the concentrated extract of Yunnan black tea was flower fragrance, supplemented by sweet and green grass fragrance. In the whole, the concentrated extract of Yunnan black tea showed rose fragrance. Twelve key components were identified by gas chromatography, including one aldehyde, six alcohols, one ketone, one lipid and phenylacetonitrile, indole, 2,4-dibutyl-phenol. Four substances that played decisive roles in the aroma of Yunnan black tea with flower fragrance made from old trees were phenylacetaldehyde, linalool, linalool oxide and indole respectively. From the perspective of aroma intensity, the components with strong aroma included phenylacetaldehyde, benzyl alcohol, linalol, geraniol and β-ionone, etc. The above results provide the foundation for the study of volatile substances and flavor of Yunnan black tea made from old trees.

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备注/Memo

备注/Memo:
收稿日期：2020-10-15基金项目：云南省教育厅科学研究基金教师类项目（2020J0746）；云南省科技人才和平台计划建设项目（2018DH011）作者简介：王绍梅（1967-），女，云南临沧人，教授，主要从事滇红茶、普洱茶加工技术与感官审评研究。（E-mail）wshaomei32@126.com
更新日期/Last Update: 2021-09-06