昆明理工大学,昆明理工大学,昆明市粮油饲料产品质量检验中心,昆明理工大学,昆明理工大学,昆明理工大学,昆明理工大学
TS272；
国家自然科学基金项目(31460228); 云南省教育厅科学研究基金项目(2014Y089)资助
Kunming University of Science and Technology,Kunming University of Science and Technology;Kunming Cereal & Oil and Feed Product Quality Inspection Center,Kunming University of Science and Technology,Kunming University of Science and Technology,Kunming University of Science and Technology,Kunming University of Science and Technology
为了解我国4 种名优红茶挥发性成分的异同,采用全自动顶空固相微萃取结合气相色谱-质谱分析,对滇红、祁红、正山小种和金骏眉的挥发性成分进行了研究.结果表明,4 种红茶中共鉴定出挥发性成分90 种,滇红茶中主要是芳樟醇、香叶醇、芳樟醇氧化物、水杨酸甲酯、2-戊基呋喃和橙花叔醇,祁红中主要是十六碳酸、植酮、香叶醇、芳樟醇氧化物、β-紫罗酮、植醇和蒽等,正山小种中主要是植酮、香叶醇、β-紫罗酮、二氢猕猴桃内酯、咖啡因和芳樟醇氧化物,而金骏眉中主要是香叶醇、咖啡因、芳樟醇氧化物、β-紫罗酮、苯乙醇、橙花叔醇和植醇;他们共同成分有苯甲醛、苯乙醛、芳樟醇氧化物、芳樟醇、香叶醇、α-紫罗酮、β-紫罗酮、植醇等.4 种红茶在挥发性组成及含量上差异较大,共有成分仅32 种;醇类化合物含量均较高,其中滇红茶中醇类化合物含量高达69.08%;而祁红、正山小种和金骏眉中酮类化合物含量较高.不同化合物之间比例和阈值的不同,形成了4 种红茶各自独特的香气特征.
In order to explore the volatile components in four kinds of black tea from China, including Dianhong, Qihong, Zhengshanxiaozhong and Jinjunmei, their volatile components were extracted by fully automated headspace solid-phase microextraction (HS-SPME) and identified by gas chromatography-mass spectrometry (GC-MS). The results showed that total 90 volatile constituents were identified from four kinds of black tea. The major volatile components in Dianhong tea were linalool, geraniol, linalool oxides, methyl salicylate, 2-pentylfuran, and nerolidol; which in Qihong tea were hexadecanoic acid, phytone, geraniol, linalool oxides, β-ionone, phytol, and anthracene; phytone, geraniol, β-ionone, dihydroactinidiolide, caffeine, and linalool oxides in Zhengshanxiaozhong black tea; and geraniol, caffeine, linalool oxides, β-ionone, phenethyl alcohol, nerolidol, and phytol in Jinjunmei black tea. The common volatiles included benzaldehyde, phenylacetaldehyde, linalool oxides, linalool, geraniol, α-ionone, β-ionone, phytol, etc. The volatile compositions and contents had great differences among four kinds of black tea, only 32 compounds were common. The relative content of alcohol compounds in four black teas was high, counting for 69.08% in Dianhong tea, while that of ketone compounds was high in Qihong, Zhengshanxiaozhong, and Jinjunmei. The differences in volatile compound proportion and threshold value formed the unique aroma characteristics of these black teas.
廉明,吕世懂,吴远双,周降生,王晨,孟庆雄.我国4种红茶的挥发性成分分析[J].热带亚热带植物学报,2015,23(3):301~309
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