LIAN Ming
Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, ChinaLÜ Shi-dong
1. Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, China;2. Kunming Cereal & Oil and Feed Product Quality Inspection Center, Kunming 650118, ChinaWU Yuan-shuang
Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, ChinaZHOU Jiang-sheng
Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, ChinaWANG Chen
Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, ChinaMENG Qing-xiong
Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming 650500, ChinaKunming 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
TS272；
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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