文冠果茶与文冠果金花散茶的香气分析
目的 分析文冠果茶与文冠果金花散茶的香气成分。方法 采用同时蒸馏萃取法(simultaneous distillation and extraction, SDE)提取香气物质, 用气相色谱-质谱(gas chromatography-mass spectrometry, GC-MS)测定各香气成分, 并分析各成分的相对含量及其差异。结果 2者香气物质丰富, 分别有123和118种; 文冠果茶中以醇类、醛类和酮类为主要香气成分, 其相对含量达到了总香气物质的84.65%, 其中含量较高的组分是α-松油醇、反, 反-2, 4庚二烯醛、香叶基丙酮及6-甲基-5-庚烯-2-酮等; 文冠果金花散茶以醛类和酮类为主要香气物质, 其相对含量达到了总香气物质的51.98%, 其次是醇类和酸类, 且醇类明显减少, 而醛类和酸类明显增加, 其含量最高的组分是反, 反-2, 4庚二烯醛等烯醛类物质, 对菌花香有积极作用。结论 工艺的差异会形成不同风味的文冠果茶。
Objective To explore the different aroma components in Xanthoceras sorbifolium leaf tea and Xanthoceras sorbifolium leaf Jinhua tea. Methods The aroma components were extracted simultaneously by distillation and extraction (SDE) and determined by gas chromatography-mass spectrometry (GC-MS), and their relative contents and differences were analyzed. Results The 2 kinds of tea were rich in aroma substances, with 123 and 118 species respectively. Alcohols, aldehydes and ketones were the main aroma components in Xanthoceras sorbifolium tea, and their relative content reached 84.65% of the total aroma substances. Among them, the components with higher content were terpineol, trans, trans-2, 4 heptadienal, geraniyl acetone and 6-methyl-5-heptaen-2-one, etc. Aldehydes and ketones were the main aroma substances in Xanthoceras sorbifolium Jinhua tea, and their relative content reached 51.98% of the total aroma substances, followed by alcohols and acids, and alcohols were obviously reduced, while aldehydes and acids were obviously increased. The components with the highest content were trans, trans-2, 4 heptadienal and other alkenal substances, which had positive effects on bacterial flower fragrance. Conclusion The different technology will form different flavor of Xanthoceras Sorbifolia Bunge tea.
标题：文冠果茶与文冠果金花散茶的香气分析
英文标题：Analysis of aroma components in Xanthoceras sorbifolium leaf tea and Xanthoceras sorbifolium leaf Jinhua tea
作者：
陈金华 湖南农业大学茶学教育部重点实验室；国家植物功能成分利用工程技术研究中心
谭斌 湖南农业大学茶学教育部重点实验室；国家植物功能成分利用工程技术研究中心
黄建安 湖南农业大学茶学教育部重点实验室
中文关键词:文冠果,茶,金花,香气成分,
英文关键词:Xanthoceras sorbifolium Bunge,tea,Jinhua,aroma components,
发表日期：2020-05-07
- 文件大小:
- 606.78 KB
- 下载次数:
- 60
-
高速下载
|
|
