黄茶及其茶毫挥发性成分分析

目的了解黄茶及其茶毫中挥发性成分的差异,分析茶毫中的挥发性成分对黄茶香气的影响。方法采用顶空固相微萃取结合气相色谱质谱联用仪对黄茶及其茶毫的挥发性成分进行分析鉴定。结果黄茶和茶毫中分别鉴定出挥发性成分51种和49种,共有挥发性成分32种;黄茶主要以醛类、碳氢化合物和酮类挥发性化合物为主,茶毫则主要以醛类、酯类和醇类化合物为主。茶毫中存在而黄茶中未检测的挥发性成分共有17种,其中一些香气成分具有特定的香气特性,会对黄茶的香气产生影响。另外,茶毫中壬醛、癸醛和顺-3-己烯异戊酸酯的相对含量不仅高于黄茶,而且具有特定的香气。结论黄茶及其茶毫中的挥发性成分种类和含量存在差异,茶毫中的挥发性成分与黄茶的香气密切相关。

Analysis of volatile components in yellow tea and its pubescence

Objective To investigate the differences of volatile components between the yellow tea and its pubescence and analyze the effects of the pubescence volatile components on the aroma of the yellow tea. Methods Volatile components of the yellow tea and its pubescence were identified and analyzed by head space solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Results Fifty one and 49 kinds of volatile components were identified in yellow tea and its pubescence, respectively, and there were 32 kinds of volatile components shared by the yellow tea and its pubescence. Aldehydes, hydrocarbons and ketones were the major volatile components in the yellow tea, however, the major volatile components in the tea pubescence were aldehydes, esters and alcohols. There were 17 kinds of volatile components existed in the tea pubescence but not in the yellow tea, some of them showed specified aroma, therefore, the aroma type of the yellow tea might be affected by the volatile components only existed in the tea pubescence. The relative concentrations of the nonanal, decanal and cis-3-hexenyl iso-valerate in the tea pubescence were much higher than the yellow tea and they showed specified aroma. Conclusion There are differences in the types and content of volatile components between the yellow tea and its pubescence, the aroma of the yellow tea is closely related with the volatile components of the pubescence.