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当前位置: 首页 > 文章 > 都匀毛尖茶香气物质分析 食品科学 2016,37 (16) 168-172
Position: Home > Articles > Analysis of Aroma Compounds of Duyun Maojian Tea FOOD SCIENCE 2016,37 (16) 168-172

都匀毛尖茶香气物质分析

作  者：
蒋陈凯;李应祥;黄亚辉;张丽娟;杨家干;徐兴国;柳青;陈莹玉;李丹
单  位：
贵州省黔南州茶叶产业化发展管理办公室;华南农业大学园艺学院
关键词：
都匀毛尖;香气;地区;本地种;福鼎大白种
摘  要：
为探究品种和环境对都匀毛尖茶品质的影响,并比较贵州省本地种与福鼎大白种都匀毛尖香气的差异。采用气相色谱-质谱联用测定都匀毛尖的香气成分,并通过峰面积归一化法计算各香气组分的相对含量。结果显示,共检测出都匀毛尖茶中50种香气成分;碳氢化合物和醇类为主要成分;同一地区不同品种都匀毛尖具有明显不同的香气特征,不同地区福鼎大白种都匀毛尖香气物质存在差异,都匀毛尖中β-芳樟醇、2-乙烯基-1,1-二甲基-3-亚甲基-环己烷、顺-β-罗勒烯、二甲硫相对含量显著高于其他名优绿茶。
译  名：
Analysis of Aroma Compounds of Duyun Maojian Tea
作  者：
JIANG Chenkai;LI Yingxiang;HUANG Yahui;ZHANG Lijuan;YANG Jiagan;XU Xingguo;LIU Qing;CHEN Yingyu;LI Dan;ZENG Zhen;College of Horticulture, South China Agricultural University;Qiannan Management Office of Tea Industrialization Development;
关键词：
Duyun Maojian tea;;aroma;;area;;local varieties;;‘Fuding Dabai'
摘  要：
This study aimed to explore the effects of tea varieties and environmental factors on the quality of Duyun Maojian tea, and to compare the aroma composition of Duyun Maojian tea made from local tea varieties and the ‘Fuding Dabai' variety in Qiandongnan prefecture, Guizhou province. Aroma components were determined by gas chromatographymass spectrometry(GC-MS), and their relative contents were calculated by peak area normalization. A total of 50 aroma components were detected from all samples with hydrocarbon compounds and alcohols being the most predominant. There were distinct differences in aroma composition among Duyun Maojian tea made from different tea varieties grown in the same area and from ‘Fuding Dabai' grown in different areas. The contents of β-linalool, 2-ethenyl-1,1-dimethyl-3-methylene-cyclohexane, cis-β-ocimene, and dimethyl sulfide in Duyun Maojian tea were significantly higher than in other famous green teas.

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