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Position: Home > Articles > Analysis of Aroma Components of Guizhou High-quality “Wuniuzao” Green Tea by HS-SPME/GC-MS Journal of Tea Communication 2019 (4) 448-454

HS-SPME/GC-MS分析“乌牛早”绿茶香气

作  者：
谢文钢;范仕胜;刘燕;刘阳;陈智雄;严学芬;赵志燊;白福情
单  位：
四川农业大学园艺学院;贵州省农作物技术推广总站;贵阳学院
关键词：
顶空固相微萃取;气相色谱-质谱法;乌牛早;绿茶;香气成分
摘  要：
为了探究茶树品种"乌牛早"所制绿茶主要香气特征成分,以福鼎大白茶所制绿茶为对照,采用顶空固相微萃取-气相色谱联用质谱法(HS-SPME/GC-MS),对扁形、卷曲形、珠形等三种类型共6个绿茶的香气特征成分及组成比例进行分析。结果表明:6个绿茶共检测出77种挥发性成分,主要为烷烃、醇类、萜烯类、醛类及酮类等5类化合物。烷烃类含量比例最高,醇类含量次之。其主要香气成分:2,6-二甲基环己醇、环氧芳樟醇、δ-杜松烯和β-紫罗酮。此外,卷曲形茶还含有5-叔丁基-3,5-己二烯-2-酮和α-白菖考烯;扁形茶还含有α-白菖考烯和2,3-辛二酮;珠形茶还含有壬醛、苯甲醇和苯乙醇,香气成分含量比例差异较大。与"福鼎大白茶"所制绿茶比,"乌牛早"所制绿茶还含有α-白菖考烯。结论:"乌牛早"所制绿茶主要香气成分:2,6-二甲基环己醇、环氧芳樟醇、δ-杜松烯、β-紫罗酮和α-白菖考烯等,以呈花香物质为主。
译  名：
Analysis of Aroma Components of Guizhou High-quality “Wuniuzao” Green Tea by HS-SPME/GC-MS
作  者：
XIE Wen-gang;FAN Shi-sheng;LIU Yan;LIU Yang;CHEN Zhi-xiong;YAN Xue-fen;ZHAO Zhi-shen;BAI Fu-qing;Guiyang University;College of Horticulture, Sichuan Agricultural University;Guizhou General Station of Crop Technology Extension;
关键词：
Headspace solid phase micro-extraction(HS-SPME);;Gas chromatography-mass spectrometry;;Wuniuzao;;Green Tea;;Aromacomponents
摘  要：
Guizhou tea garden occupies the first place in the country, and the output of green tea ranks second in China. In order to explore the main aroma components of Guizhou"Wuniuzao"green tea, this paper takes tea variety of"Fuding Dabai"as CK, and to solve the problems of low aroma and non-prominent flower aroma of Guizhou green tea, this paper analyzes aroma components and proportions of three 6 kinds of GuizhouWuniuzao green tea samples with three different shape types(curling type, flat type, and pearl type) by headspace solid phase micro-extraction-gas chromatography-mass spectrometry(HS-SPME/GC-MS).The results showed that a total of Seventy-seven volatile components were detected in 6 three kinds of Guizhou green tea samples, they were mainly 5 compounds of alkanes, alcohols, alkenes, aldehydes, ketones, esters, etc. The proportion of alkanes content was the highest, followed by alcohols. Their main aroma components were 2, 6-dimethyl-cyclohexanol, epoxy linalool, delta-cadinene and beta-ionone. In addition, curling tea also contained 5-tert butyl-3,5-hexadiene-2-ketone and alphacalacorene, flat tea also contained alpha calacorene and 2,3-octanedione, pearl tea also contained nonanal, benzyl alcohol and benzeneethanol. The green tea made from "Wu niuzao" also contained alpha calacorene. Compared with the green tea produced from‘Fuding Dabai', the green tea produced from ‘Wuniuzao'also contained alpha-calacorene. Conclusion: the main aroma components of the green tea produced from ‘Wuniuzao'three kinds of Guizhou green tea were 2, 6-dimethyl-cyclohexanol, epoxy linalool, delta-cadinene, and beta-ionone and alpha-calacorene, which are mainly floral substances.

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