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当前位置: 首页 > 文章 > 存放一年‘春闺’与‘福云6号’闽南乌龙茶香气特征研究 茶叶学报 2022 (2) 59-64
Position: Home > Articles > Differential Aromatic Compositions of Chungui and Fuyun No.6 Minnan Oolong Teas Deposited for One Year Acta Tea Sinica 2022 (2) 59-64

存放一年‘春闺’与‘福云6号’闽南乌龙茶香气特征研究

作  者：
李鑫磊;邓慧莉;徐锦斌;孔祥瑞;钟秋生;游小妹;单睿阳;林郑和;陈常颂
单  位：
国家茶树改良中心福建分中心;闽江师范高等专科学校公共基础部;福建省农业科学院茶叶研究所;南平市经济作物推广站;福建农林大学园艺学院
关键词：
春闺;福云6号;闽南乌龙茶;自然存放;香气组分
摘  要：
闽南乌龙茶具有花香馥郁的品质特征，深得消费者喜爱。为探明自然陈化对清香型乌龙茶特征香气影响，以‘春闺’和‘福云6号’制成的清香型乌龙茶为对象，经过一年自然存放，采用顶空固相微萃取（HS-SPME）结合气相色谱质谱联用技术（GC-MS）对两个茶样的香气组分进行测定，应用主成分分析法挖掘香气特征及主要差异香气组分。结果表明，存放一年春闺与存放一年福云6号香气特征差异较大，存放一年春闺主要香气组分为吲哚、α-法尼烯、脱氢芳樟醇、(Z)-β-法尼烯、橙花叔醇、苯乙醇等乌龙茶特征性组分，均极显著高于存放一年福云6号，其中吲哚和α-法尼烯相对含量为10%左右，而橙花叔醇仅为2.46%。存放一年福云6号香气组分以β-紫罗兰酮为主，相对含量为4.85%。存放一年后，春闺和福云6号乌龙茶中大部分脂肪族香气未检出。综上，自然存放有利于乌龙茶中低沸点脂肪族香气散失，橙花叔醇也明显降低，而吲哚和α-法尼烯在自然存放过程中比较稳定，脱氢芳樟醇相对含量明显增加。
译  名：
Differential Aromatic Compositions of Chungui and Fuyun No.6 Minnan Oolong Teas Deposited for One Year
作  者：
LI Xin-lei;DENG Hui-li;XU Jin-bin;KONG Xiang-rui;ZHONG Qiu-sheng;YOU Xiao-mei;SHAN Rui-yang;LIN Zheng-he;CHEN Chang-song;Tea Research Institute, Fujian Academy of Agricultural Sciences;Fujian Branch,National Center for Tea Improvement;Public Basic Department, Minjiang Teachers College;Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University;Nanping Cash Crop Extension Station;
关键词：
Chungui;;Fuyun No.6;;minnan oolong tea;;natural depositing;;aroma components
摘  要：
Minnan oolong teas are renowned for their characteristic floral fragrance. The aromatic components in the highly flavorful Chungui and the acclaimed aromatic Fuyun No. 6 after a one year natural aging were analyzed using headspace solid phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry(GC-MS). The chemical analysis clearly showed distinctive differences on the compositions between the two teas. The major aromatics in the oneyear deposited Chungui oolong tea(CFCG), including indole, α-Farnesene, hotrienol,(Z)-β-Farnesene, nerolidol, and phenylethanol, were significantly higher than those in the one-year deposited Fuyun No. 6 oolong tea(CFF6). And indole and α-Farnesene constituted about 10%, while nerolidol 2.46%, of the total. In CFF6, on the other hand, β-ionone was the sole dominant aromatic substance which constituted merely 4.85% of the total. Little aliphatic compounds were detected in either of the oolong teas. In conclusion, natural aging is conducive to the loss of low boiling point aliphatic aroma of oolong tea, but nerolidol is also significantly reduced, while indole and α-farnesene is relatively stable during natural aging, and the relative content of hotrienol increase.

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