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Position: Home > Articles > Qualitative and Quantitative Analysis and Evaluation on Components of Aroma of Different Grades of Huoshanhuangya Teas Chinese Journal of Tropical Crops 2018 (3) 595-599

不同等级霍山黄芽茶叶香气成分定性定量分析与评价

作者：

范培珍;王梦馨;崔林;朱慧怡;韩宝瑜

关键词：

霍山黄芽;茶叶香气;茶叶等级;芳樟醇;香叶醇

摘要：

为探究历史名茶霍山黄芽茶叶香型特征,比较其不同等级茶叶香气质和量的差异,从原产地安徽省霍山县大化坪镇选其特一级、一级和三级茶样,以SDE法提取香精油、GC-MS配合标准样品做定性定量分析。结果表明:(1)共检出香气成分44个,包括了萜烯醇类、醇类、酯类、醛类、酮类、烯类、烷类、杂环类、萘和酚类共10类香气化合物;3个等级茶叶香气共有成分26个,其中主要成分是芳樟醇、香叶醇、橙花叔醇、β-紫罗酮、顺式芳樟醇氧化物、反式芳樟醇氧化物、乙酸叶醇酯、苯甲醛、β-荜澄茄烯、2-戊基呋喃等,前2个含量最大,这些化合物构成了霍山黄芽清香持久香气的物质基础;(2)从特一级、一级至三级茶样,分别测出41、34和32个香气成分,而且高等级茶叶香气成分个数较均匀地分布于上述10类香气化合物中;以内标法进行相对定量,测得特一级、一级的香气含量分别高出三级的香气含量33.7%、9.8%。分析认为:3个等级茶样的品种、栽培条件和加工工艺相同,采摘时间和芽叶质量则是影响其香气质(香气化合物种类)和量(含量)的主要因子。

译名：

Qualitative and Quantitative Analysis and Evaluation on Components of Aroma of Different Grades of Huoshanhuangya Teas

作者：

FAN Peizhen;WANG Mengxin;CHI Lin;ZHU Huiyi;HAN Baoyu;Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, China Jiliang University;Liu'an Vocation Technology College;

关键词：

huoshanhuangya tea;;tea aroma;;tea grades;;linalool;;geraniol

摘要：

The characteristics of the aromatic type of Huoshanhuangya Tea processed in the original production place and the difference in quality and quantity from various grades of the teas were studied. The essential oils were extracted by simultaneous distillation extraction, and the components were qualitatively and quantitatively analyzed by GC-MS, and confirmed by authentic standard compounds. A total of 44 components were detected, including ten types aromatic compounds, i. e. terpenols, alcohols, esters, aldehydes, ketones, alkenes, alkanes, heterocyclics, naphthalene and phenol. Consensus components of the three grades were 26, in which the major components were linalool, geraniol, nerolidol, β-ionone, cis-linalool oxide, trans-linalool oxide, cis-3-hexenyl acetate, benzaldehyde, β-cadinene, 2-pentyl-furan, with the content of the first two components being the largest. Those were the fundamental substances for the tea aroma with persisted delicate fragrance. 41, 34 and 32 components were detected from the grade special one, grade one and grade three tea sample, and number of aromatic compounds of the high grade tea sample were distributed in the above ten types aromatic compounds more evenly than that of low grade tea samples. The relative quantitive analysis was executed on the three tea samples with the same quality of decanoic acid ethyl ester as the internal standard, and the results showed that the aromatic content of both grade special one and grade one surpassed the content of grade three by 33.7% and 9.8%. It was considered that the same cultivar, cultivated techniques and processed technology were applied to the three tea samples, therefore both plucking time and fresh leaf quality were the key factors responsible for both quality(kinds of aromatic compounds) and quantity(content of each compound).

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不同等级霍山黄芽茶叶香气成分定性定量分析与评价

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