“周宁高山云雾茶”绿茶风味成分分析研究

本研究以不同海拔、不同品种"周宁高山云雾茶"绿茶为材料，通过生化成分和香气成分检测分析，结果表明:周宁绿茶主要水浸出物含量平均值为44.78%，黄酮含量为8.14 mg·g-1，茶多酚含量为13.66%，氨基酸含量为3.01%，咖啡碱含量为4.93%，酚氨比为4.47；检出已知香气成分172种，其中碳氢类51种，酯类48种，含氮类22种，醇类13种，酮类10种，醛类9种，杂氧类8种，含硫类5种，其他4种，酸类2种。不同海拔之间水浸出物含量均丰富，无显著差异（P>0.05）；高海拔茶多酚含量极显著低于低海拔（P<0.01），中高海拔咖啡碱含量极显著低于低海拔（P<0.01），中海拔黄酮含量最高；不同海拔不同品种样品酚氨比值均适中，高海拔地区绿茶酚氨比极显著低于中低海拔（P<0.01）。中高海拔绿茶特征香气物质有茉莉酮、顺式-α法尼烯等，花果香显；低海拔绿茶特征香气物质为苯乙醇、芳樟醇（及其氧化物）、反式-γ-丁香烯，带木质花香。乌龙茶品种水浸出物、咖啡碱、茶多酚、氨基酸的含量较高，特征香气物质为香叶醇、氧化芳樟醇，花香特征明显；菜茶品种黄酮含量极显著高于乌龙茶品种，特征香气物质为二甲基-壬三烯、三邻苯四烯、六甲基-十三烷、十六烷等，更具清新的嫩栗香。本文讨论了"周宁高山云雾茶"品质特征及不同海拔、品种间的特征差异，为栽培品种选择、栽培条件的改善、产品品质定位提升及标准化的制定提供参考。

Study on Flavor Components in“Zhouning Cloud-Mist Mountain Tea”Green Tea

In this study,different varieties of“Zhouning Cloud-Mist Mountain Tea”green tea with different altitudes were analyzed by biochemical-testing methods and SPME-GC-TOF-MS.Results showed that the water extract content was 44.78%,flavonoids content was 8.14 mg·g-1,polyphenols content was 13.66%,amino acids content was 3.01%,caffeine content was 4.93%,and the ratio of polyphenols to amino acids was 4.47.Among 172 detected aroma components,there were 51 hydrocarbons,48 esters,22 nitrogenous compounds,13 alcohols,10 ketones,9 aldehydes,8 oxygen-containing compounds,5 sulphur-containing compounds,4 other types of components,and 2 acids.Water content was abundant in samples from all altitudes with no significant difference(P>0.05),tea polyphenols and caffeine in high altitude samples were significantly lower than those in low altitude samples(P<0.01),flavonoids content was the highest in middle altitude samples,and the ratio of polyphenols to amino acids was moderate in all altitudes and varieties,while the ratio from samples in middle and high altitudes were significantly lower than that in low altitudes(P<0.01).Samples from middle and high altitudes had characteristic fruity and floral aroma component jasmone and(E)-α-farnesene,while samples from low altitudes had characteristic woody and floral aroma components phenylethyl alcohol,linalool(and its oxides)and trans-γ-caryophyllene.Oolong tea variety had a higher content of water extracts,caffeine,tea polyphenols and amino acids with characteristic floral aroma component geraniol and Linalool oxide,while“Caicha”variety had significantly higher flavonoids content with characteristic tender chestnut aroma components dimethylnona-triene,trimethyltrideca-tetraene,hexamethyl-tridecane and hexadecane.In this essay,the characteristic quality of“Zhouning Cloud-Mist Mountain Tea”and the variances of aroma and taste compounds were discussed.The result can be a reference for selecting species,promoting the conditions of cultivation,improving qualities of products and standardization.