阿根廷马黛茶与广东红茶挥发性成分比较分析

本研究以阿根廷马黛茶和广东红茶为研究对象,采用顶空固相微萃取-气质联用仪(HS-SPME-GC/MS),分析马黛茶和红茶的挥发性成分,探明其差异组分,明晰马黛茶的特征挥发性成分。结果表明:醇类是马黛茶(MD)和广东红茶中主要的挥发性成分种类。萜醇(24.34%)和萜酮(18.97%)是MD中主体挥发性成分,MD中香叶基丙酮(4.84%)相对含量高于优选5号红茶(YX5,1.14%)和大叶奇兰10号红茶(QL10,0.89%)。脂肪醛、萜醛、脂肪酮、脂肪醇和萜烯类挥发性成分在MD中相对含量高于YX5和QL10。甲氧基化合物是MD特征挥发性成分,相对含量为6.43%。芳香醇、酸类和酚类化合物在MD中没有检测到。萜醇和酯类是广东红茶的主体挥发性成分。水杨酸甲酯是酯类中相对含量最高的成分,YX5(14.79%)和QL10(12.04%)中相对含量高于MD(2.43%)。

Comparative Analysis of the Volatile of Yerba MatéTea(Ilex paraguariensis)and Guangdong Black Teas(Camillia sinensis)

Yerba Maté tea from Argentina and black teas from Guangdong province were selected as experimental materials The volatiles were analyzed by top-air solid-phase micro-extraction-mass spectrometry(HS-SPME-GC/MS) to find out the differential components and clarify the characteristic volatile components of Ma Dai tea. The results showed that alcohols were the main volatiles in Yerba Maté tea and black teas.Terpenols and terpene acetones of Yerba Maté tea were of 24.34% and 18.97%,respectively. Geranyl acetone with the content of 4.84% in MD was higher than that in black teas. The content of geranyl acetone was accord to 1.14% in Youxuan 5(YX5) and 0.89% in Daye Qilan 10(QL10). the content of volatiles in md was higher than that of yx5 and ql10, including fatty aldehydes, terpene aldehydes, fatty acetone, fatty alcohols and terpenes. methoxy compounds were only found in MD, accounting for 6.43%. no volatiles of aromatic alcohols, acids, and phenols were detected in MD. Ester in black tea is the main volatile substance. the content of methyl salicylate as the main volatile substance was higher in yx5(14.79%) and ql10(12.04%)compared to md(2.43%).