| 不同茶树品种龙井茶香气成分差异分析 |
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| 引用本文： | 朱荫, 邵晨阳, 张悦, 林智, 吕海鹏. 不同茶树品种龙井茶香气成分差异分析[J]. 食品工业科技, 2018, 39(23): 241-246,254. DOI: 10.13386/j.issn1002-0306.2018.23.042 |
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| 作者姓名： | 朱荫 邵晨阳 张悦 林智 吕海鹏 |
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| 作者单位： | 1. 农业部茶树生物学与资源利用重点实验室, 中国农业科学院茶叶研究所, 浙江杭州 310008;2. 河南茶叶工程技术研究中心, 信阳农业科学院, 河南信阳 464000 |
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| 基金项目： | 国家自然科学基金(31470694)浙江省"三农六方"科技协作项目(CTZB-F150922AWZ-SNY1-14)中国农业科学院创新工程(CAAS-ASTIP-2014-TRICAAS)。现代农业产业技术体系建设专项资金(CARS-19) |
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| 摘 要： | 龙井茶是我国传统的历史名茶之一,也是我国典型的地理标志茶类产品。为了查明不同茶树品种龙井茶香气成分的差异,采用HS-SPME/GC-MS技术分析了6个茶树良种(龙井长叶、龙井群体种、龙井43、乌牛早、迎霜以及鸠坑群体种)制成的龙井茶的香气成分组成情况。结果表明,分别从龙井长叶、龙井群体种、龙井43、乌牛早、迎霜以及鸠坑群体种龙井茶中鉴定出了57、36、41、37、39和50种主要香气成分;尽管不同茶树品种龙井茶的香气成分存在较大的差异,但是相对含量较高的香气成分基本都以芳樟醇、(Z)-己酸-3-己烯酯、柠檬烯、茉莉酮、α-柏木烯、β-紫罗兰酮等为主。不同茶树品种龙井茶香气化合物种类的组成特点也存在较大的差异,龙井群体种中有比较丰富的酯类香气成分,而龙井43中有较高的醛类香气成分;此外,迎霜中有比较丰富的杂环化合物类香气成分,龙井长叶中有比较丰富的酸类香气成分,而鸠坑群体种中具有比较丰富的醇类香气成分等。
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| 关 键 词： | 龙井茶 香气 茶树品种 差异 |
| 收稿时间： | 2018-02-24 |
Comparison of Differences in Aroma Constituents of Longjing Tea Produced from Different Tea Germplasms |
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| ZHU Yin, SHAO Chen-yang, ZHANG Yue, LIN Zhi, LV Hai-peng. Comparison of Differences in Aroma Constituents of Longjing Tea Produced from Different Tea Germplasms[J]. Science and Technology of Food Industry, 2018, 39(23): 241-246,254. DOI: 10.13386/j.issn1002-0306.2018.23.042 |
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| Authors: | ZHU Yin SHAO Chen-yang ZHANG Yue LIN Zhi LV Hai-peng |
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| Affiliation: | 1. Key Lab of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;2. Henan Tea Engineering Research Center, Xinyang City Academy of Agricultural Science, Xinyang 464000, China |
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| Abstract: | Longjing tea is one of the famous traditional tea of history and a typical product of geographical indication in China. In this study,the composition and relative content of aroma components in a representative batch of Longjing tea samples made from six different tea germplasms,namely Longjing changye(LJCY),Longjing quntizhong(LJQTZ),Longjing 43#(LG43),Wuniuzao(WNZ),Yingshuang(YS)and Jiukeng quntizhong(JKQTZ),were analyzed by HS-SPME/GC-MS. Results showed that 57,36,41,37,39 and 50 kinds of aroma components were identified from the tea samples made from LJCY,LJQTZ,LG43,WNZ,YS,and JKQTZ,respectively. There were some difference in the composition of aroma components among the above 6 different germplasms. However,Linalool and(Z)-Hexanoic acid,3-hexenyl ester,D-Limonene,Jasmone,α-Cedrene,β-Ionone were the dominant ones in the relative contents. Moreover,great differences in the composition characteristics of the aroma compound classification were also observed among the tea samples made from the above six tea germplasms,and the tea samples made from LJQTZ and LG43 were found to be rich in esters and aldehydes,respectively. In addition,YS was observed to be rich in heterocyclic compounds,LJCY was rich in acids,and JKQTZ was rich in alcohols. |
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| Keywords: | Longjing tea aroma tea germplam difference |
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