易武古树茶理化成分分析

以西双版纳易武古茶山位于阳面的曼秀和位于阴面的郑家梁子古树茶制作的普洱生茶为材料，对其主要成分含量、挥发性风味物质进行测定，探究了易武古茶山阳面和阴面古树茶的成分差异。结果表明:易武曼秀古树茶、易武郑家梁子古树茶的茶多酚含量分别为18.25%、16.35%；儿茶素含量分别为13.42%、13.38%；黄酮含量分别为4.117、3.083 mg/g；咖啡碱含量分别为0.75、0.65 mg/g；可溶性总糖含量分别为0.92%、0.55%、；游离氨基酸含量分别为1.18%、1.28%；水浸出物含量分别为45.57%、32.14%；两个样品间理化成分均差异显著（P<0.05）。易武曼秀古树茶共测出81种挥发性物质，相对含量为30.341%，主要香气成分为对甲基苯乙酮、壬醛、1-戊烯-3-醇、甲酸戊酯等；郑家梁子古树茶共测出53种挥发性物质，相对含量为25.897%，主要香气成分为1-戊烯-3-醇、1-辛烯-3-醇、丙酮、2, 4-二甲基-3-戊酮、己醛等。易武曼秀古树茶、易武郑家梁子古树茶香气成分差异性明显。除游离氨基酸之外，易武曼秀古树茶的理化成分、挥发性风味物质均高于易武郑家梁子古树茶。

Analysis of Physicochemical Composition of Yiwu Ancient Tree Tea

Using the Pu-erh raw tea made from Manxiu on the sun side and Zhengjialiangzi ancient tree tea on the shade side of Xishuangbanna Yiwu Ancient Tea Mountain as its materials, the main components and volatile flavor compounds were determined, and the differences between the sun and shade side ancient tree tea of Yiwu ancient tea mountain were explored. The results showed that: Yiwu manxiu ancient tree tea and Yiwu zhengjialiangzi ancient tree tea contained 18.25% and 16.35% of tea polyphenols, 13.42% and 13.38% of catechin, 4.117 and 3.083 mg/g of flavonoids, and 0.75 and 0.65 mg/g of caffeine. The results showed that the contents of total soluble sugar, free amino acid were 0.92%, 0.55% and 1.18%, 1.28%, and the contents of water extract were 45.57% and 32.14%. There were significant differences in physical and chemical components between the two samples (P<0.05). 81 kinds of volatile compounds were detected in Yiwu manxiu ancient tree tea, the content was 30.341%, the main aroma components were p-methyl acetophenone, nonanal, 1-penten-3-ol, amyl formate, etc.; 53 kinds of volatile compounds were detected in zhengjialiangzi ancient tree tea, with the content of 25.897%, and the main aroma components were 1-penten-3-ol, 1-octen-3-ol, acetone, 2, 4-dimethyl-3-pentanone, hexanal, etc. There were significant differences in aroma components between Yiwu manxiu ancient tree tea and Yiwu zhengjialiangzi ancient tree tea. In addition to free amino acids, the physicochemical components and volatile flavor compounds of Yiwu manxiu ancient tree teawere higher than that of Yiwu zhengjialiangzi ancient tree tea.