重庆工夫红茶加工过程中生化成分及香气组分变化

为探究重庆工夫红茶的品质特性,本实验以四川群体品种的一芽二叶鲜叶为原料,并按照重庆工夫红茶的制茶工艺进行加工,检测分析了其加工过程中主要生化成分和香气组分的变化规律。结果表明,水浸出物和茶多酚含量总体上呈降低趋势,游离氨基酸、可溶性糖和咖啡碱含量则是先升后降,最终趋于稳定,茶色素含量从萎凋至发酵结束均显著上升(p<0.05),此后也逐渐保持稳定。经顶空固相微萃取和气相色谱质谱联用仪检测分析,重庆工夫红茶加工过程中共检测到58种香气组分,其中醇类15种、酯类12种、萜烯类16种、醛类5种、酮类5种、其它组分5种,且醇类(23.52%~52.08%)和酯类(29.29%~61.73%)的相对含量均远高于其他类型组分;此外相对含量较高的香气成分主要有芳樟醇及其氧化物(2.87%~21.36%)、香叶醇(1.92%~15.14%)、苯乙醇(4.83%~7.11%)、脱氢芳樟醇(0.24%~5.16%)、水杨酸甲酯(11.44%~56.25%)、δ-杜松烯(0.62%~4.56%)等,且重庆工夫红茶的香型可能属于芳樟醇及其氧化物占优势型。

Change of Biochemical and Aroma Components during Processing of Chongqing Congou

To explore the quality characteristics of Chongqing congou,one bud with two leaves of Sichuan groups was selected as raw material to process with Chongqing congou technologies,and changes of main biochemical components and aroma components during processing were analyzed.The results showed that the contents of water extracts and tea polyphenols went a downtrend;contents of free amino acids,soluble sugars and caffeine went upwards first then decreased to a stable level;contents of tea pigments increased significantly to a stable level during withering and fermentation.According to headspace solid phase microextraction and gas chromatography-mass spectrometer analysis,58 kinds of aroma were detected during the process of Chongqing congou,including 15 kinds of alcohols,12 kinds of esters,16 kinds of terpenes,5 kinds of aldehydes,5 kinds of ketones and 5 others,and the contents of alcohols( 23.52%~52.08%) and esters( 29.29%~61.73%) were far more than the others.Besides,contents of linalool and its oxidation( 2.87%~21.36%),geraniol(1.92%~15.14%),phenethyl alcohol( 4.83%~ 7.11%),hotrienol ( 0.24%~ 5.16%),methyl salicylate ( 11.44%~ 56.25%),δ- cadinene ( 0.62%~ 4.56%) were comparatively higher.In addition,linalool and its oxidation might dominated the aroma type of Chongqing congou.