摘要
武夷岩茶是闽北乌龙茶的代表,具有"岩骨花香"的风味特征,耐泡、耐藏。采用顶空固相微萃取(HSSPME)结合气质联用(GC-MS)技术分析武夷岩茶的挥发性香气成分及其在15次连续沸水浸提过程中的释放规律。结果表明:从武夷岩茶茶汤中检测出醇、醛、酮、酯、吡嗪、酸、苯酚、苯胺、其它苯系物、烃、呋喃、吡咯12类化合物,共108种物质。主成分分析(PCA)结果显示,第1～3次浸提茶汤挥发性香气成分较为接近;第4～7次浸提茶汤挥发性香气成分较为接近;第8～15次浸提茶汤挥发性香气成分较为接近。随浸提次数的增加,挥发性香气成分总含量逐渐降低。第8～15次浸提还保留有27种香气成分以及17.04%的香气含量,主要为橙花叔醇(0.739μL/L)、己醛(0.349μL/L)、壬醛(0.181μL/L)、癸醛(0.127μL/L)、甲基庚烯酮(0.069μL/L)、β-紫罗兰酮(0.426μL/L)。这些物质在沸水浸提过程中的缓慢释放在一定程度上保证了武夷岩茶的耐泡特性。这为闽北乌龙茶加工工艺及其品质鉴定提供新的理论依据。
Wuyi rock tea is a typical Oolong tea variety,which is characterized with ‘rock in the throat,flower in the mouth'.Moreover,the aroma of Wuyi rock tea can last for a long time during brewing.In this study,the volatile aroma components of Wuyi rock tea and their releasing pattern under continual 15 times of boiling water infusing were investigated by using headspace solid phase microextraction (HS-SPME)coupled with gas chromatography-mass spectrometry (GC-MS).A total of 108 kinds of volatile components were identified,including alcohols,aldehydes,ketones,esters,pyrazine,acids,phenol,aniline,other benzene compounds,hydrocarbons,furan and pyrrole.PCA analysis indicated that the volatile aroma components profiles in the first three infusions were similar;the fourth to seventh infusions have a similar aromatic profile;while the eighth to fifteenth infusions have a similar aromatic profile.With the increase of the infusing time,the total content of volatile aroma components decreased gradually.The eighth to fifteenth infusions still retained 27 volatile aroma components and 17.04% of total aroma contents.The main retained components included nerolidol (0.739 μL/L),hexanal (0.349 μL/L),nonanal (0.181 μL/L),decyl aldehyde (0.127 μL/L),methyl heptenone (0.069 μL/L)and beta ionone (0.426 μL/L).The persistence of the aroma of Wuyi rock tea during infusing may partly because of the relatively slow releasing rate of these components.This study provides new theoretical basis for the Fujian north Oolong tea processing technology and quality identification.
作者
王彩楠
何理琴
陈福城
张晨
张雯
刘志彬
倪莉
Wang Cainan;He Liqin;Chen Fucheng;Zhang Chen;Zhang Wen;Liu Zhibin;Ni Li(Institute of Food Science and Technology,Fuzhou University,Fujian Center of Excellence for Food Biotechnology, Fuzhou 350108)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第12期309-318,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划项目(2016YFD0400801)
关键词
武夷岩茶
挥发性香气成分
主成分分析
香气成分释放规律
Wuyi rock tea
volatile aroma compounds
principal component analysis
volatile aroma compounds release pattern
