摘要
为探究铁观音加工过程中主要香气成分变化规律,以安溪铁观音春茶中开面三四叶为原料,采用气相色谱质谱联用仪(GC-MS)对铁观音加工过程关键环节样品的香气成分进行测定。结果表明,检测出的香气物质为90~130种,其中相对含量排前10的分别为罗勒烯、橙花叔醇、水杨酸甲酯、芳樟醇、香叶醇、法呢烯、榄香烯、(Z)-己酸-3-己烯酯、吲哚、茉莉内酯,且罗勒烯、橙花叔醇等茶叶香气的主要成分在加工过程中呈增加趋势。研究结果可为进一步挖掘安溪铁观音的产地优势、品种优势、加工工艺优势,以及加工工艺对铁观音品质的影响提供参考。
In order to explore the changing pattern of main aroma components in the processing of Tieguanyin,the aroma components in the key links of Tieguanyin processing were determined by gas chromatography-mass spectrometry(GC-MS).The results show that 90~130 aroma substances were detected in these samples,among which the top ten were ocimene,nerolidol,methyl salicylate,linalool,geraniol,farnesene,elemene,(Z)-Caproic acid-3-hexene ester,indole,Z-Tetrahydro-6-(2-pentenyl)-2H-2-pyranone.The main aroma components including ocimene and nerolidol showed an increasing trend during the processing.The experiment provided a reference for further exploring the origin,cultivar and processing technology advantages of Anxi Tieguanyin,and clarifying the impact of processing technology on the quality of Tieguanyin.
作者
曾经得
ZENG Jingde(Tea Technology Extension Station of Anxi County,Anxi 362400,China)
出处
《中国茶叶》
2021年第12期25-31,共7页
China Tea
关键词
铁观音
茶叶加工
挥发性物质
香气
变化规律
Tieguanyin tea
tea processing
volatile substances
aroma
changing pattern
