茉莉花茶挥发性成分在窨制过程中的变化研究

窨制是茉莉花茶香气形成的关键工序。本研究以茶花比1:1拼合窨制的茉莉花茶为材料,采用固相微萃取(SPME)和气相色谱-质谱(GC-MS)联用技术分析窨制过程中(12 h,14 h,16 h,18 h,20 h)茉莉花茶挥发性成分及其相对含量的差异。结果表明:检测到的茉莉花茶挥发性成分共69种,包含10种醇类化合物、29种碳氢化合物、24种酯类化合物和6种其他类型化合物。其中酯类化合物含量最高,占花茶挥发性成分总量的60%左右;其次是醇类化合物,约占30%。每组化合物均有一个主导成分,其中醇类化合物中以芳樟醇为主;碳氢化合物中以α-法呢烯为主;酯类化合物中以乙酸苄酯为主;其他化合物中吲哚的含量最高。醇类化合物和酯类化合物在花茶窨制过程中呈先上升后下降趋势,碳氢化合物和其他化合物呈上升趋势。

Study on the Changes of Volatile Components in Jasmine Tea During the Scenting Process

Scenting is the key process of aroma formation of jasmine tea.In this study,jasmine tea with 1:1 ratio of tea and jasmine flower was used as material,the volatile components and their relative contents of jasmine tea in scenting process(12h,14h,16h,18h,20h)were analyzed by head space-solid phase micro extraction(SPME)coupled with gas chromatography-mass spectrometry(GC-MS).The result shows that there were 69 volatile components in jasmine tea,including 10 kinds of alcohols,29 kinds of hydrocarbons,24 kinds of esters and 6 other types of compounds.Among which,the content of esters is the highest,accounting for about 60%of the total volatile components,followed by alcohols,accounting for about 30%.Each group of compounds has a dominant component,in which linalool is the main component in alcohols,α-Farnese is the main component in hydrocarbons,benzyl acetate is the main component in esters,and indole is the highest in other compounds.Alcohols and Esters increased first and then decreased during the scenting process of jasmine tea,while hydrocarbons and other compounds increased.