红、绿鹧鸪茶鲜叶挥发性物质的比较

为明确红、绿鹧鸪茶鲜叶之间挥发性物质的差异，解析不同品种鹧鸪茶香味差异的机制，采用GC-MS（gas chromatography-mass spectrometry）技术对红、绿两种鹧鸪茶鲜叶的低分子量挥发性代谢物进行非靶向代谢组学分析，利用多元统计分析，寻找二者间的差异代谢物。采用GC-MS方法，从红、绿鹧鸪茶鲜叶中共鉴定出挥发性物质156种；主成分分析和正交偏最小二乘法判别分析结果表明，红、绿鹧鸪茶鲜叶间的代谢物差异明显，15种存在显著差异。进一步分析结果表明，香味决定物质橙花叔醇含量在红、绿色鹧鸪茶之间差异极显著。

Comparative analysis of volatile components in the fresh leaves of the red- and green-leaf varieties of Mallotus oblongifolius

In order to clarify the difference in volatile compounds between the fresh leaves of the red- and green-leaf varieties of Mallotus oblongifolius and analyze the mechanism of generation of different aroma in the fresh leaves of these two varieties, the fresh leaves of the red- and green-leaf varieties of M. oblongifolius were collected and their low molecular weight volatile metabolites were analyzed by using the gas chromatography-mass spectrometry (GC-MS). The differential volatile metabolites in the fresh leaves of both varieties were analyzed by using multivariate analysis. GC-MS analysis showed that there were a total of 156 volatile compounds in the fresh leaves of the red- and green-leaf varieties of M. oblongifoliu. Principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) found there were significant differences in 15 volatile compounds between the fresh leaves of the red- and green-leaf varieties of M. oblongifolius. Further analysis showed that the fresh leaves of the red- and green-leaf varieties of M. oblongifolius were highly significantly different in the content of nerolidol, indicating that nerolidol may be the determinant of the aroma difference between the two varieties of M. oblongifolius.