不同季节四川工夫红茶香气成分的SPME-GC-MS分析

采用固相微萃取(SPME)结合气相色谱-质谱(GC-MS)联用法对采自春、夏、秋3个季节的四川工夫红茶香气成分进行分析。结果表明:共检测到107种香气化合物,其中春茶81种,夏茶46种,秋茶79种,芳樟醇及其氧化物、香叶醇、水杨酸甲酯、苯乙醇、橙花叔醇等31种成分是各季四川工夫红茶的共有成分;在主体香气成分方面,春茶中检出香叶醇、芳樟醇、水杨酸甲酯等18种,夏茶中检出苯乙醇、芳樟醇氧化物Ⅱ、芳樟醇氧化物Ⅳ、3,7-二甲基-1,5,7-辛三烯-3-醇等15种,秋茶检出香叶醇、芳樟醇、苯乙醇、3,7-二甲基-1,5,7-辛三烯-3-醇等18种;春茶和秋茶表现出花香可能与香叶醇、芳樟醇、水杨酸甲酯等含量较高有关,而夏茶和秋茶表现出的桔糖香可能与3,7-二甲基-1,5,7-辛三烯-3-醇有关;春、夏、秋3个季节四川工夫红茶Wickremashinghe-Yamanishi比值分别为0.26、0.62和0.23,表明在香气品质方面秋茶较优,其次为春茶,夏茶稍差,与感官审评结果一致。

Seasonal Differences on Aromatics in Sichuan Black Teas

The aromatic components of Sichuan black teas produced in spring,summer,and autumn were determined using SPME-GC-MSfor comparison.A total of 107 such compounds were detected in the samples.The spring black tea had81;the summer tea,46;and,the autumn tea,79. The 31 of them that were commonly found in all3 teas were linalool and its oxides,geraniol,methyl salicylate,benzene ethanol,and nerolidol.The major substances contributing to the aroma of these teas included 18 geraniol,linalool,and methyl salicylate in the spring product,15 benzene ethanol,linalool oxideⅡ, linalool oxide Ⅳ,and 3,7-dimethyl-1,5,7-octatrien-3-ol in the summer sample,and 18 geraniol,linalool,benzene ethanol,and 3,7-dimethyl-1,5,7-octatrien-3-ol in the autumn tea.The predominant floral and fruity fragrancein the spring and autumn black teas was attributed to the contents of geraniol,linalool,and methyl salicylate;whilethe orange note in the summer and autumn teas was thoughtto possibly come from 3, 7-dimethyl-1, 5, 7-octatrien-3-ol.The Wickremashinghe-Yamanishi indices of the spring,summer,and autumn teas were 0.26,0.62,and 0.23,respectively, indicating that the spring and autumn black teaswere more highly aromatic than the summer variety.A same conclusion was also drawn fromthe sensory evaluation.