| 春季不同生产时期对信阳毛尖茶香气成分的影响 |
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| 引用本文： | 尹鹏,刘盼盼,刘威,郭桂义,曹璐. 春季不同生产时期对信阳毛尖茶香气成分的影响[J]. 南方农业学报, 2017, 48(9): 1671-1675. DOI: 10.3969/j.issn.2095-1191.2017.09.22 |
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| 作者姓名： | 尹鹏 刘盼盼 刘威 郭桂义 曹璐 |
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| 作者单位： | 信阳农林学院茶学院,河南信阳464000河南省豫南茶树资源综合开发重点实验室,河南信阳464000湖北省农业科学院果树茶叶研究所,武汉,430064光山县净居寺茶场,河南信阳,464000 |
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| 基金项目： | 河南省高等学校重点科研项目，信阳市科技攻关项目，信阳市科技开放合作项目，信阳农林学院科技创新团队项目 |
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| 摘 要： | [目的]分析春季不同时期生产的信阳毛尖茶香气成分差异,为评价信阳毛尖茶品质提供参考依据.[方法]以2016年3月25日(样品1)、3月30日(样品2)、4月5日(样品3)和4月9日(样品4)生产的信阳毛尖茶为研究对象,采用顶空固相微萃取结合气相色谱质谱联用法测定其香气成分,分析春季不同生产时期对信阳毛尖茶香气成分的影响.[结果]从4个信阳毛尖茶样品中共检测出61种主要香气成分,其相对含量总和为81.99%~86.81%;4个样品共有的香气成分为34种.清明节前生产的茶叶样品香气组分中醇类、醛类和酮类的相对含量高于清明节后,酯类、碳氢化合物、含氮化合物、杂氧化合物和其他化合物等香气组分的相对含量则相反;酮类化合物相对含量随着生产时期的延后而逐渐降低.相关分析结果表明,春季不同生产时期的茶叶样品共有香气成分间呈极显著相关(P<0.01);聚类分析结果表明,生产时期对信阳毛尖茶中的香气成分有重要影响,清明前的茶叶样品l和样品2聚为一类,清明后的茶叶样品3和样品4各自聚为一类.[结论]春季不同生产时期对信阳毛尖茶中香气成分的含量和种类影响存在差异,清明节前后信阳毛尖茶中的香气成分存在差异.因此,香气成分可作为信阳毛尖茶生产时期判别的指标,也可作为评价春季信阳毛尖茶品质的主要依据.
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| 关 键 词： | 信阳毛尖茶 香气成分 春季 顶空固相微萃取 |
Effects of different production dates during spring on aroma components in Xinyangmaojian tea |
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| YIN Peng,LIU Pan-pan,LIU Wei,GUO Gui-yi,CAO Lu. Effects of different production dates during spring on aroma components in Xinyangmaojian tea[J]. Journal of Southern Agriculture, 2017, 48(9): 1671-1675. DOI: 10.3969/j.issn.2095-1191.2017.09.22 |
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| Authors: | YIN Peng LIU Pan-pan LIU Wei GUO Gui-yi CAO Lu |
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| Abstract: | [Objective] In order to provide theoretical basis for evaluating the quality of Xinyangmaojian tea,the aroma components in Xinyangmaojian tea produced at different periods during spring were analyzed.[Method] To investigate the effects of various production dates during spring on aroma components of Xinyangrnaojian tea,head space-solid phase microextraction combined with gas chromatography-mass spectrometry was used to analyze the aroma components of the four tea samples:sample 1 processed on March 25,2016,sample 2 on March 30,sample 3 on April 5 and sample 4 on April 9.[Result] Sixty-one aroma components were detected from the four samples,and total relative contens of the sixty-one aroma components was 81.99％-86.81％.There were 34 kinds of aroma components existed in the four tea samples.The relative contens of alcohols,aldehydes and ketones detected in tea samples produced before Tomb-sweeping Day were higher than the tea samples produced after Tomb-sweeping Day,but relative contens of esters,hydrocarbons,nitrogenous compounds,oxygen compounds and other compounds were on the contrary.Relative contents of ketones reduced gradually with delay of production date.The correlation analysis showed that there were extremely significant correlation (P＜0.01) among shared aroma components of the tea samples processed at different periods during spring.The cluster analysis suggested that production date had stronginfluence on aroma components of Xinyangmaojian tea.Tea sample 1 and sample 2 produced before Tomb-sweeping Day were clustered into a class and tea sample 3 and sample 4 processed after Tomb-sweeping Day were clustered into another class.[Conclusion] The contents and kinds of aroma components in Xinyangmaojian tea are affected by production date.The aroma components in Xinyangmaojian tea produced before and after Tomb-sweeping Day varies.Therefore,aroma components can be used as an indicator to distinguish the production date of the Xinyangmaojian tea,as well as main basis for judging quality of Xinyangmaojian tea produced in spring. |
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| Keywords: | Xinyangmaojian tea aroma component spring head space-solid phase microextraction |
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