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中国精品科技期刊2020
王娟,张晓宇,肖巧梅,等. 不同等级普洱熟茶挥发性物质分析[J]. 食品工业科技,2022,43(20):319−328. doi: 10.13386/j.issn1002-0306.2022010069.
引用本文: 王娟,张晓宇,肖巧梅,等. 不同等级普洱熟茶挥发性物质分析[J]. 食品工业科技,2022,43(20):319−328. doi: 10.13386/j.issn1002-0306.2022010069.
WANG Juan, ZHANG Xiaoyu, XIAO Qiaomei, et al. Analysis of Volatile Substances of Different Grades of Pu'erh Ripe Tea[J]. Science and Technology of Food Industry, 2022, 43(20): 319−328. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010069.
Citation: WANG Juan, ZHANG Xiaoyu, XIAO Qiaomei, et al. Analysis of Volatile Substances of Different Grades of Pu'erh Ripe Tea[J]. Science and Technology of Food Industry, 2022, 43(20): 319−328. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010069.

不同等级普洱熟茶挥发性物质分析

Analysis of Volatile Substances of Different Grades of Pu'erh Ripe Tea

  • 摘要: 为探究机采晒青茶的不同分级处理对后续普洱熟茶香气品质的影响,以原料分级(1、2和3号)和精制分级(4、5和6号)后得到的不同等级普洱熟茶为材料,应用茶叶感官审评、电子鼻技术和气相色谱质谱联用仪检测。结果表明:不同等级普洱熟茶中共鉴定出50种挥发性物质,主要以甲氧基苯类物质为主,其次是醇类和烯类,与电子鼻测定所得C6(对甲基类灵敏)传感器在第二主成分区分贡献率最大,其次是C8(对醇类、醛酮类灵敏)传感器结果基本一致;电子鼻LDA分析与GC-MS数据树状图分析结果相近;研究得出甲氧基苯类物质是普洱熟茶中决定陈香的主要物质,反式芳樟醇氧化物(呋喃)的相对含量与普洱熟茶的等级呈正相关,萘的相对含量与普洱熟茶的等级呈负相关。总之,经过不同的分级处理,得到的普洱熟茶挥发性物质间存在差异,该研究结果可为机采晒青茶在后续普洱熟茶加工中的品质提升提供科学的办法。

     

    Abstract: In order to explore the influence of different grading treatments of machine collected and sun-dried green tea on the aroma quality of subsequent Pu'erh ripe tea, the raw materials were classified as No.1, No.2 and No.3, and the refined materials were classified as No.4, No.5 and No.6. Finally, different grades of Pu'erh ripe tea were used as experimental materials, which were detected by tea sensory evaluation, electronic nose technology and gas chromatography-mass spectrometry. The results showed that 50 volatile substances were identified in different grades of Pu'erh ripe tea, mainly Methoxybenzene, followed by alcohols and alkenes. The results were basically consistent with that of C6 (be sensitive to methyl) sensor in the second main component, followed by C8 (be sensitive to alcohols, aldehydes and ketones) sensor. The results of LDA analysis of electronic nose were similar to those of GC-MS data tree analysis. The results also showed that methoxybenzene was the main substance determining the aging aroma in Pu'erh ripe tea. The relative content of trans linalool oxide (furan) was positively correlated with the grade of Pu'erh ripe tea, and the relative content of naphthalene was negatively correlated with the grade of Pu'erh ripe tea. In short, there were several differences in the volatile substances of Pu'erh ripe tea after different classification treatment. The research results could provide a scientific method for the quality improvement of machine picked and sun-dried green tea in the subsequent processing of Pu'erh ripe tea.

     

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