不同香型襄阳绿茶主要化学成分的差异分析

郑琳; 刘盼盼; 龚自明; 王雪萍; 程一方; 杨伟; 唐前勇; 郑鹏程

doi:10.13386/j.issn1002-0306.2020050112

不同香型襄阳绿茶主要化学成分的差异分析

Analysis on the Difference of Main Chemical Components of Different Aromatic Green Tea from Xiangyang

摘要

摘要: 为进一步明确襄阳绿茶品质特征，在感官审评基础上，选取具有代表性香气的17种绿茶样品，采用高效液相色谱法、气质色谱联用法及多元分析法，系统测定分析其滋味成分、香气成分的组成和含量。结果表明：不同香型襄阳绿茶中水浸出物、茶多酚、非酯型儿茶素含量和儿茶素总量是有显著差异的（P<0.05），氨基酸、咖啡碱、没食子酸和酯型儿茶素的含量无显著差异，同时水浸出物、茶多酚和表没食子儿茶素没食子酸酯含量，栗香型 > 嫩香型 > 清香型，而氨基酸含量，栗香型 < 嫩香型 < 清香型；不同香型绿茶的香气成分，共检测出65种香气物质成分，包括醛类9种，酮类5种，醇类13种，烯类11种，芳香烃7种，酯类16种和其他类4种，其中醇类物质含量最高，酯类化合物含量其次，含量较高的成分有芳樟醇、己酸顺式-3-己烯酯和香叶醇；进一步进行差异分析，发现顺-氧化芳樟醇、反-丁酸-3-己烯酯、顺-3-己烯异戊酸酯可作为嫩香型的特征挥发性性组分，6-十一酮、反-香叶基丙酮、δ-杜松烯可作为清香型的特征挥发性性组分，苯乙醇、桉树醇、α-法尼烯可作为栗香型的特征挥发性性组分。

Abstract: In order to further clarify the quality characteristics of Xiangyang green tea,on the basis of sensory evaluation,17 samples were selected to be determined and analyzed systematically with the methods of high-performance liquid chromatography,gas chromatography-mass spectrometry and multivariate analysis. The results showed that:In the different aromatic green tea,the total contents of water extracts,tea polyphenols,the total contents of catechins and non-ester catechins were significantly different,but the contents of amino acids,caffeine,gallic acid and ester catechins were not significantly different,and the contents of water extract,tea polyphenols and epigallocatechin gallate,chestnut flavor>tender flavor>delicate flavor,while the contents of amino acid,chestnut flavorα-farnesene could be used as the characteristic volatile components of chestnut flavor type.

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