Research of physical and chemical quality and characteristic ‘Chenxiang'material basis of pu-erh Tea
-
摘要: 以不同贮藏年份的普洱茶为研究对象,采用国家标准分析方法和气质联用技术（GC-MS）对其理化品质和特征"陈香"的物质基础进行研究。结果表明,随着贮藏年限的增加,普洱茶中水浸出物、可溶性糖含量先降后升;茶多酚和儿茶素、氨基酸总体出现降低趋势;其他品质成分变化不显著。鉴定出醇类、酮类、甲氧基化合物、醛类和烯类等54种香气化合物。具有愉快的木香、药香等"陈香"特征的物质比对照显著增加,主要包括雪松醇、雪松烯、β-愈创烯、α-紫罗酮、β-紫罗酮、二氢猕猴桃内酯、乙酸苯甲酯、苯甲酸苯甲酯等;而具有花香的物质如芳樟醇、水杨酸甲酯、壬醛等出现降低趋势。推测陈年普洱茶特征"陈香"的物质基础主要是上述具有愉快木香、药香气味的芳香物质。Abstract: Pu-erh teas with different storage year as the research objects, national standard analysis method and Gas Chromatograph-Mass Spectrometer ( GC/MS) were adopted to study their physical and chemical quality and characteristics Chenxiang material basis.Results showed that with the increase of storage period, content of water extract and soluble sugar in pu-erh teas were first decreased and then increased. Tea polyphenols and catechins, amino acid showed decreased trend in general.Other quality composition did not change significantly. This research identified 54 aroma compounds including the alcohols, ketones, methoxy compounds, aldehydes and alkenes, etc. Compounds with ‘Chenxiang ' characteristics such as pleasant wood and medicine fragrant were increased significantly compared with the contrast, mainly including Cedrol, Cedrene, β-guaiene, α-Ionone, β-Ionone, Dihydroactinidiolide, Benzoic acid benzyl ester, Acetic acid benzyl ester etc., however substances with flowery scent such as Linalool, Methyl Salicylate and Nonanal etc. showed the tendency of decrease.This research deduced that in old pu-erh teas the material basis of characteristic‘Chenxiang'was mainly the above aromatic substances with pleasant wood and medicine smell.
-
Keywords:
- Pu-erh tea /
- physical and chemical quality /
- Chenxiang /
- material base
-
[1] 汪杨.普洱茶在贮藏过程中化学成分及感官品质变化的研究[D].雅安:四川农业大学, 2015. [2] 罗现均.不同年份普洱茶品质差异性比较研究[D].广州:华南农业大学, 2012. [3] 龚淑英, 周树红.普洱茶贮藏过程中主要化学成分含量及其感官品质变化的研究[J].茶叶科学, 2002, 22 (1) :51-56. [4] 王茹芸, 李亚莉, 周红杰.普洱茶中氨基酸与贮期、级别及品质关系的研究[J].西南农业学报, 2012, 25 (4) :1222-1226. [5] 张灵枝, 王登良, 陈维信, 等.不同贮藏时间的普洱茶香气成分分析[J].园艺学报, 2007, 34 (2) :504-506. [6] Lv HP, Zhong QS, Lin Z, et al.Aroma characterisation of puerh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry.Food Chemistry, 2012, 130:1074-1081.
[7] 吕海鹏, 钟秋生, 林智.陈香普洱茶的香气成分研究[J].茶叶科学, 2009, 29 (3) :219-224. [8] 郑玲.拉曼光谱技术在不同产地和陈化年限普洱茶品质鉴定中的应用和讨论[D].广州:华南师范大学, 2013. [9] 徐建峰, 周卫龙, 陆小磊.中华人民共和国国家标准GB/T8314-2013茶游离氨基酸总量的测定[S].北京:中国标准出版社, 2013. [10] 周卫龙, 徐建峰, 许凌.中华人民共和国国家标准GB/T8313-2008茶叶中茶多酚和儿茶素类含量的检测方法[S].北京:中国标准出版社, 2008. [11] 徐建峰, 周卫龙, 陆小磊, 等.中华人民共和国国家标准GB/T 8305-2013茶·水浸出物测定[S].北京:中国标准出版社, 2013. [12] 黄意欢.茶学实验技术[M].北京:中国农业出版社, 1995. [13] 王秋霜, 陈栋, 许勇泉, 等.中国名优红茶香气成分的比较研究[J].中国食品学报, 2013, 13 (1) :195-200. [14] 叶国注, 江用文, 尹军峰, 等.板栗香型绿茶香气成分特征研究[J].茶叶科学, 2009, 29 (5) :385-394. [15] 龚淑英, 鲁成银, 刘诩, 等.GB/T 23776-2009茶叶感官审评方法[S].北京:中国标准出版社, 2009. [16] 周红杰, 郭红芳, 曾燕妮, 等.陈香普洱茶品质特点分析[J].茶叶, 2001, 27 (3) :31-34. [17] 王秋霜, 卓敏, 陈栋.不同产地陈香茶主要理化成分的比较分析[J].广东农业科学, 2010, 4:139-141. [18] 陈文品, 胡皓鸣, 刘刚, 等.三种类型普洱茶风味品质比较分析研究[J].中国茶叶, 2008 (11) :4-6. [19] 顾谦, 陆锦时, 叶宝存.茶叶化学[M].合肥:中国科学技术大学出版社, 2002. [20] 罗龙新, 吴小崇, 傅尚文.不同产地普洱茶品质风格的比较[J].中国茶叶, 1995 (5) :8-10. [21] 高林瑞.普洱茶茶色素研究进展[J].热带农业科技, 2005, 28 (3) :35-37. [22] 周斌星, 高林瑞.普洱茶茶色素的研究进展[J].茶叶科学技术, 2005, 3:8-9. [23] Yang Z, Baldermann S, Watanabe N.Recent studies of the volatile compounds in tea.Food Research International, 2013, 53:585-599.
[24] Rawat R, Gulati A, Babu GDK, et al.Analytical, nutritional and clinical methods characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry.Food Chemistry, 2007, 105:229-235.
[25] 钟秋生.普洱茶香气特征成分的研究[D].杭州:中国农业科学院茶叶研究所, 2009. [26] 张峻松, 张常记, 郑峰洋, 等.超高压处理对普洱生茶香味成分的影响研究[J].茶叶科学, 2008, 28 (4) :267-272. [27] 卢红, 李庆龙, 王明凡, 等.陈化普洱茶与原料绿茶的挥发性成分比较分析[J].西南农业大学学报 (自然科学版) , 2006, 28 (5) :820-824. [28] Liang YR, Zhang LY, Lu JL.A study on chemical estimation of pu-erh tea quality[J].Journal of Science Food Agriculture, 2005, 85:381-390.
[29] 江用文, 陈栋, 龚淑英.中国茶产品加工[M].上海:科学技术出版社, 2011.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
