普洱生茶在贮藏过程中香气成分的变化.pdfVIP

※分析检测 食品科学 2010, Vol. 31, No. 12 153 普洱生茶在贮藏过程中香气成分的变化 1 1 2 1 , 张文彦 ，朱春华 ，周红杰 ，龚加顺 * ( 1.云南农业大学食品科学技术学院，云南 昆明 65020 1；2 .云南农业大学龙润普洱茶学院，云南 昆明 65020 1) 摘 要：为了考察普洱生茶贮藏前后的品质变化，在不同贮藏温度度进行贮藏，对其进行感官评价，并进行气 相色谱- 质谱分析。结果表明：普洱生茶在(2 5 ±1) ℃贮藏3 个月与8 个月的香气成分变化显著，而在(35 ±1) ℃条 件下贮藏3 个月与8 个月所产生的香气成分种类和含量变化不显著，但与贮藏前相比，变化显著。贮藏8 个月后， (25 ±1) ℃和(35 ±1) ℃条件下贮藏的茶样中同时检测出15 种新出现的香气成分，主要为β- 紫罗兰酮环氧化物、茉 莉酮、邻苯二甲酸二辛酯、苯酚衍生物。结果表明，贮藏时间和温度对普洱生茶香气成分变化有重要作用，8 个 月的贮藏对改善普洱生茶的香气有显著效果。 关键词：普洱生茶；贮藏；香气成分 Changes in Aromatic Components in Raw Pu-erh Tea during Storage 1 1 2 1, ZHANG Wen-yan ，ZHU Chun-hua ，ZHOU Hong-j ie ，GONG Jia-shun * (1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 65020 1, China ； 2. College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 65020 1, China) Abstract ：Significant changes were observed in the aromatic components in raw Pu-erh tea stored for between 3 and 8 months at (25 ±1) ℃. However, Pu-erh tea samples stored for 3 and 8 months at (35 ±1) ℃exhibited similar kind and contents of aromatic components, with significant changes when compared to pre-storage samples. Totally 15 new aromatic compounds were found in both raw Pu-erh tea samples stored for 8 months at (25 ±1) or (35 ±1) ℃, in which β-ionone epoxide,jasmine ketone, dioctyl phthalate, phenol derivatives were the predominant compounds. In conclusion, both storage temperature and period contributed greatly to changes in the aromatic components in raw Pu-erh tea and 8-month storage significantly improved the aroma of raw