不同年代茯砖茶香气物质测定与分析-食品科学.PDFVIP

※分析检测 食品科学 2011, Vol. 32, No. 24 261 黄亚辉，王 娟，曾 贞 * ，赖幸菲 (华南农业大学园艺学院，广东 广州 510642) 对不同年代生产的茯砖茶的香气物质进行研究。利用同时蒸馏萃取(simultaneous distillation extraction，SDE) 提取茶叶香气物质，并用气相色谱 - 质谱(gas chromatography-mass spectrometry ，GC-MS)测定其香气成分。结果 表明：茯砖茶香气成分以烷、烯等碳氢化合物以及醇类和酯类物质为主。随着贮藏年份的增加，茯砖茶香气中化 合物数量减少，陈年茶的香气物质比新茶总含量显著提高。月桂烯、1- 辛醇、月桂酸甲酯等 18 种物质是不同年 份茯砖茶共有的香气成分。与新茶相比，陈年茯砖茶样之间香气物质更为接近。3 种茯砖茶样均具有自身特征香 气成分，随陈化年份的增加，大部分特征香气成分的数量及含量均呈现出递减趋势。 茯砖茶；贮藏时间；香气物质 Analysis of Aroma Constituents of Fuzhuan Tea Produced in Different Years HUANG Ya-hui ，WANG Juan ， ZENG Zhen* ，LAI Xing-fei (College of Horticulture, South China Agricultural University, Guangzhou 510642, China) Abstract ：The aroma constituents of Fuzhan tea produced in 1956, 1985 and 2010 were extracted by simultaneous distillation extraction (SDE) and analyzed by GC-MS. Hydrocarbons such as alkanes and alkenes, alcohols and esters were the dominant aroma substances in Fuzhuan tea. The number of aroma compounds in Fuzhuan tea deceased with increasing aging time, but the content of total aroma compounds distinctly increased. A total of 18 compounds including myrcene, 1-octanol, methyl laurate, etc were common to all the three tea samples. A higher similarity in aroma composition was found between both aged Fuzhuan tea samples in comparison with freshly processed tea. Each sample presented its own characteristic aroma composition. The number and content of the dominant characteristic aroma compounds in Fuzhan tea showed a trend to decrease as the aging time was prolonged. Key words ：Fuzhuan tea ；storaged time ；aroma constituent 中图分类号：S571.1 文献标识码：A 文章编号：1002-6630(2011)24-0261-06 茯砖茶是黑茶的一种。《本草纲目拾遗》中