做青工艺对乌龙茶香气组成化学模式的影响.pdfVIP

茶叶科学 2014 ，34 （4 ）：387~395 Journal of Tea Science 投稿平台： 做青工艺对乌龙茶香气组成化学模式的影响 陈林，陈键，陈泉宾，张应根，宋振硕，王丽丽，尤志明* 福建省农业科学院茶叶研究所，福建 福安 355015 摘要：在室内控温控湿环境［(22 ±1)℃、RH(71 ±4)% ］条件下，借助茶叶香气成分 GC-MS 指纹图谱检测和 代谢组学数据分析平台，以清香型乌龙茶、闽南乌龙茶和闽北乌龙茶工艺制法在制品和毛茶为对照样，探讨 了做青工艺［萎凋程度（鲜叶减重率）×做青强度（摇青次数）］对做青叶在制品香气组成特征的影响。通过 “云图”绘制和主成分分析结果表明，“晾青失水”可明显改变做青叶在制品香气组成的化学模式，伴随萎 凋程度（鲜叶减重率）的加重，α-法呢烯、苯乙醛、香叶醇、3- 己烯-1-醇和(Z)- 己酸-3- 己烯酯含量逐渐增多， 而叶绿醇、吲哚、2,6- 二叔丁基对甲酚和乙基苯等成分含量则呈减少趋势，但仅结合不同强度的“单次摇 青”将无法促成乌龙茶特有香型品质。做青是形成乌龙茶特殊香型品质的关键工序，带有类似花果香型的吲 哚、反式-橙花叔醇和苯乙醛等香气成分可作为乌龙茶做青工艺品质控制的主要化学评测指标。 关键词：乌龙茶；做青工艺；香气成分；模式识别 中图分类号：TS272.5+ 9 文献标识码：A 文章编号：1000-369X（2014 ）04-387-09 Effects of Green-making Technique on Aroma Pattern of Oolong Tea CHEN Lin, CHEN Jian, CHEN Quanbin, ZHANG Yinggen, * SONG Zhenshuo, WANG Lili, YOU Zhiming Tea Research Institute, Fujian Academy of Agricultural Sciences, Fuan 355015, China Abstract: Under controlled indoor air conditions set at (22 ±1)℃ with relative humidity of (71 ±4)%, a two-factor experiment, including degree of withering and intensity of rocking, was designed to investigate the effects of green-making technique on aroma characteristics of WIP (work in process) as compared with tea samples prepared during the respective process of Fresh-scent Oolong tea, South Fujian Oolong tea, and North Fujian Oolong tea. Aroma fingerprints of all tea samples were determined by gas chromatography coupled with mass spectrometry and processed with metabolomics analysis platform. The results from cloud plot and principal