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文章摘要
基于GC-MS对中茗66和龙井43的香气成分比较分析
Comparative Analysis of the Aroma Components in Tea Cultivar Zhongming66 and Longjing43 by GC-MS
投稿时间:2017-09-26  修订日期:2017-11-15
DOI:
中文关键词: 茶树品种  香气成分  气质联用  龙井43
英文关键词: tea  cultivar, aroma  components, GC-MS, Longjing43
基金项目:国家自然科学基金面上项目(31470396)、浙江省农业新品种选育重大科技专项(2016C02053-3)、现代农业产业技术体系建设专项资金(No. nycytx-19)。
作者单位E-mail
韦康 中国农业科学院茶叶研究所 weikang001@163.com 
王丽鸳 中国农业科学院茶叶研究所  
余继忠 杭州市农业科学院茶叶研究所  
郑旭霞 杭州市农业科学院茶叶研究所  
阮丽 中国农业科学院茶叶研究所  
成浩 中国农业科学院茶叶研究所 chenghao@tricaas.com 
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中文摘要:
      香气是评价茶叶品质优劣的一个重要指标。本研究结合专家感官审评和气相色谱-质谱联用技术(GC-MS)比较了茶树品种龙井43与中茗66的香气感官和成分差异。结果表明,中茗66香气明显优于龙井43。GC-MS共鉴定出65种主要香气成分,其中醇类、碳氢化合物、酯类是主要香气成分。龙井43的醇类化合物含量较高,特别是香叶醇(22.03%)、β-芳樟醇(17.89%)、反-芳樟醇氧化物(5.84%)、顺-芳樟醇氧化物(4.52%)等,这些物质主要呈花香,这可能是龙井43微有花香的原因。而中茗66的酯类物质含量较高,特别是己酸叶醇酯(7.53%)和丁酸叶醇酯(6.08%)。另外,中茗66中正辛醇(3.39%)、香茅醇(1.42%)、吲哚(1.21%)的含量也明显高于龙井43。这些物质与中茗66香气品质间的关系值得进一步研究。
英文摘要:
      Aroma is one of the most important factors affecting tea quality. The sensory evaluation and gas chromatography- mass spectrometry (GC-MS) were applied to analyze the aroma qualities and components of two tea cultivars Longjing43 and Zhongming66. The results showed that, the aroma quality of Zhongming66 was better than that of Longjing43. Totally 65 aroma components were identified by GC-MS. The main aroma components included alcohol, ester and hydrocarbon compounds. Higher alcohol contents were identified in Longjing43, such as geraniol (22.03%), linalool (17.89%), trans-linalool oxide (furanoid) (5.84%) and cis-linalool oxide (furanoid) (4.52%). These compounds have fragrance of flowers, which were consistent with the aroma quality of Longjing43. Meanwhile, the ester compounds were higher in Zhongming66, especially for Hexanoic acid, 3-hexenyl ester (7.53%) and cis-3-Hexenyl butyrate (6.08%). Higher 1-Octanol (3.39%), citronellol (1.42%) and indole (1.21%) were also found in Zhongming66. Their correlations with the aroma quality of Zhongming66 are worth further study.
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