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

DOI：10.3969/j.issn.1673-1689.2019.08.006

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

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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评审和气相色谱-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，以期找到影响龙井茶香的关键成分。感官评审结果表明，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的醇类化合物质量分数较高，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，可能是龙井43微有花香的原因。而中茗66的酯类物质质量分数较高，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%）的质量分数也明显高于龙井43。这些物质可能与中茗66香气较好有关，相关研究可为龙井茶高香品种的选育打下理论基础。

英文摘要:

Aroma is one of the most important factors affecting tea quality. The sensory qualities and aroma compositions in two tea cultivars（Longjing43 and Zhongming66） were determined by sensory evaluation and gas chromatography- mass spectrometry（GC-MS）. The results showed that aroma quality of Zhongming66 was better than that of Longjing43. Totally 65 aroma components were identified by GC-MS with alcohol，ester and hydrocarbon compounds as the main aroma components. Higher alcohol contents，such as geraniol（22.03%），linalool（17.89%），trans-linalool oxide（furanoid）（5.84%） and cis-linalool oxide（furanoid）（4.52%） were identified in Longjing43. These compounds might offer fragrance of flowers to 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，which might be closely correlated with the aroma quality of Zhongming66. Further study in this field is necessary and will benefit future breeding of Longjing tea with high aroma quality.

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