不同贮藏时间青砖茶挥发性成分的比较

doi:10.14088/j.cnki.issn0439-8114.2024.12.030

摘要/Abstract

摘要： 以不同贮藏时间青砖茶为试验材料,4种茶样分别为1999年青砖茶的茶叶（OT）、1999年青砖茶的茶粉（OP）、2023年青砖茶的茶叶（NT）、2023年青砖茶的茶粉（NP）,采用顶空固相微萃取法（HS-SPME）和气相色谱质谱联用技术（GC-MS）测定各茶样中挥发性成分组成,分析不同贮藏时间青砖茶的挥发性成分差异。结果表明,4种青砖茶茶样中共检测到131种挥发性成分,主要包括酮类（34种）、醛类（24种）、醇类（22种）以及芳香类（15种）。青砖茶茶样NT、OT中分别检测到55、58种挥发性成分,OT和NT茶样共有挥发性成分为20种;青砖茶茶样NP、OP中分别检测到38、43种挥发性成分,NP和OP茶样共有挥发性成分为15种;青砖茶茶样OP和OT共有挥发性成分为14种,OP茶样中含量较高的共有挥发性成分有壬酸（5.04%）、二氢猕猴桃内酯（4.68%）、苯甲醛（4.67%）等,OT茶样中含量较高的共有挥发性成分有2,4-二叔丁基苯酚（10.22%）、苯甲醛（6.65%）、二氢猕猴桃内酯（4.71%）等。在煮沸方式下,青砖茶茶样共检测出93种挥发性成分,在冲泡方式下,青砖茶茶样共检测出66种挥发性成分。

关键词: 贮藏时间, 青砖茶, 顶空固相微萃取法, 气相色谱质谱联用技术, 挥发性成分

Abstract: Using Qingzhuan tea with different storage time as experimental materials, four types of tea samples were collected： tea leaves from 1999 Qingzhuan tea （OT）, tea powder from 1999 Qingzhuan tea （OP）, tea leaves from 2023 Qingzhuan tea （NT）, and tea powder from 2023 Qingzhuan tea （NP）,the volatile component composition of various tea samples was determined using headspace solid-phase microextraction （HS-SPME） and gas chromatography-mass spectrometry （GC-MS）, and the differences in volatile components of Qingzhuan tea stored for different times were analyzed. The results showed that a total of 131 volatile components were detected in the four samples of Qingzhuan tea, mainly including ketones （34）, aldehydes （24）, alcohols （22）, and aromatics （15）. 55 and 58 volatile components were detected in the NT and OT samples of Qingzhuan tea, respectively, with a total of 20 common volatile components; 38 and 43 volatile components were detected in the NP and OP tea samples of Qingzhuan tea, respectively, with a total of 15 common volatile components;there were 14 common volatile components in the OP and OT samples of Qingzhuan tea. The common volatile components with higher content in the OP tea sample included nonanoic acid （5.04%）, dihydrokiwilactone （4.68%）, benzaldehyde （4.67%）, etc. The common volatile components with higher content in the OT tea sample included 2,4-di-tert-butylphenol （10.22%）, benzaldehyde （6.65%）, dihydrokiwilactone （4.71%）, etc. In the boiling mode, a total of 93 volatile components were detected in the Qingzhuan tea sample, and in the brewing mode, a total of 66 volatile components were detected in the Qingzhuan tea sample.

Key words: storage time, Qingzhuan tea, headspace solid-phase microextraction method, gas chromatography-mass spectrometry technology, volatile components

中图分类号:

TS272

殷东杰, 陈两荣, 陈事候, 柳欣怡, 刘虹, 熊海容. 不同贮藏时间青砖茶挥发性成分的比较[J]. 湖北农业科学, 2024, 63(12): 163-170.

YIN Dong-jie, CHEN Liang-rong, CHEN Shi-hou, LIU Xin-yi, LIU Hong, XIONG Hai-rong. Comparison of volatile components in Qingzhuan tea with different storage time[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(12): 163-170.

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