郑雨婷+潘铖+崔桂林+王梦馨+戚云龙+王敏+王杏娣+傅丽丽+崔林

摘要采用水蒸汽蒸馏萃取法提取吟春碧芽茶叶的香精油，经GC-MS分析，鉴定出61种成分，包含醇类13种、醛类14种、酯类9种、酮类6种、烃类13种、酸类4种和少量的含氧杂环化合物。含量较高的主要香气成分是香叶醇、芳樟醇、苯甲醇、苯乙醇、橙花叔醇、金合欢醇、壬醛、苯甲醛、β-环柠檬醛、己醛、β-紫罗兰酮和α-紫罗兰酮，它们是形成吟春碧芽浓厚清香的物质基础。本研究结果可为热带茶叶香气的分析提供参考。

关键词吟春碧芽茶叶 ；茶叶香气 ； 水蒸汽蒸馏萃取法

分类号S571.1

An Analysis on Aromatic Composition of Yinchunbiya Tea

ZHENG Yuting1)PAN Cheng1)CUI Guilin2), WANG Mengxin1)QI Yunlong1)

WANG Min1)WANG Xingdi1)FU Lili1)CUI Lin1)

(1 Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine /

College of Life Sciences of China Jiliang University, Hangzhou, Zhejiang 310018;

2 Jiangsu Yinchunbiya Tea Co. Ltd., Danyang, Jiangsu 212300)

Abstarct The essential oil of Yinchunbiya tea was extracted by the simultaneous distillation extraction method, in which 61 aromatic compounds were identificated by means of GC-MS, including 13 alcohols, 14 aldehydes, 9 esters, 6 ketones, 13 hydrocarbons, 4 acids and a few of heterocycle compounds. The main components with the high content were geraniol, linalool, benzyl alcohol, phenylethyl alcohol, nerolidol, farnesol, nonanal, benzaldehyde, β-cyclocitral,hexanal, β-ionone, and α-ionone. Those came into being the substantial base of the condensed andhappy aroma of Yinchunbita tea. The study can be referred for aromatic analysis of tea samples produced in the tropic regions.

KeywordsYinchunbiya tea ; tea aroma ; simultaneous distillation extraction method

迄今已从绿茶中分离300多种香气化合物[1]。香气是茶叶的重要品质之一，是各类香气化合物以一定数量组成的混合物。特定环境产出具有特定香味的茶叶，其香气具有特定的质(化合物种类)和量(化合物之间的数量比)，而表现出特定的生物学效应即香型。前人对于茶叶香气提取方法、定性定量分析技术、香型的品审等进行了深入探索[2-7]。吟春碧芽茶叶是江苏省丹阳市江苏吟春碧芽茶叶股份有限公司生产的高档绿茶，良种“茂绿”为其主要适制品种。“茂绿”品种茶树为中叶类、早生种，由浙江省杭州市农科院茶叶研究所从福鼎大白茶有性后代中采用系统选种法育成。树姿半开张，分枝较密；叶长椭圆形，色绿，叶面微隆，芽叶较肥壮；抗寒抗旱性较强，产量高，适制绿茶，适宜在江、浙茶区种植[8]。吟春碧芽茶叶以一芽一叶至一芽二叶初展茶梢制成，旗枪或条形茶，色泽碧绿显毫，清香高长，滋味醇和，汤色清澈嫩绿，回味甘甜，叶底翠绿。……