黎敏 庞月兰 杨春 郭春雨 周如鹍 邓倩

摘要以传统工艺六堡茶和现代工艺六堡茶为研究对象，对不同工艺六堡茶的主要化学成分进行对比分析。结果表明，传统工艺六堡茶和现代工艺六堡茶主要特征成分含量差别显著，传统工艺六堡茶的氨基酸含量、茶多酚总量、茶黄素和茶红素含量均比现代工艺六堡茶高;而传统工艺六堡茶的咖啡碱、茶褐素含量显著低于现代工艺六堡茶。传统工艺六堡茶和现代工艺六堡茶共检出49种挥发性香气成分，均为共有成分，其中传统工艺六堡茶香气成分以醇类、醛类和酮类为主，相对含量较高的香气成分为反-2-反-4-庚二烯醛、β-芳樟醇、β-紫罗酮、苯甲醛、3，5-辛二烯-2-酮、十四酸等;现代工艺六堡茶香气成分以醛类和酮类为主，相对含量较高的香气成分为反-2-反-4-庚二烯醛、β-紫罗酮、3，5-辛二烯-2-酮、水杨酸甲酯、二氢猕猴桃内酯等。

关键词 六堡茶;化学成分;感官品质;理化成分;香气成分

中图分类号 TS.272.7文献标识码 A

文章编号 0517-6611（2021）02-0193-03

doi：10.3969/j.issn.0517-6611.2021.02.052

开放科学（资源服务）标识码（OSID）：

Analysis of Chemical Constituents of Liubao Tea in Different Processes

LI Min，PANG Yuelan，YANG Chun et al （Guangxi Tea Research Institute，Guilin，Guangxi 541004）

Abstract The main chemical components of Liubao tea with different processing techniques were analyzed and compared with the traditional and modern processing techniques. The results showed that the content of main characteristic components of Liubao tea with traditional process and that of modern process were significantly different.The content of amino acids，tea polyphenols，theaflavins and thearubigins of traditional process Liubao tea were higher than that of modern process Liubao tea. However， the content of caffeine and theabrownine in the traditional process Liupao tea was significantly lower than that in the modern process Liubao tea. A total of 49 volatile aroma components were detected in both Liupao tea. The aroma components of Liubao tea with traditional technology were mainly alcohols， aldehydes and ketones. The main aroma components were anti2anti4heptadienal，βlinalool，βionone，benzaldehyde，3，5octadien2one，tetradecanoic acid， etc. The aroma components of modern process Liubao tea were mainly aldehydes and ketones. The main aroma components were anti2anti4heptadienal，βionone，3，5octadien2one，salicylic acid，methyl ester，dihydro actinidiolide， etc.

Key words Liubao tea;Chemical composition;Sensory quality;Physical and chemical composition;Aroma composition

六堡茶属于黑茶，源于广西梧州六堡乡，其品质特点是外形紧結匀齐、黑褐油润，香气纯正或带槟榔香，汤色红浓，滋味醇厚，叶底红褐柔软[1]。六堡茶带有槟榔香，是区别于普洱茶、茯砖茶等其他黑茶的感官品质特点之一[2]。茶叶的化学成分是其感官品质的物质基础，感官品质在很大程度上受其化学成分茶多酚、游离氨基酸、咖啡碱、茶色素、挥发性成分等及其组成的影响[3]。目前，有关六堡茶的深入科学研究报道较少，对于六堡茶的品质特点，特别是香气特征成分研究比较薄弱[4]。……