王绍梅 宋文明 冷燕 周启武

摘要： 为探索花香型古树滇红茶的香气物质以及各种挥发性物质，本研究结合同时蒸馏萃取法与气相色谱仪分析方法，并辅以感官评价进行分析。经过蒸馏、萃取和浓缩等操作后，对获取的滇红茶浓缩萃取液进行后续分析。感官评价结果表明该滇红茶浓缩萃取液主体的感官香味轮廓为花香，并且带有甜香和青草香的余味，整体呈现出浓郁的玫瑰花香气味。气相色谱仪分析鉴定出了12种关键成分，包括1种醛类、6种醇类、1种酮类、1种酯类以及苯乙腈、吲哚、2，4-二丁基-苯酚。在花香型古树滇红茶香味中起决定性作用的4种物质分别是苯乙醛、芳樟醇、芳樟醇氧化物和吲哚。从香气强度值来看，具有较强香味的物质包括苯乙醛、苯甲醇、芳樟醇、香叶醇和β-紫罗兰酮等。上述结果为研究古树滇红茶挥发性物质和风味提供了基础。

关键词： 滇红茶;浓缩萃取;挥发性物质

中图分类号： TS201;S571.1   文献标识码： A   文章编号： 1000-4440（2021）04-1010-06

Gas chromatography analysis of volatile matter from Yunnan black tea with flower fragrance made from old trees

WANG Shao-mei1， SONG Wen-ming2， LENG Yan1， ZHOU Qi-wu1

（1.West Yunnan Normal University of Science and Technology， Yunnan Black Tea Engineering Technology Research Center， Lincang 677000， China;2.Lincang School Senior Technician， Lincang 677000， China）

Abstract： To explore the aroma substances and various volatile substances of Yunnan black tea with flower fragrance made from old trees， methods of simultaneous distillation-extraction and gas chromatography （GC） analysis were combined in the research， coupled with sensory evaluation. After distillation， extraction and concentration， the concentrated extract of Yunnan black tea was analyzed subsequently. The sensory evaluation results showed that the main sensorial aroma outline of the concentrated extract of Yunnan black tea was flower fragrance， supplemented by sweet and green grass fragrance. In the whole， the concentrated extract of Yunnan black tea showed rose fragrance. Twelve key components were identified by gas chromatography， including one aldehyde， six alcohols， one ketone， one lipid and phenylacetonitrile， indole， 2，4-dibutyl-phenol. Four substances that played decisive roles in the aroma of Yunnan black tea with flower fragrance made from old trees were phenylacetaldehyde， linalool， linalool oxide and indole respectively. From the perspective of aroma intensity， the components with strong aroma included phenylacetaldehyde， benzyl alcohol， linalol， geraniol and β-ionone， etc. The above results provide the foundation for the study of volatile substances and flavor of Yunnan black tea made from old trees.

Key words： Yunnan black tea;concentrated extraction;volatile matter

滇紅茶是云南红茶的统称，是由云南独特的地理环境和气候孕育的优良大叶种茶，也是中国首个以大叶种原料制成的红茶，占据了国内市场较大的份额，在国际上也具有较高的地位和声誉，具有广阔的应用前景[1]。近年来，不同地区、树源的滇红茶快速占领了各大红茶市场，但是古树滇红茶的风味特征尚不明确，需要经过大量的滇红茶挥发性物质试验进行探索[2]。茶叶挥发性物质中的香气是影响茶叶品质的关键因素之一，研究古树滇红茶的香气特征对认知和改善滇红茶风味特征具有重要意义[3]。……