陈梅春 陈思聪 王艳娜 郑梅霞 陈燕萍 王阶平 朱育菁

摘 要：檢测福州茉莉红茶香气成分，研究香气成分与茉莉红茶品质的相关性。以福州市茶王赛茉莉红茶样本为研究对象，采用固相微萃取富集茉莉红茶香气组分，通过气质联用技术测定香气成分组成，利用MPP和SPSS软件分析茉莉红茶的特征香气成分。结果表明：福州茉莉红茶中共鉴定出36种香气物质，包括6种醇类、7种酯类、3种含N化合物、15种萜烯类化合物和5种其他类化合物，其中含量较高的香气成分为芳樟醇（13.51%～22.94%）、苯甲醇（7.25%～19.22%）、顺式-3-己烯醇苯甲酸酯（12.34%～22.49%）、乙酸卞酯（12.54%～19.64%）、α-法呢烯（8.66%～15.61%）和氨茴酸甲酯（7.21%～9.89%）等。主成分分析结果显示，与前3个主成分呈较大相关（载荷量>0.6或<-0.6）的香气成分分别有27、7和3种，筛选出茉莉红茶特征香气成分主要为苯甲醇、芳樟醇、乙酸苄酯、水杨酸甲酯、δ-杜松烯、α-法呢烯、顺式-3-己烯醇苯甲酸酯、吲哚和氨茴酸甲酯，其中前5种香气成分与茉莉红茶的品质成正相关，后4种香气与茉莉红茶的品质呈负相关。

关键词：茉莉红茶;特征香气成分;主成分分析

中图分类号：TS 272.52  文献标志码：A  文章编号：0253-2301（2021）08-0024-09

DOI： 10.13651/j.cnki.fjnykj.2021.08.004

Analysis on the Characteristic Aroma Components of Jasmine Scented Black Tea in Fuzhou

CHEN Mei-chun1， CHEN Si-cong2*， WANG Yan-na3， ZHENG Mei-xia1，CHEN Yan-ping1， WANG Jie-ping1， ZHU Yu-jing*

（1. Institute of Agricultural Biological Resources， Fujian Academy of Agricultural Sciences， Fuzhou， Fujian 350003， China;

2. Fuzhou Seed Multiplication Farm of Fruit Trees， Fuzhou， Fujian 350002， China;

3. Fuzhou Institute of Vegetable Science， Fuzhou， Fujian 350013， China）

Abstract： The aroma components of jasmine scented black tea in Fuzhou were detected to study the correlation between the aroma components and quality of jasmine scented black tea. By taking the samples of jasmine scented black tea from Tea Fight in Fuzhou as the research object， the aroma components of jasmine scented black tea were enriched by solid phase microextraction （SPME） and determined by gas chromatography-mass spectrometry （GC/MS）， and then MPP and SPSS softwares were used to analyze the characteristic aroma components of jasmine scented black tea. The results showed that 36 aroma components were identified in the jasmine scented black tea of Fuzhou， including 6 alcohols， 7 esters， 3 N-containing compounds， 15 terpenes and 5 other types of compounds， among which the aroma components with high content were linalool （13.51%-22.94%）， phenylcarbinol （7.25%-19.22%）， cis-3-hexenol benzoate （12.34%-22.49%）， benzyl acetate （12.54%-19.64%）， α-farnesene （8.66%-15.61%） and methyl anthranilate （7.21%～9.89%）. The principal component analysis showed that 27， 7 and 3 aroma components were significantly correlated with the first three principal components （load capacity>0.6 or<-0.6）， respectively. The main characteristic aroma components of jasmine scented black tea were benzyl alcohol， linalool， benzyl acetate， methyl salicylate， δ-cadinene， α-farnesene， cis-3-hexenol benzoate， benzpyrole and methyl anthranilate， among which the first five aroma components were positively correlated with the quality of jasmine black tea， while the last four aroma components were negatively correlated with the quality of jasmine scented black tea.

Key words： Jasmine scented black tea; Characteristic aroma components; Principal component analysis

茉莉花茶是将茶坯和茉莉鲜花拼合后，茶坯吸附鲜花香气窨制加工而成的[1]。现有茉莉花茶包括茉莉绿茶、茉莉乌龙、茉莉红茶、茉莉白茶和茉莉普洱等。虽然目前茉莉绿茶的市场占有率最高[1-3]，但由于茉莉红茶窨制过程中含水量上升较慢，堆温低，有利于保持鲜花的生机[4]，从而使茉莉红茶的窨制成为一种新的潮流，掀开了茉莉花茶产业的新篇章。茉莉红茶是以红茶为茶坯窨制而成的，在红茶茶坯与茉莉鲜花窨制过程中，茶坯含有的小分子低沸点醛类物质和大分子高沸点的酯类物质大量减少，小分子酯类和醇类物质增加，形成特有的茉莉红茶花香。

茶叶的感官特征“色、香、味”是其内含化学成分的外在表现。在茉……