摘要
茶叶香气是反映茶叶品质的重要指标之一。为探究工夫红茶在贮藏过程中挥发性成分的变化规律,研究采用高温加速陈化贮藏模型,以祁门红茶(祁红)和云南红茶(滇红)作为典型工夫红茶研究对象,在40℃和50℃贮藏10周,采用HS-SPME-GC-MS法检测挥发性成分的变化,并用正交偏最小二乘判别分析(OPLS-DA)进行多元分析。结果表明贮藏过程中香气成分变化较大,且部分典型香气化合物相对含量呈现先增高后降低的情况。典型香气成分相对含量的提高可能促进工夫红茶在贮藏早期香气品质的提升。研究对于后续进一步研究工夫红茶在不同贮藏条件下挥发性成分变化以及品质调控具有参考价值。
Aroma is one of the important indicators of tea quality.This study used Keemun Black Tea and Yunnan Black Tea as materials,and applied the high-temperature accelerated aging storage model to explore the change of the volatile compounds of Congou black tea during storage.The Congou black tea were storage at 40℃and 50℃for 10 weeks.HS-SPME-GC-MS and Orthogonal Partial Least Squares Discriminant Analysis(OPLS-DA)were used to analyze the volatile compounds.The results showed that the aroma components changed greatly during storage,and the relative content of some typical aroma compounds increased first and then decreased.The increase of some typical aroma components might promote the quality of Congou black tea in the early storage period.This study provided the reference for the further research on the change of volatile compounds and quality control of Congou black tea under different storage conditions.
作者
刘亚文
王凯茜
于飞
陈聪
陈淑娜
吕杨俊
朱跃进
孔俊豪
杨秀芳
吴媛媛
何普明
屠幼英
李博
LIU Ya-wen;WANG Kai-xi;YU Fei;CHEN Cong;CHEN Shu-na;LYU Yang-jun;ZHU Yue-jin;KONG Jun-hao;YANG Xiu-fang;WU Yuan-yuan;HE Pu-ming;TU You-ying;LI Bo(Department of Tea Science,College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310058,China;Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China)
出处
《中国茶叶加工》
2020年第4期52-59,80,共9页
China Tea Processing
基金
“十三五”国家重点研发计划课题(2017YFD0400804)
福建省科技厅科技创新平台项目(2018N2004)。
关键词
工夫红茶
高温加速陈化
贮藏
挥发性成分
Congou black tea
High temperature accelerated aging
Storage
Volatile compounds
