斯里兰卡红碎茶与滇红碎茶主要香气成分比较分析

Comparative analysis of main aroma components between Sri Lanka broken black tea and Yunnan broken black tea

中文关键词:  斯里兰卡红碎茶  滇红碎茶  香气成分

英文关键词:Sri Lanka broken black tea  Yunnan broken black tea  aroma components

中文摘要:

      目的 比较分析斯里兰卡红碎茶与滇红碎茶香气成分及含量的差异性, 探索区分两地红碎茶差异的主要香气成分。方法 采用气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)测定斯里兰卡红碎茶及滇红碎茶样品的香气成分, 通过主成分分析法比较斯里兰卡红碎茶与滇红碎茶香气成分特征差异性, 根据第一主成分贡献值大小, 筛选出决定区分两地红碎茶差异的主要香气成分。结果 两地红碎茶样品共分析到香气化合物40种, 以醛类、酮类、酯类、醇类为主, 香气成分及含量相近, 但略有差异。其中滇红碎茶的反-2-己烯醛(C13)、苯乙醇(C19)、香叶醇(C9)、壬醛(C26)香气成分明显高于斯里兰卡红碎茶(高出80%以上), 滇红碎茶的二氢猕猴桃内酯(C15)、吲哚(C10)香气成分明显低于斯里兰卡红碎茶(低出50%以上)。其中, 滇红碎茶的烯类香气成分比斯里兰卡红碎茶高出最为明显(高出53.53%), 滇红碎茶的吲哚类香气成分比斯里兰卡红碎茶低出最为明显(低出52.48%)。两类红碎茶中, 水杨酸甲酯(C1)占比最高, 在斯里兰卡红碎茶中最高可达26.60%, 在滇红碎茶中最高可达29.79%。斯里兰卡红碎茶和滇红碎茶中, 酯类和醇类含量最高, 酯类在斯里兰卡红碎茶中最高可达34.38%, 在滇红碎茶中最高可达35.69%, 醇类在斯里兰卡红碎茶中最高可达32.48%, 在滇红碎茶中最高可达34.84%。各香气成分中二氢猕猴桃内酯(C15)、反-戊酸-2-己烯酯(C29)最能代表斯里兰卡红碎茶香气特征, α-萜品醇(C30)、橙花醇(C40)最能代表滇红碎茶香气成分特征。结论 对香气成分进行分析, 可明显区分斯里兰卡红碎茶与滇红碎茶的特征。

英文摘要:

      Objective To compare and analyze the differences of aroma components between Sri Lanka broken black tea and Yunnan broken black tea, and explore the main aroma components that distinguish the differences of broken black tea between 2 places. Methods The aroma components of Sri Lanka broken black tea and Yunnan broken black tea were determined by gas chromatography-mass spectrometry (GC-MS). The differences of aroma components between Sri Lanka broken black tea and Yunnan broken black tea were compared by principal component analysis. According to the contribution value of the first principal component, the main aroma components that determined the difference between 2 places were selected. Results A total of 40 aroma compounds were identified, which were mainly aldehydes, ketones, esters and alcohols. The aroma components and contents were similar, but slightly different. The aroma components of trans-2-hexenal (C13), phenylethanol (C19), geraniol (C9) and nonanal (C26) in Yunnan black tea were significantly higher than those in Sri Lanka black tea (more than 80%). The aroma components of dihydroactinidin (C15) and indole (C10) in Yunnan black broken tea were significantly lower than those in Sri Lanka broken tea (more than 50%), the alkene aroma component of Yunnan broken tea was 53.53% higher than that of Sri Lanka broken tea, and the indole aroma component of Yunnan broken tea was 52.48% lower than that of Sri Lanka broken black tea. Among 2 types of broken black tea, methyl salicylate (C1) accounted for the highest proportion, reaching 26.60% in Sri Lanka broken black tea and 29.79% in Yunnan broken black tea. The content of esters and alcohols in Sri Lanka broken black tea and Yunnan broken black tea were the highest, which esters reaching 34.38% in Sri Lanka broken black tea, 35.69% in Yunnan broken black tea, alcohols reaching 32.48% in Sri Lanka broken black tea and 34.84% in Yunnan broken black tea. Among the aroma components, dihydrokiwifruit lactone (C15) and trans-valerate-2-hexenyl ester (C29) were the most representative of the aroma characteristics of Sri Lanka broken black tea, while α-terpineol (C30) and nerol (C40) were the most representative of the aroma characteristics of Yunnan black tea. Conclusion The analysis of aroma components can clearly distinguish the characteristics of Sri Lanka broken black tea and Yunnan broken black tea.