Analysis of Quality Features and Aroma Components in Guizhou Representative Green Tea
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摘要: 为了解贵州不同产区绿茶的品质差异及其主要香气组分，以贵州六大产茶区共12种代表性绿茶为原料，采用顶空-固相微萃取和气相色谱-质谱联用法（HS-SPME-GC-MS）分析其香气组成成分，结合化学成分分析、含量比较、香气活性值（OAV）、主成分分析共同筛选确定贵州绿茶的品质差异和主要贡献香气成分。结果表明：DB-17MS色谱柱与50/30 μm DVB/CAR/PDMS萃取头较为适合提取鉴定贵州绿茶的挥发性成分。12种贵州绿茶品质成分的平均含量为氨基酸4.37%、茶多酚16.81%、酚氨比3.88、水浸出物47.77%、可溶性糖3.19%、咖啡碱3.52%、总黄酮1.74%，体现贵州绿茶"嫩、鲜、浓、醇"特点。12种贵州绿茶共鉴定出75种香气物质，其中以碳氢化合物和醇类居多。结合PCA、OAV和含量比较3种方式筛选出31种香气成分是贵州绿茶显花香、果香、清香和栗香味的主要成因。黔南和黔中绿茶呈浓郁花果香的主要贡献成分有苄醇、茉莉酮、苯乙醇；金合欢烯等为黔北绿茶增添清甜香气特征；3-蒈烯使黔东南绿茶带松木香特征；2-哌啶酮、D-毕澄茄烯、水杨酸甲酯等使黔西南和黔西绿茶呈现香樟味、冬青油味特征。Abstract: In order to identify the aroma characteristics and quality of Guizhou green tea,12 samples of Guizhou green tea were analyzed using headspace solid phase micro-extraction coupled to gas chromatography-mass spectrometry(HS-SPME-GC-MS)in this study. Then the main aroma components of Guizhou green tea were identified based on odor activity value(OAV)and a comparative quantitative analysis of the aroma components identified. For this purpose,principal component analysis(PCA)was also carried out. The results showed that,firstly,50/30 μm DVB/CAR/PDMS fiber and DB-17MS were the most suitable for the extraction of volatile flavor components from Guizhou green tea. Secondly,the main chemical components of Guizhou green tea included amino acids(4.37%),polyphenols(averagely 16.81%),polyphenols to amino acids ratio(averagely 3.88),water extract(47.77%),soluble sugar(3.19%),caffeine(3.52%)and flavone(averagely 1.74%). It reflects the "tender,fresh,strong and mellow" characteristics of Guizhou green tea. Thirdly,75 components were identified in 12 Guizhou green tea samples,among which the hydrocarbons and alcohols were the majority. 31 compounds with PCA,OAV and content comparison were identified as the key odorants responsible. It was the main cause of the floral,fruity,clear and chestnut aroma of Guizhou green tea. Fourthly,Central and southern tea areas had a strong floral and fruity aroma. The main contributors were benzyl alcohol,jasmonone,and phenethyl alcohol. Acacianes add sweet aroma characteristics to the northern tea area. 3-pinene was a characteristic of pinewood in the southeast tea area. The characteristics of camphor and wintergreen oil in the tea areas of southwestern and western were due to the 2-piperidone,D-bisynthene,methyl salicylate.
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