English
杨春, 郭燕, 周顺珍, 陈娟, 陈正武, 龚雪. 3 个茶树品种( 品系) 鲜叶香气特征及萜烯指数分析[J]. 信阳师范学院学报(自然科学版), 2015, 28(4): 501-506. DOI: 10.3969/j.issn.1003-0972.2015.04.010
引用本文: 杨春, 郭燕, 周顺珍, 陈娟, 陈正武, 龚雪. 3 个茶树品种( 品系) 鲜叶香气特征及萜烯指数分析[J]. 信阳师范学院学报(自然科学版), 2015, 28(4): 501-506. DOI: 10.3969/j.issn.1003-0972.2015.04.010
shu
Yang Chun , Guo Yan , Zhou Shunzhen , Chen Juan , Chen Zhengwu , Gong Xue . Analysis of Volatile Aroma Components and Terpene Index in 3 Tea Varieties or Strains[J]. Journal of Xinyang Normal University (Natural Science Edition), 2015, 28(4): 501-506. DOI: 10.3969/j.issn.1003-0972.2015.04.010
Citation: Yang Chun , Guo Yan , Zhou Shunzhen , Chen Juan , Chen Zhengwu , Gong Xue . Analysis of Volatile Aroma Components and Terpene Index in 3 Tea Varieties or Strains[J]. Journal of Xinyang Normal University (Natural Science Edition), 2015, 28(4): 501-506. DOI: 10.3969/j.issn.1003-0972.2015.04.010
shu

3 个茶树品种( 品系) 鲜叶香气特征及萜烯指数分析

Analysis of Volatile Aroma Components and Terpene Index in 3 Tea Varieties or Strains

    摘要
  • 摘要: 运用顶空固相微萃取 - 气质联用法分析福鼎大白茶、 黔茶 1 号、 黔茶 8 号茶树鲜叶的挥发性香气物质 . 结果表明: 共检测到 7 3 种不同的挥发性芳香物质, 其中福鼎大白茶 4 4 种, 黔茶 1 号 3 5 种, 黔茶 8 号 5 0种, 共有香气成分 1 7 种, 占全部香气物质的百分比达到 9 0% 以上 . 芳樟醇及其氧化物、 香叶醇、 青叶醇、 乙酸叶醇酯、 水杨酸甲酯和己醛在 3 个茶树品种( 品系) 鲜叶中含量较为丰富, 共同作用形成茶树鲜叶清香; 芳樟醇、香叶醇、4 - 戊烯醛、 青叶醛、 壬醛、 乙酸叶醇酯、 水杨酸甲酯等物质在 3 个茶树品种( 品系) 间含量差异较大, 可作为关键香气物质进行茶树品种的鉴定区分 .3 个茶树品种( 品系) 的萜烯指数为福鼎大白茶( 0. 7 3 ) 、 黔茶 8 号(0. 6 5 ) 、 黔茶 1 号( 0. 8 9 ) , 黔茶 1 号萜烯指数接近野生大树茶, 说明筛选出黔茶 1 号的湄潭苔茶群体品种是较为原始的茶树资源 .

     

    Abstract: The volatile aroma components in tea fresh leaves were extracted by headspace solid-phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). The results show that there were a total of 73 different kinds volatile aroma ingredients, 44 kinds of aromatic substance were detected in the fresh leaves of Fuding-dabaicha, 35 kinds of aroma substance were detected in the fresh leaves of Qiancha 1, 50 kinds of aromatic matters in the fresh leaves of Qiancha 8, 17 of them were identical and accounted for more than 90%.The main fragrant components in tea fresh leaves were linalool, trans-Linalool oxide, cis-Linalool oxide, geraniol, cis-3-Hexenol cis-3-hexenyl acetate, methyl salicylate and hexanal. linalool, geraniol, 4-Pentenal, (E)-2-hexenal, nonanal,cis-3-hexenyl acetate and methyl salicylate were showed great differences in  3 tea varieties or strains.Terpene Index is one of the important evidence for the differentiation of tea tree resources, Terpene analysis showed that Qiancha 1 had a higher terpene index, which means Camellia sinensis cv. Meitan-taicha was more original tea resources

     

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