作　　者： (邸太妹）; (傅财贤）; (赵磊）; (杨绍兰）; (吴连英）; (夏涛）; (张新富）;

机构地区： 青岛农业大学园艺学院,山东青岛266109

出　　处： 《食品工业科技》 2017年第18期269-274,284,共7页

摘　　要： 杀青和干燥是绿茶香气形成的关键过程。本研究以黄山群体种一芽二、三叶的茶鲜叶为实验材料,通过80、110、130℃三种不同烘干温度,分别制得清香型、栗香型、高火香型绿茶。利用顶空固相微萃取法(HS-SPME)和气相色谱-质谱联用仪(GC-MS)分析其香气成分及组成比例,并探讨茶鲜叶、杀青叶、烘干叶中香气成分的变化规律。研究表明:杀青去除了茶鲜叶中大量的罗勒烯、乙酸叶醇酯等青草气成分;烘干工艺使茶叶中高沸点芳香成分增加,其中,80℃干燥的茶叶芳香成分相对含量较低,显清香;110℃烘干使茶叶中原有芳香成分含量增加,产生特征香气成分苯乙醛、月桂酸乙酯,栗香明显;130℃烘干使茶叶产生吡咯、吡嗪等高火香成分。研究认为,干燥温度的差异引起茶叶香气成分的变化,从而产生各种香型。 Fixation and drying are the key process of the green tea aroma formation.1 bud 2,3 fresh tea leaves of Camellia sinensis cv.Huang shn zhong were taken as experimental material,dried at 80,110,130 ℃,respectively,faint scent,chestnut flavor scent and high fire scent of green tea were got. Using headspace solid phase micro extraction（ HS-SPME） and gas chromatography/mass spectrometry（ GC-MS）,the aroma components and proportions were analyzed. And then aroma composition variability of fresh tea,enzym-denatured leaf and dry tea was learned.Experiment showed that fixation removed lots of ocimene,leaf acetate and some other ingredients which smell gramineous. High boiling aromatic substances in tea were increased during drying process.Tea dried at 80 ℃ contained relatively little aromatic components,showing faint scent.Tea dried at 110 ℃ produced phenylacetaldehyde and ethyl laurate and some more original aroma component,showing chestnut flavor scent.Tea dried at 130 ℃ produced high fire components,like pyrrole and pyrazine,showing high fire scent.So the temperature of drying affects the types and contents of aroma components,resulting in a variety of flavor types.

关 键 词： 绿茶 香气成分 加工过程 烘干温度