作　　者： ;

机构地区： 华南农业大学林学与风景园林学院

出　　处： 《现代食品科技》 2019年第11期242-253,共12页

摘　　要： 全生晒柑普茶是将普洱生茶作为填料与柑皮结合,经过全生晒干燥工艺而制成的柑普茶。为阐明其在全生晒过程中香气品质的形成规律,本文采用同时蒸馏萃取-气质联用技术从普洱生茶、柑皮、柑普茶、柑普茶内茶和柑普茶外皮中分别鉴定出60种、97种、116种、78种和75种香气成分,占它们挥发性物质总量的96.39%、97.07%、91.47%、93.13%和97.53%。经分析表明,柑普茶不仅保留了普洱生茶与柑皮的主要香气成分如柠檬烯、2-(甲氨基)-苯甲酸甲酯、萜品烯、芳樟醇、蒎烯、月桂烯等,柑普茶还形成了一组特征香气成分,它们一部分来自相对含量明显高于普洱生茶和柑皮的物质,如4-松油醇、(Z)-香苇醇、(+)-香芹酮、百里香酚、4-异丙基-3-甲基苯酚等,另一部分来自全生晒自然陈化过程新生成的物质,如4-萜烯醇、松香芹酮、胡椒酮、香芹烯酮、对甲氧基苯乙酮、异戊酸香叶酯、r-衣兰油烯、N-乙基吡咯等。以上香气成分共同构成全生晒柑普茶独有的香气品质,同时也为其生理功效提供重要的物质基础。 The citrus pu-erh tea dried by sunlight was prepared from raw pu-erh tea and mandarin peel. A total of 60, 97, 116, 78 and 75 aromatic components were identified from raw pu-erh tea, mandarin peel, citrus pu-erh tea, the interior of citrus pu-erh tea and the surface of citrus pu-erh tea by the simultaneous distillation extraction and GC-MS, which were accounted for 96.39%, 97.07%, 91.47%, 93.13%, and 97.53% of the total volatile substances, respectively. According to the analysis results, some new specific aroma components were formed during the citrus pu-erh tea processing, while the main aromatic components of raw pu-erh tea and mandarin peel, such as limonene, methyl 2-(methylamino)benzoate, g-terpinene, linalool,(+)-alpha-pinene and myrcene were remained. Among the key aroma components, one part was the compounds with a significantly higher relative content than raw pu-erh tea and mandarin peel, such as 4-terpinol,(-)-trans-Carveol, Cumene,(+) – carvone and 3-methyl-4-(1-methylethyl)-pheno, and another part was the compounds generated substances during process, such as 4-carvomenthenol, pinocarvone, piperitone, carvenone, p-acetanisole, geranyl isovalerate, isodurene, r-muurolene and N-ethylpyrrole. Therefore, the above aromatic components together formed the unique aromatic quality of citrus pu-erh tea, and were also responsible for the potential pharmacological activity.

关 键 词： 柑普茶 气质联用 特征香气成分

领　　域： []