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中国农学通报

中国农学通报 ›› 2006, Vol. 22 ›› Issue (11): 330-330.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

岭头单丛茶加工过程中香气变化研究

苗爱清、伍锡岳、庞 式、赵超艺、贾丙娟   

  • 出版日期:2006-11-05 发布日期:2006-11-05

Changes of Aromatic Constituents During the Processing of Lingtou Dancong Oolong Tea

Miao Aiqing ,Wu Xiyue ,Pang Shi ,Zhao Chaoyi ,Jia Bingjuan   

  • Online:2006-11-05 Published:2006-11-05

摘要： 岭头单丛茶香精油含量由鲜叶的12.40，经加工逐渐增加到成茶的64.87。香气化合物组成则在做青结束时种类最多，而以成茶最少。鲜叶以芳樟醇及其氧化物、丁基甲酚、3、7-二甲基-1、5、7-辛三烯-3-醇、香叶醇等香气组分为主。晒青叶橙花叔醇大量增加，（顺）-茉莉酮、α-法呢烯、吲哚、香叶醇等香气组分亦增加，芳樟醇及其氧化物、α-萜品醇等香气组分减少。做青过程中香气组分呈不规则变化。杀青叶芳樟醇及其氧化物、3、7-二甲基-1、5、7-辛三烯-3-醇大量增加，香叶醇、（顺）-茉莉酮、α-法呢烯、橙花叔醇等香气组分亦增加，吲哚、丁基甲酚等减少。成茶以芳樟醇及其氧化物、橙花叔醇、香叶醇、（顺）-茉莉酮、3、7-二甲基-1、5、7-辛三烯-3-醇、己醛、吲哚、（反）-2-己烯醛、（顺）-3-己烯基己酸酯等香气组分为特征香气。

关键词: 小麦花药培养, 小麦花药培养, 培养基, 基因型, 高培养力, 杂交组合

Abstract: Changes of aromatic constituents during the processing of Lingtou Dancong oolong tea were studied. The contents of essential oil increased from 12.40 in fresh leaves to 64.87 in dry tea during the processing procedure. The kinds of aromatic constituents were the most after shaking ended and the least in dry tea. The major aromatic constituents in fresh leaves were linalool and its oxides, butylated cresol, 3,7-dimethyl-1,5,7-Octatrien-3-ol, geraniol etc. In withering leaves, the content of nerolidol increased significantly, and (Z)-jasmone, α-farnesene, indole, geraniol increased too, but linalool and its oxides, α-terpineol decreased. Changes of aromatic constituents during making green were irregular. In fixed leaves, the contents of linalool and its oxides, 3,7-dimethyl-1,5,7-octatrien-3-ol incresed significantly, geraniol, (Z)-jasmone, α-farnesene, nerolidol etc also increased, but indole, butylated cresol etc decreased. In dry tea, the major aromatic constituents were linalool and its oxides, nerolido, geraniol, (Z)-jasmone, 3,7-dimethyl-1,5,7-octatrien-3-ol, hexanal, indole, (E)-2-hexenal, (Z)- 3-Hexenyl hexanoate.

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