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中国农学通报

中国农学通报 ›› 2018, Vol. 34 ›› Issue (2): 113-122.doi: 10.11924/j.issn.1000-6850.casb17090114

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

基于电子鼻及GC-MS技术对临沧晒青毛茶香气成分的对比研究

赵苗苗,杨如兵,吕才有   

  1. 云南农业大学龙润普洱茶学院,临翔区茶叶办公室,云南农业大学龙润普洱茶学院
  • 收稿日期:2017-09-21 修回日期:2017-11-26 接受日期:2017-12-01 出版日期:2018-01-23 发布日期:2018-01-23
  • 通讯作者: 吕才有
  • 基金资助:
    国家现代农业茶叶产业体系专项“黑茶岗位专家专项”(CAR-23)。

Aroma Components of Raw Materials Tea in Lincang: A Comparative Study Based on Electronic Nose and GC-MS Technology

杨如兵 and   

  • Received:2017-09-21 Revised:2017-11-26 Accepted:2017-12-01 Online:2018-01-23 Published:2018-01-23

摘要： [目的]本研究旨通过不同的分析方法对云南临沧晒青毛茶香气成分含量进行分析,并对所测得的香气成分进行对比研究,以期为晒青毛茶的香成分分析提供理论依据。[方法]用电子鼻及GC-MS技术分析临沧不同地区的16个晒青茶样的香气成分。[结果]结果表明临沧地区16个茶样的主要香气成分是醇类、杂环类、酯类、醛类4大类物质,其中醇类化合物和杂环类化合物的含量最高。电子鼻分析显示茶样LC-11与茶样LC-15较其它茶样差异最明显；GC-MS分析结果表明LC-11、LC-15及LC-10与其它茶样差异最明显；LC-11检测出的香气成分最多53种(占86.86%),杂环类含量较其它茶样最多,LC-15检测出的香气成分的相对含量最少(占59.05%),醇类含量最少；通过聚类分析结果显示LC-10及LC-15与其它茶样区别明显。[结论]本试验明确了临沧不同地区的16个茶样可以通过电子鼻结合 GC-MS 方法可以有效分析其挥发性芳香物质的差异。

关键词: 设施农业, 设施农业, 风灾指标, 分布特征

Abstract: The paper aims to analyze the contents of aroma components of Pu-erh raw materials tea in Lincang, Yunnan by different analysis methods, and compare the measured aroma components, to provide a theoretical basis for the analysis of the aroma components of Pu-erh raw materials tea. The authors analyzed the contents of aroma components of 16 Pu-erh raw materials tea samples from different regions of Lincang by electronic nose and GC-MS. The results of GC-MS showed that: the categories of alcohols and alkenes were higher in aroma compositions; the contents of alcohols compounds were the highest, then were the heterocyclic compounds; however, the categories of nitrogenoxide, aromatic hydrocarbons, phenols and acids were the least; the contents of nitrogenoxide, aromatic hydrocarbons, phenols and acids were lower. The results of electronic nose showed that: the tea samples of LC-11 and LC-15 had significant differences compared with other tea samples; the results of GC- MS showed that the LC- 11, LC- 15 and LC- 10 had significant differences compared with other tea samples; the aroma components in LC- 11 were the most, 53 kinds of aroma components were detected (86.86%), and the contents of heterocyclic were higher than that of other samples; while the aromatic components detected in LC-15 were the least (59.05%), and the contents of alcohols were the least; the results of cluster analysis showed that: LC-10 and LC-15 were significantly different from other tea samples. The study identified that: the combination of electronic nose and GC-MS method could be used to analyze and distinguish the aromatic components of volatile aromatic substances and their differences in the Pu-erh raw materials tea effectively.