福州8种主要茉莉花茶特征香气成分比较与分析

doi:10.13305/j.cnki.jts.2020.05.011

摘要/Abstract

摘要： 采用同时蒸馏-萃取法和气相色谱-质谱联用技术,对福州地区的8种茉莉花茶进行香气成分的测定,同时采用内标法确定各香气成分的相对含量,并对结果进行比较与特征分析。结果表明,在8种茉莉花茶样品中挥发性化合物达47~55种,特征香气中共同的挥发性化合物有26种,包括醇类、醛类、酯类、酸类、酮类、酚类、杂环类、烃类等八大类化合物;萜烯指数的范围为0.937~0.970;茉莉花茶香气指数的范围为2.752~5.632。综合对8种茉莉花茶的等级进行评价,结果显示：茉莉龙芽、茉莉针王、生态花茶品质最高;茉莉银毫、茉莉龙毫和茉莉大白毫次之;茉莉白龙珠和特级花茶等级最低。该研究为有效区分福州茉莉花茶提供了理论依据。

关键词: 茉莉花茶, 同时蒸馏-萃取法, 气相色谱-质谱法, 香气成分

Abstract: In this study, the simultaneous distillation and extraction method and gas chromatography mass spectrometry (GC-MS) were used to determine the aroma components of eight different jasmine teas in Fuzhou. At the same time, the internal standard method was used to determine the relative content of each aroma, and the results were compared and analyzed. The results show that there were more than 47-55 kinds of volatile components with 26 common volatile components, including alcohols, aldehydes, esters, acids, ketones, phenyl, heterocyclic compounds, hydrocarbons and a small amount of other compounds. The range of terpene index was 0.937-0.970. The range of JTF index was 2.752-5.632. According to the comprehensive assessment, the grades of eight jasmine teas were evaluated. As a whole, jasmine Longya, jasmine Zhenwang and ecological scented tea had the highest quality, followed by jasmine Yinhao, jasmine Longhao, and jasmine Dabaihao, while the qualities of jasmine Bailongzhu and premium scented tea were the lowest. The results of this study provided a theoretical basis for distinguishing jasmine tea quality in Fuzhou effectively.

Key words: jasmine scented tea, simultaneous distillation extraction, GC-MS, the aroma components

中图分类号:

S571.1

傅天龙, 郭晨, 傅天甫, 彭姗姗, 林兴荣, 饶耿慧, 陈楠, 张俊杰. 福州8种主要茉莉花茶特征香气成分比较与分析[J]. 茶叶科学, 2020, 40(5): 656-664. doi: 10.13305/j.cnki.jts.2020.05.011.

FU Tianlong, GUO Chen, FU Tianpu, PENG Shanshan, LIN Xingrong, RAO Genghui, CHEN Nan, ZHANG Junjie. Comparison and Analysis of Characteristic Aroma Components of Eight Main Jasmine Teas in Fuzhou[J]. Journal of Tea Science, 2020, 40(5): 656-664. doi: 10.13305/j.cnki.jts.2020.05.011.

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