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

Abstract

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

CLC Number:

S571.1

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.

References 21

[1]	吴亮亮, 张丹丹, 叶小辉,等. 电子鼻在对名优茉莉花茶香气评价中的应用[J]. 福建茶叶, 2016, 38(6): 5-6.Wu L L, Zhang D D, Ye X H, et al.The Application of electronic nose to aroma evaluation of famous jasmine tea[J]. Tea in Fujian, 2016, 38(6): 5-6.
[2]	赖凌凌. 特种茉莉花茶窨制过程中化学成分变化的分析研究[J]. 食品安全质量检测学报, 2018, 9(2): 306-312.Lai L L.Analysis and study on chemical composition changes in special jasmine tea scenting process[J]. Journal of Food Safety and Quality Inspection, 2018, 9(2): 306-312.
[3]	袁杰. 铁观音香气化学成分及活性研究[D]. 厦门: 华侨大学, 2014.Yuan J.Study on chemical constituents and activity of aroma of Tieguanyin [D]. Xiamen: Huaqiao University, 2014.
[4]	李艳清, 付大友, 王蓉. 茶叶香气成分测定方法研究进展[J]. 茶叶科学技术, 2009(1): 8-10.Li Y Q, Fu D Y, Wang R.Advances in the determination of tea aroma components[J]. Tea Science and Technology, 2009(1): 8-10.
[5]	马超美, 王雅丽, 麻剑南, 等. 一种亚麻籽产品中有益及有害成分的检测方法: 201210341719.2 [P].2013-02-06 [2019-09-30]Ma C M, Wang Y L, Ma J N, et al. A method for the determination of beneficial and harmful components in a linseed product: 201210341719.2 [P].2013-02-06 [2019-09-30].
[6]	张新亭, 王梦馨, 韩宝瑜. 3个不同地域龙井茶香气组成异同的解析[J]. 茶叶科学, 2014, 34(4): 344-354.Zhang X T, Wang M X, Han B Y.Analysis on the similarities and differences of aroma composition of Longjing tea in three different regions[J]. Journal of Tea Science, 2014, 34(4): 344-354.
[7]	盛龙生, 苏焕华, 郭丹滨. 色谱质谱联用技术[J]. 分析仪器, 2006(2): 44.Sheng L S, Su H H, Guo D B.Chromatography-mass spectrometry[J]. Analytical Instrumentation, 2006(2): 44.
[8]	施梦南, 唐德松, 龚淑英, 等. SPME-GC-MS联用技术分析茉莉花茶的挥发性成分[J]. 中国食品学报, 2013(6): 234-239.Shi M N, Tang D S, Gong S Y, et al.The volatile components of jasmine tea were analyzed by SPME-GC-MS[J]. Chinese Journal of Food Science, 2013(6): 234-239.
[9]	林杰. 茶叶香气的图谱分析及在茶叶品质真实性鉴定中的应用[D]. 杭州: 浙江大学, 2013.Li J.Tea aroma spectrum analysis and its application in tea quality authenticity identification [D]. Hangzhou: Zhejiang University, 2013.
[10]	Hengerics S, Alexandra, Podolec P, et al. The analysis of linear and monomethylalkanes in exhaled breath samples by GC×GC-FID and GC-MS/MS [J]. Journal of Chromatography B, 2015, 978/979: 62-69.
[11]	谢勋. 黔产优质绿茶香气成分分析[D]. 贵阳: 贵州大学, 2017.Xie X.Analysis of aroma components of high quality green tea from Guizhou [D]. Guiyang: Guizhou University, 2017.
[12]	袁海波, 尹军峰, 叶国柱, 等. 茶叶香型及特征物质研究进展[J]. 中国茶叶, 2009, 31(8): 14-15.Yuan H B, Yin J F, Ye G Z, et al.Advances in the study of tea aroma and characteristic substances[J]. China Tea, 2009, 31(8): 14-15.
[13]	马静. 茉莉花茶窨制过程香气及其它理化因子变化规律的研究[D]. 北京: 中国农业科学院, 2001.Ma J.Study on the change of aroma and other physical and chemical factors in the process of jasmine tea scenting [D]. Beijing: Chinese Academy of Agricultural Sciences, 2001.
[14]	王秋霜, 陈栋, 许勇泉, 等. 广东红茶香气成分的比较研究[J]. 茶叶科学, 2012(1): 9-16.Wang Q X, Chen D, Xu Y Q, et al.Comparative study on aroma components of Guangdong black tea[J]. Journal of Tea Science, 2012(1): 9-16.
[15]	张娜, 荆婷婷, 王婧铭, 等. 茶树中酯类香气合成基因的筛选及功能分析[C]. 上海: 第七届长三角植物科学研讨会暨青年学术报告会, 2018.Zhang N, Jin T T, Wang J M, et al.Screening and functional analysis of ester aroma synthesis gene in tea plants[C]. Shanghai: The 7th Workshop on Plant Science in The Yangtze Delta and Youth Academic Symposium, 2018.
[16]	Owuor, Philip O, Tsushida, et al. Effects of geographical area of production on the composition of the volatile flavour compounds in Kenyan clonal black CTC teas[J]. Experimental Agriculture, 1988, 24(2): 227-235.
[17]	杨春, 郭燕, 周顺珍, 等. 3个茶树品种(品系)鲜叶香气特征及萜烯指数分析[J]. 信阳师范学院学报(自然科学版), 2015(4): 501-506.Yang C, Guo Y, Zhou S Z, et al.Analysis on aroma characteristics and terpene index of fresh leaves of three tea tree varieties[J]. Journal of Xinyang Normal University (Natural Science Edition), 2015(4): 501-506.
[18]	陈梅春, 朱育菁, 刘波, 等. 窨制原料对茉莉花茶香气品质的影响[J]. 热带作物学报, 2017(10): 184-192.Chen M C, Zhu Y J, Liu B, et al.Effect of raw scenting materials on the aroma quality of Chinese jasmine tea[J].Chinese Journal of Tropical Crops, 2017(10): 184-192.
[19]	Edris A E, Chizzola R, Franz C.Isolation and characterization of the volatile aroma compounds from the concrete headspace and the absolute of Jasminum sambac (L.) Ait. (Oleaceae) flowers grown in Egypt[J]. European Food Research and Technology, 2008, 226(3): 621-626.
[20]	李鹤, 俞滢, 陈桂信, 等. 双瓣茉莉花开放过程香气成分的动态变化[J]. 茶叶学报, 2015, 56(1): 29-38.Li H, Yu Y, Chen G X, et al.Changes on aromatics of double disc jasmine during petal-opening[J]. Acta Tea Sinica, 2015, 56(1): 29-38.
[21]	唐夏妮, 夏益民, 雷永宏, 等. 利用茉莉花茶香气指数鉴定其窨制品质及构建决策树模型[J]. 茶叶科学, 2016, 36(4): 646-654.Tang X N, Xia Y M, Lei Y H, et al.The construction of jasmine tea flavor index and decision tree model in identificating scenting quality[J]. Journal of Tea Science, 2016, 36(4): 646-654.

Comparison and Analysis of Characteristic Aroma Components of Eight Main Jasmine Teas in Fuzhou

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References 21

Related Articles 15

Metrics

Comments

Recommended 10

[1]	CHEN Hui, YANG Liling, CHEN Jinhua, HUANG Jian'an, GONG Yushun, LI Shi. Effect of Temperature-controlled Pile-fermentation on Aroma Quality of Primary Dark Tea [J]. Journal of Tea Science, 2022, 42(5): 717-730.
[2]	ZHANG Junjie, FU Tianlong, FU Tianfu, LIN Xingrong, GUO Chen, RAO Genghui, PENG Shanshan, FANG Cai. Correlation Analysis of Scenting Times and Aroma Components of Fuzhou Jasmine Tea [J]. Journal of Tea Science, 2021, 41(1): 113-121.
[3]	ZHAO Miaomiao, HE Lunan, LI Guo, YI Chao, LIU Xueyan, LUO Chaoguang, LYU Caiyou. Study on Quality of Mechanical Production and Numerical Control Fermentation of Puer Tea [J]. Journal of Tea Science, 2020, 40(5): 676-688.
[4]	YANG Jie, ZHOU Li, YU Huan, SUN Hezhi, WANG Xinru, ZHANG Xinzhong, YANG Mei, CHEN Zongmao, LUO Fengjian. Determination of Pesticide Residue in Fresh Tea Leaves and Dry Tea by Solid Extraction and Dispersive Solid Extraction Cleanup Coupled with Tandem Mass Spectrum [J]. Journal of Tea Science, 2020, 40(3): 397-406.
[5]	CHEN Lin, YU Wenquan, ZHANG Yinggen, XIANG Lihui, WANG Lili, YOU Zhiming. Aroma Profiling of Oolong Tea by SDE and HS-SPME in Combination with GC-MS [J]. Journal of Tea Science, 2019, 39(6): 692-704.
[6]	ZENG Yan, LANG Hong, YANG Qiaohui, LI Xiaxue, SHI Chaoting. Determination of 79 Pesticide Residues in Tea by Solid Phase Extraction with GC-MS/MS and LC-MS/MS [J]. Journal of Tea Science, 2019, 39(5): 576-586.
[7]	CHEN Mei, DAI Weidong, LI Pengliang, ZHU Yin, CHEN Qincao, YANG Yanqin, TAN Junfeng, LIN Zhi. Study on the Changes of Primary Metabolites During the Manufacturing Process of Roasted Green Tea by Pre-column Derivatization Combining with GC-MS [J]. Journal of Tea Science, 2019, 39(3): 297-308.
[8]	YIN Hongxu, YANG Yanqin, YAO Yuefeng, ZHANG Mingming, WANG Jiaqin, JIANG Yongwen, YUAN Haibo. Optimization of Aroma Extraction and Aroma Component Analysis on Chestnut-like Green Tea [J]. Journal of Tea Science, 2018, 38(5): 518-526.
[9]	SUN Jun, ZHU Liugang, LIN Zhikun, ZHANG Wenjing. Effects of Changeable Baking Techniques on Aroma Quality of Dangui Oolong Tea [J]. Journal of Tea Science, 2017, 37(3): 266-272.
[10]	TANG Xiani, XIA Yimin, LEI Yonghong, WANG Xiaochang, LIN Jie. The Construction of Jasmine Tea Flavor Index and Decision Tree Model in Identificating Scenting Quality [J]. Journal of Tea Science, 2016, 36(6): 646-654.
[11]	JI Weibin, LIU Panpan, XU Yongquan, JIANG Yongwen, CHEN Jianxin, YIN Junfeng. Comparative Study of the Aroma Components of Several Oolong Teas [J]. Journal of Tea Science, 2016, 36(5): 523-530.
[12]	XIE Yunhai, ZHENG Deyong, YE Naixing, JIN Shan, ZENG Puyu. Analysis on the Contents of Zhangping Shuixian Tea’s Aroma Precursors during Manufacturing Processes [J]. Journal of Tea Science, 2016, 36(1): 11-17.
[13]	QIAO Yang, DU Liping, XIAO Dongguang. A Comparative Study of Different Polarity Chromatographic Column in Analysis of Aroma Components in Black Tea [J]. Journal of Tea Science, 2016, 36(1): 38-44.
[14]	CHEN Meichun, CHEN Zheng, SHI Huai, LIU Bo, PAN Zhizhen, ZHU Yujing. Analysis on Characteristic Flavor Components of Aged Pu-erh Tea [J]. Journal of Tea Science, 2014, 34(1): 45-54.
[15]	LV Haipeng, ZHONG Qiusheng, SHI Jiang, ZHANG Yue, LIN Zhi. Study on Fingerprint on Volatile Constituents of Pu-erh Tea [J]. Journal of Tea Science, 2014, 34(1): 71-78.