茶叶科学Issue(1)：11-17,7.
漳平水仙茶加工过程中香气前体含量的变化
Analysis on the Contents of Zhangping Shuixian Tea’s Aroma Precursors during Manufacturing Processes
摘要
Abstract
The glycosidic aroma precursors of Zhangping Shuixian tea were extracted by boiling ethanol, and the aroma substances, released from the precursors by biphase enzymolysis, was analyzed by GC-MS. The aroma substance was identified by the method of the standard mass library retrieval, the mass spectrogram of standard samples, and the retention time, 6 glycosidic aroma precursors were identified from Zhangping Shuixian tea: cis-3-Hexen-1-ol, linalool, methyl salicylate, geraniol, benzyl alcohol and phenylethyl alcohol. Furthermore, the glycosidic aroma precursors of Zhangping Shuixian tea in 12 manufacturing processes were extracted and identified. The results showed that spring tea and autumn tea have the same type of glycosidic aroma precursors in tea samples from different process, but the content of each component is different. The contents of components in the autumn tea are obviously higher than that of in the spring tea, while the content of glycosidic aroma precursors in withering leaves increase significantly than that in fresh leaves after plucking, the contents of glycosidic aroma precursors changed constantly during all the period of shaking and tossing, it suggested that the dynamic balance of glycosidic synthesis and enzymolysis were existed in this process.关键词
漳平水仙茶/加工工艺/香气前体/提取/GC-MSKey words
Zhangping Shuixian tea/processing technique/aroma precursors/extraction/GC-MS分类
轻工纺织引用本文复制引用
谢运海,郑德勇,叶乃兴,金珊,曾璞玉..漳平水仙茶加工过程中香气前体含量的变化[J].茶叶科学,2016,(1):11-17,7.基金项目
福建省“2011协同创新中心”中国乌龙茶产业协同创新中心专项 （）
