食品科学2017，Vol.38Issue(22)：184-191,8.DOI:10.7506/spkx1002-6630-201722028
不同产地香茶的主要化学成分含量的差异分析
Comparative Study on the Contents of the Major Chemical Constituents of Fragrant Tea from Different Producing Areas
摘要
Abstract
In order to more systematically and fully understand the quality characteristics of fragrant tea,the major chemical constituents,amino acid composition and aroma compounds in fragrant tea obtained from three producing areas,i.e.Songyang county,Suichang county and Wuyi county in Zhejiang province,were analyzed and compared in this study.Results showed that the levels of the major chemical constituents including total polyphenols,total free amino acids,caffeine,water extracts,total catechins and catechin monomers were slightly different (P ＞ 0.05) among different producing areas,whereas the levels of amino acids including asparagine,proline and isoleucine were found to be significantly different (P ＜ 0.05).A total of 49 aroma components were detected,with alcohols being the most predominant,including 14 compounds (together accounting for 35.33％ to 46.19％ of the total aroma compounds.Statistical analysis showed that significant differences in the levels of alcohols,aldehydes and ketones were observed among different areas (P ＜ 0.05).Moreover,fragrant tea samples from three different areas were distinguished successfully using partial least squares discriminant analysis model (R2Y=0.832 and Q2 =0.625) which was established based on the relative contents of aroma components.The distribution of 23 key aroma components among different areas was analyzed by a data processing software.The 12 most abundant aroma compounds identified in Songyang area included maali alcohol,1-octen-3-ol,(E)-2-octenal,benzaldehyde,2,3-epoxy-β-ionone,β-ionone,α-ionone,2-pentylfuran,trans,trans-2,4-heptadienal,3,5-octadien-2-one,trans,trans-3,5-octadien-2-one and 2-ethylfuran,β-linalool,α-cedrol,geraniol,nerol,methyl salicylate and Z-3-hexenyl benzoate were the most abundant aroma compounds in Suichang tea,and cis-β-ocimene,cis-3-hexenyl hexanoate,cis-jasmone,indole and naphthalene were found to be the most abundant in Wuyi area.关键词
香茶/化学成分/香气成分/含量/差异Key words
fragrant tea/chemical constituents/aroma components/content/difference分类
农业科技引用本文复制引用
张悦,朱荫,叶火香,谭俊峰,刘林敏,吕海鹏,俞燎远,林智..不同产地香茶的主要化学成分含量的差异分析[J].食品科学,2017,38(22):184-191,8.基金项目
国家现代农业产业技术体系建设专项(CARS-23) （CARS-23）
中国农业科学院创新工程项目(CAAS-ASTIP-2014-TRICAAS) （CAAS-ASTIP-2014-TRICAAS）
