生物资源2025，Vol.47Issue(5)：456-469,14.DOI:10.14188/j.ajsh.20250311001
基于HS-SPME-GC-MS的临沧普洱生茶与传统绿茶香气差异分析
Analysis of aroma differences between Lincang Pu-er raw tea and traditional green tea based on HS-SPME-GC-MS
摘要
Abstract
Pu-er raw tea and green tea both belong to non-fermented teas and have similar processing techniques.However,there are significant differences in their aroma perception,and there is little in-depth exploration of the material basis causing these flavor differences.Based on this,this study compared and analyzed the differences in volatile substanc-es between 13 typical Lincang Pu-er raw tea samples and 2 popular traditional green tea samples using the headspace sol-id-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)technique.The results showed that a total of 593 volatile aroma components were detected in Lincang Pu-er raw tea,with 164 low-threshold compo-nents,mainly esters,heterocyclic compounds,and terpenoids.The components with high contents included linalool,ter-pinolene,β-ionone,etc.Among them,linalool had the highest content,with an average proportion as high as 23.90%.The main aroma types of the tea were floral,herbaceous,and fruity sweetness,supplemented by spicy and woody aro-mas.A total of 142 low-threshold aroma components were detected in the green tea samples,22 fewer than those in Lin-cang Pu-er raw tea.Among the common aroma components of the two types of tea,55 components had significant differ-ences in content.In Lincang Pu-er raw tea,39 components with α-terpineol as the main component had higher contents,while in green tea,16 components with(Z)-hex-3-enyl hexanoate as the main component had higher contents.In addi-tion,the Lincang Pu-er raw tea contained 29 unique components such as dehydro linalool,while the traditional green tea contained 17 unique components,including(E)-2-undecenal.In this study,Lincang Pu-er raw tea had richer aroma lay-ers and a more mellow character compared with green tea,which was mainly attributed to its higher types,contents,and aroma activity values of key aroma components.Among them,α-terpineol(woody aroma),3-octen-1-ol(fruity sweet aroma),β-ionone(floral aroma),and dihydroactinidiolide(herbaceous aroma)might be the core substances contributing to the aroma differences between the two.The results of this study provide a theoretical basis for the formation and trans-formation of aroma components in Lincang Pu-er raw tea and the flavor improvement techniques of related tea products,which helps to promote the high-quality development of the Pu-er tea industry in Lincang City.关键词
临沧普洱生茶/绿茶/香气/差异比较Key words
Lincang Pu-er raw tea/green tea/aroma/comparison of differences分类
轻工纺织引用本文复制引用
张一昊,宗梦婷,刘艳红,唐兴莹,方林江,马兆成..基于HS-SPME-GC-MS的临沧普洱生茶与传统绿茶香气差异分析[J].生物资源,2025,47(5):456-469,14.基金项目
云南省科技厅科技计划项目(202204AC100001-A01) （202204AC100001-A01）
中央高校基本科研业务费专项资金(2042024kf1045) （2042024kf1045）
湖北省中药材产业技术体系项目(2023HBSTX4-07) （2023HBSTX4-07）
