茶叶通讯2026，Vol.53Issue(1)：72-79,8.DOI:10.20178/j.cnki.ISSN1009-525X.2026.01.009
基于HS-SPME-GC-MS分析信息素(乙烯)处理对桑植白茶香气成分的影响
Analysis of the Effect of Pheromone(Ethylene)Treatment on Aroma Components of Sangzhi White Tea Based on HS-SPME-GC-MS
摘要
Abstract
The Traditional processing of white tea relies on natural withering,which presents issues such as unstable formation of aroma component and low production efficiency.A novel technology integrating fresh leaf shaking with exogenous assistance using high-throughput pheromones(Type A/B)was proposed,in which enzyme-promoted oxidation was facilitated by shaking and aroma metabolic pathways were regulated through pheromone spraying.Analysis based on HS-SPME-GC-MS demonstrated that,compared with the traditional process,the linalool content in the pheromone A(plant-derived compound)treatment group(W13)was increased by 46.31%(11.31%vs CK3 7.73%).In the high-concentration pheromone B group(W223,0.25‰～2.25‰),significant increases in 2-pentylfuran(3.11%)and phenylethyl alcohol(3.14%)were observed,imparting floral and fruity aroma characteristics to the white tea.When withering time was extended to 18h,the total content of aroma components was increased by 35%.It was indicated that this technology can significantly optimize the aroma quality of white tea and possesses potential for large-scale production.关键词
茶/白茶/信息素/加工工艺/摇青/香气成分Key words
Tea/White tea/Pheromone/Processing technology/Shaking/Aroma component分类
轻工纺织引用本文复制引用
杨拥军,熊文惠,雷雨,周琳,刘杰,晏资元,周品谦,李赛君..基于HS-SPME-GC-MS分析信息素(乙烯)处理对桑植白茶香气成分的影响[J].茶叶通讯,2026,53(1):72-79,8.基金项目
国家重点研发计划(2022YFD1600801),湖南省科技创新人才计划专项(2024RC8214) （2022YFD1600801）
