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春兰及其母本铁观音乌龙茶香气组分分析简报

2021-02-09 13:21:16热度:384°C

摘　要　为揭示乌龙茶新品种――春兰的香气组分，采用GC/MS法对春兰及其母本铁观音进行分析。结果表明，春兰乌龙茶的主要香气成分是橙花叔醇、香叶醇、吲哚、β－紫罗酮+(Z)茉莉酮、α－法呢烯、芳樟醇、茉莉内酯、(Z)－3－已烯酸乙烯、苯甲醛；铁观音乌龙茶的主要香气成分是橙花叔醇、吲哚、α-法呢烯、苯甲醛、β-紫罗酮+(Z)茉莉酮、香叶醇、(Z)-3-已烯酸乙烯、茉莉内酯、芳樟醇。春兰及其母本铁观音主要香气成分相同，仅含量排序有所不同，这与茶叶感官审评结果相一致。春兰与其母本铁观音的橙花叔醇含量均很高，分别达55.5%和46.80%。春兰萜烯指数值仅为铁观音的一半。由于品种间主要香气成分的含量存在差异，构成了各自品种香型的特征。
关键词　春兰；铁观音；乌龙茶；香气成分
中图分类号　S 571.1

Aromatic constituents of Chunlan and its maternal variety Tieguanying

Zhang Fangzhou，Chen Rongbing，Huang Fuping and You Xiaomei
(Tea Research Institute，Fujian Academy of Agricultural Sciences，Fu"an，Fujian　355015)

Abstract　Chunlan and its maternal variety-Tieguanying were analysed by GC and MS to study their aromatic constituents.The results were showed as follows：major aromatic constituents of Chunlan Oolong Tea were nerolidol，geraniol，indloe，β-ionone+(Z)-jasmone，α-farnesene，linalool，jasmine lactone，(Z)-3-hexenyl hexanoate，benzaldehyde；Those of Tieguangying Oolong Tea were nerolidol，indole，α-farnesene，benzal dehyde，β-ionone-(Z)-jasmone，geraniol，(Z)-3-hexenyl hexanoate，jasmine lactone，linalool.So the major aromatic constituents of Chunlan and Tieguanying were identical，but their arranges and content were different.The results ware similar to that of organoleptic evaluation on tea.Both of the content of nerolidol in Chunlan and its meternal variety were high，the former were 55.59%，the latter were 46.80%.The index of terpene alkene of Chunlan was only the half of Tieguanying"s.These formed different aromatic characteristics.
Key Words　Chunlan；Tieguanying；Oolong tea;Aromatic constituents

　　春兰乌龙茶新品种系1979年秋季从我所茶树品种园采收的安溪铁观音自然杂交后代中，经系统选育而成的无性系乌龙茶新品种。安溪铁观音是闽南乌龙茶的优良品种，其干茶具有外形紧结肥壮、重实，色泽砂绿油润，香气馥郁、持久，滋味醇厚甘鲜，汤色橙黄明亮，叶底肥厚软亮等特点。已有数百年的栽培历史，誉满中外。而春兰品种产量比母本(对照)铁观音高39.2%～50.1%，春茶开采期与黄旦相近，比铁观音早7 d左右，属早生种。春兰品种制乌龙茶品质优异、香气清高、兰花香显、滋味醇厚、有观音韵，可以与铁观音相媲美，多次荣获福建省名优茶奖，“中茶杯”名优乌龙茶二等奖。且制优率高于铁观音，是一个早生、高产、高香、质优的乌龙茶新品种。为了揭示春兰及其母本铁观音乌龙茶的香气组分，进行分析测定，现将结果报告如下。

1　材料与方法
1.1　材料
　　春兰、铁观音的鲜叶均采自本所乌龙茶新品种品比区，相同的栽培条件。当春梢长至中开面时，采下驻芽开面三、四叶，采用闽南同一工艺制成干茶。
1.2　方法
1.2.1　精油提取　取茶样50 g，加内标物癸酸乙酯-已醚液1 ml(50 mg*kg^-1)和萃取用乙醚50 ml，用SDE法(用时水蒸气蒸馏-萃取法)提取20 min后，在乙醚提取液中加无水硫酸钠过夜，过滤并浓缩50 μl左右后，其精油供气相色谱分析^［1］。
1.2.2　气相色谱分析　岛津GC-9A型气相色谱仪附FID检测器，色谱柱为PEG-20 M石英熔融毛细管柱(50 m×0.2 mm)，程序升温由50℃升至190℃后(2℃*min^-1)保持20 min，载体为氮气^［1］。
1.2.3　定性　采用标样、色-质联用及与文献值对照相结合进行^［1］。
1.2.4　感官审评　采用ZBX50003-86出口茶叶感官审评法。