适制绿茶与红绿茶兼宜品种挥发性香气组分及其相对含量差异研究
Comparative Analysis on Volatile Aroma Components and Its Relative Content Difference in Fresh Leaves Among Tea Varieties Suitable for Green Tea and for Both Black Tea and Green Tea

以31个适制绿茶品种和红绿茶兼宜品种为研究对象，采用同时蒸馏萃取（SDE）技术并结合气相色谱-质谱联用技术（GC-MS）测定茶鲜叶固样挥发性香气组分及其相对含量。结果表明：31个样品中共检测出8类148种香气组分。由主成分分析可知，醛类、脂肪酸类为其主要香气组分类别。红绿茶兼宜品种的挥发性香气组分组成复杂，棕榈酸和香叶醇相对含量较高；适制绿茶品种中α-甲基-α-［4-甲基-3-戊烯基］环氧乙烷甲醇和己醛相对含量较高。此外，适制绿茶和红茶另含共有香气组分4种和9种。这些芳香物质对同茶类适制性品种的特征香气贡献较大。该研究结果可为高香型适制绿茶品种和红绿茶兼宜品种的选育提供理论依据。
The aroma components in fresh leaves and its relative content in 31 teavarieties suitable forgreen and for both black tea and green tea were analyzed by simultaneous distillation extraction (SDE) andgas chromatography-mass spectrometry (GC-MS) to measure volatile aroma component and its content difference. The results of GC-MS analysis showed that 8 classes and 148 kinds aroma components were detected in 31 samples.From the principal component analysis,aldehydes and fatty acids were the main types of aroma components.The data showed that aroma components of suitable varieties for black and green tea were complex,in which its relative content of palmitic acid and geraniol were high. However,alpha-methyl-alpha-［4-methyl-3-pentenyl］ oxiranemethanol and hexanal content were higher in suitable varieties for green tea. Besides,suitable varieties for black and green tea had another 9 kinds of aroma component,and suitable varieties for green tea had another 4 kinds of aroma. Accordingly,these special compositions contributing greatly to the characteristic aroma were same in the tea varieties suitable for green tea and both for green and black tea. This experiment explained the basic aroma components and the feature of its content,as well as the differences of aromatic substances in suitable varieties for green tea and both for green and black tea. The study could provide theory for a selection and breeding in high flavor suitable varieties for green and for both green and black tea.