负氧离子在仓储过程中对普洱生茶挥发性成分的影响

目的提升有益内含香气成分和降低茶叶＂烟味＂杂异味以及提高生茶整体品质。方法采用蒸馏萃取法（simultaneous distillation extraction,SDE）富集其香气物质,并采用气相色谱-质谱联用法对负氧离子仓储前后普洱生茶进行香气成分对比和分析。结果 2003年的龙记生饼和2005年的古道生饼香气物质含量呈现很大差异。其中正己醛、莰烯、苯甲醛、苯甲醇、α-蒎烯、脱氢芳樟醇、异龙脑、萘、苯乙醛、藏花醛、3-蒈烯、2-甲基萘、吲哚、1-甲基萘、2-乙烯基萘、1,3-二甲基萘、二氢猕猴桃内酯、菲、萘、α-法呢烯、正二十烷、乙酸冰片酯、十四烷、烯萜类等物质存在＂烟味＂,芳樟醇及其氧化...

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Published in食品安全质量检测学报 Vol. 7; no. 10; pp. 4010 - 4015
Main Author 任丽 周红杰 许腾升 任洪涛
Format Journal Article
LanguageChinese
Published 云南农业大学普洱茶学院,昆明,650201%云南省香料研究开发中心,昆明,650051 2016
Subjects
仓储
普洱生饼
气相色谱-质谱联用法
负氧离子
香气成分
气相色谱-质谱联用法
香气成分
负氧离子
普洱生饼
negative oxygen ion
storage
gas chromatography-mass spectroscopy
仓储
Pu-erh raw tea
aroma components
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Summary:目的提升有益内含香气成分和降低茶叶＂烟味＂杂异味以及提高生茶整体品质。方法采用蒸馏萃取法（simultaneous distillation extraction,SDE）富集其香气物质,并采用气相色谱-质谱联用法对负氧离子仓储前后普洱生茶进行香气成分对比和分析。结果 2003年的龙记生饼和2005年的古道生饼香气物质含量呈现很大差异。其中正己醛、莰烯、苯甲醛、苯甲醇、α-蒎烯、脱氢芳樟醇、异龙脑、萘、苯乙醛、藏花醛、3-蒈烯、2-甲基萘、吲哚、1-甲基萘、2-乙烯基萘、1,3-二甲基萘、二氢猕猴桃内酯、菲、萘、α-法呢烯、正二十烷、乙酸冰片酯、十四烷、烯萜类等物质存在＂烟味＂,芳樟醇及其氧化物突出。经过负氧离子仓储后,＂烟味＂等杂异物质有所下降,整体口感明显提升。结论负氧离子仓储可改善普洱生茶品质。
Bibliography:Objective To improve the beneficial content of tea leaves and reduce the content of smoke substances,so as to improve the quality and taste of Pu-erh raw tea.Methods The aroma components were enriched by the simultaneous distillation extraction.The aroma components of Pu-erh raw tea before and after the negative oxygen ion storage were compared and analyzed by gas chromatography-mass spectroscopy.Results The content of aroma components showed significant differences between Gudao and Longji Pu-erh raw tea.The aroma components having ＂smell of cigarettes＂ included hexanal,camphene,benzaldehyde,benzyl alcohol,α-pinene,hotrienol,isoborneol,naphthalene,benzeneacetaldehyde,safranal,3-carene,2-methyl naphthalene,indole,1-methyInaphthalene,2-vinyl naphthalene,1,3-dimethyl naphthalene,dihydroactinidiolide,phenanthrene,naphthalene,α-farnesene,icosane,bornyl acetate,n-tetradecane,ene terpenoids and so on,especially the linalool and its oxides.After the negative oxygen ion storage,the smoke substances descend obviously,
ISSN:2095-0381