不同贮藏时间白牡丹茶风味品质差异分析.pdf

成分分析 食品科学 2023,Vol.44,No.14 313不同贮藏时间白牡丹茶风味品质差异分析石碧滢1,2，周承哲1,2,3，田采云1,2，徐 凯1,2，翁晶晶1,2，韩奥迪1，朱 晨1,2,3，黄琳洁1,2，赖钟雄1,3，郭玉琼1,2,*（1.福建农林大学园艺学院，福建 福州 350002；2.福建农林大学茶产业研究院，福建 福州 350002；3.福建农林大学园艺植物生物工程研究所，福建 福州 350002）摘 要：对3 个不同茶树品种加工成的12 份白牡丹茶样品进行感官审评、挥发物及非挥发物检测，结合多元统计分析方法探究贮藏时间对白牡丹茶风味品质的影响。结果表明：在贮藏过程中，茶多酚、游离氨基酸含量的下降以及酚氨比值、可溶性糖、黄酮、茶红素含量的增长使白牡丹茶滋味在感官上表现为甜、醇、甘、陈。醇类挥发物的大量下降使白牡丹茶清香、花香减退。12 种差异挥发物是白牡丹茶香型变化的关键：-法尼烯、芳樟醇氧化物II、水杨酸甲酯、芳樟醇、顺-2-戊烯-1-醇、正己醛是花香、毫香、清香的关键成分；而顺式芳樟醇氧化物和橙花醚也与花香形成正相关，后者也是毫香形成的关键；青叶醇、苯乙醇也与清香形成正相关；4-异丙基甲苯是蜜香和药香的关键成分；芳樟醇氧化物II和橙花醚是枣香的关键成分；顺式芳樟醇氧化物是梅子香的关键成分；4-异丙基甲苯和异丁醛是木质香的关键成分。本研究为贮藏白牡丹茶在不同年份间的风味品质差异的形成提供科学见解，并为茶叶风味改良提供参考。关键词：白牡丹茶；贮藏；风味品质；气相色谱-质谱法；香气活力值Differences in Flavor Quality between White Peony Tea with Different Storage TimesSHI Biying1,2,ZHOU Chengzhe1,2,3,TIAN Caiyun1,2,XU Kai1,2,WENG Jingjing1,2,HAN Aodi1,ZHU Chen1,2,3,HUANG Linjie1,2,LAI Zhongxiong1,3,GUO Yuqiong1,2,*(1.College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China;2.Tea Industry Research Institute,Fujian Agriculture and Forestry University,Fuzhou 350002,China;3.Institute of Horticultural Biotechnology,Fujian Agriculture and Foresty University,Fuzhou 350002,China)Abstract:To explore the effect of storage time on the flavor and quality of white peony tea,sensory evaluation and volatile and non-volatile composition analysis of 12 white peony tea samples made from three different varieties:Fudingdahao(FDDH),Zhenghedabai(ZHDB)and Fujiangshuixian(FJSX)were carried out,and the resulting data were analyzed by multivariate statistical analysis combined with multivariate statistical analysis.The results showed that during the storage process,the content of tea polyphenols and free amino acids decreased,and the ratio of polyphenols to amino and the contents of soluble sugar,flavonoids and thearubigin increased,so that the taste of white peony tea was sweet,mellow,sweet after taste and stale.The large decrease in the content of alcohol substances resulted in a reduction in the refreshing and floral aroma of white peony tea.Totally 12 differential volatiles were key to changing the aroma types of white peony tea.-Farnesene,linalool oxide II,methyl salicylate,linalool,cis-2-pentene-1-alcohol and hexanal were the key components responsible for the floral,pekoe-like and refreshing aroma.cis-Linalool oxide and neryl oxide were also positively related to the formation of the floral aroma,and the latter was also key to the formation of the pekoe-like aroma.cis-3-Hexen-1-ol and phenethyl alcohol were also positively correlated with the formation of the refreshing aroma.In addition,4-isopropyltoluene was the key component responsible for the honey-like and herbal aroma.Linalool oxide II and neryl oxide were the key 收稿日期：2022-09-13基金项目：福建农林大学“双一流”建设科技创新能力提升培育计划项目（KSYLP004）；协同创新院茶产业分院项目（K1521015A）；福建农林大学茶产业链科技创新与服务体系建设项目（K1520005A01）；福建省高原学科建设经费项目（102/71201801101）；福建农林大学乡村振兴茶产业技术服务项目（11899170145）；福建张天福茶叶发展基金会科技创新基金项目（FJZTF01）第一作者简介：石碧滢（1997）（ORCID:0000-0002-3488-6554），女，硕士研究生，研究方向为茶叶生物化学与品质。E-mail:*通信作者简介：郭玉琼（1974）（ORCID:0000-0002-4280-7449），女，教授，博士，研究方向为茶树生物技术与茶叶 生物化学。E-mail:314 2023,Vol.44,No.14 食品科学 成分分析components responsible for the jujube-like aroma.cis-Linalool oxide was the key component responsible for the plum-like aroma.The 4-isopropyltoluene and isobutyraldehyde were the key components contributing to the woody aroma.This study provides scientific insights into the formation of the differences in the flavor and quality of white peony tea of different ages,which could provide a reference for the improvement of tea flavor.Keywords:whitepeonytea;storage;flavorquality;gaschromatography-massspectrometry;odoractivityvalueDOI:10.7506/spkx1002-6630-20220913-111中图分类号：TS272 文献标志码：A文章编号：1002-6630（2023）14-0313-13引文格式：石碧滢,周承哲,田采云,等.不同贮藏时间白牡丹茶风味品质差异分析J.食品科学,2023,44(14):313-325.DOI:10.7506/spkx1002-6630-20220913-111.http:/SHI Biying,ZHOU Chengzhe,TIAN Caiyun,et al.Differences in flavor quality between white peony tea with different storage timesJ.Food Science,2023,44(14):313-325.(in Chinese with English abstract)DOI:10.7506/spkx1002-6630-20220913-111.http:/白茶属于六大茶类之一，是我国特种茶1，主产于福建福鼎、政和、福安、建阳、松溪等地2，因滋味清甜爽口而广受青睐。品种3、采摘标准4、加工工艺5、贮藏时间6等是影响白茶风味品质的关键因素。依据不同采摘标准白茶又分为白毫银针、白牡丹、贡眉、寿眉。白牡丹茶主要以福鼎大白、政和大白、福鼎大毫、福建水仙等茶树品种的一芽一、二叶制成，成茶滋味甘醇、香气清鲜。茶汤滋味主要受关键呈味物质茶多酚、咖啡碱、游离氨基酸等的影响。据报道，随贮藏年份增长，白牡丹茶滋味向醇和转变，期间茶多酚、游离氨基酸等物质含量下降，而黄酮、茶红素等物质含量上升7。茶叶香气主要受碳氢类、醇类、醛类等挥发物的影响8，而醇类挥发物为白茶中最主要的香气组分9-11。随贮藏年份增长，香精油总量呈下降趋势12，其中伴随醇类挥发物的下降，茶叶清鲜香气减退，因此，醇类挥发物也被认为是白茶清香、毫香的重要来源，主要包括芳樟醇及其氧化物、苯乙醇等10,12。据报道，白牡丹茶的香气物质总量为4 个不同品类中最高13，因此对提升白茶香气品质而言具有重要的研究价值。在贮藏过程中随着内含物质的转化，白茶风味随之变化14，尤其保健功效深受关注。而长期以来对贮藏白茶的研究主要集中在保健功效15-17以及寿眉品质的研究上6,14,18，关于贮藏白牡丹茶在不同年份间的风味品质差异的综合研究鲜有报道。本研究选用贮藏时间为2、4、6、8 a的12 份福建省主栽茶树品种福鼎大毫、政和大白、福建水仙所制白牡丹茶为材料，进行感官审评、非挥发性成分含量测定以及挥发性成分气相色谱-质谱（gaschromatography-massspectrometry，GC-MS）检测、香气活力值（odoractivityvalue，OAV）分析，并结合多元统计分析方法对这12 份茶样进行综合研究，以期探明贮藏时间对白牡丹茶风味品质的影响，为提升白茶品质提供科学参考。1 材料与方法1.1 材料与试剂12 份白牡丹茶样品，鲜叶均于春季采摘，并依据白茶国家标准加工而成（GB/T 222912008白茶）。具体信息如表1所示。表 1 样品信息Table 1 In