發(fā)布時(shí)間：2018-06-10 11:16

  本文選題：茶葉香氣 + 揮發(fā)性化合物�。� 參考：《浙江大學(xué)》2016年博士論文

【摘要】：揮發(fā)性化合物是茶葉香氣的主要組成成分,是茶葉感官品質(zhì)的關(guān)鍵成分。茶葉香氣種類(lèi)繁多,受到多種因素的影響,包括茶樹(shù)品種、農(nóng)藝技術(shù)、茶樹(shù)生長(zhǎng)季節(jié)及生態(tài)環(huán)境條件、茶葉加工技術(shù)股和儲(chǔ)藏條件等。本文研究了不同茶樹(shù)品種、生長(zhǎng)季節(jié)、施肥種類(lèi)和加工工藝對(duì)茶葉揮發(fā)性化合物組成和含量水平的影響,為進(jìn)一步開(kāi)發(fā)提高茶葉香氣的技術(shù)提供基礎(chǔ)數(shù)據(jù),獲得的主要研究結(jié)果如下：1.‘鳩坑種’、 ‘福鼎大白茶’、 ‘金萱’和‘香山早’等4個(gè)不同茶樹(shù)品種的揮發(fā)性化合物總含量和揮發(fā)性化合物種類(lèi)組成存在明顯差異。4個(gè)供試品種揮發(fā)性化合物總含量的季節(jié)變化趨勢(shì)有2種不同形式：1) ‘金萱’和‘香山早’2個(gè)品種的揮發(fā)性化合物總含量表現(xiàn)為：夏季秋季春季；2) ‘鳩坑種’和‘福鼎大白茶’的揮發(fā)性化合物總含量表現(xiàn)為：秋季夏季春季。一般春茶的綠茶香氣優(yōu)于夏秋茶,而本研究表明鮮葉的揮發(fā)性化合物含量水平是夏、秋茶高于春茶,說(shuō)明鮮葉的揮發(fā)性化合物含量水平與成品綠茶的香氣感官品質(zhì)不存在直接的相關(guān)性,可能還受到其他因素的影響,如加工過(guò)程鮮葉揮發(fā)性化合物在加工過(guò)程發(fā)生轉(zhuǎn)化、降解或者揮發(fā)損失,還有結(jié)合態(tài)揮發(fā)性化合物的釋放等。2.鮮葉揮發(fā)性化合物種類(lèi)及其含量水平差異顯著,4個(gè)供試茶樹(shù)品種的春、夏、秋3個(gè)季節(jié)鮮葉中,醇類(lèi)是最豐富的揮發(fā).性化合物,占總量的50%以上；其次是酯類(lèi)、醛類(lèi)和酮類(lèi)揮發(fā)性化合物；酸類(lèi)揮發(fā)性化合物只在個(gè)別季節(jié)檢出,春茶鮮葉沒(méi)有檢出酸類(lèi)揮發(fā)性化合物。在茶樹(shù)鮮葉中鑒定出28種揮發(fā)性化合物,其中3,7-二甲基-1,6-辛二烯-3-醇是含量最高的單種揮發(fā)性化合物,占揮發(fā)性化合物總含量的10%以上；其次是水楊酸甲酯和3-己烯-1-醇。3.揮發(fā)性化合物存在明顯的品種地域特征和生長(zhǎng)季節(jié)特征。2-乙基-1-己醇只在浙江省本地品種‘鳩坑’和‘香山早’中檢出,在外省引進(jìn)的‘福鼎’和‘金萱’2個(gè)品種沒(méi)有檢出該物質(zhì)。香葉醇、順式氧化芳樟醇和癸酸只在夏、秋茶鮮葉檢出,不存在于春茶鮮葉；乙酸正丁酯在春、夏茶鮮葉中檢出,但在秋茶鮮葉中沒(méi)有檢出。揮發(fā)性化合物組成和含量具有明顯的品種特異性和季節(jié)特征,說(shuō)明通過(guò)培育品種和改善栽培環(huán)境條件可以調(diào)節(jié)茶葉的揮發(fā)性化合物組成和含量,從而達(dá)到改善品質(zhì)的效果。4.施用有機(jī)肥對(duì)茶葉揮發(fā)性化合物總含量的提高是有積極作用的,而且以夏茶作用最明顯,秋茶次之,對(duì)春茶的影響最�。挥袡C(jī)肥對(duì)‘舒茶早’和‘碧香早’兩個(gè)品種的春、夏、秋3季茶葉揮發(fā)性化合物總含量水平有積極作用,對(duì)‘迎霜’的春茶和秋茶有積極作用,而對(duì)‘福鼎大白茶’則只有夏茶有明顯效果。說(shuō)明施用有機(jī)肥對(duì)茶葉揮發(fā)性化合物含量水平的影響受到品種和產(chǎn)地環(huán)境的影響,不同品種和生態(tài)環(huán)境需要不同的施肥技術(shù),才能收到最佳效果。5.綠茶、紅茶和烏龍茶加工過(guò)程,鮮葉原料的揮發(fā)性化合物總含量水平呈現(xiàn)下降趨勢(shì)。盡管不同品種之間鮮葉原料的揮發(fā)性化合物總含量存在明顯差異,但加工成同一種茶類(lèi)后,揮發(fā)性化合物總含量水平差異不明顯；說(shuō)明不同茶類(lèi)品種的香氣特征不是取決于揮發(fā)性化合物總含量水平,而關(guān)鍵是揮發(fā)性化合物的組成。將同一批茶葉分別加工成紅茶、綠茶和烏龍茶發(fā)現(xiàn),揮發(fā)性化合物總含量水平紅茶最高,烏龍茶次之,綠茶最低。說(shuō)明不同加工工藝對(duì)揮發(fā)性化合物含量水平的影響不同,紅茶的發(fā)酵和烏龍茶的搖青可能對(duì)揮發(fā)性化合物的形成有積極作用。6.在紅茶、烏龍茶和綠茶加工過(guò)程中,鮮葉原料中的主要揮發(fā)性化合物3,7-二甲基-1,6-辛二烯-3-醇(分子量154.25,沸點(diǎn)199-C)和2-己烯醛(分子量98.14,沸點(diǎn)150-C)大量損失,其中綠茶的保留量最少,烏龍茶次之,紅茶中這兩種物質(zhì)的含量較高。綠茶和烏龍茶的殺青工序一般是在220℃以上溫度作業(yè),可能是造成該兩種揮發(fā)性化合物損失的關(guān)鍵工序；而紅茶加工沒(méi)有高溫殺青過(guò)程,干燥作業(yè)一般在120℃下進(jìn)行,所以對(duì)這兩種揮發(fā)性成分的保留量較大。然而,3,7-二甲基-1,5,7-辛三烯-3-醇在綠茶、紅茶和烏龍茶加工過(guò)程顯著升高,差異達(dá)到8倍以上,其中烏龍茶含量最高,綠茶和紅茶的含量相當(dāng)；在‘金萱’品種的原料中沒(méi)有檢出2-甲基丁醛,但在紅茶、烏龍茶和綠茶產(chǎn)品中都檢出該種物質(zhì),而且含量水平較高；這些揮發(fā)性化合物可能是在加工過(guò)程結(jié)合態(tài)揮發(fā)性化合物水解釋放出來(lái)的。而苯甲醛和2-乙基呋喃含量水平在紅茶和烏龍茶加工過(guò)程是上升的,但在綠茶加工過(guò)程卻是降低的。說(shuō)明不同加工工藝對(duì)促進(jìn)結(jié)合態(tài)揮發(fā)性化合物的水解釋放作用存在差異。7.同一批原料加工成不同茶類(lèi)以后,茶類(lèi)特異性揮發(fā)性化合物差異明顯。綠茶的特征性揮發(fā)性化合物為吲哚；紅茶為2-己烯醛、1-己醇、香葉醇、苯乙醇和水楊酸甲酯；烏龍茶為1-辛烯-3·醇。8.綠茶不同殺青方法對(duì)殺青葉和成品綠茶揮發(fā)性化合物含量水平的影響不同,般滾筒炒青殺青葉和干茶揮發(fā)性化合物總含量高于蒸汽殺青葉及其成品蒸青干茶,其中醇類(lèi)和酯類(lèi)揮發(fā)性化合物變化規(guī)律更明顯。滾筒殺青茶及其加工的炒青成品茶的3,7-二甲基-1,6-辛二烯-3-醇、水楊酸甲酯和香葉醇含量明顯高于蒸汽殺青葉及其加工的蒸青茶成品。 ‘鳩坑種’和‘福鼎大白茶’兩個(gè)品種鮮葉加工的蒸青成品茶的吲哚和二甲基丁醛含量明顯高于滾筒殺青葉加工的炒青茶。說(shuō)明不同品種具有不同茶類(lèi)適制性,選擇最適宜的品種才能收到最佳的茶類(lèi)品質(zhì)效果。
[Abstract]:Volatile compounds are the main components of tea aroma. It is the key component of the sensory quality of tea. There are many kinds of tea aroma, which are influenced by many factors, including tea tree varieties, agronomic techniques, tea growing season and ecological environment conditions, tea processing technology stocks and storage conditions, etc. This paper studies different tea varieties and grows in this paper. The effects of season, fertilizer type and processing technology on the composition and content of volatile compounds in tea leaves provide basic data for further development of tea aroma technology. The main results are as follows: 1. the volatilization of 4 different tea varieties, such as' Hatoyama ',' Fuding big white tea ',' Jin Xuan 'and' Xiangshan early '. There were obvious differences between the total content of sexual compounds and the composition of volatile compounds. There were 2 different seasonal trends in the total volatile compounds of.4 species: 1) the total volatile compounds of 2 varieties' Jin Xuan 'and' Xiangshan early 'were as follows: Xia Jiqiu Ji Chunji; 2)' Hatoyama 'and' Fuding big ' The total volatile compound content of white tea is as follows: Autumn summer spring. The aroma of green tea in general spring tea is superior to summer and autumn tea. This study shows that the level of volatile compounds in fresh leaves is summer and autumn tea is higher than spring tea, indicating that the level of volatile compounds in fresh leaves does not exist directly with the aroma sensory quality of the processed green tea. It may also be affected by other factors, such as the conversion of volatile compounds in processing, degradation or volatilization loss, and the release of volatile compounds in the.2. fresh leaves of the fresh leaves of the processing process, as well as the difference of the volatile compounds of fresh leaves of the fresh leaves, and the content of the volatile compounds in the fresh leaves of the fresh leaves. 4 fresh leaves of the tea varieties in spring, summer and autumn are the fresh leaves of 3 seasons. The alcohols are the most abundant volatilization. The sex compounds are more than 50% of the total, followed by esters, aldehydes and ketones; acid volatile compounds are detected only in a few seasons, and there are no acid volatile compounds in fresh leaves of spring tea. 28 kinds of volatile compounds are identified in fresh leaves of tea trees, of which 3,7- two methyl -1,6- symplectic. Diene -3- alcohol is the single volatile compound with the highest content of the volatile compounds, accounting for more than 10% of the total volatile compounds, followed by Methylis salicylas and 3- hexene -1- alcohol.3. volatile compounds with distinct regional characteristics and growth season characteristics.2- ethyl -1- hexanol only in Zhejiang Province native varieties' Hatoyama 'and' Xiangshan early ' The 2 varieties of 'Fuding' and 'Jin Xuan' imported from the provinces did not detect the substance. The CIS leaf alcohol, CIS linalool and decanic acid were detected only in summer and the fresh leaves of autumn tea, not in fresh leaves of spring tea; n-butyl acetate was detected in spring and summer leaves, but was not found in fresh leaves of autumn tea. The composition and content of volatile compounds were clear. The variety and seasonal characteristics showed that the composition and content of volatile compounds in tea could be adjusted by cultivating varieties and improving the environment conditions, thus improving the quality of tea. The effect of applying organic fertilizer on the total content of volatile compounds in tea was positive, and the most obvious effect of summer tea, autumn tea, was found in.4.. The second is the smallest effect on spring tea; organic manure has a positive effect on the total volatile compound content of tea in spring, summer and autumn and autumn and 3 seasons in the two varieties of 'Shu tea early' and 'Bi Xiang early', which have positive effects on spring tea and autumn tea 'Ying Frost', but only summer tea in 'Fuding big white tea' has obvious effect. The effects of the level of volatile compounds in leaves were affected by the variety and environment. Different varieties and ecological environment needed different fertilization techniques to get the best effect,.5. green tea, black tea and oolong tea processing process, the total volatile compounds content of fresh leaves showed a decline trend. The total content of volatile compounds in the material was obviously different, but the difference of the total content of the volatile compounds was not obvious after the processing of the same kind of tea. It showed that the aroma characteristics of different tea varieties were not determined by the total content of volatile compounds, but the key was the composition of volatile compounds. Tea, green tea and oolong tea have found that the total content of volatile compounds is the highest, the second of Wulong tea and the lowest green tea. It shows that different processing techniques have different effects on the level of volatile compounds. Black tea fermentation and Wulong tea may have a positive effect on the formation of volatile compounds.6. in black tea, oolong tea and green tea. In the process, the main volatile compounds in fresh leaves are 3,7- two methyl -1,6- ocdiene -3- alcohol (molecular weight 154.25, boiling point 199-C) and 2- hexenal (molecular weight 98.14, boiling point 150-C) loss, of which green tea is the least reserved, uolong tea is the second, and the content of these two substances in black tea is higher. Green tea and oolong tea are generally used in the killing process. The temperature operation above 220 degrees centigrade may be the key process for the loss of the two volatile compounds, while black tea processing has no high temperature killing process and the drying operation is generally under 120 degrees C, so the retention of the two volatile components is larger. However, 3,7- two methyl -1,5,7- octyl three alkyl alcohol is added to green tea, black tea and oolong tea. The difference reached 8 times more than 8 times. The content of Oolong tea was the highest, green tea and black tea were the same. The 2- methyl butyral was not detected in the raw materials of the 'Jin Xuan' variety, but the substance was detected in black tea, oolong tea and green tea products, and the content of these compounds was higher; these volatile compounds may be processed in the process of processing. The concentration of benzaldehyde and 2- ethyl furan in the process of black tea and oolong tea is increased, but the process of green tea processing is reduced. It shows that the different processing techniques have different processes for the hydrolysis and release of volatile compounds in the combination of.7. and the processing of the same batch of raw materials. After different tea classes, the specific volatile compounds of tea types have obvious differences. The characteristic volatile compounds of green tea are indole, black tea is 2- hexenal, 1- hexanol, geraniol, benzol and Methylis salicylas, and uolong tea is 1- octyl -3..8. green tea with different methods for the content of volatile compounds in green and finished green tea The total content of volatile compounds in green leaves and dried tea was higher than that of steam killing leaves and their finished steamed dried tea, in which the changes of the volatile compounds of alcohols and esters were more obvious. The 3,7- two methyl -1,6- octene -3- alcohol, Methylis salicylas and leaf alcohol content in the drum killing green tea and its processed green tea The content of indole and two methyl butyral in the steamed green tea processed by two varieties of 'hatkkeng seed' and 'Fuding big white tea' is obviously higher than that of the roasted green tea processed by the rollers. To the best quality effect of tea.
【學(xué)位授予單位】：浙江大學(xué)
【學(xué)位級(jí)別】：博士
【學(xué)位授予年份】：2016
【分類(lèi)號(hào)】：S571.1;TS272

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本文編號(hào)：2003022