基于感官审评和GC-MS检测的春雨二号白茶香气成分分析

汤志飞 周小芬 郜秋艳 祝凌平

摘要：以春雨二号茶树品种不同嫩度、不同萎凋工艺和不同茶树品种加工的白茶为样本，采用气相色谱-质谱联用法（Gas Chromatography-Mass Spectrometry， GC-MS）测定各香气成分的相对含量，结合感官评价，为春雨二号茶树品种的白茶产品开发提供数据支持。试验从13种白茶茶样中分析得到了40种香气物质，相对含量较高的香气成分基本均以β-芳樟醇、氧化芳樟醇II（呋喃型）、氧化芳樟醇I（呋喃型）、水杨酸甲酯、香叶醇、反-3，7-芳樟醇氧化物II、苯乙醇、苯甲醇、反-3-己烯醇和苯甲醛等为主;其中春雨二号白茶样品醇类香气组分含量显著高于其他茶树品种茶样。春雨二号白茶样品香气随原料嫩度的提高而增加，茶样香气浓郁，花蜜香明显，滋味清鲜甘醇，有花果香。3种萎凋工艺处理加工茶样其感官审评总分无显著性差异，采用红光补光萎凋和广谱光补光萎凋，可以较好地替代日光萎凋，解决日光萎凋易受天气影响的问题。

关键词：春雨二号;香气成分;气相色谱-质谱联用法（GC-MS）;白茶;感官品质

Aroma Component Analysis of 'Chunyu 2'

White Tea Based on Sensory Test and GC-MS

TANG Zhifei1， ZHOU Xiaofen2*， GAO Qiuyan2，3， ZHU Lingping4

1. Wuyi County Promotion Station of Economic Specialty Technology， Wuyi 321200， China; 2. Wuyi County

Technology Service Station of Tea Science， Wuyi 321200， China; 3. College of Tea Science， Guizhou

University， Guiyang 550025， China; 4. Zhejiang Xiangyu Tea Co.， Ltd.， Wuyi 321200， China

Abstract： In this study， the white teas produced by tea leaves of different tenderness， withering processing and cultivars

were used to compare the aroma components and sensory quality. The aroma components were determined by gas

chromatography mass spectrometry. Combined with sensory evaluation， data support was provided for the development

of 'Chunyu 2' white tea. The results show that 40 kinds of aroma substances were obtained in 13 kinds of white tea.

The main components of the aroma were β-linalool， linalool oxide II（fr.1）， linalool oxide I（fr.1）， methyl salicylate，

geraniol， trans-3，7-linalool oxide II， phenylethy l alcohol， benzyl alcohol， trans-3-hexenol and benzaldehyde. The

alcohol aroma components of 'Chunyu 2' were significantly higher than other tea cultivars. The higher the tenderness，

the higher the aroma. The tea owns strong nectar aroma， fresh and mellow taste with flower and fruit aroma. The main

characteristic aroma components of 'Chunyu 2' white tea were significantly higher than those of other cultivars. The

result shows that there was no significant difference in the comprehensive score of sensory evaluation among different

withering processes. Red light and broad-spectrum light could better replace sunlight withering and solve the problem

that sunlight  withering is easily affected by the weather.

Keywords： 'Chunyu 2'， aroma components， gas chromatography mass spectrometry， white tea， sensory evaluation

春雨二號品种由武义县从福鼎大白茶实生后代中选出单株进行繁育而成，制绿茶、红茶花香馥郁，品种特征十分鲜明，香气尤为突出[1]。2010年通过国家新品种鉴定（认定编号：国品鉴茶2010003），2011年被列为浙江省茶树主推品种。

白茶是中国六大茶类之一，因其外形满披白毫、汤色清澈明亮、滋味清鲜甘醇以及具有降血压、抗癌、保护神经、预防心血管疾病等保健功效而深受广大消费者青睐[2-3]。香气是影响茶叶品质的重要因素之一，对茶叶风味的形成和大众消费导向都具有十分重要的作用[4]。……