陈鑫宇1，李博洋1，谢关华1，张珍珍1，吕逸凡1，许勇泉2，陈佳1，金丹1，洪鹏1，龙丹1*，汪洁琼2
（1 恒枫食品科技有限公司，浙江 杭州 11200；
2 中国农业科学院茶叶研究所农业农村部特殊经济动植物生物学遗传育种重点实验室，浙江 杭州 310008）
摘要：为探究不同浸提条件对大红袍茶汤挥发性风味成分含量及其呈香类型的异同点，本实验以浸提时间、浸提温度、茶水比、浸提次数设计正交方案，采用顶空-固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术，并结合感官评价，分析茶汤的香气品质及类型。GC-MS 数据表明，9 种方案检测出55 种挥发性风味物质，包括8 种共有成分，分别为反，反-2，4-庚二烯醛、苯甲醛、β-环柠檬醛、α-紫罗兰酮、β-紫罗兰酮、4-丁-3-烯-2-酮、水杨酸甲酯、吲哚，主要表现焙香、花果香和清香。主成分分析显示，吲哚、己酸叶醇酯、二氢猕猴桃内酯对茶汤香气的贡献较大，呈特征花果香，并建立香气评价模型为Y=0.4061Y1+ 0.1112Y2+0.1389Y3，9 号方案香气评分最高。综合感官评分进行聚类分析，结果表明，3、9 号方案各为一类，分别属甜香、果香型，1、5 号方案为一类，口感柔和，属于焙香、花果香型。2、4、6、7、8 号方案归为一大类，4、7 号方案可丰富茶底清香，2、6、8 号方案可补充果香，且带青草气。综上，不同浸提方案的挥发性风味物质及呈香类型有明显差异，可通过二、三道茶汤实现茶底香气定向补充，为工业化生产节约成本，为丰富茶底香气提供了风味分析数据和理论参考。
关键词：大红袍；浸提条件；顶空-固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）技术；挥发性成分；香气类型
Analysis of Volatile Components and Aroma Types of DahongpaoTea Broth under DifferentExtraction Conditions
CHEN Xin-yu1，LI Bo-yang1，XIE Guan-hua1，ZHANG Zhen-zhen1，LV Yi-fan1，XU Yong-quan2，CHEN Jia1，
JIN Dan1，HONG Peng1，LONG Dan1*，WANG Jie-qiong2
（1 Hengfeng Food Technology Co.，Ltd.，Hangzhou，Zhejiang 311200，China；
2 Key Laboratory of Biology，Genetics and Breeding of Special Economic Animals and Plants，Ministry of Agricultureand Rural Affairs，Tea Research Institute Chinese Academy of Agricultural Sciences，Hangzhou 310008，China）
Abstract: The study aimed to investigate the differences and similarities of different extraction conditions on thecontent of volatile flavor components and the type of aroma presented by Dahongpao tea. An orthogonal scheme wasdesigned with steeping time，steeping temperature，tea- water ratio，and number of steeping times. The headspacesolidphase microextraction- gas chromatography- mass spectrometry （HS- SPME- GC- MS） technique was used toanalyze the aroma qualities and types of the tea broths，combined with sensory evaluation. The GC-MS data showedthat 55 volatile flavor substances were detected in nine protocols，including eight shared components，namely，trans，trans-2，4-heptadienal，benzaldehyde，β-cyclocitral，α-violetone，β-violetone，4-but-3-en-2-one，methyl salicylate，and indole，which were mainly manifested as roasted，floral，fruity，and light aromas. The principal componentanalysis showed that indole，hexanoic acid leaf alcohol ester，and dihydrokiwifruit lactone contributed more to thearoma of tea broth，which showed characteristic floral and fruity aroma，and the aroma evaluation model wasestablished as Y=0.4061Y1 + 0.1112Y2 + 0.1389Y3，with the highest scoring of aroma for the scheme No. 9. Thecomprehensive sensory scores were analyzed by cluster analysis，and the results showed that each of the schemes No.3 and No. 9 was a category，which belonged to the sweet and fruity type，respectively，and the schemes No. 1 andNo. 5 were a category，which was soft and belonged to the bakery，floral and fruity type. No. 2，4，6，7，and 8were grouped into one large category，with options 4 and 7 enriching the tea base with clear notes，and options 2，6，and 8 complementing the fruity aroma，and with a grassy air. In conclusion，there were obvious differences inboth the volatile flavor substances and aroma types of different extraction schemes，which could be improved throughthe second and third tea broth to achieve the directional supplementation of the tea base aroma. The article providesanalysis data of flavor and theoretical reference for the industrial production to save costs and enrich the aroma ofthe tea base.
Key words: Da Hong Pao tea；steeping conditions；Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry（HS-SPME-GC-MS）；volatile components；aroma type
中图分类号：TS272.5 文献标志码：A 文章编号：1007-7871（2024）01-0001-09
2024，Vol.27，No.1