乔小燕，马棉霞，陈 维，马成英，陈 栋^*

（1.广东省农业科学院茶叶研究所，广东 广州 510640；

2.广东省茶树资源创新利用重点实验室，广东 广州 510640）

摘要：本研究以阿根廷马黛茶和广东红茶为研究对象，采用顶空固相微萃取-气质联用仪（HS-SPME-GC/MS），分析马黛茶和红茶的挥发性成分，探明其差异组分，明晰马黛茶的特征挥发性成分。结果表明：醇类是马黛茶（MD）和广东红茶中主要的挥发性成分种类。萜醇（24.34%）和萜酮（18.97%）是MD中主体挥发性成分，MD中香叶基丙酮（4.84%）相对含量高于优选5号红茶（YX5，1.14%）和大叶奇兰10号红茶（QL10，0.89%）。脂肪醛、萜醛、脂肪酮、脂肪醇和萜烯类挥发性成分在MD中相对含量高于YX5和QL10。甲氧基化合物是MD特征挥发性成分，相对含量为6.43%。芳香醇、酸类和酚类化合物在MD中没有检测到。萜醇和酯类是广东红茶的主体挥发性成分。水杨酸甲酯是酯类中相对含量最高的成分，YX5（14.79%）和QL10（12.04%）中相对含量高于MD（2.43%）。

关键词：马黛茶；红茶；特征挥发性成分

中图分类号：TS207.3   文献标识码：A   文章编号：1674-506X（2020）01-0109-0007

Comparative Analysis of the Volatile of Yerba Maté Tea（Ilex paraguariensis）and Guangdong Black Teas（Camillia sinensis）

QIAO Xiao-yan, MA Mian-xia, CHEN Wei, MA Cheng-ying, CHEN Dong*

（1.Tea Research Institute, Guangdong Academy of Agricultural Science，Guangzhou Guangdong 510640, China;

2.Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou Guangdong 510640, China）

Abstracts：Yerba Maté tea from Argentina and black teas from Guangdong province were selected as experimental materials The volatiles were analyzed by top-air solid-phase micro-extraction-mass spectrometry (HS-SPME-GC/MS) to find out the differential components and clarify the characteristic volatile components of Ma Dai tea. The results showed that alcohols were the main volatiles in Yerba Maté tea and black teas. Terpenols and terpene acetones of Yerba Maté tea were of 24.34% and 18.97%, respectively. Geranyl acetone with the content of 4.84% in MD was higher than that in black teas. The content of geranyl acetone was accord to 1.14% in Youxuan 5 (YX5) and 0.89% in Daye Qilan 10 (QL10). the content of volatiles in md was higher than that of yx5 and ql10, including fatty aldehydes, terpene aldehydes, fatty acetone, fatty alcohols and terpenes. methoxy compounds were only found in MD, accounting for 6.43%. No volatiles of aromatic alcohols, acids, and phenols were detected in MD. Ester in black tea is the main volatile substance. The content of methyl salicylate as the main volatile substance was higher in yx5 (14.79%) and ql10 (12.04%) compared to md (2.43%).

Keywords：Ilex paraguariensis; Camillia sinensis; volatile

doi：10.3969/j.issn.1674-506X.2020.01-021

收稿日期：2019-07-16

基金项目：广东省省长专项（粤财农（2019）170）；广东省乡村振兴战略专项资金（403-2018-XMZC-0002-90/ TS-2）；广东省农村科技领域项目（2017A020208020）

作者简介：乔小燕（1982-），女，副研究员，主要从事茶叶加工和品质分析。

*通讯作者

引文格式：乔小燕,马棉霞,陈维,等.阿根廷马黛茶与广东红茶挥发性成分比较分析[J].食品与发酵科技,2020,56(1):109-115.