关键词：做青环境；湿度；乌龙茶；香气组分
中图分类号：s 571.1文献标识码：a
effect of different green-making humid conditions on aromatic
constituents of oolong tea
zhang fang-zhou1,chen rong-bing1,li yuan-qin2,jiang fu-ying1
(1.tea research institute, fujian academy of agricultural sciences, fuan 355015,china;
2.institute of scientific and technological information, fujian academy of agricultural sciences)
abstract：aromatic constituents of huangdan oolong tea were analysed with gc and ms and were compared in different green-making humid conditions.the major aromatic constituents of huangdan oolong tea were nerolidol, α-farnesene, linalool and its oxide, geraniol, pheny lacetal dehyde, indole, cis-jasmine lactone β-ionone + cis-jasmone, benzyl acetate and so on.at the same temperature,the content of aromatic constituents were different, the aromatic quality in the 75% humid condition was better,which was more fragrant and kept longer.it proved that the green-making humid condition was one of the major factors to effected aroma of oolong tea.
key words：green-making condition; humid; oolong tea;aromatic constituents
做青是乌龙茶制造的特殊工序，是决定乌龙茶品质的关键，受气候温湿度环境的制约。因此，做青环境温湿度是做青过程中一个重要技术条件。乌龙茶品质以香气和滋味为主，相同工艺、相同温度、不同湿度做青环境对乌龙茶香气品质的影响，尚未见报道。本文采用统一的做青工艺，比较同一温度、不同湿度做青环境对乌龙茶品质的影响，研究做青环境的湿度对黄旦品种香气成分的影响。
1 材料与方法
1.1 材料
采用本所乌龙茶基地黄旦品种，当春梢长至中开面时，采下驻芽开面3、4叶。
1.2 方法
1.2.1 试验处理 做青间室温均为23℃，做青间相对湿度设4个处理，分别为55%、65%、75%、85%，采用同一闽南做青工艺，工艺流程为：萎凋→凉青→摇青凉青→堆青→杀青→揉捻→初烘→包揉→干燥，分别制成1～4号干茶。设4个重复。
1.2.2 感官审评 采用zbx50003-86出口茶叶感官审评法。
1.2.3 精油提取 取茶样60 g，加热蒸馏水750 ml，用sde法提取60 min后，在乙醚提取液中加无水硫酸钠干燥，过滤的浓缩液供气相色谱分析［1］。气相色谱分析：岛津gc-9a气相色谱仪附fid检测器，色谱柱为peg-20m石英熔融毛细管柱（50 m×0.25 mm）， 程序升温由60℃升至190℃，速率2℃.min-1。载体为氮气，流速20 ml.min-1。数据处理仪c-rza，图谱由微处理机计算各成分含量［1］。
1.2.4 定性 采用标样、色―质联用分析的结果。
2 结果与分析
2.1 相同温度不同湿度做青环境对黄旦品质的影响
在室温23℃条件下，湿度对黄旦品种做青品质的影响以相对湿度75%处理的得分最高，4次平均得分为99.0分；85%的其次；55%的最差。经多重比较，4个处理相互间