陈化普洱茶与原料绿茶的挥发性成分比较分析

ANALYSIS OF THE PATHWAYS OF THE FORMATION OF IMPORTANT AROMA MATERIALS IN PU-ER TEA DURING POST-FERMENTATION AND AGING

采用GC—MS色质联用归一化峰面积计算方法，对原料绿茶样品和制成的普洱茶样品进行挥发性成分比较检测。检测结果显示：①被检测到的挥发性成分种类以陈化普洱茶较多，为114种，原料绿茶仅85种。陈化过程增加了普洱茶挥发性物质的丰富性。吡唑、吡咯、噁唑等Maillard产物仅在陈化普洱茶中被检测到，表明Maillard作用可能是普洱茶特征香质形成的途径之一．②被检测到的α-紫罗兰酮、β-紫罗兰酮、巨豆三烯酮、二氢猕猴桃内酯等较为熟悉的重要香质在陈化普洱茶中含量较高，这4种物质均由类胡萝卜素降解形成并积累。③比较植醇、新植二烯的相对含量则以原料绿茶含量较高，而检测到的4种呋喃化合物又以陈化普洱茶含量较高，这项比较结果表明，由叶绿素降解形成植醇，再经新植二烯转化为植物呋喃也可能是普洱茶特征香质形成的途径之一。

The GC-MS peal area calculation method was adopted to test the volatile aroma components in raw green tea samples and produced Pu-Er tea samples. The products of three conversion pathways ot＇ aroma substances were detected. In one pathway, carotenoids were decomposed into β-ionone, dihydroactinidiolide, megastigmatrienone and other aroma substances. In another, chlorophyll was decomposed into phytol, neophytadiene and furans. In the third, Maillard products were formed from the Maillard reaction. A comparative analysis showed that the above-mentions three pathways may be important for the formation of aroma in Pu-Er tea during its post-fermentation and ageing. The conversion of these aroma substances are consistent with the Demole, Burton and Maillard reaction principles.