不同级别普洱生茶香气成分比较分析

Analysis and Comparison of the Aroma Components of Pu-er Raw Tea in Different Grades

采用同时蒸馏萃取法(SDE)富集其香气物质并采用GC/MS对不同级别的普洱茶原料绿茶样品进行香气成分对比分析。结果表明,不同级别普洱生茶香气成分在含量上存在较大差异;其中己醛、青叶醛、苯甲醛、苯乙醛、芳樟醇、α-松油醇、橙花醇、香叶醇等的含量均为级别高的原料较级别低的原料含量高;而(E,E)-2,4-庚二烯醛、芳樟醇氧化物、α-紫罗兰酮、香叶基丙酮、α-紫罗兰酮、二氢弥猴桃内酯、雪松醇、法尼基丙酮等则在低级别普洱茶原料绿茶中含量较高。

The aroma components of Pu-erh raw tea in different grades were analyzed by SDE/GC-MS.Results showed that the aroma components of Pu-er raw tea in different grades were quite different.The contents of hexanal,（E）-2-hexenal,benzaldehyde,benzeneacetaldehyde,linalool,α-terpineol,nerol,and geraniol were much higher than that of high-grade Pu-er raw tea samples.However,the contents of（E,E）-2,4-heptadienal,linalool oxide,α-ionone,geranyl acetone,β-ionone,dihydroactinidiolide,farnesyl acetone and cedrol were much higher than that of low-grade Pu-er raw tea samples.