利用气相色谱质谱技术对普洱茶香气成分的分析

Analysis of aroma components in Pu-erh tea by GC-MS

目的:了解普洱茶香气成分对普洱茶品质的影响。方法:通过常压水蒸气蒸馏提取其中香气成分,按照体积分段接收芳香水,并依据感官评价,将其分为4部分;同时,将这4个部分进行微胶囊化,以减少香气成分的损失,之后通过GC-MS对以上部分进行物质基础分析。结果:普洱茶芳香性成分随着收集时间增加而减少;杂氧化合物以及β-紫罗兰酮、二氢猕猴桃内酯是普洱茶香气的重要成分。结论:该方法可为普洱茶产业化发展和品质鉴定提供参考。

This study was to investigate the influence of aroma components on the quality of Pu-erh Tea.Aroma components were firstly extracted by steam distillation at atmospheric pressure and were separated into 4 fractions by segment collection and sensory evaluation.Then these 4 parts were microencapsulated to reduce the loss of aroma components.The 4 parts were analyzed using gas chromatography-mass spectrometry（GC/MS）.The result showed that the aroma components in fraction decreased with the increase in collection time.Heterocyclic oxygen compounds、β-ionone and dihydroactinidolide are the essential components of aroma substances in Pu-erh.