不同储存时间普洱生茶和熟茶香气成分分析

Analysis of Aroma Composition in Pu-erh Raw and Ripe Teas with Different Storage Time

采用同时蒸馏萃取法(SDE)提取不同储存时间普洱茶的香气成分,经GC-MS联用分析,共鉴定出83种香气物质、其中普洱生茶鉴定出47种,普洱熟茶鉴定出70种,组分增加48.9%。大量萜烯类和甲氧基苯类化合物的形成是普洱茶香气成分的重要特色。试验结果证明:生茶和熟茶中主要香气成分种类基本一致,且所占的香气比重和基本一致,但主要香气成分之间的含量差异极为显著。生茶香气以具有木香、花香的萜烯类和具有强烈的新鲜叶草香气的二氢猕猴桃内酯为主。熟茶以具有霉味和陈香的甲氧基苯类为主。

Ten Pu-erh tea samples which have different storage time were investigated,the simultaneous distillation and extraction method（SDE） and gas chromatography-mass spectrometry（GC-MS） were used to determine the volatiles in Pu-erh tea.85 components were totally identified in ten Pu-erh tea samples,including 47 compounds in raw tea and 70 compounds in ripe tea.Terpenes and methoxybenzene and their derivatives are the important characteristic of pu-erh tea aroma compositions.Results indicated that the main types of aroma compositions are the same in raw tea and ripe tea,also the total contents,but the contents of main components are remarkably different.Raw tea is rich in terpenes and oxides（sweet aroma）,dihydroactinidiolide（strong fresh grass aroma）.Ripe tea is rich in methyoxybenzene compounds（stale aroma）.