普洱生茶和熟茶香气中萜烯类和甲氧基苯类成分分析

Analysis of lerpenes and methoxybenzene components in aroma composition of pu-erh raw tea and ripe tea

采用同时蒸馏萃取法(SDE)提取,经GC-MS联用测定不同储存时间普洱生茶和熟茶的香气成分。实验结果表明:萜烯类和甲氧基苯类化合物是普洱茶香气的主要成分。其中的萜烯类化合物主要以单萜类及其含氧衍生物为主,还含有部分倍半萜类及其含氧衍生物、类胡萝卜素及紫罗兰酮的氧化降解产物;甲氧基苯类化合物以1,2,3-三甲氧基苯、1,2,3-三甲氧基-5-甲基苯为主。

Ten kinds of pu-erh tea samples which had different storage time were investigated,the simultaneous distillation and extraction method（SDE） and gas chromatography-masss pectrometry（GC-MS） were used to determine the volatiles in pu-erh tea.Results indicated that the terpenes and methoxybenzene compounds were the main aroma components in puer teas.Monoterpenoids and its oxygenated derivatives were the main terpenes compounds,it also comclude sesquiterpenes and its oxygenated derivatives,oxidation degradation products of carotenoids and ionon.1,2,3-trimethoxybenzene,5-methyl-1,2,3-trimethoxybenzene were the main methoxybenzene components.