龙井茶的香气成分分析与比较

Analysis of the aromatic compositions in Longjing Teas

通过蒸馏萃取(SDE)提取6种龙井茶(西湖龙井商品1、西湖龙井商品2、西湖龙井评比优质品、龙井村、钱塘、龙坞)的香气成分,采用色相色谱(GC)和气相色谱质谱联用(GC/MS)分析鉴定香气成分,分离出100个峰,鉴定出62种香气成分,分别占香气总量的41.73%,32.11%,24.26%,29.73%,22.13%,33.36%.分析比较6种茶香气总量和各成分含量的差异,结果显示,6个龙井茶样的香气总量和成分含量差距较大,以龙井村产区的龙井茶香气总量最多,钱塘和龙坞香气总量相对较少,6种茶共有成分有18种,但各自含量不同,每种茶中发现有其他茶中不含有的特征成分.

Simultaneous distillation-extraction was used for the extraction of the essential oil of six kinds of Longjing. GC and GC/MS were used for the analysis of the essential oil. 100 components were detected,and 62 compounds were identified. The rate that the compounds identified taking up the total extraction material were 41.73~ ,32.11~ ,24. 260//oo ,29.73~ ,22.13~//00 and 33.36~ respectively. The comparisons of the total amounts and the content of each component in six Longjing teas were made,and the result shows that the aromatic component in six Longjing teas were different with each other. The aromatic component in Longjing tea from Longjingcun was the highest while Qiantang and longwu were relatively lover. There were 18 compunds detected in six kinds of teas alto- gether, but differs in content. Characteristic compounds in each tea were detected.