5类久安古树红茶的挥发性成分测定

Volatile Components of Five Types of Black Tea from Ancient Tea Plant Resources in Jiuan

为深入了解九安古茶树资源香气特性并进一步开发其资源生产特色古茶树红茶产品,依据叶部形态的差异,将久安古茶树资源分为长叶类、大叶类、圆叶类、小叶类、紫叶类5类,统一制备红茶样,采用顶空固相微萃取-气质联用法（HS-SPME-GC-MS）测定5类久安古树红茶的挥发性成分。结果表明：5类久安古树红茶检测出83种挥发性物质,其中长叶类60种,大叶类36种,小叶类55种,圆叶类57种,紫叶类39种。共有香气成分21种,占总挥发性物质的56.48%（小叶类）-85.62%（紫叶类）。醇类、醛类和碳氢化合物是久安古树红茶中含量较丰富的挥发性物质类型,占总挥发性成分的90.99%（紫叶类）-97.58%（大叶类）。芳樟醇、香叶醇、顺式-氧化芳樟醇、反式-氧化芳樟醇、金合欢烯、己醛、壬醛、2-甲基丁醛、3-甲基丁醛和异丁醛是久安古树红茶中的主要挥发性物质,占总挥发性成分的48.47%（小叶类）-66.75%（大叶类）,挥发性物质在茶叶中的差异性分布形成5类红茶各异的香气特征。

To deeply explore the aroma characteristics of Jiuan ancient tea plant resources and further develop the resources,so as to produce featured black tea production from ancient tea plant resources,according to the different leaf color and leaf shape the ancient tea plant resources in Jiuan were divided into five types such as long leafy,large leafy,round leafy,small leafy and purple leafy.The new shoots of five types ancient tea plant resources were used to make black tea.The volatile aroma components in black tea were extracted by headspace solid-phase micro-extraction（HS-SPME） and analyzed by gas chromatography-mass spectrometry（GC-MS）.Results：There were a total of 83 different kinds of volatile aroma ingredients,60 kinds of aromatic substance were detected in the long leafy black tea,36 kinds of aroma substance were detected in the large leafy black tea,57 kinds of aromatic matters in the round leafy black tea,55 kinds of aromatic matters in the small leafy black tea,39 kinds of aromatic substance were detected in the purple leafy black tea.21 of them were identical and accounted for 56.48% -85.62%.Alcohols,aldehydes and hydrocarbons were the main types of volatile substances,accounting for90.99%-97.58%.Linalool,geraniol,cis-Linalool oxide,trans-Linalool oxide,farnesene,hexanal,nonanal,2-Methylbutanal,3-Methylbutanal and isobutyraldehyde were the main volatile aroma components of black tea from ancient tea plant resources in Jiuan,which accounted for 48.47% -66.75%.The differential distribution of volatile substances in tea leaves formed the aroma features of the five types of black tea.