槟榔香六堡茶的特征香气成分研究

Research on the Characteristic Aroma Components of Areca-flavored Liupao Tea

为研究槟榔香六堡茶的特征香气成分,采用顶空固相微萃取方法(HS-SPME)结合气质联用技术(GC-MS)鉴定了4个六堡茶茶样的香气成分,共鉴定出66种成分。结果表明:在槟榔香六堡茶香气组成中,具有陈香特征的呈香物质如α-雪松醇、β-雪松烯等含量要比普通六堡茶显著增加;具有花果香特征的物质如β-芳樟醇、氧化芳樟醇等含量同样较普通六堡茶高。推测六堡茶独特的槟榔香是陈香物质与花果香物质综合表现的结果,其特征香气成分包括α-雪松醇、β-雪松烯、1,2,3一三甲氧基苯、β-芳樟醇、氧化芳樟醇等。

In order to study the characteristic aroma components of areca-flavored Liupao tea, we use head space solid-phase micro-extraction （HS-SPME） combining with gas chro- matography-mass spectrometry （GC-MS） to identify the aromatic components of 4 Liupao tea samples, and 66 components have been identified. The results showed that the aroma-produc- ing substances such as α - cedrol and β-cedrene in areca-flavored Liupao tea showed a signifi- cant increase than that in common tea; and the flowery and fruity substances such as β-1inalool and linalool oxide were also higher than that in common tea. It inferred that the areca aroma of Liupao tea is produced by the combination of aged aromatic substances and flowery and fruity substances. The characteristic aroma components include is α-cedrol, β-cedrene, 1, 2, 3-Trimethoxybenzene, β-1inalool and linalool oxide.