SPME-GC-MS测定4种云南茶的香气成分

Analysis of Aromatic Components in Four Kinds of Yunnan Tea by SPME-GC/MS

利用固相微萃取法(SPME)和GC-MS联用技术检测烘青茶、乌龙茶和沉香茶中的香气成分。红河乌龙茶中共鉴定出8种香气成分,含量最高的是环己烷-1,2-乙烯基-1,1-二甲基-3-亚甲基、1,5,7-Octatrien-3-醇-1,3,7-二甲和芳樟醇;三宁烘青茶中共鉴定出15种香气成分,含量最高的是芳樟醇、β-环柠檬醛和柠檬烯;从蒸汽杀青的沉香茶中检测到16种香气成分,含量最高的是6,10-二甲基-5,9-十一双烯-2-酮、β-紫罗酮和β-环柠檬醛。从乌龙茶加工工艺生产的沉香茶中检测到21种香气成分,含量最高的分别是壬醛、6,10-二甲基-5,9-十一双烯-2-酮和β-环柠檬醛。说明SPME-GC/MS是一种快速检测茶叶香气的方法,而且加工方法不同对沉香茶的香气成分有显著影响。

The aromatic components of four kinds of Yunnan green tea were detected by solid-phase micreextraction （SPME） and gas chroma- tography-mass spectroscopy （GG-MS）. Eight kinds of aromatic components were identified in Honghc oolong tea, and the highest content of the three were eyelohexane -1,2 -vinyl -1, 1 -dimethy1-3 -methylene, 1,5,7 -Octatrien -3 -alcohol -1,3,7 -dimethyl and linalool. Fifteen kinds of aromatic components were identified in Sanning baked tea, and the highest content of the three werolinalool, β-ring citral, limonene. Sixteen kinds of aromatic components were identified in Aquilaria agallecha steamed green tea, and the highest content of the three were 6, 10-.dimethyl-5,9-deven dienes-2-ketone, β-ionone and β-ring citral. Twenty-one kinds of aromatic components were identified in Aquilaria agallocha oolong tea, and the highest content of the three were nonyl aldehyde, 6,10-dimethyl-5,9-eleven dienes-2-ketone and β-ring citral. SPME-GC-MS is a method for rapid detection of tea aroma, and different processing methods have significant influence on aromatic compo- nents of Aleeswoed tea.