基于HS-SPME-GC-MS技术对凤凰单丛乌龙茶香气成分比较分析

Analysis of Flavor Components in Fenghuang Dancong Oolong Teas Using HS-SPME-GC-MS

采用顶空固相微萃取-气相色谱-质谱联用法,对凤凰水仙群体茶树品种和蜜兰香、姜花香、杏仁香、夜来香单丛茶无性品系加工的5种代表性凤凰单丛乌龙茶成品茶进行香气分析。从凤凰单丛乌龙茶中共鉴定出包括醇类、醛类、酯类、酮类、烯类和烷烃类等55种香气化合物,其中醇类物质相对含量最高,其次是烯类。研究发现凤凰单丛乌龙茶的共性主导香气成分为脱氢芳樟醇、芳樟醇、芳樟醇氧化物、D-柠檬烯、β-月桂烯、吲哚、茉莉酮、橙花叔醇、苯乙腈、伞花烃。然而,在不同香型的凤凰单丛茶中主导香气化合物的相对含量差别较大。

This study aimed to identify and quantify volatile compounds in five different Fenghuang Dancong oolong teas using head space solid-phase micro-extraction（HS-SPME） and gas chromatography-mass spectrometry（GC-MS）.Fiftyfive volatile compounds,including alcohols,aldehydes,esters,ketones,alkenes,and alkanes,were identified.Alcohols were the major components,followed by alkene.The major volatile compounds common to these five types of oolong teas were hotrienol,linalool,linaloloxide,D-limonene,β-myrcene,indole,jasmone,nerolidol,benzyl nitrile and σ-cymene.However,their relative contents were different,which are consistent with their aroma patterns.