正山小种挥发性香气组成及其在多次沸水浸提下的释放规律研究

Study on the volatile aroma components of Lapsang Souchong and their release pattern under multiple times of boiling water infusing

采用顶空固相微萃取(HS-SPME)结合气相色谱质谱联用(GC-MS)技术,分析正山小种的挥发性香气组成及其在多次沸水浸提下的释放规律.连续12次沸水浸提后,从正山小种茶汤中共检测出100种挥发性成分.这些正山小种挥发性香气成分的数量和总体积分数随着浸提次数的增加呈先增后减的趋势,其中第2次浸提获得的挥发性成分体积分数最高,为16.039μL·L^(-1);第3次浸提获得的挥发性成分的数量最多,为84种.此外,主成分分析(PCA)结果表明,第1～3次浸提茶汤获得的挥发性香气成分较为接近;第4～7次浸提茶汤获得的挥发性香气成分较为接近;第8～12次浸提茶汤获得的挥发性香气成分较为接近.

In this study,the volatile aroma components of Lapsang Souchong and their releasing pattern under continual 12 times of boiling water infusing were investigated,by using headspace solid phase microextraction （HS-SPME） coupled with gas chromatography-mass spectrometry （GC-MS）. A total 100 kinds of volatile components were identified. In general,with the infusing times increase,the numbers and total contents of volatile components increased in the initial stage and then decreased continually. It was found that in the second infusion,the volatile aroma components reached the highest level （16.039μL·L-1）,while in the third infusion,it reached the largest number of volatile aroma components （84 kinds of compounds）. Moreover,PCA analysis indicated that the volatile aroma components profiles in the first three infusions were similar,the volatile aroma components profiles in the fourth to seventh infusions were similar,and the volatile aroma components profiles in the eighth to twelfth infusions were similar.