红茶加工过程中干燥工艺对其主要挥发性物质的影响

The Effect of Drying Process on the Main Volatile Substances in Black Tea Processing

为探明红茶的干燥工艺对红茶品质形成的影响,利用顶空固相微萃取和气相色谱-质谱联用分析技术(HS-SPME-GC-MS)研究红茶挥发性成分的变化规律。通过改变干燥温度来检测其主要挥发性物质的变化情况,找出最优干燥条件以保证其良好的茶效和功能。结果表明,在红茶的制作工艺过程中,干燥温度对其后续品质的形成具有重要影响,在分段干燥过程中,选择初烘温度100℃、复烘温度100℃的分段干燥方法最有利于红茶品质的形成。

In order to explore the effect of black tea in drying process on the quality, the changes of volatile components in black tea were studied by headspace solid phase microextraction and gas chromatography-mass spectrometry （HS-SPME-GC- MS）. By changing the drying temperature to detect the change of its main volatile substances, find out the optimum drying conditions to ensure its good tea effect and function. The results showed that the drying temperature had an important influence on the formation of subsequent quality during the production process of black tea. In the process of segmented drying, the most conducive to the formation of black tea quality was a selective drying process with temperature of 100 ℃and reheating temperature of 1 00 ℃.