紫牡丹乌龙茶香气成分的SPME/HS-GC-MS分析

The Analysis on Volatile Compositions of Purple Peony Oolong Tea by SPME/HS-GC-MS

利用固相微萃取(solid-phase microextraction,SPME)/顶空(headspace,HS)-气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术分析紫牡丹乌龙茶的挥发性香气成分,结合感官审评对紫牡丹乌龙茶(茶汤、干茶)的香气性能进行综合分析。研究表明,醛类、烯类、酯类、醇类成分是紫牡丹乌龙茶的主要香气组分。紫牡丹乌龙茶具有较优的花香、果香,饱满的炒香,香气性能较优,茶叶品质较好。

Using solid-phase microextracton(SPME)/headspace(HS)-gas chromatography-mass spectrometry(GC-MS)technology to analyze the volatile compositions of the purple peony oolong tea,and to reveal a comprehensive analysis of volatiles and aroma properties coupled with sensory evaluation in two aspects on tea infusion and dry tea aroma.Results showed that aldehydes,alkenes,esters and alcohols chemical compounds were the main volatiles of the purple peony oolong tea.The purple peony oolong tea had excellent floral,fruity and fried odor,with outstanding aroma properties and good tea quality.