铜仁市不同区域绿茶香气有机成分分析

Analysis of Aroma Components of Green Buds in Different Areas of Tongren City

为了解铜仁市不同地区梵净山绿茶的主要香气以及探寻不同地区绿茶香气成分差异,采用顶空-固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)分析铜仁市不同区域的梵净山绿茶香气成分,香气成分分为七类,分别为醇类、醛类、烯烃、烷烃、酯类、苯类、酮类。醇类、酮类、酯类是具有香气的成分类,它们是茶叶共有的香气成分,而苯甲醇、苯乙醇、芳樟醇、β-紫罗兰酮、茉莉酮、(Z)-己酸-3-己烯酯、柠檬烯是其中对香气有贡献的几种成分,从而构成了梵净山绿茶的独特香气。

In order to understand the main aroma of Fanjingshan green tea in different regions of Tongren City and explore the differences in the aroma components of green tea in different regions, headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used to analyze the differences in Tongren City The aroma components of Fanjingshan green tea in the region are divided into seven categories, namely alcohols, aldehydes,alkenes, alkanes, esters, benzenes, and ketones. Alcohols, ketones, and esters are components with aromas. They are the common aroma components of tea, while benzyl alcohol, phenethyl alcohol, linalool, β-ionone, jasmone, and(Z)-hexanoic acid-3-Hexenyl ester and limonene are several components that contribute to the aroma, which constitute the unique aroma of Fanjingshan green tea.