做青后续加工过程中乌龙茶头香动态变化规律

Study on the Headspace Changing Law in the Continuing Processing of Oolong Tea

为探明做青后续加工过程中乌龙茶头香的变化规律 ,采用 XAD- 2树脂捕集头香 ,经溶剂洗脱 ,GC和 GC/MS分析 .结果表明 ,做青原料经后续加工 ,头香总量与乌龙茶特征组分保留量较大 ,且进一步调整了高低沸点组分含量比例 .变化较显著的是 :(E) - 2 -己烯醇、苯乙醇等 8种组分基本消失 ;橙花醇、乙酸顺 - 3 -己烯酯等 9种组分含量减少 ;芳樟醇、乙酸苯甲酯等 8种组分含量增加 .摊青对照样头香总量、低沸点组分及特征组分保留量显著减少 .

In order to study the headspace aroma changing law after the rotating process for Oolong tea,headspace aroma of samples is absorbed by XAD 2 and then analyzed by GC and GC/MS.The results show:Through follow up process,the remaining content of total oil and the special constituents are higher,and in addition the rate of the constituents with high boiling point (b.p.) and low b.p.are coordinated again,The constituents obviously changed during the process after rotating are:(E) 2 hexen 1 ol,benzyl ethanol etc.eight compounds (disappeared); nerol,cis 3 hexenyl acetate etc. nine compounds (decreased); linalool,benzyl,acetate etc. eight compounds (increased).For CK samples, the total oil and the content of low b.p. constituents and special constituents are remarkably decreased.