烘青茶坯香气成分的SPME/GC-MS分析  

Analysis of the aroma of refined baked green tea using SPME/GC-MS

作　　者：叶乃兴[1] 杨广[2] 郑乃辉[3] 杨江帆[1] 王振康[3] 梁小虾[4] 

机构地区：[1]福建农林大学园艺学院 [2]福建农林大学茶业科技与经济研究所 [3]福建省农业科学院茶叶研究所,福建福安355015 [4]福建农林大学应用生态研究所,福建福州350002

出　　处：《福建农林大学学报（自然科学版）》2006年第2期165-168,共4页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省科技厅重大农业科技项目(2003S007)

摘　　要：首次使用固相微萃取—气相色谱/质谱联用(SPME/GC-MS)技术分析烘青茶坯的香气成分.结果表明,在烘青茶坯中共鉴定出30种主要挥发性化合物,以醇类和碳氢化合物为主,包括芳樟醇、顺-茉莉酮、β-紫罗酮、二氢海癸内酯、橙花叔醇、茉莉酮酸甲酯等绿茶中常见的香气成分.从分析结果可以看出,经过精制的烘青茶坯以高沸点挥发性化合物为主,含量较高的有2-丁基-1-辛醇、2-己基-1-癸醇、石竹烯+雪松烯、2,6-二叔丁基对甲苯酚、杜松烯、二氢海癸内酯、3,7,11,15-四甲基-1-十六烷醇、乙酸-3,7,11,15-四甲基-十六酯等化合物.The aroma constituents of refined baked green tea were determined by solid phase microextraction SPME/GC-MS. Among 30 total aroma constituents detected in baked fine green tea, most of them belong to alcoholic derivatives and hydrocarbon, including those familiar aroma constituents in green tea, such as linalool, cis-jasmone, β-ionone, dihydreactinidiolide, nerolidol and methyl jasmonate etc. The results also indicated that the volatiles of baked green tea mainly consisted of high boiling point compounds after refining. 2-buthyl-1-octanol, 2-hexyl-1-decanol, caryophyllene ＋ cedrene, butylated hydroxytoluene, cedinene, dihydroactinidiolide, 3,7,11,15-tetramethy1-1-Hexadecano1, acetic acid, 3,7,11,15-tetramethy1-hexadccyl ester were the main constituents in the volatile of baked fine green tea.

关 键 词：烘青茶坯 固相微萃取(SPME) 气相色谱/质谱联用(GC-MS) 香气成分 

分 类 号：S571.1[农业科学—茶叶生产加工]