不同贮藏时间的普洱茶香气成分分析  

Determination of Volatiles of Puer Tea Stored for Different Lengths of Time

作　　者：张灵枝[1] 王登良[1] 陈维信[2] 陈玉芬[3] 

机构地区：[1]华南农业大学茶业科学研究所,广州510642 [2]华南农业大学园艺学院广东省果蔬保鲜重点实验室,广州510642 [3]华南农业大学仪器分析测试中心,广州510642

出　　处：《园艺学报》2007年第2期504-506,共3页Acta Horticulturae Sinica

基　　金：华南农业大学校长基金资助项目(2006K044)

摘　　要：采用顶空—固相微萃取技术提取不同贮藏时间的普洱茶香气成分,经气质联用分析鉴定,结果表明,贮藏30年、25年、6年和当年生产的茶样中,萜烯化合物及其衍生物含量分别为51.42%、89.15%、74.10%、39.72%。但陈茶与新茶中的萜烯化合物及其衍生物的种类却有明显的不同,陈茶中以反-丁香烯为主,在贮藏30年、25年、6年茶样中的含量分别达36.78%、66.98%、56.08%,而当年生产的样品以愈创木烯为主,其含量达33.30%,反-丁香烯含量仅为1.02%。与当年生产的茶样相比,陈茶香气成分种类和含量都较少,贮藏30年、25年、6年茶样分别鉴定出23、24、22种香气化合物,而当年生产的茶样共鉴定出36种化合物。With the aim to study the effect of storage time on the aroma characteristic of Puer tea, the headspace solid-phase microextraction （ HS - SPME） coupled with capillary gas chromatography-mass spectrometry （ GC - MS） was used for the determination of volatiles in Puer tea samples stored for different lengths of time. The results showed that the total contents of terpene and their derivatives in the tea samples stored for 30, 25, and 6 years and the newly processed tea were 51.42%, 89. 15%, 74. 10% and 39.72%, respectively. The classes of terpene and their derivatives in the tea sample stored for some years and newly processed tea were shown to be of great difference. The trans-caryophyllene was found to be the most abundant class of compounds in the tea samples stored for 30, 25, and 6 years with the content of 36. 78%, 66. 98% and 56. 08%, respectively ; while α-guaiene was the main compounds in the newly processed tea with the content of 33.30%. Compared with newly processed tea, both the class and the content of volatile compounds in the tea stored for some years were less. Twenty-three, twenty-four and twenty-two volatile compounds were identi- fied respectively in the tea samples stored for 30, 25 and 6 years, while thirty-six volatile compounds in the newly processed tea was found.

关 键 词：普洱茶 香气成分 萜烯 顶空—固相微萃取 气相色谱—质谱 

分 类 号：S571.1[农业科学—茶叶生产加工]