普洱茶加工过程中香气成分的变化规律研究  

Study on the Change of Aroma Constituents During Pu-erh Tea Process

作　　者：吕海鹏[1,2] 钟秋生[1,2] 王力[1,2] 林智[1,2] 

机构地区：[1]中国农业科学院茶叶研究所,农业部茶叶化学工程重点开放实验室,浙江杭州310008 [2]中国农业科学院茶叶研究所,茶叶加工工程研究中心,浙江杭州310008

出　　处：《茶叶科学》2009年第2期95-101,共7页Journal of Tea Science

基　　金：中央级公益性科研院所基本科研业务费专项(0032007017);云南省创新办科技计划课题(2007YNCXB-01-01)。

摘　　要：以普洱茶加工过程样为研究对象,采用顶空-固相微萃取法(HS-SPME)富集其香气物质和GC-MS进行香气成分分析,研究了普洱茶加工过程中香气成分组成的变化。结果表明,晒青毛茶在渥堆过程中香气组分中的醇类成分和碳氢化合物成分剧烈减少,而杂氧化合物成分和酯类成分大幅度增加;1,2,3-三甲氧基苯是杂氧化合物中含量最丰富的成分,在渥堆结束后含量达到最高;此外,还进一步分析了晒青毛茶和普洱茶香气成分中相对含量差异比较明显的几种化学成分。The change of aroma constituents in Pu-erh raw tea during the pile-fermentation process were determined by HS-SPME/GC-MS. Results showed that the alcohols and hydrocarbons decreased distinctively, however, the heterocyclic oxygen compounds and esters increased distinctively during the pile-fermentation process. 1,2,3-Trimethoxybenzene was the most abundant component among the heterocyclic oxygen compounds, and its content reached the highest when the pile-fermentation process finished, and some main aromatic components, and relative contents which were obvious differences in Pu-erh raw tea and Pu-erh tea were analyzed.

关 键 词：普洱茶 香气 HS—SPME 变化 加工 渥堆 

分 类 号：TS272.4[农业科学—茶叶生产加工]