不同级别普洱生茶香气成分比较分析  

Analysis and Comparison of the Aroma Components of Pu-er Raw Tea in Different Grades

作　　者：任洪涛[1] 周斌[1] 夏凯国[1] 秦太峰[1] 张劲松[1] 周红杰[2] 

机构地区：[1]云南省香料研究开发中心,云南昆明650051 [2]云南农业大学普洱茶学院

出　　处：《现代食品科技》2010年第9期1013-1017,共5页Modern Food Science and Technology

基　　金：国家科技支撑计划项目(2007BAD58B00)

摘　　要：采用同时蒸馏萃取法(SDE)富集其香气物质并采用GC/MS对不同级别的普洱茶原料绿茶样品进行香气成分对比分析。结果表明,不同级别普洱生茶香气成分在含量上存在较大差异;其中己醛、青叶醛、苯甲醛、苯乙醛、芳樟醇、α-松油醇、橙花醇、香叶醇等的含量均为级别高的原料较级别低的原料含量高;而(E,E)-2,4-庚二烯醛、芳樟醇氧化物、α-紫罗兰酮、香叶基丙酮、α-紫罗兰酮、二氢弥猴桃内酯、雪松醇、法尼基丙酮等则在低级别普洱茶原料绿茶中含量较高。The aroma components of Pu-erh raw tea in different grades were analyzed by SDE/GC-MS.Results showed that the aroma components of Pu-er raw tea in different grades were quite different.The contents of hexanal,（E）-2-hexenal,benzaldehyde,benzeneacetaldehyde,linalool,α-terpineol,nerol,and geraniol were much higher than that of high-grade Pu-er raw tea samples.However,the contents of（E,E）-2,4-heptadienal,linalool oxide,α-ionone,geranyl acetone,β-ionone,dihydroactinidiolide,farnesyl acetone and cedrol were much higher than that of low-grade Pu-er raw tea samples.

关 键 词：普洱生茶 香气成分 级别 GC/MS 

分 类 号：TS272.7[农业科学—茶叶生产加工]