不同发酵程度普洱茶香气成分的比较分析  

Compare Analysis of Fermentation Degree on the Aromatic Components of Pu-Erh Tea

作　　者：任洪涛[1] 周斌[1] 夏凯国[1] 张劲松[1] 秦太峰[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,云南昆明650201

出　　处：《食品研究与开发》2011年第11期23-26,共4页Food Research and Development

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)富集普洱茶香气物质并用GC-MS分析香气成分。探讨不同发酵程度普洱茶主要香气成分的变化情况。研究表明,不同发酵程度的普洱茶香气品质存在很大差异,良好的加工工艺是普洱茶特殊香气品质形成的关键。所以可以通过普洱茶主要香气成分的变化情况,来控制普洱茶发酵程度,从而实现普洱茶的规范化加工。The change of aromatic components in Pu-Erh tea of different fermentation degree were determined by SDE/GC-MS.Studies have shown that different degrees of fermentation there is a big difference in the aroma of Pu-Erh tea,good processing technology is very important to the quality formation of special aroma in Pu-Erh tea.So the fermentation degree can be controlled by the change of aromatic components in Pu-Erh tea,and realize the standardization processing of the Pu-Erh tea.

关 键 词：普洱茶 香气成分 发酵程度 同时蒸馏萃取 

分 类 号：TS272.5[农业科学—茶叶生产加工]