春秋季节不同品种茶鲜叶芳香物质成分分析  

Analysis on the Aroma Components in Fresh Leaves of Different Varieties of Teas in Spring and Autumn

作　　者：王润贤[1,2] 谢福灿[3] 曹仁勇[1,2] 齐晓花[3] 陈学好[3] 

机构地区：[1]江苏农林职业技术学院风景园林学院,江苏句容212400 [2]江苏省茶业研究所,江苏句容212400 [3]扬州大学园艺与植物保护学院,江苏扬州225009

出　　处：《山西农业大学学报（自然科学版）》2012年第6期517-525,共9页Journal of Shanxi Agricultural University(Natural Science Edition)

摘　　要：首次使用顶空固相微萃取/气象色谱-质谱联用(HS-SPME/GC-MS)技术分析了10个不同品种春茶及秋茶鲜叶中的芳香物质组分及含量。结果表明,在10个不同品种的春、秋茶鲜叶中均检测出70余种挥发性化合物,主要包含酯类、醇类、烯类、烷烃类、酮类、醛类,其中酯类及醇类为主要物质。同时对春、秋茶鲜叶中主要芳香物质成分及含量做了比较,酯类及醇类(芳樟醇)是茶鲜叶香气成分的主要来源,且春茶鲜叶中具有花香的芳香物质含量要比秋茶中的含量高。This experiment is the first time to use the headspace solid-phase microextraction （HS-SPME） and gas chro-matography-mass spectrometry （GC-MS） technologies to research on the composition and contents of aromatic matters in 10 varieties of fresh tea leaves in spring and autumn. Seventy kinds of volatile compounds were identified, in which, the main matters were esters, alcohols, alkenes, alkane, ketone and aldehydes, and the esters and alcohols were the major components. Comparing the compositions between spring and autumn, esters and alcohols were found to be the main aromas in fresh tea, and the aroma contents in spring were higher than that in autumn.

关 键 词：茶鲜叶 顶空固相微萃取法 芳香物质 气象色谱-质谱联用分析 

分 类 号：Q945[生物学—植物学]