中国主要乌龙茶芳香物质研究.pdfVIP

茶叶科技创新与产业发展学术研讨会论文集 中国主要乌龙茶芳香物质研究 董青华，孙威江* （福建农林大学园艺学院，福建福州 350002 ） 摘要：采用气相色谱-质谱法对 28 个中国代表性乌龙茶芳香物质进行了研究。结果表明， 28 个乌龙茶样品共分离出 302 种，鉴定出 176 种芳香物质，以醇类、萜烯类、酯类、 醛类和酮类为主；交互共有组分 99 种，相对含量均占相应茶香精油总量的 95% 以上， 特有组分 77 种，相对含量均低于相应茶香精油总量的 5% 。不同产地、品种、等级及 制作工艺的乌龙茶其芳香物质种类与含量差异很大。不同产地乌龙茶 Green 值差异很 大，闽南乌龙茶 Green 值＞0.1 ，广东乌龙茶 Green 值＜0.1 ；总体而言，品质等级越高， 福建乌龙茶 Green 值越大，广东乌龙茶则反之。 关键词：乌龙茶；芳香物质；气相色谱-质谱 Study on Aromatic compounds in China Oolong tea Dong Qing-hua ，Sun Wei-jiang * （College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China ） Abstract:The aromatic compounds of 28 representative China Oolong tea was studied by gas chromatography and mass spectrometry analysis. Results showed that 302 kinds of aromatic constituents in total were separated from 28 representative China Oolong tea and 176 of them were indentified which are mainly Alcohols、Terpenes 、Esters 、Aldehydes and Ketones. 99 kinds of aromatic constituents existed in both of tea and 77 special constituents, the former percent of the relative content is more than 95% and the latter less than 5%. There are many differences in aromatic constituents of Oolong tea of different district 、cultivar 、gradeand fabrication process. The Green is more than 0.1 in Fujian Oolong tea and less than 0.1 in Guangdong.Overall,the higher grade,the larger Green of Fujian Oolong tea, the smaller of Guangdong. Keywords:Oolong tea, aromatic compounds, gas chromatography and mass spectrometry analysis 香气是决定茶叶品质的重要因子之一，而具天然花果香和独特韵味的乌 433 茶叶科技创新与产业发展学术研讨会