【作者】 王力； 蔡良绥； 林智； 吕海鹏； 谭俊峰； 郭丽； 钟秋生；

【Author】 WANG Li1,2, CAI Liang-sui3, LIN Zhi1*, LV Hai-peng1, TAN Jun-feng1, GUO Li1, ZHONG Qiu-sheng1 (1.Tea Research Institute, Chinese Academy of Agricultural Sciences; National Engineering Technology Research Center for Tea Industry; Key Laboratory of Processing and Quality Control of Tea and Beverage Plants, Ministry of Agriculture, Hangzhou 310008, China; 2.Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100089,China; 3. Fuding Tea Authority, Fuding 355200, China)

【机构】 中国农业科学院茶叶研究所； 国家茶产业工程技术研究中心； 农业部茶及饮料植物产品加工与质量控制重点开放实验室； 中国农业科学院研究生院； 福建省福鼎市茶业管理局；

【摘要】 采用顶空-固相微萃取-气质联用法对白茶及同一品种鲜叶制成的绿茶和红茶进行香气成分的分析与比较。结果表明,白茶与其他茶类在香气组成上存在明显差异:白茶的香气成分以醇类化合物为主,其醇类和酯类等含量高于绿茶和红茶,而醛类、酮类和碳氢化合物等含量低于绿茶和红茶,酸类、杂氧化合物等未检出;芳樟醇及其氧化物、香叶醇、水杨酸甲酯、苯乙醇、苯甲醇等是白茶香气的主要成分。更多还原

【Abstract】 The aroma components in white tea were extracted by headspace solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Comparing with the aroma components in green tea and black tea which processed with the same kind of leaves, the aroma components in white tea were different.The main kind of aroma components in white tea was alcohols. The contents of alcohols and esters were higher but the contents of aldehydes, ketones and hydrocarbon compounds were lower than those in green tea and black tea. Acids and mixed oxides were not found in white tea. The major aroma components in white tea are linalool and its oxides, geraniol, methyl salicylate, phenylethyl alcohol, benzyl alcohol.更多还原