普洱茶是我国特有的传统名茶，是采用云南大叶种鲜叶做成晒青毛茶.doc

七十年陈普洱茶特征风味成分构成机理研究 陈梅春，陈峥，史怀，刘波*，潘志针，朱育菁 福建省农业科学院农业生物资源研究所，福建 福州350003 摘 要：采用顶空-固相微萃取-气质联用测定陈年普洱茶中挥发性组分。陈年普洱茶中挥发性成分烷烃类化合物含量较高，但其对茶叶香气几乎没有贡献，因此陈年普洱茶的香气以芳烃类及其衍生物和萜烯类化合物为主，酯类及其衍生物（包括醛类、醇类、酸类、酯类）的含量较低。芳烃类及其衍生物以2,2,5,5-四甲基联苯基和1,2,3-三甲基-4-丙烯基-萘为主，萜烯类化合物以雪松烯和长叶烯两种异构体为主。研究发现采用100μmPDMS萃取头检测不到普洱茶陈香关联成分1,2,3-三甲氧基苯，而用65μmPDMS/DVB和30/50μmPDMS/DVB/CAR萃取头均能检测到该化合物，随着萃取温度的提高，该化合物的相对含量也随着增加，95oC下30/50μmPDMS/DVB/CAR萃取头萃取，其相对含量约1.73%。同时本论文采用比色法对普洱茶的茶多酚、总黄酮、可溶性总糖、自由氨基酸含量进行了测定，结果分别为50.87、11.7、5.09和1.69mg/g。 关键词：陈年普洱茶；风味成分；顶空固相微萃取；气质联用 中图分类号： Analysis on characteristic flavor components of Pu-erh tea CHEN Mei-chun, CHEN Zhen, SHI Huai, PAN Zhi-zhen, ZHUYu-jin, LIU Bo* Agricultural Bioresources Research Institute，Fujian Academy of Agricultural Sciences，Fuzhou，350003, China Abstract：Volatile compounds in Pu-erh tea were analyzed by solid-phase micro-extraction (SPME) combined with gas chromatography-mass spectrometry(GC-MS). Alkanes were the most abundant volatile components in Pu-erh tea, while it contributes scarcely to the aroma of tea. Aromatic hydrocarbons and their derivatives and terpenes were two major aromatic groups characterized. Aromatic hydrocarbons and their derivatives are mainly consisted of 1,1-Biphenyl, 2,2,5,5-tetramethyl- and Naphthalene, 1,2,3-trimethyl- 4-propenyl-, (E)-, terpene compound are mainly consisted of cedrene and longifolene. The compound of 1,2,3-Trimethoxybenzene was doesn’t detected by 100μmPDMS fibre, while can be detected by 65μmPDMS/DVB fibre and 30/50μmPDMS/DVB/CAR fibre, and the content of this compound was increased along the temperature raised. The relative abundance of 1,2,3-Trimethoxybenzene is about 1.73% which was detected by 30/50μmPDMS/DVB/CAR fibre under 95oC. The contents of polyphenols, total flavonoids, soluble saccharide and free amino acid were 50.87, 11.7, 5.09 and 1.69mg/g, respectively, which were measured by colorimetric method. Key words: Pu-erh tea; flavor compounds; SPME; GC-MS 普洱茶是我国特有的传统名茶，是采用云南大叶种鲜叶做成晒青毛茶，再经增湿渥堆发