基于HS-SPME-GC-MS技术对凤凰单丛乌龙茶香气成分比较分析

采用顶空固相微萃取-气相色谱-质谱联用法，对凤凰水仙群体茶树品种和蜜兰香、姜花香、杏仁香、夜来香单丛茶无性品系加工的5 种代表性凤凰单丛乌龙茶成品茶进行香气分析。从凤凰单丛乌龙茶中共鉴定出包括醇类、醛类、酯类、酮类、烯类和烷烃类等55 种香气化合物，其中醇类物质相对含量最高，其次是烯类。研究发现凤凰单丛乌龙茶的共性主导香气成分为脱氢芳樟醇、芳樟醇、芳樟醇氧化物、D-柠檬烯、β-月桂烯、吲哚、茉莉酮、橙花叔醇、苯乙腈、伞花烃。然而，在不同香型的凤凰单丛茶中主导香气化合物的相对含量差别较大。

Analysis of Flavor Components in Fenghuang Dancong Oolong Teas Using HS-SPME-GC-MS

This study aimed to identify and quantify volatile compounds in five different Fenghuang Dancong oolong teas using head space solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Fiftyfive volatile compounds, including alcohols, aldehydes, esters, ketones, alkenes, and alkanes, were identified. Alcohols were the major components, followed by alkene. The major volatile compounds common to these five types of oolong teas were hotrienol, linalool, linaloloxide, D-limonene, β-myrcene, indole, jasmone, nerolidol, benzyl nitrile and σ-cymene. However, their relative contents were different, which are consistent with their aroma patterns.