安吉白茶挥发性成分及关键呈香成分分析

采用搅拌棒吸附萃取结合气相色谱-质谱联用技术研究安吉白茶的挥发性成分组成特点，并利用气相色谱-嗅闻-质谱技术结合相对气味活性值分析了安吉白茶的关键呈香成分。结果表明，在20 个安吉白茶样品中共检测到109 种挥发性成分，其中含量最高的成分有香叶醇、邻苯二甲酸二异丁酯、植醇、水杨酸甲酯、顺式茉莉酮、亚麻酸、芳樟醇等；不同等级安吉白茶的挥发性成分含量存在较大差异；此外，基于34 个共有特征峰，建立安吉白茶挥发性成分指纹图谱；16 种化合物被鉴定为安吉白茶的关键呈香成分，包括反式-β-紫罗兰酮、香叶醇、芳樟醇、己醛、庚醛、(E)-2-庚烯醛、α-紫罗兰酮和(Z)-己酸-3-己烯酯等。

Analysis of Volatile Components and Key Aroma-Active Compounds of Anjibaicha

Stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS) was used to detect the volatile composition of 20 Anjibaicha samples, and gas chromatography-olfactometry-mass spectrometry (GC-O-MS) combined with relative odor activity value (ROAV) was utilized to identify its key aroma-active compounds. Results showed that 109 volatile compounds were detected in the tea samples. Among them, geraniol, diisobutyl phthalate, phytol, methyl salicylate, cis-jasmone, linolenic acid, and linalool were the most abundant components. It was found that the contents of volatile components in different grades of Anjibaicha varied greatly. Moreover, a total of 34 common characteristic peaks were selected to establish a fingerprint of the volatile components of Anjibaicha. Sixteen compounds were identified as key aroma-active compounds of Anjibaicha, including trans-β-ionone, geraniol, linalool, hexanal, heptanal, (E)-2-heptenal, α-ionone, and (Z)-3-hexenyl hexanoate.