基于固相微萃取气质联用对贵州红茶香气成分特征的研究

通过采用固相微萃取气相色谱质谱联用技术结合感官评定法，对贵州9个不同产区56个红茶样品的挥发性香气成分进行定性及定量分析，并利用香气活力值、方差分析、香气三值理论等分析方法进一步分析各产区红茶的主要呈香物质和关键差异香气成分。结果表明，通过化学成分分析共鉴定了72种香气成分，感官评定结果为贵州红茶主体香气风格以甜香、花香和高香三种特征，且不同显香风格和不同地区的红茶香气成分差异明显，其中高香风格有7种物质和花香风格有4种物质含量相对较高，而芳樟醇是甜香风格的典型代表，有28种成分在不同地区间表现为显著性差异。结合“三值理论”和“竹尾忠一”的红茶分类方法与红茶香气成分的检测，其结果与茶叶感官评价结论一致，为深入研究贵州红茶品质及风味定格提供了理论依据。

Study on Aroma Composition Characteristics of Guizhou Black Tea by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

The qualitative and quantitative analysis of volatile aroma components of 56 black tea samples in nine different regions of Guizhou province was built by solid phase microextraction gas chromatography mass spectrometry with sensory evaluation method, and the key aroma components of black tea was displayed by the odor activity values, variance analysis, aroma three value theory and so on. The results showed that 72 analytes of aroma components were identified, and the aroma style of Guizhou black tea was divided into sweet, floral and high aroma. Meanwhile, these aroma components were compared with different aroma styles and regions, among high styles including 7 aroma components, floral styles including 4 aroma components and linalool was a typical components of sweet flavor, and 28 aroma components had significant difference among Guizhou 9 regions. Thus, the analysis of aroma composition in black tea were consistent with sensory evaluation and classification method of "Three value theory" and "Zhuwei zhongyi", which provided a theoretical basis for further study on the quality and flavor of Guizhou black tea.