云南晒青红茶与烘青红茶香气成分对比

采用顶空固相微萃取（headspace solid-phase microextraction，HS-SPME）结合气相色谱-质谱（gaschromatography-mass spectrometry，GC-MS）分析3 种晒青红茶和3 种烘青红茶的香气成分，并利用主成分分析（principal component analysis，PCA）和聚类分析（clustering analysis，CA）找出这2 种不同干燥方式红茶的异同点，以实现对它们的区分。结果表明，2 种红茶中一共鉴定出香气成分76 种，香气成分主要以醇类、酮类和酯类化合物为主，其中醇类化合物相对含量在晒青红茶和烘青红茶中分别占57.43%和60.45%，主要包括芳樟醇、芳樟醇氧化物、香叶醇和橙花叔醇等萜烯醇类物质。通过对比发现，晒青红茶和烘青红茶在香气成分的组成及相对含量上存在较高程度的相似性。但通过使用PCA和CA，晒青红茶和烘青红茶之间能实现较好的区分，说明不同的干燥方式对这2 种红茶的香气成分有一定的影响。因此，通过结合晒青红茶和烘青红茶的香气成分及相对含量，HSSPME-GC-MS结合多元统计学方法能够实现2 种不同干燥方式红茶的区分。

Comparative Study of Volatile Components in Sun-Dried and Baked Black Teas in Yunnan Province

The aroma components of sun-dried and baked black teas, three replicates each, extracted with headspace solidphase
microextraction (HS-SPME) were identified by gas chromatography-mass spectrometry (GC-MS). Their similarities
and differences were compared by using principal component analysis (PCA) and clustering analysis (CA). A total of
76 aroma components were identified in these two kinds of black tea, mainly including alcohols, ketones, and esters
compounds. Among them, alcohol compounds were the most abundant components in sun-dried black tea (57.43%) and
baked black tea (60.45%), mainly including linalool, linalool oxides, geraniol, nerolidol, etc. The aroma components of sundried
and baked black teas were very similar and difficult to distinguish from each other. However, PCA and CA showed
that sun-dried and baked black teas could be clearly distinguished according to their volatile characteristics, which illustrated
that drying methods have influences on aroma components of black tea. Therefore, HS-SPME-GC-MS in combination with
multivariate statistical methods could provide a feasible and rapid technique to differentiate between sun-dried and baked
black teas based on their volatile components and relative contents.