普洱茶渥堆样品及成茶中游离态与酸解态香气香型变化研究

采用气-质联用法研究了普洱茶样品中游离态及酸解态香气成分的变化规律。结果表明,晒青毛茶在渥堆阶段,苯甲醇、氧化芳樟醇、芳樟醇等挥发性高的成分,其游离态及酸解态含量随渥堆时间延长而下降;游离态1,2,3-及1,2,4-三甲氧基苯在第二次和第三次翻堆之间出现极大值,但酸解态的则在第三次和第四次翻堆之间才达到极大值。根据香气香型不同进行调查,发现游离态和酸解态花香型成分含量随渥堆时间延长而下降,而陈香型成分含量上升;游离态无香型成分含量在三翻后迅速升高,而酸解态的含量整体呈下降趋势。这些变化规律能有效解释普洱茶陈香、醇和的原因。同时也研究了不同贮藏年份的普洱生茶和熟茶,探讨香气香型含量变化的影响因素。

Study on the change of the type of free and acid-hydrolyzed aroma in the pile-fermentative and commercial sample of Pu-erh tea

GC-MS method was employed to the quantitative analyses of free and acid-hydrolyzed aroma in Pu-erh tea samples.It showed that the high-volatile components,such as benzyl alcohol,linalool oxide,and linalool etc,the contents of the free and acid-hydrolyzed aroma were degreased with the prolonging of the pile-fermentation time in original tea material samples.The contents of free 1,2,3-and 1,2,4-trimethoxylbenzene were got to the maximum value between the second and third pile-fermentation,however that of acid...