顶空固相微萃取气质联用法分析白茶的香气成分

茶 叶 科 学 2010，30（2）：115~123

Journal of Tea Science

顶空固相微萃取-气质联用法分析白茶的香气成分

王力1,2，蔡良绥3，林智1*，钟秋生4，吕海鹏1，谭俊峰1，郭丽1

(1. 中国农业科学院茶叶研究所，国家茶产业工程技术研究中心，农业部茶及饮料植物产品加工与质量控制重点开放实验室，

浙江杭州 310008; 2. 中国农业科学院研究生院，北京 100089; 3.福建省福鼎市茶业管理局，福建福鼎 355200;

4. 福建省农业科学院茶叶研究所，福建福安 355015)

摘要：采用顶空固相微萃取-气质联用法分析比较了白毫银针和白牡丹两种典型白茶及同一品种鲜叶制成的绿茶、红茶的香气成分。结果表明，白茶与绿茶、红茶在香气组成上存在明显差异。白茶的香气成分以醇类化合物为主，在白毫银针和白牡丹中含量分别达到70.74%和60.13%，明显高于绿茶（27.56%）和红茶（45.30%）；白茶的酯类含量高于绿茶和红茶，醛类、酮类和碳氢化合物等含量低于绿茶和红茶，酸类、杂氧化合物等在白茶中未检出。β-芳樟醇及其氧化物、香叶醇、水杨酸甲酯、苯乙醇、苯甲醇等是白茶香气的主要成分，分别占白毫银针香气提取物总量的35.70%、23.47%、5.87%、7.06%、2.02%，分别占白牡丹香气提取物总量的35.40%、11.94%、10.72%、6.80%、2.71%。

关键词：白茶；顶空-固相微萃取法；香气成分；气质联用分析

中图分类号：TS272 文献标识码：A 文章编号：1000-369X（2010）02-115-09

Analysis of Aroma Compounds in White Tea Using Headspace Solid-phase Micro-extraction and GC-MS

WANG Li1,2, CAI Liang-sui3, LIN Zhi1*, ZHONG Qiu-sheng4,

LV Hai-peng1, TAN Jun-feng1, GUO Li1

(1. Tea Research Institute, Chinese Academy of Agricultural Sciences; National Engineering Technology Research Center for Tea

Industry; Key Laboratory of Processing and Quality Control of Tea and Beverage Plants, Ministry of Agriculture, Hangzhou 310008, China;

2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100089, China;

3. Fuding Tea Authority, Fuding 355200, China;

4. Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu’an 355015, China)

Abstract: The aroma components in Silver Needle Tea and White Peony Tea were extracted by headspace solid-phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Results showed that the aroma components in white tea had obvious difference compared with green tea and black tea processed with the same variety of tea leaves. The aromatic components in white tea were mainly alcohols, the content of alcohols in Silver Needle Tea and White Peony Tea reached 70.74% and 60.13% respectively, which was much higher than that in green tea (27.56%) and black tea (45.30%). The content of esters of white tea was higher but the content of aldehydes, ketones and hydrocarbon compounds was lower than those in green tea and black tea. Acids and heterocyclic oxygen compounds were not found in white tea. The major aromatic components in white tea were β-linalool and its oxides, geraniol, methyl salicylate, phenylethyl alcohol and benzyl alcohol, which accounted for 35.70%, 23.47%, 5.87%, 7.06% and 2.02%, of the total aroma extraction of Silver Needle Tea, 35.40%, 11.94%, 10.72%, 6.80% and 2.71% of the total aroma extraction of White Peony Tea respectively.

Keywords: white tea, HS-SPME, tea aroma components, GC-MS

收稿日期：2009-11-09 修订日期：2010-01-06

基金项目：现代农业产业技术体系建设专项资金资助项目(nycytx-26)；浙江省重大科技专项资助项目(2007C12G3020014)

作者简介：王力（1984—），男，安徽池州人，硕士研究生，主要从事茶叶加工方面的研究。*通讯作者：linz@