SPME-GC/MS法分析“恩施玉露”茶的挥发成分

为了研究“恩施玉露”茶的香气成分，有效控制茶叶质量；采用固相微萃取-气质联用法（SPME-GC/MS）对不同 “恩施玉露”茶的挥发成分进行分析，共分离并鉴定出59种主要挥发成分，其中含有芳樟醇、壬醛、柑橘柠烯、苯甲醇、苯基乙醇、香叶醇、2,3-辛二酮、(Z)-己酸-3-己烯酯、石竹烯、柏木烯、可巴烯、α-蒎烯、3-蒈烯、香叶基丙酮、对伞花烃等香气成分；结果表明不同茶叶样品挥发组分不同，不同品牌茶挥发组分差异相对较大，同一品牌不同茶品种挥发组分差异相对较小，该方法可用于“恩施玉露”茶化学品质等级控制。

Analysis of Volatile Compounds in “Enshi Yulu” Tea by Solid-phase Micro-extraction and GC-MS

In order to study the aromatic components of＂Enshi Yulu＂tea,effective control the quality of tea.The volatile components in＂Enshi Yulu＂tea were extracted by solid phase micro extraction（SPME） and analyzed by gas chromatography-mass spectrometry（GC-MS）,59 kinds of volatile components were isolated and identified,which including aromatic components 1,6-Octadien-3-ol,3,7-dimethyl-,Nonanal,D-Limonene,Benzyl Alcohol,Phenylethyl Alcohol,2,6-Octadien-1-ol,3,7-dimethyl-（Z）-,2,3-Octanedione,Hexanoic acid,3-hexenyl ester,（Z）-,Caryophyllene,Cedrene,Copaene,1R-.alpha.-Pinene,3-Carene,5,9-Undecadien-2-one,6,10-dimethyl-,（E）-,Benzene,1-methyl-4-（1-methylethyl）-,etc.The results showed that,volatile components of different tea samples were different,volatile components of different brand tea was relatively large differences,but the same brand in different tea was relatively small differences.The method can be used controlling chemical quality grade of＂Enshi Yulu＂tea.