柑普茶挥发性成分分析

以广东新会柑普茶为原料,采用全自动顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)联用技术对市售3种柑普茶不同部位及茶水中挥发性组分进行了分析。结果表明,柑普茶具有普洱茶和茶枝柑的香气成分,其挥发性组分主要是烯烃类、酯类、醇类等物质,其中烯烃类以柠檬烯、γ-松油烯、α-异松油烯、金合欢烯、α-侧柏烯、α-蒎烯、β-蒎烯、β-月桂烯等,醇类以4-松油醇、a-松油醇、β-香茅醇等为主,其他组分包括N-甲基邻氨基苯甲酸甲酯、伞花烃、1,2,3-三甲氧基苯、反式-5,6-环氧-β-紫罗兰酮等都是柑普茶的主要挥发性成分。

Analysis of Volatile Components in Gan-pu Tea

The Gan-pu Tea from Xinhui,Guangdong Province was used as the raw material,and the volatile components of three samples were determined by HS-SPME/GC-MS.The results suggests that,Gan-pu Tea with aroma components from Pu'er Tea and Citrus reticulata'Chachi'.The volatile components were mainly olefins,esters,alcohols,etc.The olefins were mainly composed of limonen,γ-terpinen,α-terpinolene,farnesene,α-thujene,α-pinene,β-pinene,β-myrcene;while the alcohols are 4-terpineol,terpineol,β-citronellol;Other components included methyl N-methyl anthranilate,o-Cymene,1,2,3-trimethoxybenzene,trans-β-ionon-5,6-epoxide,etc.