岭头单枞乌龙茶香气及化学组成特征

岭头单枞是广东省的优良乌龙茶品种，其成茶具有一种特殊的蜜香。对其鲜叶和成茶分析结果表明，其醚浸出物较高，儿茶素含量较低。检出了７８种香气成分，秋茶的含量及种类比春茶丰富。成茶中含量较多的有：芳樟醇及其氧化物（秋茶１３．４１％，春茶９．４５％）、法呢烯（秋茶１０．７６％，春茶４．７１％）、橙花叔醇（秋茶８．５８％）、己酸，２－丙烯酯（秋茶１０．５６％）、十六碳酸（秋茶５．１２％、春茶１．５７％）、植醇（秋茶３．０４％，春茶８．６１％）、亚油酸甲酯（秋茶５．７％）、γ－亚麻酸甲酯（秋茶３．３５％）等，尤其是最后两种成分，在其他茶叶中少有检出。

Characteristics of Aroma and Its Chemical Composition of Lingtou Dancong Oolong Tea

Aromatic components in fresh leaves and made Lingtou Dancong Oolong Tea were analysed by applying steam distillation extraction GC/MS and conventional methods.Results showed that the samples contained more ether extracts and less catechins.Seventy eight constituents were identified by GC/MS, and the autumn tea possessed more kinds and higher contents of aromatic constituents than the spring tea.The major constituents in made tea were linalool and its oxides (13.4% for autumn tea and 9.45% for spring tea), farnesene (10.76% for autumn tea and 4.71% for spring tea), nerolidol(8.5% for autumn tea), hexoic acid, 2 propenyl(10.56% for autumn tea), hexadecanoic acid (5.12% for autumn tea and 1.57% for spring tea), phytol(3.04% for autumm tea and 8.61% for spring tea), 9,12 octadecadienoic acid methyl ester(5.70% for autumn tea) and 9,12,15 octadecatrienoic acid methyl ester(3.35% for autumm tea).The last two constituents were seldom detected in other kinds of teas.