基于陈茶特征香气成分的绿茶新茶和陈茶鉴定方法的研究

为找出并确认陈茶中相对于新茶而特有的香气成分,作为区分新、陈茶的依据,采用同时蒸馏萃取法结合气质联用技术（SDE-GC/MS）对温州7个地区7种绿茶试样进行分析,结果显示顺-2-戊烯-1-醇、2,4-庚二烯醛和3,5-辛二烯-2-酮3种物质均未检出,而以常温、冷藏和冻藏方式贮存陈化后,上述3种物质均呈规律性增长,尤其是顺-2-戊烯-1-醇的含量在不同的贮存方式中与时间的关系有着明显的差别。经标准曲线、回收率、精密度和检测底限等方法确认得出顺-2-戊烯-1-醇对区分新陈茶较为有效,2,4-庚二烯醛和3,5-辛二烯-2-酮可作为辅助鉴定物质。这为温州地区绿茶新陈茶的鉴定提供了理论依据和数据支撑。

The Research on Method of Identifying New Green Tea and StaleGreen Tea Based on Characteristic Aromatic Components of Stale Tea Aroma

For the purpose of studyingandconfirmingthe characteristic aromatic componentsofstale teato distinguishthe newgreen teafrom the staleWenzhou green tea,the simultaneous distillation extraction—gas chromatography—mass spectrometry(SDE-GC/MS) wasused to analyze sevenkinds of tea samples from seven areas ofWenzhou. The results showed that (z)-2-penten-1-ol,2,4-Heptadiene-1-al and3,5-Octadien-2-one were not detected inthenew tea,however, the three compoundscould be detected and reveal a regular increasing tendency with the tea getting stale by going through normal temperature storage,refrigerated storage and frozenstorage. Especially,the relation between the content of(z)-2-penten-1-oland storage duration differed significantly under different storingcondition.By employing research instruments such as standard curve, recovery rate, precision and detecting limit,we foundthat(z)-2-penten-1-ol couldbean effective distinguishing indicator ofnew and stale tea, and2,4-Heptadiene-1-al and 3,5-Octadien-2-one couldbe used as auxiliary identifying material, which laid the theoretic foundation of and provided data support to the identification of new and stale Wenzhou green tea.