CAJ | 학술논문

为了解我国4种名优红茶挥发性成分的异同，采用全自动顶空固相微萃取结合气相色谱-质谱分析，对滇红、祁红、正山小种和金骏眉的挥发性成分进行了研究。结果表明，4种红茶中共鉴定出挥发性成分90种，滇红茶中主要是芳樟醇、香叶醇、芳樟醇氧化物、水杨酸甲酯、2-戊基呋喃和橙花叔醇，祁红中主要是十六碳酸、植酮、香叶醇、芳樟醇氧化物、β-紫罗酮、植醇和蒽等，正山小种中主要是植酮、香叶醇、β-紫罗酮、二氢猕猴桃内酯、咖啡因和芳樟醇氧化物，而金骏眉中主要是香叶醇、咖啡因、芳樟醇氧化物、β-紫罗酮、苯乙醇、橙花叔醇和植醇；他们共同成分有苯甲醛、苯乙醛、芳樟醇氧化物、芳樟醇、香叶醇、α-紫罗酮、β-紫罗酮、植醇等。4种红茶在挥发性组成及含量上差异较大，共有成分仅32种；醇类化合物含量均较高，其中滇红茶中醇类化合物含量高达69.08%；而祁红、正山小种和金骏眉中酮类化合物含量较高。不同化合物之间比例和阈值的不同，形成了4种红茶各自独特的香气特征。
위료해아국4충명우홍다휘발성성분적이동，채용전자동정공고상미췌취결합기상색보-질보분석，대전홍、기홍、정산소충화금준미적휘발성성분진행료연구。결과표명，4충홍다중공감정출휘발성성분90충，전홍다중주요시방장순、향협순、방장순양화물、수양산갑지、2-무기부남화등화숙순，기홍중주요시십륙탄산、식동、향협순、방장순양화물、β-자라동、식순화은등，정산소충중주요시식동、향협순、β-자라동、이경미후도내지、가배인화방장순양화물，이금준미중주요시향협순、가배인、방장순양화물、β-자라동、분을순、등화숙순화식순；타문공동성분유분갑철、분을철、방장순양화물、방장순、향협순、α-자라동、β-자라동、식순등。4충홍다재휘발성조성급함량상차이교대，공유성분부32충；순류화합물함량균교고，기중전홍다중순류화합물함량고체69.08%；이기홍、정산소충화금준미중동류화합물함량교고。불동화합물지간비례화역치적불동，형성료4충홍다각자독특적향기특정。
In order to explore the volatile components in four kinds of black tea from China, including Dianhong, Qihong, Zhengshanxiaozhong and Jinjunmei, their volatile components were extracted by fully automated headspace solid-phase microextraction (HS-SPME) and identified by gas chromatography-mass spectrometry (GC-MS). The resultsshowedthattotal90volatileconstituentswere identiifed from four kinds of black tea. The major volatile components in Dianhong tea were linalool, geraniol, linalool oxides, methyl salicylate, 2-pentylfuran, and nerolidol; which in Qihong tea were hexadecanoic acid, phytone, geraniol, linalool oxides, β-ionone, phytol, and anthracene; phytone, geraniol, β-ionone, dihydroactinidiolide, caffeine, and linalool oxides in Zhengshanxiaozhong black tea; and geraniol, caffeine, linalool oxides, β-ionone, phenethyl alcohol, nerolidol, and phytol in Jinjunmei black tea. The common volatiles included benzaldehyde, phenylacetaldehyde, linalool oxides, linalool, geraniol, α-ionone, β-ionone, phytol, etc. The volatile compositions and contents had great differences among four kinds of black tea, only 32 compounds were common. The relative content of alcohol compounds in four black teas was high, counting for 69.08% in Dianhong tea, while that of ketone compounds was high in Qihong, Zhengshanxiaozhong, and Jinjunmei. The differences in volatile compound proportion and threshold value formed the uniquearoma characteristics of these black teas.