CAJ | 학술논문

采用同时蒸馏萃取（SDE）技术，联合 GC-MS鉴定方法分析了9个安化千两茶中的挥发性成分，结合感官审评初步探讨了这些成分的香气品质特点。感官审评结果表明，千两茶香气以松木香、陈香为主要特点，部分千两茶香气略带粽叶香或粗老气、烟气、陈气味，个别千两茶略带酸味。GC-MS 分析结果表明，香气物质相对含量最多的为醇类（9个样品平均相对含量为21.97%）；其次为酮类（20.11%）、醛类（18.69%）、杂氧化合物（18.39%）、脂肪酸类（12.71%）、烷烃类（1.70%）、含量最少的是杂环类（1.21%）。可见对千两茶香气起主要作用的是醇类、酮类、醛类和杂氧化合物。
채용동시증류췌취（SDE）기술，연합 GC-MS감정방법분석료9개안화천량다중적휘발성성분，결합감관심평초보탐토료저사성분적향기품질특점。감관심평결과표명，천량다향기이송목향、진향위주요특점，부분천량다향기략대종협향혹조로기、연기、진기미，개별천량다략대산미。GC-MS 분석결과표명，향기물질상대함량최다적위순류（9개양품평균상대함량위21.97%）；기차위동류（20.11%）、철류（18.69%）、잡양화합물（18.39%）、지방산류（12.71%）、완경류（1.70%）、함량최소적시잡배류（1.21%）。가견대천량다향기기주요작용적시순류、동류、철류화잡양화합물。
Simultaneous distillation extraction (SDE) technique combined with gas chromatography-mass spectrometry (GC-MS) identification method were applied to analyze the volatile components in nine kinds of An-hua Qian-liang tea, in which, the aroma characteristic of the components were d iscussed by sensory evaluation method. Results of sensory evaluation indicated that the main features of An-hua Qian-liang tea are fragrance of pine wood and stale flavour. Some An-hua Qian-liang teas possess a slight fragrance of reed leaves and aroma of coarse stems as well as the stale flavour and smoke. A few An-hua Qian-liang tea possesses a little sour taste. Results of GC-MS analysis indicated that alcohols, ketones, aldehydes, heterocyclic oxygen compounds play a major role on An-hua Qian-liang tea aroma. The alcohol content is the largest (21.97%), followed by aldehydes (20.11%), ketones (18.69%), heterocyclic oxygen compounds (18.39%), fatty acids (12.71%), lipids (1.70%) and heterocyclic (1.21%) compounds.