肯尼亚红碎茶与滇红工夫香气成分比较分析

采用固相微萃取(Solid Phase Microextraction,SPME)和气相色谱-质谱(GC-MS)对五个肯尼亚红碎茶和我国的滇红工夫进行香气成分的比较分析.从六个茶样中一共检测出152种香气成分,其中1号茶样59种,2号茶样66种,3号茶样52种,4号茶样61种,5号茶样63种,滇红工夫58种.滇红工夫、1号、5号和3号茶样以醇类化合物的相对含量最高,分别占主要香气成分总量的60.71%,50.76%,47.33%和37.13%.2号和4号茶样以醛类化合物的相对含量最高,分别占42.52%和36.57%.参照Owuor香气指数(F1),1号、5号和滇红工夫茶样的F1值最高,其次是3号茶样,2号和4号茶样的F1值较低.F1值越高的红茶,其香型较好,这与实际茶叶审评中香气审评结果一致.

Comparative Analysis on Aroma Components of Kenya Black Tea and Yunnan Black Tea

The aroma compositions of five kinds of Kenya black tea have been extracted by SPME,and analyzed by GC-MS.152 kinds of aromatic components have been detected in the samples.Among them,59 kinds of aromatic components have been detected in NO.1,66 kinds of aromatic components have been detected in NO.2,52 kinds of aromatic components have been detected in NO.3,61 kinds of aromatic components have been detected in NO.4,and 63 kinds of aromatic components have been detected in NO.5,58 kinds of aromatic components have been detected in Yunnan black tea.Yunnan black tea,NO.1,NO.5 and NO.3 teas have the highest relative content of alcohol compounds,accounted for 60.71%,50.76%,47.33% and 37.13% of the total aroma compositions..NO.2 and NO.4 tea have the highest relative content of aldehyde,accounted for 42.52% and 36.57% of the total aroma compositions.The Aroma indexes(F1) from high to low are NO.1,NO.5,Yunnan black tea,NO.3,NO.2 and NO.4 tea samples.