茶叶香味扫描和挥发性化学成分分析

为区分不同茶叶的香味，利用电子扫描仪对铁观音、兰贵人、玉针、碧螺春和云雾茶等5种茶叶进行了香味扫描，确定了电子鼻在茶叶香味辨别中的作用。采用固相微萃取．气相色谱／质谱联用法对这5种茶叶样品中的挥发性化学成分进行了定性和定量分析，分别鉴定出40、40、35、16和13种化合物。在鉴定出的化学成分中，乙酸、大茴香醚、十六烷、咖啡因、十六酸和双酚A是5种茶叶样品中所共有的化学成分，每种茶叶样品中又都含有一些特有的化学成分。最后对香味扫描结果和挥发性化学成分分析结果进行了分析，研究了挥发性化学成分组成和含量上的差别，对茶叶样品数据点在香味分析三维图中位置的影响。

Aromascan and Volatile Chemical Components Analysis of Tea Samples

Five different tea samples (Tieguanyin, Languiren, Yuzhen, Biluochun and Yunwu) were (analyzed) by aromascan device. The results showed that the aromascan device could be successfully used in (aroma) identification of tea samples. Then the volatile chemical components in these tea samples were qualitatively and quantitatively analyzed by solid-phase microextraction (SPME)-gas chromatography/mass spectrometry (GC/MS) and 40, 40, 35, 16, 13 compounds were respectively identified in these samples. Among the volatile chemical components identified by GC/MS, acetic acid, anisole, cetane, caffeine, hexadecanoic acid and bisphenol A were found in all tea samples. And many special components were still found in different tea (samples). Eventually the influence of the compositions and contents of volatile chemical components on the (analytical) results of aromascan was studied.