为了探索英德红茶有别于其他红茶香气的物质基础和主要的芳香成分,采用顶空固相微萃取结合气质联用技术,以云南滇红、印度阿萨姆红茶和斯里兰卡乌瓦红茶为对照,对产自广东省的英红9号、英红1号红茶和群体红茶3个代表性产品的主要香气组分进行了比较分析。结果表明：从广东英德红茶样品中共鉴定出50多种香气化合物,主要包含醇类、酯类、醛类、酮类、烯类和烷烃类等,其中相对含量最高的香气组分是醇类物质,平均含量占总香气的67.03%;其次是酯类和醛类,平均含量分别是12.85%和11.33%;香气化合物中芳樟醇、水杨酸甲酯、氧化芳樟醇、橙花醇和壬醛的相对含量占香气物质总量的60%以上,呈现花果香、甜香等风味的芳香化合物是广东英德红茶香气的主要特征成分。

In the purpose of clarifying the aroma material base different from other black tea in Guangdong Yingde black tea, the determination of main aroma components was conducted, the headspace solid-phase micro-extraction method and gas chromatography-mass spectrometry were used to determine the aroma compounds in Yingde congou black tea-9, Yingde congou black tea-1 and Yingde colony black tea produced in Guangdong province, the Yunnan black tea, Indian Assam black tea and Sri Lanka UVA black tea as the control. The result showed that more than 50 aroma compounds were identified including alcohol, ester, aldehyde, ketones, alkene, hydrocarbon and etc., among which the alcohol was the most important compounds accounting for 67.03% and ester and aldehyde were next to it, accounting for 12.85% and 11.33%. Linalool, methl salicylate, linalool oxide, Nerol and nonanal were the five most important compounds, representing more than 60% of the total aroma. Flower-like and sweet aroma compounds were the main aroma character in Guangdong Yingde black tea.