采用同时蒸馏萃取法(SDE)提取有益菌固态发酵普洱茶的香气成分,经气质联用分析鉴定,探讨了授权专利有益菌种（绿色木霉Trichoderma viride Pers.ex Fr.、黑曲霉Aspergillus niger van Tieghem、少根根霉Rhizopus arrhizus Fischer、酿酒酵母Saccharomyces cerevisiae）固态发酵对普洱茶香气成分的影响。结果表明,绿色木霉固态发酵共分离鉴定出13种化合物,占总检测量的53.66%,其中萜烯醇类化合物及其衍生物含量最高,占33.5%;黑曲霉固态发酵共分离鉴定出18种化合物,占总检测量的74.77%;少根根霉固态发酵共分离鉴定出19种化合物,占总检测量的54.19%;酿酒酵母固态发酵共分离鉴定出19种化合物,占总检测量的59.15%。黑曲霉、少根根霉固态发酵的普洱茶甲氧基苯及其衍生物含量最高,分别占31.24%、24.04%;酿酒酵母固态发酵的普洱茶萜烯醇类化合物及其衍生物与甲氧基苯及其衍生物含量都比较高,分别达21.89%、24.07%。感官审评表明,绿色木霉发酵的普洱茶滋味醇厚回甘,香气陈香透花-木香;黑曲霉发酵的普洱茶滋味醇厚,陈香透花果香;少根根霉发酵的普洱茶滋味醇厚甘滑,陈香浓;酿酒酵母发酵的普洱茶滋味醇和甘滑,香气陈香较显。

The effects of different beneficial microorganism treatments on the aroma components of Pu-erh tea were investigated, the simultaneous distillation and extraction method(SDE) and gas chromatography-mass spectrometry (GC-MS) were used to determine the volatiles in Pu-erh tea. The Pu-erh tea, having been inoculated with several types of beneficial microorganism authorized by the patent (such as Trichoderma viride Pers.ex Fr., Aspergillus niger van Tieghem, Rhizopus arrhizus Fischer, Saccharomyces cerevisiae）Trichoderma viride Pers.ex Fr., Aspergillus niger van Tieghem, Rhizopus arrhizus Fischer, Saccharomyces cerevisiae), was processed under solid state fermentation (SSF). Results shows that, 13 compounds, 53.66% of aroma contents sample were separated and identified from the Pu-erh tea fermented under beneficial fungus of Trichoderma viride Pers.ex Fr. Sample of which the highest contents were terpene-ol compounds and their derivatives. As for the Pu-erh tea fermented by Aspergillus niger van Tieghem fungi, 18 compounds representing 74.77% of aroma contents were separated and identified. In the Pu-erh tea fermented by Rhizopus arrhizus Fischer fungi, 19 compounds representing 54.19% of aroma contents were separated and identified. In the Pu-erh tea fermented by saccharomyces yeast, 19 compounds representing 59.15% of aroma contents were separated and identified. In the Pu-erh tea fermented by Aspergillus niger van Tieghem fungi and Rhizopus arrhizus Fischer fungi, the contents of Methoxy-benzene and its derivatives come out to be highest that 31.24%, 24.04%. In the solid-state fermentation by beneficial fungus of Saccharomyces cerevisiae fungi, the contents of terpene-ol and Methoxy-benzene and its derivatives are higher, up to be 21.89%, 24.07% respectively. Sensory evaluation indicated that the taste of Pu-erh tea sample fermented by Trichoderma viride Pers.ex Fr. was mellow and sweet. Meanwhile, the aroma possesses the fragment of flower and wood. The taste of Pu-erh tea fermented by Aspergillus niger van Tieghem fungi is mellow and the aroma with the fragment of flower and fruits. The taste of Pu-erh tea fermented by Rhizopus arrhizus Fischer fungi, is mellow and smooth, and possesses the strong old fragment. The taste of Pu-erh tea fermented by Saccharomyces cerevisiae fungi, is mellow, sweet and smooth, with quite strong old fragment.