为找出并确认陈茶中相对于新茶而特有的香气成分,作为区分新、陈茶的依据,采用同时蒸馏萃取法结合气质联用技术（SDE-GC/MS）对温州7个地区7种绿茶试样进行分析,结果显示顺-2-戊烯-1-醇、2,4-庚二烯醛和3,5-辛二烯-2-酮3种物质均未检出,而以常温、冷藏和冻藏方式贮存陈化后,上述3种物质均呈规律性增长,尤其是顺-2-戊烯-1-醇的含量在不同的贮存方式中与时间的关系有着明显的差别。经标准曲线、回收率、精密度和检测底限等方法确认得出顺-2-戊烯-1-醇对区分新陈茶较为有效,2,4-庚二烯醛和3,5-辛二烯-2-酮可作为辅助鉴定物质。这为温州地区绿茶新陈茶的鉴定提供了理论依据和数据支撑。
For the purpose of studying and confirming the characteristic aromatic components of stale tea to distinguish the new green tea from the stale Wenzhou green tea, the simultaneous distillation extraction—gas chromatography—mass spectrometry (SDE-GC/MS) was used to analyze seven kinds of tea samples from seven areas of Wenzhou. The results showed that (z)-2-penten-1-ol, 2,4-Heptadiene-1-al and 3,5-Octadien-2-one were not detected in the new tea, however, the three compounds could be detected and reveal a regular increasing tendency with the tea getting stale by going through normal temperature storage, refrigerated storage and frozen storage. Especially, the relation between the content of (z)-2-penten-1-ol and storage duration differed significantly under different storing condition. By employing research instruments such as standard curve, recovery rate, precision and detecting limit, we found that (z)-2-penten-1-ol could be an effective distinguishing indicator of new and stale tea, and 2,4-Heptadiene-1-al and 3,5-Octadien-2-one could be used as auxiliary identifying material, which laid the theoretic foundation of and provided data support to the identification of new and stale Wenzhou green tea.
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