普洱茶挥发性成分指纹图谱研究

doi:10.13305/j.cnki.jts.2014.01.009

Abstract

Abstract: The fingerprint on volatile constituents of Pu-erh tea was investigated using HS-SPME/GC-MS. Results showed that the volatile constituents of Pu-erh tea can be well separated using HS-SPME/GC-MS. Based on the analysis of GC chromatogram of 17 tea samples collected from Yunnan province, it was confirmed that 26 peaks in chromatograms can be selected as the fingerprint of peaks of volatile constituents, and it was established as the fingerprint chromatogram for Pu-erh tea. Moreover, the GC fingerprints were analyzed by similarity analysis. The method is of high degree of reproducibility and the resolving of each component is satisfactory, thus the established fingerprints could be used as one of the aroma quality control index for identification and quality assessment of Pu-erh tea.

Key words: Pu-erh tea, volatile constituents, HS-SPME/GC-MS, fingerprint

CLC Number:

TS272.5⁺4

LV Haipeng, ZHONG Qiusheng, SHI Jiang, ZHANG Yue, LIN Zhi. Study on Fingerprint on Volatile Constituents of Pu-erh Tea[J]. Journal of Tea Science, 2014, 34(1): 71-78.

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Study on Fingerprint on Volatile Constituents of Pu-erh Tea

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