HS-SPME-GC-MS In The Establishment And Application Of Methods To The Determination Of Tea Aroma Components

A method analysizing volatile substances in headspace of brewing oolong tea by HS-SPME-GC-MS was estiblished.In addition,the escape profiles of volatile substances in the brewing process of green tea and oolong tea were also studied.The effect of heating temperatures on the aroma components of oolong tea and green tea was studied preliminary too.Volatile components of brewing green tea and oolong tea are extracted with headspace SPME.Investigated the some inflence factors such as SPME head, extracted temperature,the ratio of tea and boiling water,the best extracted conditions are selected as following:the ratio of tea:water is 10 g:20 ml,brewing with boiling water,65μm SPME head(DVB/PDMS)extracted 40～60 min at 60℃water-bath.Major volatile components in brewing Huangjingui tea are nerolidol(16.57%),α-farnesene(7.16%),indomethacin(8.22%),and so on.The major volatile compounds in brewing green tea includes menthol(7.67%),β-linalool(4.63%),indomethacin (4.46%),nerolidol(5.72%),and so on.The optimal extracted conditions of dry-tea aroma for Oolong tea and green tea are the same.The major volatile substances in the sample of dry Huangjingui tea contains: b-Linalool(4.18%),α-lonone(3.13%),a-farnesene(6.61%),nerolidol(18.30%),and so on.The effect of heating treatment on the aroma of green tea and oolong tea were also studied,and the main changes in their aroma components were described.