本文采用固相微萃取（SPME）提取祁门红茶和红茶粉中主要的香气成分，用气相色谱- 质谱联用技术(GC-MS)对这些香气成分进行了分析，通过香气成分的分析对比找出红茶加工成茶粉的过程中所丢失的特征香气成分。结果表明：红茶经过加工到红茶粉后，其中主要的醇、醛、酯类物质大量减少，当样品量为1 g、萃取温度80 ℃、萃取时间30 min时得到萃取结果最优。祁门红茶香气成份中共检测到醇、醛、酮、酯、酸类物质，主要特征性香气成份为反式-2己烯醛，苯甲醇，芳樟醇，芳樟醇氧化物，2-亚硝基甲苯，水杨酸甲酯，香叶醇，β-紫罗兰酮，二氢猕猴桃内酯，苯甲酸苄酯等，在红茶粉香气物质中占绝大部分成份，香叶醇是代表祁门香的主要物质，构成其特殊的风味。

In this paper, the main aroma components of qimen black tea and black tea powder was extracted by solid phase micro-extraction （SPME）and analyzed by gas chromatography - mass spectrometry (GC-MS). The characteristic aroma components lost in the process of black tea processing into powder was identified through analysis and comparison of aroma components. The results showed that the main substances of alcohols, aldehydes and esters decreased significantly in the process of black tea processing to black tea powder, the extraction results was the best when sample volume was 1 g, extraction temperature was 83 ℃ and extraction time was 30 min. The fragrance ingredients were tested in Qimen Black Tea, such as Alcohol, aldehyde, ester and acid substances. The main characteristics of the fragrance ingredients were Trans-2-Hexenal, Benzyl Alcohol, Linalool oxide, 2-Asia-nitroto-luene, Methyl Salicylate, Geraniol, Beta-Ionone, 9-oxa-1,5,5-trimethyl-double loop [4,3,0] hydrogen azelate -6-effects of vinyl-8-ketone, Benzyl Benzoate, etc. These ingredients make up the vast majority in Aroma Components of Black Tea. The aroma of Bleak Tea was constituted by the main ingredient Geraniol.