本文研究了广东新会青柑茶和橘皮普洱茶的风味差异，采用高效液相色谱、气相离子迁移谱、固相微萃取-气质联用、感官量化描述分析以及色差分析对新会产3种青柑茶和橘皮普洱茶中的营养成分和风味进行分析。结果表明，青柑茶的游离氨基酸的种类和含量均高于橘皮普洱，胎柑cpt1的游离氨基酸总量最高（421.21 mg/100 g），粒径约50 mm的青柑茶cpt3的茶氨酸和儿茶素含量最高，分别为2.35 mg/100 g和5.30%。随着柑皮的成熟，青柑茶的多糖含量逐渐增加，升高到51.81 mg/g，汤色渐深，陈皮香气渐淡。橘皮普洱cpt4的多糖含量最高，为57.03 mg/g。两种橘皮普洱有着相近和稳定的茶汤色泽和风味。通过相对气味活度值初步确定青柑茶的香气活性成分是柠檬烯、γ-松油烯、蒎烯、2-甲胺基苯甲酸甲酯，橘皮普洱茶的香气活性成分为碳氢化合物、松油醇和芳樟醇氧化物。α-松油醇、柠檬烯、香芹酚、蒎烯、辛醛、癸醛、紫苏醛、香芹酮、月桂烯、松油烯、乙酸香叶酯和石竹烯被确定为青柑茶的关键特征挥发性化合物。

In this paper, the flavor differences between Xinhui green citrus tea and tangerine peel Pu'er tea were studied. The nutritional components and flavor of three kinds of green citrus tea and tangerine peel Pu'er tea were analyzed by high performance liquid chromatography (HPLC), gas phase ion mobility spectroscopy (GC-IMS), solid phase microextraction (SPME)-gas chromatography mass spectrometry (GC-MS), sensory quantitative description analysis and color difference analysis. The results showed that the kinds and contents of free amino acids in green citrus tea were higher than those in tangerine peel Pu'er tea. The total content of free amino acids in green citrus tea cpt1 was the highest (421.21 mg / 100g), the contents of theanine and catechin in cpt3 were the highest when the particle size was about 50 mm, reaching 2.35 mg/100 g and 5. 30% respectively. With the maturity of citrus peel, the polysaccharide content of green citrus tea increased gradually to 51.81 mg/g, the color of the soup deepened and the aroma of tangerine peel faded. The content of polysaccharide in tangerine peel Pu'er cpt4 was the highest, which was 57.03 mg/g. The two kinds of tangerine peel Pu'er had similar and stable tea color and flavor. The results showed that limonene, γ-terpinene, pinene and methyl 2-methylaminobenzoate were the aroma active components of green citrus tea and hydrocarbon, terpineol and linalool oxide were the aroma active components of tangerine peel Pu'er tea. α-terpineol, limonene, carvacrol, pinene, octanal, decanal, perillaldehyde, carvone, myrcene, terpinene, geranyl acetate and caryophyllene were identified as the key characteristic volatile compounds of green citrus tea.

广东省自然科学基金项目（2018A030313075）；广东省普通高校特色创新项目（2018GKTSCX030）；广州城市职业学院校级科研团队项目（0Z2100426）