为提高滇红茶品质，本试验设置不同的烘焙温度和时间对成品滇红茶进行处理，采用同时蒸馏萃取-气相色谱质谱联用（SDE-GC/MS）法检测滇红茶香气成分，并用高效液相色谱法（HPLC）测定部分功能成分，研究不同烘焙条件下滇红茶主要香气成分和功能成分的变化规律。结果表明：滇红茶经过烘焙处理，共检测出65种挥发性物质。苯甲醇、香叶醇等主要香气成分在70 ℃、90 ℃烘焙1~4 h时含量明显增加。吲哚和吡啶物质在110 ℃烘焙4 h下含量达到最高，吡嗪物质在130 ℃烘焙条件下，随烘焙时间延长含量迅速增高；茶多酚（TP）含量随烘焙温度和时间的延长而减少，没食子酸（GA）在不同温度下，随烘焙时间延长含量逐渐增多。儿茶素（C）在130 ℃烘焙2.5 h儿茶素含量达峰值。表没食子酸儿茶素没食子酸酯（EGCG）等四种物质在70 ℃、90 ℃烘1~2.5 h含量增多。综上，在经过70 ℃、90 ℃烘焙成品红茶1~2.5 h后，可以提升茶叶香气；同时能够促使茶多酚转化成没食子酸（GA）和儿茶素类物质，进一步提高成品滇红茶的保健功能效力。

To improve Yunnan black tea quality, finished Yunnan black tea was roasted at different temperatures for varying durations. The aromatic components of the Yunnan black tea were detected using simultaneous steam distillation extraction-gas chromatography-mass spectrometry, whereas other functional components were determined using high-performance liquid chromatography. Changes in the primary aromatic and functional components of the Yunnan black tea roasted under different conditions were also studied. A total of 65 kinds of volatile substances were detected in the roasted Yunnan black tea. The contents of the primary aromatic components benzyl alcohol and geraniol increased significantly when the tea was roasted at 70 ℃ and 90 ℃ for 1~4 h. Similarly, the contents of indole and pyridine reached their maxima when the tea was roasted at 110 ℃ for 4 h. The content of pyrazine increased rapidly with time at 130 ℃. In contrast, tea polyphenol content decreased as the roasting temperature and time increased. Regardless of the roasting temperature, the gallic acid content increased gradually with time. The content of catechin peaked when the tea was roasted at 130 ℃ for 2.5 h. Furthermore, the contents of epigallocatechin gallate and three other substances increased after the tea was roasted at 70 ℃ and 90 ℃ for 1~2.5 h. In summary, roasting at 70 ℃ and 90 ℃ for 1~2.5 h enhanced the aroma of the finished tea and induced conversion of tea polyphenol to gallic acid and catechin. This method can enhance the effectiveness of Yunnan black tea as a health product.

云南省高校重点实验室建设项目（YNHEKL201608）