了解宁红金毫红茶在贮藏过程中其香气组分发生变化情况，本研究利用顶空固相微萃取（headspace solid-phase microextraction HS-SPME）结合气相色谱质谱（gas chromatograph-mass spectrometer GC/MS）联用分析技术，对贮藏0年、1年、2年、3年的宁红金毫香气组分进行分析。结果表明，从不同贮藏年份宁红金毫中共鉴别出81种香气组分，不同贮藏年份的宁红金毫香气组分有显著差异，主成分分析(（principal component analysis PCA)、偏最小二乘法-判别分析(partial least squares-discriminant analysis PLS-DA)香气组分相对含量，可以有效区分不同贮藏年份的宁红金毫。不同贮藏年份宁红金毫中主要由14种关键香气组分变化引起的，分别是：香叶醇、水杨酸甲酯、苯甲醇、苯乙醛、苯乙醇、芳樟醇、2,4,6-三叔丁基苯酚、反式氧化芳樟醇（呋喃类）、苯甲醛、雪松烯、顺式氧化芳樟醇（吡喃类）、乙酸香叶酯、2-已烯醛、香叶酸甲酯。随着贮藏时间的增加：苯乙醇、雪松烯、反式氧化芳樟醇（呋喃类）、顺式氧化芳樟醇（吡喃类）、苯甲醛、2-已烯醛这些香气组分含量呈现增加趋势；乙酸香叶酯、香叶醇、水杨酸甲酯这些香气组分含量呈现降低趋势；香型表现为：蜜香、果香增强，花香减弱。本研究结果可为今后宁红金毫生产加工及贮藏提供理论支持。

In order to understand the changes in the aroma components of Ninghong Pekoe black tea during the storage process, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC/MS) was used to analyze the aroma components of Ninghong Pekoe stored for 0, 1, 2, and 3 years. The results showed that a total of 81 aroma components were identified from Ninghong Pekoe in different storage years, and the aroma components of Ninghong Pekoe in different storage years were significantly different. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) analysis of aroma components could distinguish different storage years. A total of 14 aroma components, Geraniol, Methyl salicylate, Benzyl alcohol, Phenylacetaldehyde, Phenylethyl Alcohol, Linalool, Phenol, 2,4,6-tri-tert-butyl-, (E)-Linalol oxide (furanoid), Benzaldehyde, Cedrene, (Z)-Linalool oxide (pyranoid), Geranyl acetate, (E)-2-Hexenal and Methyl geranate were identified as the key compounds to distinguish Ninghong Pekoe black tea in different storage years. With the increase of storage years, the contents of aromatic components such as Phenylethyl Alcohol, Cedrene, (E)-Linalol oxide (furanoid), (Z)-Linalool oxide (pyranoid), Benzaldehyde and (E)-2-Hexenal showed an increasing trend. Such as Geranyl acetate, Geraniol and Methyl salicylate showed a decreasing trend. The changes of aroma type: honey, fruit aroma enhanced, flower aroma weakened. The results of this study can provide theoretical support for the future production, processing and storage of Ninghong Pekoe black tea.

江西省茶叶产业技术体系(JXARS-02)、九江市科技计划项目(S2021ZDYFN069)