本文研究了传统干燥、复式干燥、微波干燥对金牡丹乌龙茶的内含成分和香气的影响。测定了茶多酚、氨基酸以及可溶性糖等指标，最后表明相比于传统干燥，微波干燥金牡丹乌龙茶的茶多酚、可溶性糖含量减少，氨基酸含量增多。通过SDE法提取香气以后，用GC-MS分析香气成分后，表明微波干燥的茶叶香气成分种类少于传统干燥（分别为41种和48种），其中金牡丹乌龙茶的主要香气成分为橙花叔醇、亚麻酸甲酯、α-法尼烯、吲哚、5-羟基癸酸内酯、β-苯乙醇、棕榈酸、叶绿醇、苯乙醛、顺-茉莉酮。橙花叔醇是含量最高的香气成分，分别占香气提取物总量的39.72%、35.68%、43.9%。采用传统干燥制法更有利于发挥金牡丹乌龙茶的香气品质特点，但微波干燥法更加省时省力且综合品质也较好。

In this study, traditional drying, multiple drying and microwave drying were applyed to Jinmudan Oolong tea drying. Biochemical components and aroma compositions of the tea samples were different when different drying technologies were employed. The use of microwave drying gave lower contents of tea polyphenols and soluble sugar but higher content of amino acid that the traditional method. The aroma components were extracted by SDE and analyzed by GC-MS. It was found that types of tea aroma components in microwave drying (41 kinds) were less than those by the traditional drying (48 kinds). The main aroma components of Jin Guan-yin oolong tea included nerolidol, methyl linolenate, alpha-afarnesene, indole, 5 - hydroxy decanoic acid lactone, beta - benzene ethanol, palmitic acid, phytol, phenyl acetaldehyde, and cis-jasmone. Nerolidol was shown to be the aroma components with the highest content in Jin Guan-yin oolong tea, which accounted for 39.72%, 35.68% and 43.9%. Although the traditional drying method can well maintain the quality of Jinmudan oolong tea, microwave drying was more convenient for practical processing and also resulted in good quality of Jinmudan oolong tea .

科技局农村科技创新创业资金项目（201001C8002011，201002C1011003）