梅青柚绿茶是由梅州梅县柚子幼果及梅县绿茶制作而成，该分析利用气相色谱-离子迁移谱技术（Gas Chromatography-Ion Mobility Spectrometry, GC-IMS），对不同处理方式的梅青柚绿茶的挥发性成分进行了分析比较，通过主成分分析（Principal Component Analysis, PCA）有效区分各组样本，构建挥发性成分的差异图谱及指纹图谱，并对其进行热图聚类分析。共测定出挥发性成分55种，包括醇类17种、酮类7种、醛类12种、萜烯类5种、酯类7种、其他7种。结果表明，通过柚子幼果包裹的梅青柚绿茶茶叶比原来的梅县绿茶产生更多的挥发性物质，而经过应激的柚子幼果包裹的梅青柚绿茶茶叶挥发性物质含量更高，其中芳樟醇、α-松油醇、柠檬烯、α-蒎烯、β-蒎烯、月桂烯、乙酸乙酯等挥发性物质在梅青柚茶绿茶挥发性成分中较为突出，具有独特的香气和功能。该文初步解析梅青柚绿茶中的香气化合物特征，为后期鉴定其品质提供参考依据，并促进梅州新产品发展。

Meiqingyou Green Tea is made from young pomelo fruits and green tea in Meixian, Meizhou. In this study, the volatile components of Meiqingyou Green Tea after different treatments were analyzed and compared using gas chromatography-ion mobility spectrometry (GC-IMS) and were effectively distinguished using principal component analysis (PCA). Difference maps and fingerprints of volatile components were constructed, and heatmap clustering analysis was performed. A total of 55 volatile components were identified, including 17 alcohols, 7 ketones, 12 aldehydes, 5 terpenes, 7 esters, and 7 others. The results show that Meiqingyou Green Tea leaves wrapped in young pomelo fruits contain more volatile substances than the original Meixian Green Tea leaves. Additionally, Meiqingyou Green Tea leaves wrapped in young pomelo fruits subjected to stress have even higher contents of volatile substances. Specifically, linalool, α-pineneol, limonene, α-pinene, β-pinene, myrcene, and ethyl acetate are prominent among the volatile components, providing unique aromas and functions. This study preliminarily analyzes the characteristics of aroma compounds in Meiqingyou Green Tea to provide a reference basis for subsequent research on quality determination and to promote the development of new products in Meizhou.

梅州市梅县区茶叶现代农业产业园产业科技研发与成果转化项目（D122207G6）；广东省山区特色农业资源保护与精准利用重点实验室开放基金项目（2020B121201013）