Determination of Volatile in Tea and Tea Powder by SPME-GC / MS
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Abstract:
In this paper, the main aroma components of qimen black tea and black tea powder was extracted by solid phase micro-extraction （SPME）and analyzed by gas chromatography - mass spectrometry (GC-MS). The characteristic aroma components lost in the process of black tea processing into powder was identified through analysis and comparison of aroma components. The results showed that the main substances of alcohols, aldehydes and esters decreased significantly in the process of black tea processing to black tea powder, the extraction results was the best when sample volume was 1 g, extraction temperature was 83 ℃ and extraction time was 30 min. The fragrance ingredients were tested in Qimen Black Tea, such as Alcohol, aldehyde, ester and acid substances. The main characteristics of the fragrance ingredients were Trans-2-Hexenal, Benzyl Alcohol, Linalool oxide, 2-Asia-nitroto-luene, Methyl Salicylate, Geraniol, Beta-Ionone, 9-oxa-1,5,5-trimethyl-double loop [4,3,0] hydrogen azelate -6-effects of vinyl-8-ketone, Benzyl Benzoate, etc. These ingredients make up the vast majority in Aroma Components of Black Tea. The aroma of Bleak Tea was constituted by the main ingredient Geraniol.
