谢妍纯，邢彦纯，李妙清，黄绮婷，何之杰

（广东顺大食品调料有限公司，广东 潮州 515633）

摘 要：为了解不同产地的抹茶香气成分，以日本静冈、浙江金华、贵州铜仁3个产地的抹茶为原料，采用热脱附法 提取样品的香气成分，并通过气相色谱-质谱及氢火焰离子检测器法（GC-MSD-FID）进行分析，深入研究抹茶的香 气成分特征及不同产地的香气差异。其中日本静冈抹茶样品分析出来65种挥发性成分，浙江金华抹茶样品54种， 贵州铜仁抹茶样品70种，不同产地抹茶分析出来的挥发性物质组成和相对含量间的差异、以及独有的香气物质体 现出不同产地风味的区别。

关键词：抹茶；产地；香气成分

Analysis of Aroma Components of Matcha from Different Regions

XIE Yan-chun，XING Yan-chun，LI Miao-qing，HUANG Qi-ting，HE Zhi-jie

（Shunda Food Flavor & Ingredients Co.，Ltd，Chaozhou 515633，China）

Abstract: In order to understand aroma components of matcha from different regions，the characteristics and differences of aromatic components of Shizuoka，Japan and Jinhua，Zhejiang and Tongren，Guizhou were studied by thermal desorption and gas chromatography-mass and flame Ionization detector spectrometry（GC-MSD-FID）. 65 volatile components were detected in the matcha No.1，54 in the matcha No.2，70 in the matcha No.3. The unique flavor of the matcha from 3 different regions was formed by the differences in aromatic components and contents，common components and contents，and exclusive components.

Key words: matcha；region；aromatic components

中图分类号：TS207.3 文献标志码：A 文章编号：1007-7871（2020）04-0023-07