邢彦纯，吴源泉，李妙清，黄绮婷

（广东顺大食品调料有限公司，广东  潮州  515633）

摘要：为了解不同品种的抹茶香气成分，以杭州种植的迎霜、薮北种、鸠坑种3 个品种的抹茶为原料，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，深入研究不同品种抹茶的香气差异。其中迎霜种抹茶分析出来66 种挥发性成分，薮北种抹茶67 种，鸠坑种抹茶65 种，不同品种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，体现出不同品种抹茶风味的区别。

关键词：抹茶；不同品种；香气成分

Analysis of Aroma Components of Different Varieties of Matcha

XING Yan-chun，WU Yuan-quan，LI Miao-qing，HUANG Qi-ting

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

Abstract: In order to understand the aroma components of different varieties of matcha，the three varieties of matchaplanted in Hangzhou，Yingshuang，Soubei，and Jiukeng were used as raw materials. The aroma components of thesamples were extracted by thermal desorption method. The flame ionization detector method（GC- MSD- FID） wasused for analysis，and the aroma difference of different varieties of matcha was deeply studied. Among them，thereare 66 volatile components analyzed from matcha Yingshuang，67 matcha Soubei and 65 matcha Jiukeng. Differencesin the composition and relative content of volatile substances and unique aroma substances from different types ofmatcha reflects the difference in flavor of different varieties of matcha.Key words: matcha；variety；aromatic components

中图分类号：TS272.2 文献标志码：A 文章编号：1007-7871（2021）03-0007-06

2021，Vol.24，No.3