沈春松1，2，姚射月1，2，胡银凤1，2，朱宏斌1，2，王晓霞2，岳鹏翔2*

（1大闽食品(漳州)有限公司，福建漳州363005；2 福建省茶叶精深加工产业技术公共服务平台，福建漳州363000）

摘要：建立了气相色谱—氢火焰离子化检测器测定红茶汤中香气成份芳樟醇、香叶醇含量的检测方法。通过氢火焰离子化检测器(FID)直接测定红茶汤中香气成份芳樟醇、香叶醇的含量。结果表明，芳樟醇、香叶醇1～50ug/mL浓度范围内线性良好，其标准曲线的相关系数分别为0.9998 和0.9996，相对标准偏差均小于5%，最低检出量均为1mg。本方操作简便、测定快速、结果准确可靠、灵敏度高，值得推广。

关键词：芳樟醇；香叶醇；氢火焰离子化检测器

Determination of Aroma Components Linalool and Geraniol in Black Tea Soup by FIDDetector

SHEN Chun-song1，2，YAO She-yue1，2，HU Yin-feng1，2，ZHU Hong-bin1，2，WANG Xiao-xia2，YUE Peng-xiang2*

（1 Damin Foodstuff (Zhangzhou) Co.，Ltd. ，Zhangzhou 363005，China；2 Fujian Provincial Industrial Technology Public Service Platformof Tea Comprehensive Processing，Zhangzhou 363000，China）

Abstract: A gas chromatography with flame ionization detector method for determination of linalool，geraniol contentin Black Tea soup detection was established. Black tea aroma components linalool and geraniol were determinated byhydrogen flame ionization detector （FID）directly. The results showed that linalool，geraniol were linear well，theconcentration range was in 1～50 ug/mL respectively，correlation coefficient of the standard curves were 0.9998 and0.9996，the relative standard deviation was less than 5%，the minimum detection amount was 1 mg. This method hasthe advantages of simple operation，measurement fast，accurate and reliable results，high sensitivity，worthy ofpromotion.

Key words: linalool；geraniol；FID

（2015年第18卷第2期）