摘要：茶叶的香气——判断茶叶品质的重要因素之一。随着科技的发展，气相色谱以及质谱技术在研究香气方面进行了大量地应用，对于茶叶的品种，产地以及不同生产时期的香气进行了鉴定与研究。茶叶香气中的物质种类繁多，一些物质含量十分少且不稳定，因此，对于分析与鉴定是十分大的一项挑战。39067
    本课题主要研究的是不同品种，不同产地的新陈茶叶的香气成分的差异，分别选择洞庭碧螺春、石门红茶、安溪铁观音和云南普洱4种茶叶，对每种茶叶的香气进行萃取及顶空固相微萃取（SPME）进行条件优化的研究，分析顶空固相的萃取温度、微萃取时间以及萃取头颜色等各因素不同水平条件下萃取运用气相色谱-质谱法分析香气种类及相对含量的变化，得到四种茶叶的最佳萃取条件均为黑色萃取头、温度60℃、时间60min；以及对茶叶中香气成分的定量。最终结合感官评定，确定品最佳的茶水与其他茶水的香气成分差异。
毕业论文关键词：茶叶；顶空固相微萃取；气质联用；感官评定
Analysis and identification of different varieties, different origin of the new and old tea
Abstract: The fragrance of tea which is one of the important factors that determine the tea quality. Along with the development of science and technology, gas chromatography and mass spectrometry were widely used in the aroma, and has carried on the appraisal and research for tea varieties, producing area and different production periods of aroma. There are many different kinds of substances in tea aroma, some matter content is very few and unstable, therefore, it is a very big challenge for the analysis and evaluation.
    The main subject of this study is to find out the difference of the new and old tea aroma of different varieties and different regions, select Dongting "biluochun", Shimen black tea, Anxi tieguanyin and Yunnan Pu'er these 4 kinds of tea. Use the tea aroma extraction with headspace solid phase micro extraction to establish the optimal conditions. The type and relative contents of tea aroma under different conditions including the extraction time and extraction of the head color are analysed by GC-MS to determine the best extraction condition，get the best extraction conditions were extracted black head, temperature 60 ℃, 60 min; and the quantitative analysis of aroma components in tea. Finally through sensory evaluation, we can discuss the deference of aroma components between the best taste Chinese rice wine and others.
Keywords: Tea; HS-SPME; GC-MS sensory; evaluation anylysis
目录
1    引言    1
1.1    茶叶概述    1
1.2    研究分析概述    2
1.3    课题的研究意义和目的    2
1.3.1    研究的意义    2
1.3.2    研究的目的    3
2    实验准备    3
2.1    实验材料试剂及仪器设备    3
2.1.1    实验原料：    3
2.1.2    实验仪器设备：    3
2.2    实验原理与方法    4
2.2.1    固相微萃取原理    4
2.2.2    气质联用分析原理    5
2.2.3    香气成分的定量    7
2.2.4    感官分析原理    7
3    实验操作    9
3.1    样品准备    9
3.2    条件优化    9
3.2.1    分析条件    9 不同品种不同产地的新陈茶叶的分析与鉴定:http://www.youerw.com/huaxue/lunwen_38181.html