The volatile compounds of Lu Mountain Clouds-Mist tea from three producing regions were investigated by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 76 volatile components were identified from the samples, the predominant ones being (Z)-3-hexen-1-ol (4.00%), heptanal (3.87%), benzyl alcohol (13.76%), undecane (11.21%), linalool (3.70%), phenylethyl alcohol (14.41%), and cedrol (5.37%). Principal component analysis (PCA) was applied to find the main factors affecting the volatile components. The results showed that 6 principal components could reflect most of the information on Lu Mountain Clouds-Mist tea with a cumulative contribution rate of 82.63%. The tea samples from three different regions could be clearly discriminated based on their chemical properties. The geographical origin discrimination of tea samples collected randomly from a local market was also achieved by PCA. Lu Mountain Clouds-Mist tea from the same region could be identified with an accuracy of 100%.%以顶空固相微萃取法结合气相色谱-质谱联用技术对3个不同产地庐山云雾茶挥发性成分进行测定.在庐山云雾茶样本中共鉴定出76种挥发性成分,其中相对含量较高的有顺-3-己烯-1-醇(4.00%)、庚醛(3.87%)、苄醇(13.76%)、十一烷(11.21%)、芳樟醇(3.70%)、苯乙醇(14.41%)、雪松醇(5.37%)等.利用主成分分析方法寻找影响挥发性成分的主要因子.结果表明,提取了6个主成分累计方差贡献率达到82.63%,3个不同产地的庐山云雾茶能通过各自的化学特征被完全区分开.市场上随机采集茶叶样本,采用同样的方法对其进行产地判别.结果可以从试样中鉴定出相同产地的庐山云雾茶,判别率为100%.
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