本研究通过 SDE 改良法优化，以100℃流动水蒸气萃取25 g 茶叶2 h，获得香气保真黄金桂茶叶精油，并基于该精油挥发特性研究不同定香剂（邻苯二甲酸二乙酯、苯甲酸苄酯及香兰素）对其固香缓释效果。GC/MS 及感官评价结果表明：3种定香剂可不同程度延缓黄金桂茶叶精油香气释放，邻苯二甲酸二乙酯保真性最佳，可用于茶香标准物制造；香兰素固香能力最强，挥发82 h 香气总量保留率高于对照38.54%，但保真性差；苯甲酸苄酯保真及缓释性能均良好，香型融合度高，适于清香型茶香产品研发。这为茶叶精油香型保真、稳定提供新思路，进而为茶叶香气标准“实物化”、茶香产品研发等提供理论与实践依据。%An optimized and improved SDE method was carried out to get tea essential oil of high fidelity and the optimum condition was 2 h extraction of 25 g tea by continuous hot flowing steam. The effects of fixatives (diethyl phthalate, benzyl benzoate and vanillin) on this tea essential oil and their roles on the performance of aroma slow-release in tea essential oil were also studied by GC/MS and olfactory evaluation. The results showed that the persistence of fragrance was improved by all 3 fixatives. Among these, tea essential oil with diethyl phthalate showed highest fidelity of original odor type, indicating diethyl phthalate could be applied to manufacture tea aroma standard reference. Vanillin showed the best performance for aroma slow-release but the lowest fidelity. Benzyl benzoate had excellent coordinate ability and showed good performance for both fidelity and persistence which can be applied to develop tea fragrances. This study provided new ideas for fidelity and slow-release of tea essential oil. Meanwhile, the theoretical and practical foundation was established for hypostatization of tea olfactory term and innovation of tea fragrance and other field of tea industry.
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