Abstract：Aromatic constituents of Huangdan Oolong tea were analysed with GC and MS and were compared in different green-making humid conditions.The major aromatic constituents of Huangdan Oolong tea were nerolidol, α-farnesene, linalool and its oxide, geraniol, pheny lacetal dehyde, indole, cis-jasmine lactone β-ionone cis-jasmone, benzyl acetate and so on.At the same temperature,the content of aromatic constituents were different, the aromatic quality in the 75% humid condition was better,which was more fragrant and kept longer.It proved that the green-making humid condition was one of the major factors to effected aroma of Oolong tea. Key words：Green-making condition; Humid; Oolong tea;Aromatic constituents

　　做青是乌龙茶制造的特殊工序，是决定乌龙茶品质的关键，受气候温湿度环境的制约。因此，做青环境温湿度是做青过程中一个重要技术条件。乌龙茶品质以香气和滋味为主，相同工艺、相同温度、不同湿度做青环境对乌龙茶香气品质的影响，尚未见报道。本文采用统一的做青工艺，比较同一温度、不同湿度做青环境对乌龙茶品质的影响，研究做青环境的湿度对黄旦品种香气成分的影响。

1　材料与方法

1.1　材料 　采用本所乌龙茶基地黄旦品种，当春梢长至中开面时，采下驻芽开面3、4叶。

1.2　方法

1.2.1　试验处理　做青间室温均为23℃，做青间相对湿度设4个处理，分别为55%、65%、75%、85%，采用同一闽南做青工艺，工艺流程为：萎凋→凉青→摇青凉青→堆青→杀青→揉捻→初烘→包揉→干燥，分别制成1～4号干茶。设4个重复。

1.2.2　感官审评　采用ZBX50003-86出口茶叶感官审评法。

1.2.3　精油提取　取茶样60 g，加热蒸馏水750 ml，用SDE法提取60 min后，在乙醚提取液中加无水硫酸钠干燥，过滤的浓缩液供气相色谱分析［1］。气相色谱分析：岛津GC-9A气相色谱仪附FID检测器，色谱柱为PEG-20M石英熔融毛细管柱（50 m×0.25 mm）， 程序升温由60℃升至190℃，速率2℃. min-1。载体为氮气，流速20 ml.min-1。数据处理仪C-RZA，图谱由微处理机计算各成分含量［1］。

1.2.4　定性　采用标样、色—质联用分析的结果。