用水蒸气蒸馏法分别从新鲜的茶叶和加工后的新茶中提取挥发油,利用气相色谱-质谱联用技术对挥发油中的化学成分进行分离和结构鉴定,运用气相色谱面积归一化法确定各个成分的相对百分含量。从新鲜茶叶挥发油中鉴别出51种成分,从加工后的新茶挥发油中鉴别出45种成分,两者挥发油成分存在着一定的差异。对新鲜茶叶挥发油和加工后的新茶挥发油做了抗氧化试验和抗菌试验,结果表明,两者挥发油对·OH均有清除作用,新鲜茶叶挥发油对·OH有较强的清除作用,两者挥发油对试验菌株均有明显的抑制和灭活作用。 The volatile oil was extracted from fresh tea leaves and processed tea by steam distillation, and the chemical constituents in volatile oil were separated and identified by gas chromatography-mass spectrometry. The components of each constituent were determined by gas chromatography area normalization method. Relative percentage. 51 components were identified from the volatile oil of fresh tea leaves. 45 components were identified from the processed volatile oil of new tea. There are certain differences between the two volatile oil components. The antioxidant test and antibacterial test were conducted on the fresh tea volatile oil and the processed new tea volatile oil. The results showed that both volatile oils had a scavenging effect on OH, and the volatile oil of fresh tea had a strong scavenging effect on OH. The test strains have obvious inhibitory and inactivating effects.