中文摘要：

为研究靖安白茶的香气成分，采用顶空自动进样器对靖安白茶的挥发性成分进行提取，使用三重串联四极杆气-一质联用（GC—QQQ．MS）技术对其进行鉴定。结果表明：样品在90℃平衡30min后，共分离并鉴定出37种香气成分，其中烷烃类7种、酯类6种、醇类6种、酮类6种、烯烃类4种、酸类3种、醛类2种、酚类1种，其他挥发性成分2种；香气成分中薄荷醇、柠檬烯、薄荷酮、异胡薄荷醇、壬醛、正己酸乙酯、长叶烯、芳樟醇、胡椒酮、棕榈酸的含量较高。靖安白茶香气成分主要为醇类和烯烃类，其中薄荷醇含量远高于其他组分。

英文摘要：

The composition of aroma compounds in Jing＇an White Tea was analyzed by headspace extraction and gas chro- matography-triple quadrupole mass spectrometry （HS-GC-QQQ-MS）. Results showed that a total of 37 major volatile com- pounds were identified, including 7 hydrocarbons, 6 esters, 6 alcohols, 6 ketones, 4 olefins, 3 acids, 2 aldehydes, 1 phenols and 2 other compounds. Among them, menthol, limonene, menthone, isopulegol, nonanal, ethyl caproate, caryophyllene, linalool, piperitone and n-hexadecanoic acid were the major components. The main aroma components were alcohols and olefins in Jing＇an White Tea, with menthol being the most abundant aroma component.