中文摘要：

采用高效液相色谱-电喷雾多级串联质谱法（HPLC-ESI-MSn）并结合气相色谱-质谱法（GC-Ms）分析鉴定了绿茶中的糖苷类香气前体物质。茶样经甲醇提取，HPD-500大孔吸附树脂分离富集糖苷，GC-Ms跟踪监测酶解后挥发性苷元，然后通过电喷雾多级质谱，根据正负离子模式下的准分子离子峰和多级质谱裂解碎片，鉴定了13种糖苷类香气前体物质，其中2种糖苷首次发现存在于绿茶中。

英文摘要：

A qualitative method for the identification of glycosidic aroma precursors was developed by using high perform- ance liquid chromatography-electrospray ionization multistage tandem mass spectrometry （HPLC-ESI-MSn） and gas chromatography-mass spectrometry （GC-MS）. The glycosidic aroma precursors were extracted with methanol, subse- quently separated and enriched with a HPD-500 macroporous adsorption resin by gradient elution. The volatile aglycones were released by enzyme-mediated hydrolysis, then tracked and monitored by GC-MS. In total, 13 glycosidic aroma pre- cursors were identified using electrospray ionization multistage mass spectrometry on the basis of MSn fragments. Two components were detected in the green tea for the first time.