中文摘要：

为了寻求一种快速鉴别普洱茶年份的方法，采用傅里叶变换光谱技术，比较了不同年份普洱生茶和普洱熟茶的红外特征谱的异同。研究表明，两种普洱茶的红外光谱波形相似，但由于陈化时间不同，内含化学成分存在着差异，它们具有各自的红外特征谱。同时，普洱茶的陈化程度与红外特征谱的1120~1570cm^-1和400~853cm^-1两个波数问吸收峰的强度和峰形密切相关。利用红外光谱技术可以对不同陈化程度的普洱茶进行鉴别，这为普洱茶年份的快速鉴别提供一种简便、快捷的方法。

英文摘要：

Infrared spectra of Pu＇er raw tea and Pu＇er ripe tea were investigated using Fourier transform spectroscopy, in order to exploit a rapid method for discrimination of aging period for Pu＇er tea samples. The results showed that the two kinds of Pu＇er teas shared a similar woveform of infrared spectrum. However, due to the variations of aging time, leading to different chemical composition in pu＇ er teas, both Pu＇ er raw tea and ripe tea displayed corresponding different characteristic peaks. And the extent of aging of Pu＇er tea had a significant relationship with optical density and waveforms of absorption peaks in the wave number range of 1 120~1 570 cm^-1 and 400~853 cm^-1 , suggesting that the extent of aging of Pu＇er tea may be i3entified byinfrared spectrum technology rapidly and simply.