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烘青茶坯香气成分的SPME/GC-MS分析
引用本文:叶乃兴,杨广,郑乃辉,杨江帆,王振康,梁小虾.烘青茶坯香气成分的SPME/GC-MS分析[J].福建农林大学学报(自然科学版),2006,35(2):165-168.
作者姓名:叶乃兴  杨广  郑乃辉  杨江帆  王振康  梁小虾
作者单位:1. 福建农林大学园艺学院;福建农林大学茶业科技与经济研究所
2. 福建农林大学茶业科技与经济研究所;福建农林大学应用生态研究所,福建,福州,350002
3. 福建省农业科学院茶叶研究所,福建,福安,355015
4. 福建农林大学应用生态研究所,福建,福州,350002
摘    要:首次使用固相微萃取—气相色谱/质谱联用(SPME/GC-MS)技术分析烘青茶坯的香气成分.结果表明,在烘青茶坯中共鉴定出30种主要挥发性化合物,以醇类和碳氢化合物为主,包括芳樟醇、顺-茉莉酮、β-紫罗酮、二氢海癸内酯、橙花叔醇、茉莉酮酸甲酯等绿茶中常见的香气成分.从分析结果可以看出,经过精制的烘青茶坯以高沸点挥发性化合物为主,含量较高的有2-丁基-1-辛醇、2-己基-1-癸醇、石竹烯+雪松烯、2,6-二叔丁基对甲苯酚、杜松烯、二氢海癸内酯、3,7,11,15-四甲基-1-十六烷醇、乙酸-3,7,11,15-四甲基-十六酯等化合物.

关 键 词:烘青茶坯  固相微萃取(SPME)  气相色谱/质谱联用(GC-MS)  香气成分
文章编号:1671-5470(2006)02-0165-04
收稿时间:2005-06-27
修稿时间:2005-12-19

Analysis of the aroma of refined baked green tea using SPME/GC-MS
YE Nai-xing,YANG Guang,ZHENG Nai-hui,YANG Jiang-fan,WANG Zhen-kang,LIANG Xiao-xia.Analysis of the aroma of refined baked green tea using SPME/GC-MS[J].Journal of Fujian Agricultural and Forestry University,2006,35(2):165-168.
Authors:YE Nai-xing  YANG Guang  ZHENG Nai-hui  YANG Jiang-fan  WANG Zhen-kang  LIANG Xiao-xia
Abstract:The aroma constituents of refined baked green tea were determined by solid phase microextraction SPME/GC-MS.Among 30 total aroma constituents detected in baked fine green tea,most of them belong to alcoholic derivatives and hydrocarbon,including those familiar aroma constituents in green tea,such as linalool,cis-jasmone,β-ionone,dihydroactinidiolide,nerolidol and methyl jasmonate etc.The results also indicated that the volatiles of baked green tea mainly consisted of high boiling point compounds after refining.2-buthyl-1-octanol,2-hexyl-1-decanol,caryophyllene+cedrene,butylated hydroxytoluene,cadinene,dihydroactinidiolide,3,7,11,15-tetramethyl-1-Hexadecanol,acetic acid,3,7,11,15-tetramethyl-hexadecyl ester were the main constituents in the volatile of baked fine green tea.
Keywords:refined baked green tea  solid phase microextraction(SPME)  gas chromatography-mass spectroscopy(GC-MS)  aroma constituent
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