| 采用HS-SPME/GC-MS/GC-Olfactometry/RI对绿茶和绿茶鲜汁饮料香气的比较分析 |
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| 引用本文： | 窦宏亮,李春美,顾海峰,郝菊芳. 采用HS-SPME/GC-MS/GC-Olfactometry/RI对绿茶和绿茶鲜汁饮料香气的比较分析[J]. 茶叶科学, 2007, 27(1): 51-60. DOI: 10.13305/j.cnki.jts.2007.01.008 |
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| 作者姓名： | 窦宏亮 李春美 顾海峰 郝菊芳 |
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| 作者单位： | 华中农业大学食品科技学院, 湖北 武汉 430070 |
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| 基金项目： | 国际科学基金(IFS) |
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| 摘 要： | 采用顶空固相微萃取(HS-SPME)提取绿茶和绿茶鲜汁饮料样品中的挥发性成分,用气相色谱/质谱联用技术(GC-MS)结合气相色谱-嗅觉测量法(GC-Olfactometry)以及挥发性化合物的保留指数(RI),鉴定了绿茶和饮料中的主要风味化合物,并对二者香气组成及相对含量差异进行了比较。结果表明：采用GC-MS/GC- Olfactometry/RI法能有效地鉴别和确认绿茶和绿茶鲜汁饮料中香味化合物的类别、香味强度及其对总体香气的贡献;绿茶和绿茶鲜汁饮料的香气成分在组成和含量上存在差异,绿茶中有34种嗅感物质,其中叶醇、2-乙基己醇、苄醇、1-辛醇、芳樟醇、芳樟醇氧化物、苯乙醇、己醛、(E)-2-己烯醛、苯甲醛、苯乙酮等是其主要呈香物质;绿茶鲜汁饮料含有37种嗅感物质,主要呈香物质为芳樟醇、芳樟醇氧化物、苯乙醇、香叶醇、橙花醇、橙花叔醇、(Z)-2-庚烯醛、苯甲醛、苯乙酮等。
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| 关 键 词： | 顶空固相微萃取 绿茶 绿茶鲜汁饮料 香气分析 气相色谱/质谱 气相色谱-嗅觉测量法/保留指数 |
| 文章编号： | 1000-369X（2007）01-050-10 |
| 收稿时间： | 2006-07-17 |
| 修稿时间： | 2006-10-30 |
Comparative Analysis on Aromatic Components of Green Tea and Fresh Green Tea Beverage Using HS-SPME/GC-MS/GC-Olfactometry/RI Methods |
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| DOU Hong-liang,LI Chun-mei,GU Hai-feng,HAO Ju-fang. Comparative Analysis on Aromatic Components of Green Tea and Fresh Green Tea Beverage Using HS-SPME/GC-MS/GC-Olfactometry/RI Methods[J]. Journal of Tea Science, 2007, 27(1): 51-60. DOI: 10.13305/j.cnki.jts.2007.01.008 |
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| Authors: | DOU Hong-liang LI Chun-mei GU Hai-feng HAO Ju-fang |
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| Affiliation: | College of Food Science Technology, HuaZhong Agriculture University, WuHan 430070, China |
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| Abstract: | Volatile components of green tea and fresh green tea berverage was extracted using HS-SPME and the major flavor compounds were identified by GC-MS/GC-Olfactometry/RI. The difference of aromatic constituents in composition and relative content between green tea and fresh green tea beverage was also compared.The results showed that the sort、intensity and contribution to total aroma of an aromatic compound could be identified and affirmed effectively by GC-MS/GC-Olfactometry/RI methods; The aromatic constituents of green tea were different from fresh green tea beverage in composition and relative content. Green tea contained 34 kinds of smell compounds, in which 3-Hexen-1-ol, 2-Ethyl-1-hexanol, Benzylalcohol, 1-Octanol, linalool, cis-Linalool oxide, Phenylethyl alcohol, Hexanal, (E)-2-Hexenal, Benzaldehyde, Acetophenone et al were the primary aromatic compounds. Fresh green tea beverage contained 37 kinds of smell compounds, in which linalool, trans-Linalool oxide, Phenylethyl alcohol, Geraniol, Nerol, Nerolidol, (Z)-2-Heptenal, Benzaldehyde, Acetophenone were the essential aromatic constituents. |
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| Keywords: | HS-SPME green tea fresh green tea beverage aromatic constituents GC/MS GC-Olfactometry/RI |
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