| 新型花茶的香气特征研究 |
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| 引用本文： | 司辉清,沈强,庞晓莉. 新型花茶的香气特征研究[J]. 茶叶科学, 2010, 30(3): 167-172. DOI: 10.13305/j.cnki.jts.2010.03.003 |
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| 作者姓名： | 司辉清 沈强 庞晓莉 |
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| 作者单位： | 1. 西南大学食品科学学院,重庆 400716; 2. 贵州省茶叶科学研究所,贵州 湄潭 564100 |
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| 摘 要： | 研究新型花茶的香气特征及其化学组成,采用感官审评法和超临界CO2萃取法,并结合气相色谱-质谱仪联用技术,对香气特征和精油成分进行了分析鉴定。结果表明,新型花茶的香气具有馥郁高雅、芬芳持久、茶香协调的特征,从其精油中共分离出121个峰,分析鉴定出103种成分,占总面积的99.51%。相对含量较高的8种成分为：邻苯二甲酸二异丁酯（8.81%）、大根香叶烯D-4-醇（6.28%）、β-芳樟醇（3.39%）、二十一烷（3.58%）、四甲基环癸二烯甲醇（2.76%）、茉莉酮酸甲酯（2.31%）、库毕醇（2.24%）、二十烷（2.23%）。4-甲基-反式-3-硫杂双环[4.4.0]葵烷、环氧化马兜铃烯、1-氯十八烷、3-十二烷基-2,5-呋喃二酮等成分属首次分离。
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| 关 键 词： | 新型花茶 香气 超临界CO2萃取法 气相色谱-质谱仪联用技术 |
| 收稿时间： | 2009-10-09 |
Study on Aroma Characteristics and Components of New-type Scented Tea |
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| SI Hui-qing,SHEN Qiang,PANG Xiao-li. Study on Aroma Characteristics and Components of New-type Scented Tea[J]. Journal of Tea Science, 2010, 30(3): 167-172. DOI: 10.13305/j.cnki.jts.2010.03.003 |
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| Authors: | SI Hui-qing SHEN Qiang PANG Xiao-li |
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| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400716, China; 2. Guizhou Tea Research Institute, Meitan 564100, China |
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| Abstract: | To identify the aroma characteristics and components of new-type scented tea, sensory evaluation and supercritical CO2 extraction, together with gas chromatography-mass spectrometry technology(GC-MS) are applied in the experiment to analyze and determine the components of the essential oil. The results showed that new-type scented tea has a rich aroma which is characterized by elegance, fragrance, lasting and harmony. While 121 peaks have been isolated and 103 compounds have been discovered, which account f... |
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| Keywords: | new-type scented tea aroma supercritical CO2 extraction gas chromatography-mass spectrometry |
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