| 采用顶空吸附法研究速溶绿茶香气在加工中的变化 |
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| 引用本文： | 朱旗,施兆鹏,任春梅. 采用顶空吸附法研究速溶绿茶香气在加工中的变化[J]. 湖南农业大学学报(自然科学版), 2001, 27(2): 97-99 |
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| 作者姓名： | 朱旗 施兆鹏 任春梅 |
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| 作者单位： | 1. 湖南农业大学食品科学技术学院,
2. 湖南农业大学理学院, |
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| 基金项目： | 国家重点科技项目! (攻关 )计划 (85 - 5 13- 2 3-0 6 ) |
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| 摘 要： | 为克服SDE法分析茶叶香气成分的局限性，采用顶空吸附法对速溶绿茶加工过程中香气的变化进行了跟踪分析，结果表明，速溶绿茶香气在加工过程中逐步损失，其中提取工艺和浓缩工艺损失较严重，但不同香气类型和组分的损失程度存在一差异，干燥工艺后香气组分类的损失较总量损失严重。
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| 关 键 词： | 顶空吸附 速溶绿茶 香气 加工工艺 |
| 文章编号： | 1007-1032(2001)02-0097-03 |
| 修稿时间： | 2000-12-25 |
Changes of Aroma of Instant Green Tea during the Process by Headspace Absorption |
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| ZHU Qi,SHI Zhao-peng,REN Chun-mei. Changes of Aroma of Instant Green Tea during the Process by Headspace Absorption[J]. Journal of Hunan Agricultural University, 2001, 27(2): 97-99 |
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| Authors: | ZHU Qi SHI Zhao-peng REN Chun-mei |
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| Abstract: | To reduce the influences on aroma by SDE,the changes of aroma of instant green tea during the process by headspace absorption were studied. The results show that aroma is lost in the process,especially in the process of extract and concentration. The degree of aroma loss is different between aroma group and aroma compound. The loss of aroma compound is more serious than that of aroma content in the dryness process. |
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| Keywords: | headspace absorption instant green tea aroma process |
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