| 窨制荣莉花茶与添加香精茉莉花茶香气成分的差异性分析 |
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| 引用本文： | 蒋顾伟,廖明宏,李拥军.窨制荣莉花茶与添加香精茉莉花茶香气成分的差异性分析[J].茶叶通讯,2005,32(3):17-20. |
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| 作者姓名： | 蒋顾伟 廖明宏 李拥军 |
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| 作者单位： | [1]湖南省农垦茶厂,长沙410007 [2]湖南省出入境检验检疫局,长沙410007 |
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| 摘 要： | 采用水蒸汽蒸馏同时萃取法（SDE法）制备了窨制茉莉花茶、添加香精茉莉花茶和茶坯的香气物质，经气相色谱一质谱（GC～MS）分析了二者在香气组成和含量上的差异。结果表明，窨制茉莉花茶在主要香气组分的数目和相对含量上都与添加香精茉莉花茶存在着不同程度的差异。
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| 关 键 词： | 茉莉花茶 香气 水蒸气蒸馏同时萃取法 气质联用 香气成分 香精 添加 窨制 差异性 相对含量 |
| 收稿时间： | 2005-05-31 |
Difference Analysis of Aromatic Composition of Jasmine Tea Prepared with Fresh Jasmine Flowers and Spiked Jasmine Flavoring |
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| Jiang GuWei;Liao MingHong;Li YongJun.Difference Analysis of Aromatic Composition of Jasmine Tea Prepared with Fresh Jasmine Flowers and Spiked Jasmine Flavoring[J].Tea Communication,2005,32(3):17-20. |
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| Authors: | Jiang GuWei;Liao MingHong;Li YongJun |
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| Abstract: | The aromatic substances of jasmine tea prepared with fresh jasmine flowers and spiked jasmine flavoring and primary green tea were prepared by simultaneous distilled extraction method. The aromatic composition and contents of the both jasmine teas were analyzed by GC - MS, the results showed that the number and relative content of the main aromatic composition of jasmine tea prepared with fresh jasmine flowers were different from those of jasmine tea spiked jasmine flavoring. |
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| Keywords: | Jasmine tea Aroma Simultaneous distilled extraction method GC-MS |
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