摘要
采用顶空-固相微萃取技术提取普洱茶的香气成分,经气质联用分析鉴定,除烷烃类化合物外,经过臭氧处理后的茶样香气物质种类较未经酶处理的茶样显著降低,各个处理样均以甲氧基苯类化合物和萜烯醇类化合物为主,另外,经过臭氧处理后的普洱茶,其香气成分中产生大量新的醛类和酮类化合物,而酸类和酯类物质则显著减少。
To study the effects of ozone treatments on the aroma characteristic of Puer tea, the headspace solid-phase micro extraction （HS-SPME） coupled with capillary gas chromatography-mass spectrometry （GC-MS） was used for the determination of volatiles in Puer tea. Results indicated that the amount of aroma components was decreased significantly through the oznoe treatment. Methoxy benzene, terpene and their derivatives were found to be the most abundant compounds in the samples. In addition, much more new aldehyde and ketones compounds were found in the ozone treated sample, but the acids and the ester compounds were obviously reduced.
出处
《现代食品科技》
EI
CAS
2009年第8期944-948,共5页
Modern Food Science and Technology
关键词
臭氧
普洱茶
化学成分
品质
ozone
puer tea
chemical components
quality
