摘要
本文采用固相微萃取与气相质谱联用(SPME-GC/MS)对15个来自云南的普洱茶生茶样品进行挥发性化合物分析,应用主成分分析(Principal component analysis,PCA)和聚类分析(Cluster analysis),比较了15个样品在挥发性化合物含量和类型上的差异。主成分分析的结果表明,芳樟醇及其氧化物,α-萜品醇,α-紫罗酮,β-紫罗酮,顺式茉莉酮,α-柏木烯等是普洱生茶挥发性化合物的主要构成成分;聚类分析的结果显示,15个茶样被分成了5类,其中第2类和第3类之间的距离最远,而这两类在挥发性化合物含量和种类上区别也最大。结果表明,用类别间的距离差距可以清晰的表示每类样品在挥发性化合物量上的差异。
Headspace solid phase microextraction（SPME） and gas chromatography-mass spectrometric （GC-MS） method were built to ana lyze the volatile flavor components of 15 kinds pu-erh tea from Yurnan Province.Principal component analysis and Cluster analysis are adopted to compare the content and types of the volatile components in 15 different samples.Results show that Hotrienol,Linalooloxide,α-Terpineol,α-lonone,β-lonone,cis-Jasmone,α-cedrene are main volatile components in pu-erh tea.The results of Cluster analysis show that samples are divided into 5 classes.The greatest disparity is between Class 2 and Class 3 and content and types between them also differed greatly.The results show that Cluster analysis can clearly show the differences of volatile components between different classes.
出处
《西南农业学报》
CSCD
北大核心
2014年第1期94-98,共5页
Southwest China Journal of Agricultural Sciences
基金
国家科技支撑计划(2007BAD58B05-2)
