摘要
采用顶空吸附法 (HAS法 )和茶汤过柱吸附法 (TL A法 )分析了绿茶提取液的香气 .结果表明 ,HAS法提取的香气在感官上与茶叶香气较一致 .通过 GC检测 ,两种方法提取香精油的组分差异较大 ,在检测时间内相同的香气组分只有 5 4.17%,TL A法未检测到芳樟醇的氧化物和异构产物 ,但检测到一些别的物质 .
The aroma of green tea liquid was studied by using headspace absorption method (HAS method) and tea liquid absorption method (TLA method) with XAD-2 rein. The results show that the essential oil made by HAS method has tea flavor but that made by TLA method has a little difference compared with tea flavor. There are some differences in compounds between the two; the rate of reflection is 54.17% during the same TR. Linalool oxides and its isomeric materials are not found by using TLA method, but some other materials are found.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2001年第6期469-471,共3页
Journal of Hunan Agricultural University(Natural Sciences)
基金
国家重点科技攻关计划 (85 - 5 13- 2 3- 0 6 )
关键词
顶空吸附
茶汤过柱吸附
绿茶
香气分析
headspace absorption
tea liquid absorption
green tea
aroma
