摘要
同时采用蒸馏萃取法(SDE)和气相色谱-质谱联用技术(GC-MS)对竹筒茶化学成分进行分析。从竹筒茶共分离鉴定出40个化合物。传统工艺制成的竹筒茶总致香成分质量分数为150.687μg/g。竹筒茶中的挥发性成分主要为植醇、棕榈酸、芳樟醇、亚麻酸乙酯、植酮、二氢猕猴桃内酯、桉叶油醇、苯乙醛、棕榈酸乙酯、亚油酸乙酯等。
Simultaneous distillation extraction was employed for sample pretreatment from Bamboo cylinder tea. Volatile components were analyzed and identified via gas chromatography-mass spectrometry. 40 kinds of compounds were isolated and identified in the total volatile oils.The content of total aroma components from traditional craft Bamboo cylinder tea was 150. 687 μg/g. The main volatile components were: Phytol,palmitic acid,linalool,ethyl linolenate,phytone,dihydroactinidin,eucalyptol,phenylacetaldehyde,ethyl palmitate,ethyl linoleic acid,etc.
作者
郑琳
张勃
弓新国
吴长伟
吴明美
蒋美红
Zheng Lin;Zhang Bo;Gong Xinguo;Wu Changwei;Wu Mingmei;Jiang Meihong(Changde Huafu Biotechnology Co.,Ltd.,Kunming 650000,China)
出处
《云南化工》
CAS
2021年第7期73-75,共3页
Yunnan Chemical Technology
