摘要
对产自福建的春秋两季乌龙茶香气组分进行比较分析.采用顶空固相微萃取方法提取春秋两季乌龙茶的香气成分,用气相色谱-质谱法对提取的香气成分进行分析.结果表明:从春季乌龙茶中鉴定出12种香气成分,总检出率为90.05%,春季乌龙茶主要香气成分为苯乙醇占13.60%、吲哚占13.31%、橙花叔醇占14.25%、邻苯二甲酸二丁酯占19.62%;从秋季乌龙茶中鉴定出6种香气成分,总检出率为91.75%,秋季乌龙茶主要香气成分为芳樟醇占30.83%、橙花叔醇占35.44%.
The aroma components of oolong tea from Fujian in spring and autumn were compared and analyzed.The aroma components of oolong tea in spring and autumn were extracted by headspace solid phase microextraction and analyzed by gas chromatography-mass spectrometry.The results showed that 12 aroma components were identified from spring oolong tea,and the total detection rate was 90.05%.The main aroma components of spring oolong tea were phenylethanol(13.60%),indole(13.31%),nerolanol(14.25%)and dibutyl phthalate(19.62%).Six aroma components were identified from autumn oolong tea,and the total detection rate was 91.75%.The main aroma components of autumn oolong tea were linalool(30.83%)and nerolite(35.44%).
作者
回瑞华
侯冬岩
李铁纯
刁全平
HUI Ruihua;HOU Dongyan;LI Tiechun;DIAO Quanping(School of Chemistry and Life Science,Anshan Normal University,Anshan Liaoning 114007,China;Liaoning Key Laboratory of Development and Utilization for Natural Products Active Molecules,Anshan Liaoning 114007,China)
出处
《鞍山师范学院学报》
2023年第2期45-48,共4页
Journal of Anshan Normal University
关键词
乌龙茶
香气成分
固相微萃取
气相色谱-质谱法
Oolong tea
Aroma components
Solid phase microextraction
Gas chromatography-Mass spectrometry
