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| 四川工夫红茶香气成分分析 | |
| 引用本文： | 周雪芳,唐洪,雷茜,邓小林,张德勋,童华荣.四川工夫红茶香气成分分析[J].西南师范大学学报(自然科学版),2011,36(3). |
| 作者姓名： | 周雪芳 唐洪 雷茜 邓小林 张德勋 童华荣 |
| 作者单位： | 1. 西南大学食品科学学院,重庆,400716 2. 宜宾市农业局,四川宜宾,644000 3. 川红茶业集团有限公司,四川宜宾,644000 4. 四川早白尖茶业有限公司,四川高县,645150 |
| 摘 要： | 采用固相微萃取和气相色谱-质谱(GC-MS)对两个四川工夫红茶样品的香气成分进行分析,从中检测出34种香气组分,包括醇类、醛类、烯烃类、酯类、酸类、酮类、苯酚类化合物,其中醇类化合物含量较高,均占66%左右,以反-香叶醇、水杨酸甲酯、苯乙醇、芳樟醇及其氧化物、苯甲醛、苯乙醛、苯甲醇、反-2-己烯醛等化合物为主体特征,是决定川红特殊香型的重要组分,3,7-二甲基-1,5,7-辛三烯-3-醇可能是川红桔香特征的关键组分. |
| 关 键 词： | 川红 香气成分 固相微萃取 GC-MS分析 |
Analysis of Aroma Components of Sichuan Black Tea |
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| ZHOU Xue-fang,TANG Hong,LEI Qian,DENG Xiao-lin,ZHANG De-xun,TONG Hua-rong.Analysis of Aroma Components of Sichuan Black Tea[J].Journal of Southwest China Normal University(Natural Science),2011,36(3). | |
| Authors: | ZHOU Xue-fang TANG Hong LEI Qian DENG Xiao-lin ZHANG De-xun TONG Hua-rong |
| Institution: | ZHOU Xue-fang1,TANG Hong2,LEI Qian1,DENG Xiao-lin3,ZHANG De-xun4,TONG Hua-rong1 1.School of Food Science,Southwest University,Chongqing 400716,China,2.Agricultural Bureau,Yibin Sichuan 644000,3.Sichuan Black Tea Group Limited Company,4.Sichuan Zaobaijian Tea Limited Company,Gaoxian Sichuan 645150 |
| Abstract: | The volatiles of two kinds of Sichuan black tea were extracted with SPME(solid phase microextraction) and analyzed with GC-MS.A total of 34 aromatic components were detected in the samples,including alcohols,aldehydes,alkenes,esters,acids,ketones and phenols,of which alcohols accounted for about 66% of the total.As the main aromatic components,trans-geraniol,methyl salicylate,phenylethyl alcohol,linalool and its oxides,benzaldehyde,benzeneacetaldehyde,benzyl alcohol and(E)-2-hexenal contributed to the parti... |
| Keywords: | Sichuan black tea aroma component solid phase microextraction GC-MS analysis |
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