| 绿茶新鲜叶清明前后香气成分变化研究 |
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| 引用本文： | 夏于芬,王道平,潘卫东,等.绿茶新鲜叶清明前后香气成分变化研究[J].信阳师范学院学报(自然科学版),2014(1):42-46. |
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| 作者姓名： | 夏于芬 王道平 潘卫东 等 |
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| 作者单位： | ;1.贵州大学生命科学学院;2.贵州省中国科学院天然产物化学重点实验室 |
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| 摘 要： | 采用顶空-固相微萃取法提取清明及前后各1个月的鲜茶嫩叶中的香气物质,联合气质联用技术进行成分分析.结果显示,从节前、节中、节后样品中分别鉴定出53、55、59种成分,所鉴定成分峰面积分别占总挥发性化学成分的95.53%、97.51%、88.21%.
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| 关 键 词： | 清明茶 香气成分 固相微萃取-气质联用 |
Analysis of Aroma Compounds of a Green Tea by SPME-GC/MS |
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| Institution: | ,College of Life Scinence,Guizhou University,The Key Laboratory of Chemistry for Natural Products of Guizhou Province and ChineseAcademy of Sciences |
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| Abstract: | The aroma compounds in three samples,picked in different harvest seasons during Qingming festival,were extracted by the upper space-solid phase micro extraction( HS-SPME) and analyzed by gas chromatogram-phymass spectrometry technology( GC-MS). The results showed that 53、55、59 compounds were respectively identified from the three samples. The peak areas of mentioned compounds accounts for respective total volatile components was95. 53%,97. 51%,88. 21%. Based on this method,the aroma substances in tea can be quickly detected and change regulations were explored. |
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| Keywords: | qingming tea volatile compounds SPME-GC-MS |
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