| 四种传统名茶风味成分的比较研究 |
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| 引用本文： | 任健,杨志宏,杨晓文.四种传统名茶风味成分的比较研究[J].齐齐哈尔大学学报(自然科学版),2004,20(1):1-4. |
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| 作者姓名： | 任健 杨志宏 杨晓文 |
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| 作者单位： | 1. 齐齐哈尔大学生命学院,齐齐哈尔,161006
2. 大庆油田龙阳实业公司,大庆,166405 |
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| 摘 要： | 本论文以中国名茶——信阳毛尖、龙井、碧螺春、黄山毛峰为研究对象，对其生化成分进行比较分析，从生化成分含量角度分析了它们的不同风味，综合认为信阳毛尖在茶汤甜度、鲜爽度、浓度方面比其他三种绿茶要好，在醇度方面相对其他三种绿茶稍差；采用SDE方法萃取茶叶香精油，用气质联用仪进行分析，对四种绿茶的香气进行比较，得出信阳毛尖不同于其他三种绿茶香气的特征成分是橙花叔醇、正赓醛、苯乙酮、顺-香叶基丙酮、N-苯基-1-萘胺、十六碳酸、十六碳酸甲酯、顺-3-己烯基己酸酯的含量比其他三种绿茶都要高。
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| 关 键 词： | 茶 风味成分 信阳毛尖 龙井 碧螺春 黄山毛峰 香精油 绿茶 |
| 文章编号： | 1007-984X(2004)01-0001-04 |
| 修稿时间： | 2003年11月11 |
Comparative studies on the aroma components of thefour traditional top teas |
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| REN Jian YANG Zhi-hong YANG Xiao-wen.Comparative studies on the aroma components of thefour traditional top teas[J].Journal of Qiqihar University(Natural Science Edition),2004,20(1):1-4. |
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| Authors: | REN Jian YANG Zhi-hong YANG Xiao-wen |
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| Abstract: | Xinyang Maojian tea, Rongjing, Biluochun, Huansan maofeng are studied in the article. By comparing their chemical constituents, it is found out that Xinyang Maojian tea is better than other three teas in the sweet degree, fresh degree and concentration, but worse than the other teas in the mellow degree. By extracting its aroma components with the method of SDE (Simultaneous Distillation and Extraction) and contrasting the aroma of Xinyang Maojian tea with other three green teas, it is found out that the different ingredients of Xinyang MaoJian's special flavor are Nerolidol; Heptanal; Acetophenone; cis-Geranylactone; 1 -Naphalenamine, N-phentyl-; Hexaecanoic acid; Hexadecanoic acid, methyl ester; Hexanoic acid, 3-hexenyl ester, (Z)-. |
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| Keywords: | tea aroma components research |
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