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浙江大学学报(理学版)  2015, Vol. 42 Issue (6): 714-720    DOI: 10.3785/j.issn.1008-9497.2015.06.014
化学     
顶空蒸馏萃取法结合GC-MS/GC-O技术分析龙井茶的特征香气成分
Identify the characteristic aroma components of Longjing tea by headspace steam distillation extraction and GC-MS/ GC-O
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摘要: 采用顶空蒸汽蒸馏萃取法提取龙井茶的香气成分,以气相色谱质谱联用(GCMS)结合气相色谱嗅闻(GCO)技术,对龙井茶的特征香气成分进行了分离鉴定.共鉴出75种香气成分,其中醇类24种,醛类8种,酮类10种,酯类6种,杂环类16种,其他11种.采用气相色谱嗅闻(GCO)结合芳香萃取物稀释分析(AEDA)技术分离出49种活性香气成分,其中对龙井茶香气贡献较大的有橙花叔醇、二氢猕猴桃内酯、2乙基吡嗪、2乙酰基呋喃、芳樟醇、1乙基2甲酰基吡咯、环氧芳樟醇、水杨酸甲酯、苯甲醇、苯乙醇、吲哚、2乙基3,5二甲基吡嗪、β紫罗兰酮、顺式茉莉酮、茉莉酮酸甲酯、香豆素.
关键词: 龙井茶特征香气成分顶空蒸汽蒸馏萃取气相色谱质谱联用;气相色谱嗅闻;芳香萃取物稀释分析    
Abstract: The aroma components of Longjing tea was extracted by headspace steam distillation extraction and analyzed by gas chromatography and mass spectrometry (GCMS) coupled with gas chromatography and olfactometry (GCO). Totally, 75 volatile compounds comprising alcohols (24), aldehydes (8), ketones (10), esters (6), heterocycles (16) and miscellaneous compounds (11) were separated. A total of 49 characteristic aroma compounds were separated by gas chromatography and olfactometry (GCO) combined with aroma extract dilution analysis (AEDA). Among these compounds, nerolidol, dihydroactinidiolide, 2ethyl pyrazine, 2acetyl furan, linalool, 1ethyl2formyl pyrrole, epoxylinalol, methyl salicylate, benzyl alcohol,benzyl ethanol, indole, 2ethyl3, 5dimethyl pyrazine, βionone, cisjasmone, methyl jasmonate, coumarin were determined to have the larger contribution on the aroma of Longjing tea.
出版日期: 2015-07-01
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肖作兵
陈合兴
牛云蔚
吴旻玲
舒 畅
朱建才

引用本文:

肖作兵, 陈合兴,牛云蔚, 吴旻玲,舒 畅, 朱建才. 顶空蒸馏萃取法结合GC-MS/GC-O技术分析龙井茶的特征香气成分[J]. 浙江大学学报(理学版), 2015, 42(6): 714-720.

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https://www.zjujournals.com/sci/CN/Y2015/V42/I6/714

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