摘要
目的:分析霍山黄芽茶叶的香气成分。方法:采用CTC顶空固相微萃取技术(HS-SPME-GC/MS)对霍山黄芽茶叶的香气成分进行提取,GC-MS进行鉴定,并采用色谱峰面积归一化法计算各成分的相对百分含量。结果:在霍山黄芽茶叶香气成分共检测出了103个化合物,并鉴定了其中的30个,占总香气成分的44.85%。含量较高的香气成分为2,6-双(1,1-二甲基乙基)-4-(1-丙酰基)苯酚(9.56%)和3,7-二甲基-1,6-辛二烯-3-醇(5.07%)。结论:主要香气成分为脂肪烃和芳香类化合物。
Objective： The aroma compounds in Huoshanhuangya Tea were studied. Method： The aroma compounds were analyzed by CTC head-space solid micro-extraction, coupled with GC-MS for the first time. A quantitative analysis in percent was performed by peak area normalization measurements. Result： One hundred and three compounds were separated and 30 compounds were identified, representative of 44. 85% of total aroma compounds. The main compounds were 2, 6-bis （1, 1-dimethylethyl） -4- （1-oxopropyl）phenol （9.56%）and 3, 7-dimethyl-1, 6-octadien-3-ol （5.07%）. Conclusion： The main aroma compounds in Huoshanhuangya Tea were aliphatic hydrocarbon and aromatic compounds.
出处
《中国实验方剂学杂志》
CAS
北大核心
2012年第18期85-87,共3页
Chinese Journal of Experimental Traditional Medical Formulae
基金
天津科技大学科学研究基金项目(20110111)
