摘要
为了研究中国名优红茶挥发性香气物质并确定主要呈香特征,采用顶空固相微萃取方法(HS-SPME)提取红茶样品中的挥发性物质,用气相色谱/质谱联用技术(GC-MS)结合挥发性物质的保留指数(RI)鉴定红茶样品中香气物质种类及其对总体香气的贡献。结果表明,鉴定出约60种香气化合物,主要包含醇类、酯类、醛类、酮类和烯类、烷烃类等,其中醇类是国内名优红茶香气中最主要的物质,其次是酯类和醛类。香气化合物中芳樟醇、橙花醇、水杨酸甲酯、氧化芳樟醇是最主要的呈香物质,平均含量分别占总香气的39.48%、17.5%、8.21%、4.74%。所体现的花香、甜香、果香是中国红茶的香气特征。
With the aim to study the volatile aroma component of native black tea and determine the main aroma characters, the headspace solid-phase micro-extraction （HS-SPME） method was adopted to extract the volatiles and gas chromatography-mass spectrometry（GC-MS） coupled with retention index（RI） of the volatiles were used to determine the volatiles variety in black tea samples and their contribution to the total aroma. The result showed that more than fifty aroma compounds were determined including alcohol, ester, aldehyde, azulene ketones and terpenes, hydrocarbon and etc., among which the alcohol was the most important compounds and ester and aldehyde were next to it. Linalool, gerariol, methl salcylate, linalool oxide were the most important compounds, representing 39.48%, 17.5%, 8.21% and 4.74% of the total aroma respectively. Flower-like, fruit-like, refreshing fragrance and sweet aroma were the main character of native black tea.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第1期195-200,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
现代茶叶产业技术体系项目(No.CARS-23)
国家星火计划项目(No.2011GA780012)
广东省农业厅项目(粤农函[2009]1124号)
广东省科技计划项目(No.2011B020309001)
