摘要
为研究靖安白茶的香气成分,采用顶空自动进样器对靖安白茶的挥发性成分进行提取,使用三重串联四极杆气-质联用(GC-QQQ-MS)技术对其进行鉴定。结果表明:样品在90℃平衡30min后,共分离并鉴定出37种香气成分,其中烷烃类7种、酯类6种、醇类6种、酮类6种、烯烃类4种、酸类3种、醛类2种、酚类1种,其他挥发性成分2种;香气成分中薄荷醇、柠檬烯、薄荷酮、异胡薄荷醇、壬醛、正己酸乙酯、长叶烯、芳樟醇、胡椒酮、棕榈酸的含量较高。靖安白茶香气成分主要为醇类和烯烃类,其中薄荷醇含量远高于其他组分。
The composition of aroma compounds in Jing＇an White Tea was analyzed by headspace extraction and gas chro- matography-triple quadrupole mass spectrometry （HS-GC-QQQ-MS）. Results showed that a total of 37 major volatile com- pounds were identified, including 7 hydrocarbons, 6 esters, 6 alcohols, 6 ketones, 4 olefins, 3 acids, 2 aldehydes, 1 phenols and 2 other compounds. Among them, menthol, limonene, menthone, isopulegol, nonanal, ethyl caproate, caryophyllene, linalool, piperitone and n-hexadecanoic acid were the major components. The main aroma components were alcohols and olefins in Jing＇an White Tea, with menthol being the most abundant aroma component.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第22期115-118,共4页
Food Science
基金
国家自然科学基金地区科学基金项目(31160321)
"十一五"国家科技支撑计划项目(2009BADC4B04)
关键词
顶空吸附
靖安白茶
三重串联四极杆气-质联用
香气成分
headspace extraction
Jing＇an White Tea
gas chromatography-triple quadrupole mass spectrometry （GC-QQQ-MS）
aroma compounds
