摘要
目的:分析自制松针茶粉中的风味特征成分。方法:采用气相色谱质谱联用仪(GC-MS),结合Kovats保留指数分别对松针精油和松针茶的挥发性成分进行鉴定,并对两者之间的成分差异进行分析。结果:松针茶粉中检出138个组分,质谱结合保留指数鉴定出19个主要成分,含量较高的组分为α-松油烯(26.7%)。而新鲜松针检出93个组分,质谱结合保留指数定性鉴定出7个主要挥发性成分,含量较高的组分为α-蒎烯(18.9%)、β-蒎烯(22.6%)、水芹烯(29.7%)。结论:实验通过对比,结果显示松针茶中的风味特征物质与松针精油差异较大。
Objective：To analyze the characteristic flavor in pine needle tea.Methods .The characteristic flavor of thefresh pine needles and pine needle tea were analyzed and identified by gas chromatography-mass spectroscopy（GC-MS） combined with Kovats retention indices（ KI）.Results：Total 138 components in the pine needle tea weredetected by GC-MS and 19 main volatile compounds were identified by MS combined with KI.The highest contentof all identified compounds was α-terpinene（26.7% ）.Total 93 components in the fresh pine needle were detectedby GC-MS and 7 main volatile compounds were identified by MS combined with Kl.The major components in thevolatile oil were α-pinene（ 18.9% ） ;β- pinene（22.6% ） ; α- Phellandrene（29.7% ）.Conclusion：Comparing the resultof the test,the characteristic flavor in the pine needle tea and pine essential oils are quite different.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第13期296-299,共4页
Science and Technology of Food Industry
基金
教育部跨世纪优秀人才培养计划(NCET-10-0589)
四川省青年科技基金(2012JQ0019)
四川大学大学生创新创业训练计划(20131158)
关键词
松针茶
风味物质
GC—MS
保留指数
pine needle tea
characateristic flavor
GC- MS
kovats retention indices
