摘要
茶叶的香气成分是鉴定其品质的重要指标之一。采用同时蒸馏萃取法对蒙山茶叶的香气成分进行提取,气相色谱-三重四级杆质谱联用仪分析茶叶中挥发性香气成分,并利用峰面积归一化法对各类香气成分进行定量分析。检测出此种蒙山半发酵茶叶中含129种挥发性成分,主要有醇类31种、酯类29种、不饱和烃16种、酸类11种、酮类10种、醛类6种以及杂环化合物13种,成分种类及含量较传统绿茶明显增多,为蒙山茶叶品质标准化测评提供了有意义的实验依据。
The aroma component of tea is one of the important indexes to identify its quality.In this paper,simultaneous distillation and extraction was used to extract the aroma components of Mengshan tea.The volatile aroma components of Mengshan tea were analyzed by gas chromatography-triple quadruplet mass spectrometry.The peak area normalization method was used to quantitatively analyze the aroma components in order to calculate the relative content of various aroma components in the total volatile compounds.In this paper,129 volatile components were detected in Mengshan semi-fermented tea,including 31 alcohols,29 esters,16 unsaturated hydrocarbons,11 acids,10 ketones,6 aldehydes and 13 heterocyclic compounds.
作者
周慧敏
刘晓泓
Zhou Huimin;Liu Xiaohong(School of Chemistry and Chemical Engineering,Linyi University,Linyi276000,China)
出处
《山东化工》
CAS
2020年第4期96-97,100,共3页
Shandong Chemical Industry
