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中国精品科技期刊2020
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邓静, 王远兴, 毛雪金, 辛贞, 张娟, 胡海涛. 固相微萃取(SPME)在茶叶香气分析中的应用[J]. 食品工业科技, 2014, (02): 346-349. DOI: 10.13386/j.issn1002-0306.2014.02.061
引用本文: 邓静, 王远兴, 毛雪金, 辛贞, 张娟, 胡海涛. 固相微萃取(SPME)在茶叶香气分析中的应用[J]. 食品工业科技, 2014, (02): 346-349. DOI: 10.13386/j.issn1002-0306.2014.02.061
shu
DENG Jing, WANG Yuan-xing, MAO Xue-jin, XIN Zhen, ZHANG Juan, HU Hai-tao. Research progress in solid phase microextraction (SPME) in tea aroma analysis[J]. Science and Technology of Food Industry, 2014, (02): 346-349. DOI: 10.13386/j.issn1002-0306.2014.02.061
Citation: DENG Jing, WANG Yuan-xing, MAO Xue-jin, XIN Zhen, ZHANG Juan, HU Hai-tao. Research progress in solid phase microextraction (SPME) in tea aroma analysis[J]. Science and Technology of Food Industry, 2014, (02): 346-349. DOI: 10.13386/j.issn1002-0306.2014.02.061
shu

固相微萃取(SPME)在茶叶香气分析中的应用

Research progress in solid phase microextraction (SPME) in tea aroma analysis

    摘要
  • 摘要: 茶叶香气是影响茶叶品质的重要因子之一,其组成复杂且在茶叶中的含量低。固相微萃取作为目前茶叶香气的富集手段,具有操作简便快速等优点,是茶叶香气研究的热点。本文综述了近年来茶叶香气特征和固相微萃取(SPME)技术及其在茶叶香气分析中的应用。 

     

    Abstract: Tea aroma was an important index of tea quality, and the content of aroma in tea was relatively low and its composition was complex. Solid phase microextractoin was a simple and rapid tea aroma compounds extraction method and it was one of research hotspots of tea aroma. In this paper, these tea aroma characteristics combined with recent applications of solid phase microextractoin technology in tea aroma research were reviewed.

     

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