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中国精品科技期刊2020
廉明, 吕世懂, 吴远双, 周降生, 王晨, 孟庆雄. 顶空固相微萃取气质联用技术分析两种黄茶的香气成分研究[J]. 食品工业科技, 2015, (11): 281-286. DOI: 10.13386/j.issn1002-0306.2015.11.048
引用本文: 廉明, 吕世懂, 吴远双, 周降生, 王晨, 孟庆雄. 顶空固相微萃取气质联用技术分析两种黄茶的香气成分研究[J]. 食品工业科技, 2015, (11): 281-286. DOI: 10.13386/j.issn1002-0306.2015.11.048
LIAN Ming, LV Shi-dong, WU Yuan-shuang, ZHOU Jiang-sheng, WANG Chen, MENG Qing-xiong. Analysis of aroma components of two kinds of yellow tea by headspace solid phase microextraction coupled with gas chromatography- mass spectrometry[J]. Science and Technology of Food Industry, 2015, (11): 281-286. DOI: 10.13386/j.issn1002-0306.2015.11.048
Citation: LIAN Ming, LV Shi-dong, WU Yuan-shuang, ZHOU Jiang-sheng, WANG Chen, MENG Qing-xiong. Analysis of aroma components of two kinds of yellow tea by headspace solid phase microextraction coupled with gas chromatography- mass spectrometry[J]. Science and Technology of Food Industry, 2015, (11): 281-286. DOI: 10.13386/j.issn1002-0306.2015.11.048

顶空固相微萃取气质联用技术分析两种黄茶的香气成分研究

Analysis of aroma components of two kinds of yellow tea by headspace solid phase microextraction coupled with gas chromatography- mass spectrometry

  • 摘要: 采用全自动顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)对我国两种黄茶(君山银针和霍山黄芽)的香气成分进行了研究,并比较了它们在香气化学成分及含量上的差异。结果在两种黄茶中共鉴定出香气成分75种,共有香气成分66种,它们的香气含量及组成较类似;两种黄茶香气成分均以碳氢化合物和醇类化合物为主,其中碳氢化合物含量分别占提取物总量的50.95%和40.75%;君山银针的香气成分主要是十三烷、δ-杜松烯、芳樟醇、二氢猕猴桃内酯、香叶醇、2,6,10,14-四甲基十五烷、十二烷等;而霍山黄芽的香气成分主要是香叶醇、十三烷、芳樟醇、咖啡因、δ-杜松烯、十二烷、β-紫罗酮和二氢猕猴桃内酯等。 

     

    Abstract: The aroma components of Junshanyinzhen yellow tea and Huoshanhuangya yellow tea were extracted by fully automated headspace solid- phase microextraction ( HS- SPME) , and were identified by gas chromatography- mass spectrometry ( GC- MS) . Then comparison of aroma components and contents between the teas was made.Results showed that a total of 75 aroma constituents were identified, their aromatic components were very similar and 66 of them were identical.Hydrocarbon and alcohol compounds were the major aromatic components in Junshanyinzhen yellow tea and Huoshanhuangya yellow tea, among hydrocarbon compounds representing 50.95%and 40.75% of the total peak area respectively.The major aromatic compounds of Junshanyinzhen yellow tea were tridecane, δ- cadinene, linalool, dihydroactinidiolide, geraniol, 2, 6, 10, 14- tetramethyl pentadecane, dodecane, etc, while the major aromatic compounds of Huoshanhuangya yellow tea were geraniol, tridecane, linalool, caffeine, δ- cadinene, dodecane, β- ionone, and dihydroactinidiolide, etc.

     

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