松针茶风味特征的研究

田苗; 张肖; 李路; 姜虹伶; 岳雨曦; 钟凯; 高鸿

doi:10.13386/j.issn1002-0306.2014.13.056

松针茶风味特征的研究

四川大学轻纺与食品学院

基金项目:

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)；

详细信息

作者简介:
田苗 (1988-) , 女, 硕士, 研究方向:食品生物化学。;

中图分类号: TS272.5;O657.63
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- 收稿日期: 2013-11-12

Study on the characteristic flavor of pine needle tea

College of Light Industry, textile and food engineering, Sichuan University

摘要

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。
- 松针茶; /
- 风味物质; /
- GC-MS; /
- 保留指数;
Abstract: Objective: To analyze the characteristic flavor in pine needle tea.Methods: The characteristic flavor of the fresh 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 were detected by GC-MS and 19 main volatile compounds were identified by MS combined with KI.The highest content of all identified compounds was α-terpinene ( 26.7%) .Total 93 components in the fresh pine needle were detected by GC-MS and 7 main volatile compounds were identified by MS combined with KI.The major components in the volatile oil were α-pinene ( 18.9%) ; β-pinene ( 22.6%) ; α-Phellandrene ( 29.7%) .Conclusion: Comparing the result of the test, the characteristic flavor in the pine needle tea and pine essential oils are quite different.
- pine needle tea; /
- characateristic flavor; /
- GC-MS; /
- kovats retention indices;

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参考文献(15)

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文章访问数: 149
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松针茶风味特征的研究

作者简介: 田苗 (1988-) , 女, 硕士, 研究方向:食品生物化学。;

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出版历程

Study on the characteristic flavor of pine needle tea

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出版历程

目录

作者简介:
田苗 (1988-) , 女, 硕士, 研究方向:食品生物化学。;