食品科学 ›› 2004, Vol. 25 ›› Issue (6): 93-97.

• 基础研究 • 上一篇    下一篇

茉莉花茶香气成分与品质之间关系的初步研究

 陆宁, 宛晓春, 潘冬   

  1. 安徽农业大学农业部茶叶生物化学与生物技术重点实验室
  • 出版日期:2004-06-15 发布日期:2011-10-24

Extraction and Analysis of Jasmine Tea Aroma Constituents of Three Different Grades

 LU  Ning, WAN  Xiao-Chun, PAN  Dong   

  1. Key Laboratory of Tea Biochemistry and Biotechnology,Ministry of Agriculture,Anhui Agricultural University
  • Online:2004-06-15 Published:2011-10-24

摘要: 本文提取并分析了三种不同级别茉莉花茶的香气挥发性成分,讨论并确定了香气挥发油总量是决定香气浓度的基础;推测低沸点物质对香气的鲜灵度有着不可忽视的影响。此外,讨论了茉莉花茶香气成分与品质之间的关系,确定了芳樟醇,乙酸苄酯,顺-3-己烯醇,水杨酸甲酯,苯甲醇为茉莉花茶的主要香气成份,并且前四种物质与香气的品质呈正相关性。

关键词: 茉莉花茶, 同时蒸馏萃取, 茶叶香气, GC分析

Abstract: The volatile aroma compounds of three different species of jasmine tea were studied and the whole quantities of volatilecompounds, which are the foundation of aroma consistency, have been determined. The low boiling point components were theimportant affection to the freshness and lively degree of aroma. The relationship between aroma constituents and aroma qualitywas studied. And the main components of jasmine tea were: linalool, benzyl acetate, cis-3-hexenol, methyl salicylate and benzylalcohol. In addition, the higher the quantity of the former four compounds, the better the quality of jasmine tea aroma.

Key words: Jasmine tea, simultaneous distillated extraction method, tea taste, GC analysis