食品科学
• 成分分析 • 上一篇 下一篇
阮 鸣,陈全战,周红霞
出版日期:
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基金资助:
国家自然科学基金面上项目(21376112);江苏省自然科学基金项目(BK20141081); 江苏省大学生科学创新项目(201311460048X)
RUAN Ming, CHEN Quanzhan, ZHOU Hongxia
Online:
Published:
摘要:
对中国十大名茶之一六安瓜片的香气成分进行定性鉴别。采用同时蒸馏萃取并结合气相色谱-质谱(gaschromatography-mass spectrometry,GC-MS)联用仪进行定性分析。结果显示,六安瓜片香气成分在12 个月内较稳定;不同等级六安瓜片主要香气成分相似;六安瓜片与其他品种名茶香气成分存在明显差异。结果表明六安瓜片的香气成分性质稳定,与其他名茶有明显差异;GC-MS法可作为六安瓜片香气成分质量控制的检测方法。
关键词: 六安瓜片, 同时蒸馏萃取法, 气相色谱-质谱法, 香气成分
Abstract:
This study aimed to identify and quantify the aroma components of Lu’an Guapian, one of China’s top ten famous teas, by simultaneous distillated extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). The results showed that the aroma components of Lu’an Guapian were relatively stable over a storage period of 12 months and its main aroma compounds were similar at different quality grades and the aroma composition of Lu’an Guapian differed obviously from that of other well-known teas. The obtained data showed that the aroma components of Lu’an Guapian were stable and different obviously from those of other teas, and that GC-MS was useful to detect the aroma components of Lu’an Guapian for quality control purpose.
Key words: Lu’an Guapian, simultaneous distillated extraction (SDE), gas chromatography-mass spectrometry (GC-MS), aroma components
中图分类号:
TS207.3
阮 鸣,陈全战,周红霞. 六安瓜片香气成分的GC-MS分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201508021.
RUAN Ming, CHEN Quanzhan, ZHOU Hongxia. Aroma Composition Analysis of Lu’an Guapian Green Tea by GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201508021.
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链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201508021
https://www.spkx.net.cn/CN/Y2015/V36/I8/120