食品科学

• 成分分析 • 上一篇    下一篇

六安瓜片香气成分的GC-MS分析

阮 鸣,陈全战,周红霞   

  1. 南京晓庄学院食品科学学院,江苏 南京 211171
  • 出版日期:2015-04-25 发布日期:2015-04-28
  • 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)

Aroma Composition Analysis of Lu’an Guapian Green Tea by GC-MS

RUAN Ming, CHEN Quanzhan, ZHOU Hongxia   

  1. School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
  • Online:2015-04-25 Published:2015-04-28

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

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