午子绿茶香气物质固相微萃取GC-MS分析  

Analysis of Aromatic Components in Wuzi Green Tea by SPME/GC/MS

作　　者：刘拉平[1] 史亚歌[1] 张瑞明[1] 李岚[1] 杨蓉[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨陵712100

出　　处：《西北植物学报》2007年第2期371-376,共6页Acta Botanica Boreali-Occidentalia Sinica

基　　金：西北农林科技大学科研专项(05ZR114)

摘　　要：选用春、秋两季的午子绿茶样品,采用固相微萃取法提取、富集其芳香物质,经GC-MS分析,共鉴定出112种化合物,其中春茶102个组分、秋茶96个组分.不同生产季节绿茶中香气物质构成种类基本相同,其含量分布存在差异.苯乙醇、苯甲醇、2,6-二叔丁基对甲苯酚、壬醛、咖啡因、香叶醇、β-芳樟醇、1,2,4a,5,8,8a-六氢-4,7-二甲基-1-异丙基萘等化合物作为午子绿茶中主要的香气物质,对于构成其特征风味具有重要作用.The aromatic components in Wuzi green tea were extracted by SPME and were analyzed by GCMS. About 112 different compounds were isolated and identified from samples, from which 102 were found in spring tea and 96 in autumn tea. The types of compounds in both spring tea and autumn tea were similar. However, the content of different compounds was different. As the main aromatic components, Phenylethyl Alcohol, Benzyl Alcohol, Butylated Hydroxytoluene, Nonanal, Caffeine, 2,6-Octadien-1-ol, 3,7-dimethyl-, （E）-, 1,6-Octadien-3-ol, 3,7-dimethyl-, Naphthalene, and 1,2,4a, 5,8,8a-hexahydro-4,7-dimethyl-1- （1- methylethyl）-, [- 1S-（1à,4aá,8aà） ]-, etc contributed mutually to the particular flavor of Wuzi green tea.　

关 键 词：午子绿茶 香气物质 固相微萃取 GC-MS分析 

分 类 号：Q946.8[生物学—植物学]