直接进样气相色谱/质谱法对茶叶香气的分析  

TEA AROMA ANALYSIS BY DIRECT INJECTION GC/MS

作　　者：叶红[1] 周春宏[2] 王克其[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]江苏省环境监测中心分析测试部,江苏南京210036

出　　处：《食品研究与开发》2007年第12期138-141,共4页Food Research and Development

摘　　要：为了研究红茶、乌龙茶和绿茶等的香气成分的差别,采用直接进样气相色谱/质谱联机法对来自不同产地不同种类的6种茶叶中的10种香气成分进行了分析比较,分析结果为:在红茶的香气成分中,醇、醛、酸、酯的含量高,对红茶特征茶香的形成起着重要作用;铁观音中的某些醇、醛、酯相对红茶都较多,形成了区别于红茶的特殊香气;碧螺春中的新茶和陈茶有很大区别,检出的香气成分相差很多,这说明有些物质只在新茶中保留一段时间,新茶和陈茶因而具有不同的品质。In order to in six different types study difference of the aroma of black tea, oolong tea and green tea, ten aroma components of teas were compared. The results showed that alcohol, aldehyde, acid and ester content played important roles in the aroma formation of black tea. In Tieguanyin tea, certain alcohols, aldehydes and esters were relatively more than that in black tea. There was a great difference of aroma components between the new and old Biluochun tea. Some aroma components only retained in new tea for a period of time, so the new tea and old tea would have different quality.

关 键 词：茶叶香气 直接进样 气相色谱/质谱 

分 类 号：TS272.7[农业科学—茶叶生产加工]