静态顶空-气质联用法测定茶叶香气  

Investigation of tea aroma by static headspace GC-MS

作　　者：谭和平[1] 李斌[1] 张云嫦[1] 史谢飞[1] 冯德建[1] 

机构地区：[1]中国测试技术研究院,四川成都610061

出　　处：《中国测试》2009年第4期62-64,共3页China Measurement & Test

基　　金：国家科技条件平台项目(2004DEA71180)

摘　　要：研究了静态顶空-气质联用测定茶叶香气的方法,对顶空平衡温度、顶空平衡时间进行进行了优化,并对方法的重复性进行了考察。在最优条件下,可从干茶中测得近百种香气成分,重复性好,稳定性高,与茶叶感官评审相关性较好。In this study, the authors mainly developped the method of static headspace-gas chromatography- mass spectrometry for determining tea aroma, and successfully optimized the experimental conditions including headspace-balanced temperature and time. Furthermore, the repeatability of the method was investigated. On the optimized conditions, approximated one hundred aroma components are detected in dried tea samples, while the data can be steadily repeated, and high-level relativity are attained by comparing it with sensory eveluation of tea.

关 键 词：静态顶空 气质联用 茶叶 香气 

分 类 号：TS272.7[农业科学—茶叶生产加工] TS272[轻工技术与工程—农产品加工及贮藏工程]