普洱茶果油的香气成分鉴定  

Identification of aroma components in Pu'er tea seed oil

作　　者：史云东[1] 李祥[2] 贾琳[1] 章新[1] 周元清[1] 申太波[1] 

机构地区：[1]玉溪师范学院化学与环境科学系,云南玉溪653100 [2]陕西科技大学化学与化工学院,陕西西安710021

出　　处：《中国酿造》2009年第11期143-145,共3页China Brewing

基　　金：云南省自然科学基金项目(2005B0079M);陕西省重点实验室项目;咸阳市科技专项(XK0805-2);陕西省教育厅项目(07jk020)

摘　　要：以普洱茶籽油为对象,采用气相色谱-质谱联用(GC-MS)、归一化技术,分析鉴定出茶籽油中30种挥发性物质,它们的分子量多在100左右,主要为醇、醛、酮、酯类物质,约占挥发性成分总量的99.7%;香气成分中同分异构体有6种,占香气成分的53.3%;30种挥发性物质相互作用构成了普洱茶果油独特的天然香气。30 aroma components in Pu＇er tea seed oil were identified by gas chromatography-mass spectrometry （GC-MS） and normalized technology. The molecular weight of most identified aroma components were about 100. They mainly belonged to alcohol, aldehyde, ketone and ester, and accounted for 99.7% of total volatiles. There were 6 isomerides which composed 53.3% of the aroma components. The interaction of 30 aroma components induced the natural unique aroma of Pu＇er tea seed oil.

关 键 词：普洱茶果油 气相色谱-质谱联用 香气成分 

分 类 号：O657.7[理学—分析化学]