绿芦笋茶挥发性风味成分的GC-MS分析  

Analysis of Volatile Flavour Components in Green Asparagus Tea by GC-MS

作　　者：康旭[1] 袁江兰[1] 邓川[1] 孟鸳[1] 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068

出　　处：《农产品加工（下）》2010年第12期56-58,共3页Farm Products Processing

摘　　要：以绿芦笋根茎为原料,制得绿芦笋绿茶和发酵茶,利用GC-MS对芦笋茶的挥发性风味成分进行了解析,按峰面积归一化法计算各成分的含量。绿芦笋绿茶分离鉴定出22种香气成分,主要包括:醛类(74.56%)、酮类(9.16%)、醇类(8.19%)、吡喃类(3.90%)、萘类(1.82%)、酯类(1.54%)、酚类(0.83%)化合物。绿芦笋发酵茶鉴定出23种香气成分,主要包括:醛类(74.37%)、酮类(16.87%)、醇类(5.51%)、酚类(1.34%)、酯类(0.79%)、羧酸类(1.12%)化合物。醛类化合物是芦笋茶的主体香气成分。Green tea and fermentation tea from green asparagus scraps are developed and volatile flavour components is analyzed by GC-MS, then the relative percentage contents of main components are computed by peak areas normalization method. 22 kinds of main aroma components in green tea from green asparagus are isolated and identified by GC-MS that contained aldehydes （74.56%）, ketones （9.16%）, alcohols （8.19%）, pynans （3.90%）, naphthalenes （1.82%）, esters （1.54%） and phenolics （0.83%）. 23 kinds of main aroma components in fermentation tea from green asparagns are identified by GC-MS that contained aldehydes （74.37%）, ketones （16.87%）, alcohols （5.51%）, phenolies （1.34%）, esters （0.79%） and earboxylic acids （1.12%）. Aldehydes plays a leading role in the aroma of green asparagus tea.

关 键 词：芦笋茶 GC-MS 香气成分 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]