高香绿茶香气成分的GC-MS分析  

Study on Aromatic Components Analysis of High-aroma Green Tea by GC-MS

作　　者：陈昌辉[1] 齐桂年[1] 黄烈平[1] 

机构地区：[1]四川农业大学园艺学院,四川雅安625014

出　　处：《西南农业学报》2010年第6期2151-2154,共4页Southwest China Journal of Agricultural Sciences

基　　金：四川省科技攻关项目(04NG03-008-05)

摘　　要：以无水乙醚作萃取溶剂,采用SDE法并结合GC-MS技术分析了高香绿茶香气的组成成分。结果表明,在高香绿茶精油的60个色谱峰中分离鉴定了56种挥发性成分,占该精油总量的99.36%,其主要成分为植醇、(E)-橙花叔醇、芳樟醇、吲哚,检出的组分中有些尚未见有文献报道。Aromatic components of high-aroma green tea were assayed by simultaneous distillation and extraction（SDE） with gas chromatogram-mass spectrum methods.Fifty-six volatile constituents were identified to account for 99.36 % in total aromatic components.The major constituents were Phytol,（E）-3,7,11-trimethyl-1,6,10-Dodecatrien-3-ol,L-linaloo,1H-Indole（CAS） Indole,respectively.Some constituents were identified for the first time.

关 键 词：高香绿茶 挥发油 香气成分 GC-MS 

分 类 号：S571.1[农业科学—茶叶生产加工]