HS-SPME法结合GC-MS分析崂山绿茶的香气成分  

Aromatic components analysis of green tea in Lao Mountain by HS-SPME and GC-MS

作　　者：兰欣[1] 汪东风[2] 张莉[2] 赵纪合 

机构地区：[1]青岛职业技术学院生化学院,山东青岛266555 [2]中国海洋大学食品科学与工程学院,山东青岛266003 [3]青岛城市礼品产业研究院,山东青岛266015

出　　处：《食品与机械》2012年第5期96-101,共6页Food and Machinery

基　　金：2011年度山东省教育厅高等学校优秀青年教师国内访问学者项目(编号:鲁教人字〔2011〕6号);青岛市公共领域科技支撑计划项目(编号:12-1-3-52-(2)-nsh);青岛职业技术学院2011年度应用技术课题(编号:11-A-13)

摘　　要：采用顶空-固相微萃取(HS-SPME)技术提取崂山绿茶的香气成分,并结合GC-MS(气质联用法)进行分析。结果表明,75μm Carboxen/PDMS微萃取头最适合用于崂山绿茶的香气成分测定。采用该萃取头并结合感官检验对崂山春茶与秋茶进行香气成分比较,春茶与秋茶香气成分类型相同,但具体组成各异。The aromatic components of green tea in Lao Mountain were extracted by HS-SPME and identified by GC-MS.The results indicated that the 75μm Carboxen/PDMS was the most effective for aromatic components extraction of green tea in Lao Mountain.The aroma of spring and autumn green tea was compared by both GC/MS analysis and sensory evaluation.It was found that.spring tea and autumn tea shared similar aroma component species,but differed in their contents.

关 键 词：崂山绿茶 香气成分 顶空固相微萃取法 GC-MS分析 

分 类 号：TS272.7[农业科学—茶叶生产加工] O657.63[轻工技术与工程—农产品加工及贮藏工程]