SPME-GC-MS联用技术分析茉莉花茶的挥发性成分  

Analysis on Volatile Components of Jasmine Tea Using SPME-GC-MS Method

作　　者：施梦南[1] 唐德松[1] 龚淑英[1] 张颖彬[1] 顾志蕾[1] 

机构地区：[1]浙江大学农业与生物技术学院茶学系,杭州310058

出　　处：《中国食品学报》2013年第6期234-239,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家茶叶产业技术体系(CARS-23)

摘　　要：采用固相微萃取技术(SPME)提取不同价格的茉莉花茶的香气成分,经GC/MS分析,检测出多种挥发性成分。检测结果表明:茉莉花茶中的2-氨基-苯甲酸甲酯、吲哚和顺-3-己烯醇苯甲酸酯的相对含量与价格成正相关,而乙酸苯甲酯、α-法尼烯与价格呈负相关。In this paper,we adopted the solid-phase micro-extraction technology to extract the aroma of jasmine tea in different prices.And after GC/MS analysis,we got many kinds of volatile components.The result shows that 2-aminomethyl benzoate,indole and cis-3-hexenol benzoate in jasmine tea were in a positive correlation to price;benzene,methyl acetate and α-farnesene were in a negative correlation to the price.

关 键 词：茉莉花茶 挥发性成分 SPME GC MS法 

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]