土种绿茶挥发物成分及其对人体脑波的影响  

A Study On Human Brain Waves Influenced by Volatile Components Released from Native Green Tea Leaves

作　　者：张晓玲[1] 吕乐燕[2] 李天佑[3] 张汝民[1] 侯平[1] 

机构地区：[1]浙江农林大学林业与生物技术学院,浙江临安311300 [2]浙江同济科技职业学院,浙江杭州311231 [3]浙江农林大学旅游与健康学院,浙江临安311300

出　　处：《安徽农业科学》2013年第14期6114-6116,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]对茶叶的挥发性芳香物质及其对人体脑波影响进行分析。[方法]采用顶空套袋采集法和TDS-GC/MS,分析自然状态室温下摊放4h绿茶鲜叶挥发性芳香物质成分,并使用生物反馈仪测定嗅闻茶叶挥发性芳香物质的人体脑波变化。[结果]摊放鲜叶的挥发性芳香物质以酯类和萜烯类化合物为主。香气成分能够显著增加α波的波值。嗅闻摊放鲜叶对人体具有放松身心的功效。[结论]该研究可以为茶的芳香疗法提供初步参考。[Objective] The aim was to analyze volatile aromatic compounds from tea leaves in nature and its effect on human brain waves. [ Method ] Natural volatile aromatic components of fresh tea leaves which had spread for 4 h at room temperature were analyzed by dynamic head- space collection and thermal desorption system/gas chromatography/mass spectrum （TDS-GC/MS）. The effect of the spreading fresh tea leaves on human brain waves were determined by biofeedback instrument. [ Result ] The volatile aromatic components of spreading fresh leaves were mainly the compounds of esters and terpenes. Aromatic components could increase significantly the Alpha amplitude. Furthermore, the volatile aromatic components of fresh tea leaves has the efficacy of relaxing the body and the mind. [ Conclusionl The study provided a reference for the application of tea in aromatheranv.

关 键 词：绿茶 挥发物 脑波 

分 类 号：S571[农业科学—作物学]