普洱茶挥发油中特征性成分分析及其含量测定  

Qualitative and Quantitative Analyses of the Volatile Oil in Pu'er Tea

作　　者：鲁毅[1] 李燕思 段靖[1] 尹琼玉 马静[1] 邱彦[1] 

机构地区：[1]解放军第454医院药剂科,南京210002

出　　处：《药学与临床研究》2013年第5期532-535,共4页Pharmaceutical and Clinical Research

摘　　要：目的:分析普洱茶中挥发油的化学成分,为其质量评价提供科学依据。方法:采用水蒸气蒸馏法提取挥发油,通过GC-MS联用仪对普洱茶挥发油的化学成分进行分析,内标法测定其相对含量。结果:普洱生茶与熟茶在挥发油成分的有无上没有太大区别,但熟茶中甲氧基类化合物的含量普遍大于生茶。普洱茶与其他品种茶叶挥发油中的共有成分主要为烃类与酯类。结论:该方法简便、灵敏、可靠、准确、抗干扰性强,可为普洱茶的质量控制提供依据。Objective：To analyze the chemical composition of the volatile oil in Pu＇er tea,and to provide a scientific basis for its quality evaluation.Methods：The volatile oil was extracted by steam distillation,its chemical constituents were analyzed by GC-MS with an internal standard method for their relative contents.Results：Pu＇er raw tea and ripe tea had not many differences in the presence or absence of the volatile oil components,but the contents of methoxy aromatic compounds in ripe tea were generally greater than those in the raw tea.The common components of volatile oil in Pu＇er tea and other kinds of tea were hydrocarbons and esters.Conclusion：This method is easy,sensitive,reliable,accurate and strong in anti-interference,it can be used as the quality control method for Pu＇er tea.

关 键 词：普洱茶 挥发油 化学成分 GC-MS 

分 类 号：S571.1[农业科学—茶叶生产加工] R927[农业科学—作物学]