松针茶风味特征的研究  

Study on the characteristic flavor of pine needle tea

作　　者：田苗[1] 张肖[1] 李路[1] 姜虹伶 岳雨曦 钟凯[1] 高鸿[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品工业科技》2014年第13期296-299,共4页Science and Technology of Food Industry

基　　金：教育部跨世纪优秀人才培养计划(NCET-10-0589);四川省青年科技基金(2012JQ0019);四川大学大学生创新创业训练计划(20131158)

摘　　要：目的:分析自制松针茶粉中的风味特征成分。方法:采用气相色谱质谱联用仪(GC-MS),结合Kovats保留指数分别对松针精油和松针茶的挥发性成分进行鉴定,并对两者之间的成分差异进行分析。结果:松针茶粉中检出138个组分,质谱结合保留指数鉴定出19个主要成分,含量较高的组分为α-松油烯(26.7%)。而新鲜松针检出93个组分,质谱结合保留指数定性鉴定出7个主要挥发性成分,含量较高的组分为α-蒎烯(18.9%)、β-蒎烯(22.6%)、水芹烯(29.7%)。结论:实验通过对比,结果显示松针茶中的风味特征物质与松针精油差异较大。Objective：To analyze the characteristic flavor in pine needle tea.Methods .The characteristic flavor of thefresh pine needles and pine needle tea were analyzed and identified by gas chromatography-mass spectroscopy（GC-MS） combined with Kovats retention indices（ KI）.Results：Total 138 components in the pine needle tea weredetected by GC-MS and 19 main volatile compounds were identified by MS combined with KI.The highest contentof all identified compounds was α-terpinene（26.7% ）.Total 93 components in the fresh pine needle were detectedby GC-MS and 7 main volatile compounds were identified by MS combined with Kl.The major components in thevolatile oil were α-pinene（ 18.9% ） ;β- pinene（22.6% ） ; α- Phellandrene（29.7% ）.Conclusion：Comparing the resultof the test,the characteristic flavor in the pine needle tea and pine essential oils are quite different.

关 键 词：松针茶 风味物质 GC—MS 保留指数 

分 类 号：TS207.3[轻工技术与工程—食品科学]