绿茶香味成分的分析研究  

Study on the Analysis of Aroma Components in Green Tea

作　　者：朱琳[1] 朱苗苗[1] 胡春弟[1] 彭亚雄[1] 程潘 曹洪涛 

机构地区：[1]湖北科技学院药学院,咸宁湖北437100 [2]黄石一中,黄石湖北435000

出　　处：《广东化工》2014年第20期26-27,30,共3页Guangdong Chemical Industry

基　　金：国家级大学生创新创业训练项目(201210927020);湖北省教育厅重点科研项目(D20102803)

摘　　要：目的分析绿茶挥发油的化学成分。方法采用水蒸气蒸馏法从绿茶中提取挥发油,利用气相色谱和质谱(GC-MS)联用技术,结合化学计量学方法对其化学成分进行定性和定量分析。结果共鉴定出55种组分,占出峰总面积的90.27%。结论 GC-MS结合化学计量学方法对复杂组分进行分析,可大大提高定性定量结果的准确性。Objective To detect the chemical components of the essential oil of Green Tea. Methods The essential oil was extracted by steam distillation and analyzed qualitatively and quantitatively by gas chromatography-mass spectrometry （GC-MS） combined with chemometric resolution method （CRM）. Results 48 components were identified, representing about 92.79 % of the total content. Conclusion Gas chromatography-mass spectrometry combined with chemometric resolution method can greatly enhance the accuracy of the qualitative and quantitative analysis of complex system.

关 键 词：绿茶 挥发油 GC-MS 化学计量学方法 

分 类 号：TQ[化学工程]