日照白毫乌龙茶香气成分的研究  

Aroma constituents of Rizhao pekoe oolong tea

作　　者：丁立孝[1] 刘冉霞 梁青[1] 丁新[1] 陈总发 

机构地区：[1]日照职业技术学院,日照276826 [2]青岛农业大学食品科学与工程学院,青岛266109 [3]日照盛发农业科技有限公司,日照276826

出　　处：《食品科技》2015年第4期141-145,共5页Food Science and Technology

基　　金：日照市应用技术研究与开发计划项目

摘　　要：选用日照白毫乌龙茶为研究对象,采用顶空-固相微萃取(HS-SPME)法富集其香气物质和气相色谱-质谱(GC-MS)进行香气成分分析。结果表明:日照白毫乌龙茶共鉴定出50种组分,其中以醇类、酯类、醛类、碳氢化合物为主。日照白毫乌龙茶的主要香气组分为脱氢芳樟醇、水杨酸甲酯、苯甲醛、顺-己酸-3-己烯酯、己酸己酯、顺-氧化芳樟醇I、糠醛、藏红花醛等。The aroma constituents of Rizhao pekoe oolong tea were determined by HS-SPME/GC-MS. Results showed that 50 components were identified in Rizhao pekoe oolong tea. Among the components, contents of alcohols, esters, aldehydes and hydrocarbons were more than other components. The main aroma components of Rizhao pekoe oolong tea were hotrienol, salicylic acid methyl ester, benzaldehyde, cis-hexanoic acid, 3-hexenyl ester, hexanoic acid hexyl ester, cis-linalool oxide, furfural and safranal etc.

关 键 词：白毫乌龙茶 顶空-固相微萃取法 香气成分 GC-MS分析 

分 类 号：TS272.59[农业科学—茶叶生产加工]