气相色谱-质谱法测定清香型乌龙茶中的香气成分  

Gas Chromatography- Mass Spectrometry Fresh Scent- Flavor Oolong Tea Aroma Components

作　　者：张星海[1] 许金伟[1,2] 

机构地区：[1]浙江经贸职业技术学院,浙江杭州310018 [2]浙江大学茶学系,浙江杭州310058

出　　处：《山东商业职业技术学院学报》2015年第3期97-100,103,共5页Journal of Shandong Institute of Commerce and Technology

基　　金：2013年浙江省科技厅项目(2013C32080)

摘　　要：主要通过采用同时蒸馏萃取法对清香型乌龙茶进行香气提取,并用气相-质谱联用对其香气成分进行分析。分别采用正己烷、石油醚、乙醚作为萃取剂,结果显示利用不同溶剂进行萃取时共鉴别出59个香气成分,正己烷萃取液中27个,乙醚萃取液中23个,石油醚萃取液中14个,萃取最佳方案是以正己烷为萃取剂,萃取时间2h,萃取次数为3次。By using simultaneous distillation and extraction, aroma Fresh Scent - Flavor Oolong Tea was extracted and its aroma components were analyzed by gas - mass spectrometry. Using espectively hexane, petroleum ether, diethyl ether as the extraction agent, it showed a total of 59 aroma components identified when using different extraction solvent, n - hexane extract 27, 23 in the ether extracts, petroleum ether extract 14 one. The best solu- tion is to extract hexane as extraction solvent, extraction time 2h, extraction for 3 times.

关 键 词：气相色谱-质谱法 清香型乌龙茶 香气成分 

分 类 号：TS272[农业科学—茶叶生产加工]