预处理方式对古丈毛尖茶香气成分的影响  

Effects of pretreatment on aroma components of Guzhang Maojian Tea

作　　者：向小乐[1,2] 余佶[2] 杨万根[2] 麻成金[1,2] 

机构地区：[1]吉首大学林产化工工程湖南省重点实验室,湖南张家界427000 [2]吉首大学食品科学研究所,湖南吉首416000

出　　处：《食品与机械》2015年第4期232-236,共5页Food and Machinery

基　　金：2012年湖南省科技厅资助项目(编号:2012NK3009)

摘　　要：以特优级古丈毛尖茶为研究对象,采用固相微萃(SPME)和气相色谱—质谱联用法(GC—MS)分析其香气组分,并比较直接吸附和泡后吸附两种不同方式预处理作用下的组成差异。结果表明,直接吸附法检出香气成分109种,其中烯类26种、烃类25种、醇类17种、酮类9种、酯类13种、醛类4种、含氮化合物6种、酸类2种、酚类2种、醚类1种、杂环及其他类4种;泡后吸附法检出香气成分63种,其中烯类12种、烃类4种、醇类14种、酮类8种、酯类5种、醛类12种、酚类2种、含氮化合物4种、杂环及其他类2种。二者共同检出香气成分37种,共检出135种。说明茶叶的香气成分受预处理方式的影响较大,两种预处理方法互为补充,能更好地反映古丈毛尖茶香气的本质特性。The aroma components of Guzhang Maojian Tea was ex tracted by solid-phase mierextraction （SPME）, and identified by gas chromatography-mass spectrometry （GC--MS）. Then compared the difference of two different pretreatment. Results showed that, a to- tal of 109 aroma compounds were found in Ouzhang Maojian Tea i dentified by direct adsorption, which including 26 alkene, 25 hydro- carbons, 17 alcohols, 9 ketones, 13 esters, 4 aldehydes, 6 nitrogen containing compound, 2 acids, 2 phenols, 1 ether, 4 heterocycle and others. And 63 kinds were determined by bubbled adsorption, which including 12 alkene, 4 hydrocarbons, 14 alcohols, 8 ketones, 5 esters, 12 aldehydes, 2 phenols, 4 nitrogen containing compound, 2 heterocyele and others, both of two pretreatment detection 37 kinds and total detection 135 aroma components. Indicate that the aroma compounds of tea was greatly effected by pretreatment, two pretreat ment complement each other and can better reflect the essence of aro ma of Guzhang Maojian Tea.

关 键 词：古丈毛尖茶 香气 预处理 固相微萃取 气相色谱-质谱联用 

分 类 号：TS272.5[农业科学—茶叶生产加工]