绿茶香气成分研究  

Research of Aroma Components of Green Tea

作　　者：周如隽[1] 陈合兴[2] 朱建才[2] 牛云蔚[2] 

机构地区：[1]上海应用技术学院工程创新学院,上海201418 [2]上海应用技术学院香料香精技术与工程学院,上海201418

出　　处：《食品工业》2015年第12期270-274,共5页The Food Industry

基　　金：国家自然科学基金面上项目(2147614090);上海香料香精工程技术研究中心(15DZ2280100)

摘　　要：以绿茶为原料,采用固相微萃取(SPME)、液液萃取(LLE)、同时蒸馏萃取(SDE)和顶空蒸馏萃取(HDE)4种方法提取绿茶的香气成分并进行了GC-MS分析。结果表明,SPME适宜于分析绿茶的易挥发性香气成分;直接液液萃取不适用于绿茶香气的提取;HDE和SDE适宜于分析绿茶的中等挥发性香气成分,但HDE法的香气品质高于SDE法。结果表明SPME和HDE结合可以有效地分析绿茶的香气成分。The aroma compounds of green tea liquid prepared by solid phase microextraction（SPME）, liquid-liquid extraction（LLE）, simultaneous distillation extraction（SDE） and headspace distillation extraction（HDE） were investigated by GCMS. The results showed that SPME was suitable for analyzing the high volatile compounds of green tea; Direct LLE was not suitable for processing the aroma of green tea; SDE and HDE were suitable for analyzing the medium volatile compounds of green tea, but HDE of extracts aroma quality was better than those obtained by SDE. These results showed that combination with SPME and HDE technology was a more effectively way to detect aroma components of green tea.

关 键 词：固相微萃取 液液萃取 同时蒸馏萃取 顶空蒸馏萃取 绿茶香气 

分 类 号：O657.63[理学—分析化学] TS272.51[理学—化学]