同时蒸馏萃取-气相色谱-质谱联用分析都匀毛尖茶中的香气成分  

Analysis of Aroma Components of Duyun Maojian Tea in Combination with Simultaneous Distillation Extraction and Gas Chromatography Mass Spectrometry

作　　者：杨艳[1] 李晨昕 饶婷[1] 周健 贺银菊[1] 

机构地区：[1]黔南民族师范学院化学与化工系,贵州都匀558000 [2]黔南州质量技术监督检测所,贵州都匀558000

出　　处：《现代食品》2016年第8期82-89,共8页Modern Food

基　　金：贵州省黔南民族师范学院"地方特色研究专项"项目"都匀毛尖茶品质与生长环境的化学研究"(编号:qnsy2012T08);黔南州社会发展科技计划项目"都勾毛尖茶的化学分析与质量评价模型建立"[编号:黔南科合字(2011)2号]

摘　　要：采用同时蒸馏萃取,分别用二氯甲烷与乙醚不同萃取剂提取都勾毛尖茶中的香气成分,优化蒸馏萃取条件,并用气相色谱-谱质联用对其香气成分进行分析鉴定。结果表明:二氯甲烷所提取的挥发性物质鉴定出102种,乙醚所提取的挥发性物质鉴定出101种,两种不同的萃取剂所得香气成分中相同物质61种。二氯甲烷与乙醚的萃取效果有一定差异,香气成分中的酸类、酯类、醇类共同作用为都勾毛尖提供了特殊香气。Using simultaneous distillation and extraction, respectively with dichloromethane and diethyl ether of different solvent extraction were used to extract aroma components of Tuyun Maojian tea, optimizate distillation and extraction conditions, and analyze and identificate aroma components by gas chromatography combined with mass spectrometry. The results showed that dichloromethane extraction of volatile compounds identi fied 102 kinds, ether extraction of volatile compounds identified 101 kinds, The same substances in the aroma components of two different extracts were 61 kinds. Dichloromethane and diethyl ether extraction results are different, the interaction of aroma components in acids, esters, alcohols provides the special aroma for Tuyun Maojian tea.

关 键 词：同时蒸馏萃取-气相色谱-质谱联用 都勾毛尖茶 香气成分 

分 类 号：O657.63[理学—分析化学]