紫牡丹乌龙茶香气成分的SPME/HS-GC-MS分析  

The Analysis on Volatile Compositions of Purple Peony Oolong Tea by SPME/HS-GC-MS

作　　者：卢慰 LU Wei(Department of Health,Yuncheng Polytechnic College,Yuncheng 044000,Shanxi,China)

机构地区：[1]运城职业技术学院健康学院,山西运城044000

出　　处：《食品研究与开发》2018年第20期161-165,共5页Food Research and Development

摘　　要：利用固相微萃取(solid-phase microextraction,SPME)/顶空(headspace,HS)-气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术分析紫牡丹乌龙茶的挥发性香气成分,结合感官审评对紫牡丹乌龙茶(茶汤、干茶)的香气性能进行综合分析。研究表明,醛类、烯类、酯类、醇类成分是紫牡丹乌龙茶的主要香气组分。紫牡丹乌龙茶具有较优的花香、果香,饱满的炒香,香气性能较优,茶叶品质较好。Using solid-phase microextracton(SPME)/headspace(HS)-gas chromatography-mass spectrometry(GC-MS)technology to analyze the volatile compositions of the purple peony oolong tea,and to reveal a comprehensive analysis of volatiles and aroma properties coupled with sensory evaluation in two aspects on tea infusion and dry tea aroma.Results showed that aldehydes,alkenes,esters and alcohols chemical compounds were the main volatiles of the purple peony oolong tea.The purple peony oolong tea had excellent floral,fruity and fried odor,with outstanding aroma properties and good tea quality.

关 键 词：紫牡丹乌龙茶 感官审评 香气成分 气相色谱-质谱法(GC-MS) 固相微萃取(SPME) 顶空(HS) 

分 类 号：O657.63[理学—分析化学] TS272.59[理学—化学]