茶叶挥发性成分提取及香气成分检测研究  

Research on Extraction of Volatile Components from Tea and Monitoring of Aroma Components

作　　者：韩芸 王希平 张树梅 HAN Yun;WANG Xiping;ZHANG Shumei(Qingdao Sitande Standard Testing Co.,Ltd.,Qingdao 266000,China;Standard Sci-tech Innovation(Qingdao)Pharmaceutical Technology Co.,Ltd.,Qingdao 266000,China)

机构地区：[1]青岛斯坦德标准检测有限公司,山东青岛266000 [2]斯坦德科创医药科技(青岛)有限公司,山东青岛266000

出　　处：《食品安全导刊》2025年第10期187-189,共3页China Food Safety Magazine

摘　　要：本文综述了茶叶挥发性成分的主要提取方法,包括水蒸气蒸馏法、同时蒸馏萃取法、超临界流体萃取法、旋转锥体柱提取法和固相微萃取法,以及检测技术如气相色谱-质谱法、气相色谱-离子迁移谱法、气相色谱-嗅闻法和电子鼻技术。结果表明,不同提取和检测技术适用于不同类型和含量的挥发性成分,未来研究应致力于开发更加高效、经济且环保的方法,以提升茶叶品质和市场竞争力。This article reviews the main extraction methods for volatile components in tea,including steam distillation,simultaneous distillation extraction,supercritical fluid extraction,rotary cone column extraction,and solid-phase microextraction,as well as monitoring techniques such as gas chromatography-mass spectrometry,gas chromatography-ion mobility spectrometry,gas chromatography olfaction,and electronic nose technology.The results indicate that different extraction and monitoring techniques are suitable for volatile components of different types and contents.Future research should focus on developing more efficient,economical,and environmentally friendly methods to enhance tea quality and market competitiveness.

关 键 词：茶叶 挥发性成分 提取 香气成分 

分 类 号：TS2[轻工技术与工程—食品科学与工程]