摘要
建立黄茶香气的分析方法,探讨固相微萃取技术在黄茶香精油制备上的应用,研究固相微萃取头种类、温度、吸附和解吸时间对黄茶香气物质种类和总量的影响。结果表明:采用DVB-CAR-PDMS固相微萃取头,在80℃下吸附1h,能达到最佳吸附效果;吸附的香气物质在GC-MS进样口内经230℃热脱附1min,共检测出108种黄茶香气成分,其物质种类由高到低依次为烃类32种、酯类20种、醇和醛类各17种、酮类8种、含氧和含氮化合物各4种、酸类3种、含硫化合物2种、酚类1种;其含量以脂肪族烃、醛类较多,而萜烯类以及芳香族化合物较少。
In order to establish a method for determining the aroma components of yellow tea, headspace solid phase micro-extraction （HS-SPME） was coupled to GC-MS. The effects of SPME fiber type, temperature and adsorption and desorption times on the kinds and amounts of aroma compounds of yellow tea were evaluated. Optimum adsorption was achieved using DVB-CAR-PDMS fiber for adsorption at 80 ℃ for 1 h. The thermal desorption of adsorbed aroma compounds from the fiber using a GC-MS injection port temperature of 230 ℃ lasted 1 min. A total of 108 aroma compounds were found in yellow tea, including 32 hydrocarbons, 20 esters, 17 alcohols, 17 aldehydes, 8 ketones, 4 oxygen containing compounds, 4 nitrogen containing compounds, 3 acids, 2 sulfur containing compounds and 1 phenol, and the contents of aliphatic hydrocarbons and aldehydes were both higher, but those of terpenes and aromatic compounds were both lower.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第16期239-243,共5页
Food Science
