摘要
为探究生产时期对安吉白茶香气成分的影响,以清明节前后生产的4个安吉白茶为研究对象,采用顶空固相微萃取-气相色谱质谱联用(head space-solid phase micro-extraction-gas chromatography/mass spectrometry,HSSPME-GC/MS)法测定安吉白茶中的香气成分,检测到59种主要香气成分,占香气成分总量的80.54%~85.13%,其中4个茶叶样品共有的香气成分40种。相关分析表明春季不同时期生产的茶叶样品之间呈差异极显著(p<0.01),聚类分析结果表明生产时期对安吉白茶中的香气成分有着重要影响,香气成分可以作为安吉白茶生产时期判别的指标。
In order to investigate the production date on the aroma constituents of Anjibaicha,the head space solid-phase microextraction（HS-SPME）combined with gas chromatography-mass spectrometry（GC-MS）method was used to analyze the aroma constituents of the four tea samples processed before and after the Tombsweeping Day. The results showed that the kinds of the aroma constituents determined were 59,occupied80.54 %-85.13 % of the total aroma constituents. There were 40 kinds of aroma constituents existed in all the determined tea samples. The correlation analysis showed that there were extremely significant difference（p 0.01） among the tea samples processed in different periods and the cluster analysis suggested that the production date have heavy effects on the aroma constituents of the Anjibaicha and the aroma constituents of the tea samples could be used as an indicator to distinguish the production date of the Anjibaicha.
作者
尹鹏
刘威
王子浩
刘盼盼
郭桂义
YIN Peng1, LIU Wei1, WANG Zi-hao1, LIU Pan-pan1, 2, GUO Gui-yi1(1. College of Tea Science, Xinyang Agriculture and Forestry University, Henan Key Laboratory of Tea PlantComprehensive Utilization in South Henan, Xinyang 464000, Henan, China; 2. Institute of Fruit and Tea,Hubei Academy of Agricultural Sciences, Wuhan 430064, Hubei, Chin)
出处
《食品研究与开发》
CAS
北大核心
2018年第14期132-136,共5页
Food Research and Development
基金
河南省高等学校重点科研项目(16A210055)
信阳农林学院青年教师基金项目(201601001)
河南省豫南茶树资源综合开发重点实验室研究项目(HNKLTCU2017005)
河南省科技开放合作项目(172106000043)
关键词
安吉白茶
香气成分
春季
顶空固相微萃取
气相色谱-质谱法
Anjibaicha
aroma constituents
spring season
head space solid-phase microextration （HS-SPME）
gas chromatography-mass spectrometry（GC-MS）
