| 利用气相色谱质谱技术对普洱茶香气成分的分析 |
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| 引用本文： | 顾睿,张兰兰,周水平,李瑞明,王玉,梁敬钰. 利用气相色谱质谱技术对普洱茶香气成分的分析[J]. 天津药学, 2011, 23(2): 3-5 |
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| 作者姓名： | 顾睿 张兰兰 周水平 李瑞明 王玉 梁敬钰 |
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| 作者单位： | 1. 中国药科大学中药学院,南京,211198
2. 天士力集团,天津,300402 |
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| 摘 要： | 目的：了解普洱茶香气成分对普洱茶品质的影响。方法：通过常压水蒸气蒸馏提取其中香气成分,按照体积分段接收芳香水,并依据感官评价,将其分为4部分;同时,将这4个部分进行微胶囊化,以减少香气成分的损失,之后通过GC-MS对以上部分进行物质基础分析。结果：普洱茶芳香性成分随着收集时间增加而减少;杂氧化合物以及β-紫罗兰酮、二氢猕猴桃内酯是普洱茶香气的重要成分。结论：该方法可为普洱茶产业化发展和品质鉴定提供参考。
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| 关 键 词： | 普洱茶 香气成分 微胶囊化 |
Analysis of aroma components in Pu-erh tea by GC-MS |
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| Gu Rui,Zhang Lanlan,Zhou Shuiping,Li Ruiming,Wang Yu,Liang Jingjue. Analysis of aroma components in Pu-erh tea by GC-MS[J]. Tianjin Pharmacy, 2011, 23(2): 3-5 |
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| Authors: | Gu Rui Zhang Lanlan Zhou Shuiping Li Ruiming Wang Yu Liang Jingjue |
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| Affiliation: | Gu Rui1,Zhang Lanlan2,Zhou Shuiping2,Li Ruiming2,Wang Yu2,Liang Jingjue1(1.Traditional Chinese Medicine College of China Pharmaceutical University,Nanjing 211198,2.Tasly Group,Tianjin 300402) |
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| Abstract: | This study was to investigate the influence of aroma components on the quality of Pu-erh Tea.Aroma components were firstly extracted by steam distillation at atmospheric pressure and were separated into 4 fractions by segment collection and sensory evaluation.Then these 4 parts were microencapsulated to reduce the loss of aroma components.The 4 parts were analyzed using gas chromatography-mass spectrometry(GC/MS).The result showed that the aroma components in fraction decreased with the increase in collecti... |
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| Keywords: | Pu-erh Tea aroma components heterocyclic oxygen compounds β-ionone dihydroactinidiolide GC-MS |
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