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利用同时蒸馏萃取提取青砖茶香气物质,并用气相色谱-质谱测定其香气成分。结果表明:青砖茶香气种类以醛类、醇类和酮类物质为主;以峰面积与内标峰比值计算,棕榈酸、1,3-二氧杂环己烷-5-醇、6,10,14-三甲基-2-十五烷酮、己醛、2-乙氧基-丙烷、2,4,5-三甲基-1,3-二氧五环己烷位居30种共有香气成分的前6位。经对比发现,不同年份青砖茶香气成分的数量及含量均有所不同,这可能与青砖茶原料、加工工艺及贮藏时间有关。
Aroma compounds of brick tea were extracted by simultaneous distillation extraction and its aroma components were determined by gas chromatography-mass spectrometry. The results showed that aldehydes, alcohols and ketones were the main types of aroma compounds in the green tea. Based on the ratio of the peak area to the internal standard peak, palmitic acid, 1,3-dioxan-5-ol, 10,14-trimethyl-2-pentadecanone, hexanal, 2-ethoxy-propane and 2,4,5-trimethyl-1,3-dioxohexane Aroma components in the top six. After comparison, it is found that the quantity and content of aroma components in different years of brick tea are different, which may be related to the raw materials, processing technology and storage time of brick tea.