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以绿茶为原料,采用固相微萃取(SPME)、液液萃取(LLE)、同时蒸馏萃取(SDE)和顶空蒸馏萃取(HDE)4种方法提取绿茶的香气成分并进行了GC-MS分析。结果表明,SPME适宜于分析绿茶的易挥发性香气成分;直接液液萃取不适用于绿茶香气的提取;HDE和SDE适宜于分析绿茶的中等挥发性香气成分,但HDE法的香气品质高于SDE法。结果表明SPME和HDE结合可以有效地分析绿茶的香气成分。
Green tea was used as raw material to extract the aroma components of green tea by using four kinds of methods: solid phase microextraction (SPME), liquid-liquid extraction (LLE), simultaneous distillation extraction (SDE) and headspace distillation extraction (HDE) . The results showed that SPME was suitable for the analysis of volatile components of green tea. Direct liquid-liquid extraction was not suitable for the extraction of green tea aroma. HDE and SDE were suitable for the analysis of middle-volatile aroma components of green tea. However, the aroma quality of HDE was higher than that of SDE law. The results show that the combination of SPME and HDE can effectively analyze the aroma components of green tea.