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以安吉白茶为研究对象,采用全自动顶空-固相微萃取(Headspace solid-phase microex tractio n,HS-SPM E)提取其香气物质,用气相色谱-质谱法(G C-M S)鉴定香气组分,并采用色谱峰面积归一化法计算各成分的相对百分含量。结果在安吉白茶中检出香气成分73个,占挥发性成分总量的95.59%,主要以酯类(30.17%)、醇类(27.75%)、酮类(13.75%)和碳氢化合物(9.24%)为主。安吉白茶的香气成分主要是十六烷酸甲酯、香叶醇、十六烷酸、亚麻酸甲酯、植醇、植酮、二氢猕猴桃内酯、亚油酸甲酯、B-紫罗酮、雪松醇、茉莉酮、橙花叔醇、芳樟醇、咖啡因、香叶基丙酮等。
Ani white tea was used as the research object, the aroma components were extracted by using Headspace solid-phase microextraction (HS-SPME) and the aroma group was identified by gas chromatography-mass spectrometry (GCM) Points, and the use of chromatographic peak area normalization method to calculate the relative percentage of each component. Results A total of 73 aroma components were detected in Anji white tea, accounting for 95.59% of the total volatile components. The main components were esters (30.17%), alcohols (27.75%), ketones (13.75%) and hydrocarbons %) Based. Anji white tea aroma components are mainly methyl hexadecanoate, geraniol, palmitic acid, linolenic acid methyl ester, phytol, phyton, dihydrogen kiwifruit lactone, methyl linoleate, B-violet Ketone, cedrol alcohol, jasmone, nerolidol, linalool, caffeine, geranyl acetone and the like.