不同提取方法在滇红香气成分分析中的对比研究

A Study of the Aromatic Constituents of Yunnan Black Tea by Different Extraction Methods

云南红茶具有香高味浓的特点,但是对于其香气成分的研究较少。使用了同时蒸馏萃取法、丙酮提取法、石油醚提取法对云南红茶的香气成分进行提取,并采用气相色谱-质谱法(GC-MS)分析。对比了三种提取方法对于云南红茶香气成分分析的影响。结果表明三种方法的结果不同,提取的成分有差别。三种方法可以在不同要求的研究中应用。

Yunnan black tea has a characteristic of heavy fragrant aroma.Little work has been done on the aromatic constituents of Yunnan black tea.Using three methods（simultaneous distillation extraction,acetone extraction and petroleum ether extraction）,aromatic constituents of the Yunnan black tea were extracted and then analyzed by GC-MS.The result showed that different constituents are extracted by different methods.