摘要
采用顶空-固相微萃取(HS-SPME)技术提取崂山绿茶的香气成分,并结合GC-MS(气质联用法)进行分析。结果表明,75μm Carboxen/PDMS微萃取头最适合用于崂山绿茶的香气成分测定。采用该萃取头并结合感官检验对崂山春茶与秋茶进行香气成分比较,春茶与秋茶香气成分类型相同,但具体组成各异。
The aromatic components of green tea in Lao Mountain were extracted by HS-SPME and identified by GC-MS.The results indicated that the 75μm Carboxen/PDMS was the most effective for aromatic components extraction of green tea in Lao Mountain.The aroma of spring and autumn green tea was compared by both GC/MS analysis and sensory evaluation.It was found that.spring tea and autumn tea shared similar aroma component species,but differed in their contents.
出处
《食品与机械》
CSCD
北大核心
2012年第5期96-101,共6页
Food and Machinery
基金
2011年度山东省教育厅高等学校优秀青年教师国内访问学者项目(编号:鲁教人字〔2011〕6号)
青岛市公共领域科技支撑计划项目(编号:12-1-3-52-(2)-nsh)
青岛职业技术学院2011年度应用技术课题(编号:11-A-13)
