摘要
采用顶空固相微萃取与气质联用法(HS-SPME-GC-MS)测定了湖北省15只绿茶的香气组分。通过主成分分析鉴定出湖北绿茶中主要特征香气成分,分别是5,6-环氧-β-紫罗酮、α-蒎烯、α-古巴烯、β-愈创烯、β-紫罗酮、δ-杜松烯、丁酸-反-2-已烯酯、杜松烯、甲酸香叶酯、萘、十五烷、已酸-顺-3-已烯酯、植醇、紫罗酮。以不同特征值的方差贡献率βi(i=1,2,…,k)为加权系数,利用综合评价函数F=β1F1+β2F2+…+βk Fk计算各绿茶样本得分,排序评价绿茶香气质量,评价结果与传统感官审评结果具有较好的一致性。栗香型的茶样综合评价分值普遍较高,而清香型茶样综合评价分值普遍偏低。
Aroma compounds in 15 green teas from Hubei province were analyzed by HS-SPME-GC-MS.Based on principal component analysis （PCA）,the main components of green teas from Hubei province were 5,6-Epoxy-β-ionone,α-Pinene,α-Copaene,β-Guaiene,β-Ionone,δ-Cadinene,trans-2-hexenyl butanoate,Cadinene,Geranyl formate,Naphthalene,Pentadecane,cis-3-Hexenyl Hexanoate,Phytol and Ionone.With the variance contribution rate of different eigen valueβi（i=1,2,…,k） as the weight coefficient,integrated evaluation function F=β1F1＋β2F2＋…＋βkFk was established to calculate the sample score.The result was basically consistent with conventional sensory evaluation.The scores of chestnut-flavor teas are higher than those of fresh-flavor teas.
出处
《湖北农业科学》
北大核心
2013年第23期5780-5783,5824,共5页
Hubei Agricultural Sciences
基金
国家重点基础研究发展计划(973)项目(2011CB111516)
国家茶叶产业技术体系项目(CARS-23)
湖北省自然科学基金重点项目(2009CDA098)
湖北省农业科技创新中心资助项目(2007-620-001-03)
国家"十二五"科技支撑计划项目(2011BAD01B02-3)
关键词
绿茶
香气组分
主成分分析
湖北省
green tea
aroma compounds
principal component analysis
Hubei province
