摘要
以绿茶为原料 ,同时对蒸馏萃取法 (SDE法 )、顶空吸附法 (HAS法 )和减压蒸馏萃取法 (VDE法 )三种方法提取的香精油进行了GC MS分析 ,测定了三种方法对香气的回收率 ,并进行了感官审评。结果表明 ,三种方法提取的香精油检测结果差异较大 ,其中SDE法的香气总量、数量及回收率均较高 ,但对分析茶样的影响较大 ,特别是对热敏性的香气成分 ;HAS法虽有所改进 ,其影响依然明显 ;VDE法对茶样的影响较小 。
The essential oils from green tea prepared by simultaneous distillation extraction,headspace absorption,vacuum distillation extraction were investigated by GC MS The recovery rate and the organoleptic evaluation of the aroma got by three methods were studied It showed that there were great differences among them SDE method showed the highest results in content,kinds of aroma and the rate of aroma recovery,but it showed great effects on the tea samples,especially on the aroma HAS method showed some improvement,but the effect was still significant VDE method showed a little effect on tea samples,compared with other two methods,and could better reflect the characteristic of green tea aroma
出处
《茶叶科学》
CAS
CSCD
北大核心
2001年第1期38-43,共6页
Journal of Tea Science
基金
国家重点科技项目! (攻关 )计划 85 -5 13-2 3 -0 6
关键词
茶叶香气
回收率
提取方法
感官审评
绿茶
Tea aroma
Rate of recovery
Extraction method
Organoleptic evaluation
