SDE法提取都匀毛尖新茶和一年陈茶挥发性成分

Extraction of Volatile Components in Fresh and One Year Old Duyun Maojian Tea by SDE Method

目的:比较不同等级都匀毛尖新茶和一年陈茶的挥发性成分,为其应用提供一定的依据。方法:用同时蒸馏萃取法分别从2014年和2013年的珍品及二级都匀毛尖茶中提取挥发性成分,用气相色谱-质谱联用仪进行测定,结合Nist2005和Wiley275谱库鉴定各成分,用峰面积归一化法测定各成分的相对含量。结果:4个样品共检出81种挥发性成分,相同成分32种。挥发性成分主要是醇类、酸类、酯类和碳氢化合物,不同年份、不同等级茶的挥发性成分有一定差异。结论:保存一年的陈茶挥发性成份与新茶有一定差异,但差异并不明显。

Objective： To compare the volatile components of different grade Duyun Maojian tea of fresh and one year old, so as to provide a basis for its ure and the secondary class Duyun Maojian tea？ application. Methods： The volatile components of the treas- of 2014 and 2013 were extracted by SDE, and analyzed by GC - MS. In addition, the structures were identified by spectral library Nist2005 and Wiley275, and the rela- tive content of each component was determined by area normalization. Results： Totally 81 kinds of volatile components were detected from 4 samples, among which 32 kinds are the same composition. The volatile com- ponents were mainly alcohols, acids, esters and hydrocarbons, and they were different from different years and grades. Conclusion： The quality of stale tea properly kept for one year is as good as the fresh tea.