红茶中挥发性芳香物的成分分析及特征组分的研究

Analysis of Volatile Aromatic Compounds in Black Tea and Study of Its Characteristic Components

针对传统速溶茶加工工艺会导致速溶红茶风味品质有很大损失的问题,以对芳香物损失最为严重的真空浓缩工序进行研究,采用固相微萃取(SPME),结合GC-MS分析红茶提取液浓缩前后中的特征挥发性芳香物(VFCs),比较VFCs浓度的变化。结果表明:红茶茶汤中6种VFCs经浓缩后均有不同程度的损失,经综合分析,确定苯甲醛、芳樟醇和水杨酸甲酯为红茶茶汤中的VFCs,本研究为后续研究提供了方向。

In order to solve the problem that the traditional processing technology of instant tea will cause great loss of flavor quality of instant black tea, this paper studies the vacuum concentration process which causes serious loss of aroma, using solid phase microextraction(SPME) combined with GC-MS, makes an analysis of characteristic aroma in black tea extracted volatile before and after the liquid concentration(VFCs), and makes a comparison of the variance of VFCs concentration. The results show that there are different degrees of loss 6 VFCs in black tea after concentration. Through comprehensive analysis VFCs in black tea are benzaldehyde, linalool and Methylis salicylas. This study provides a direction for future research.