摘要
采用同时蒸馏萃取法(SDE)提取汉中炒青绿茶的香气化合物,结合气相色谱-质谱联用法(GC-MS)和气相色谱-嗅闻测量法(GC-O),对汉中炒青绿茶的香气化合物和香气特征进行了分析鉴定。结果表明:汉中炒青绿茶中总共鉴定出66种香气化合物,其中含量高的化合物有吲哚、2-乙酰基-2-噻唑啉、茉莉酮、香叶醇、葫芦巴内酯等;香气特征分析显示,汉中炒青的香气特征以焦糖香气为主,其次为花香气、豆香气和药香气;关键香气化合物有芳樟醇、葫芦巴内酯、吲哚、香草醛、α-紫罗酮和4-羟基-2,5-二甲基3(2H)呋喃酮等。
The aroma compounds of Hanzhong roasted green tea were extracted by simultaneous distillation extraction(SDE).The aroma characteristics of Hanzhong roasted green tea were analyzed by gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactory(GC-O).The results showed that a total of 66 aroma compounds were identified in Hanzhong roasted green tea,among which indole,2-acetyl-2-thiazoline,jasmone,geraniol and fenugreek lactone were of the high content.The aroma characteristics of Hanzhong roasted green tea are mainly caramel aroma followed by floral aroma,bean aroma and herb aroma.Aroma characteristics analysis showed that the key aroma compounds in Hanzhong roasted green tea were linalool,fenugreek lactone,indole,vanillin,α-ionone,and 4-hydroxy-2,5-dimethyl 3(2H)furanone.
作者
刘珍珍
苏莹
李会宁
陈小华
张晨
杨培君
LIU Zhen-zhen;SU Ying;LI Hui-ning;CHEN Xiao-hua;ZHANG Cheng;YANG Pei-jun(School of Geography Resource Science,Neijang Normal University,Neijiang 641100,PRC;School of Biological Science and Engineering,Shaanxi University of Technology,Hanzhong 723001,PRC;Shaanxi Province Key Lab of Bio-Resources,Shaanxi University of Technology,Hanzhong 723001,PRC;Shanfei Second Middle School,Chenggu 723200,PRC)
出处
《湖南农业科学》
2019年第9期78-84,共7页
Hunan Agricultural Sciences
基金
陕西省科技厅项目(2016NY-196)
中医药公共卫生服务专项(财社〔2017〕66号)
关键词
汉中炒青
GC-MS
GC-O
香气成分
香气特征
Hanzhong roasted green tea
GC-MS
GC-O
aroma components
aroma characteristics
