不同品种抹茶的香气成分分析

Analysis of Aroma Components of Different Varieties of Matcha

为了解不同品种的抹茶香气成分,以杭州种植的迎霜、薮北种、鸠坑种3个品种的抹茶为原料,采用热脱附法提取样品的香气成分,并通过气相色谱-质谱及氢火焰离子检测器法(GC-MSD-FID)进行分析,深入研究不同品种抹茶的香气差异。其中迎霜种抹茶分析出来66种挥发性成分,薮北种抹茶67种,鸠坑种抹茶65种,不同品种抹茶分析出来的挥发性物质组成和相对含量间的差异以及独有的香气物质,体现出不同品种抹茶风味的区别。

In order to understand the aroma components of different varieties of matcha,the three varieties of matcha planted in Hangzhou,Yingshuang,Soubei,and Jiukeng were used as raw materials. The aroma components of the samples were extracted by thermal desorption method. The flame ionization detector method(GC-MSD-FID) was used for analysis,and the aroma difference of different varieties of matcha was deeply studied. Among them,there are 66 volatile components analyzed from matcha Yingshuang,67 matcha Soubei and 65 matcha Jiukeng. Differences in the composition and relative content of volatile substances and unique aroma substances from different types of matcha reflects the difference in flavor of different varieties of matcha.