摘要
采用茉莉鲜花与茶坯隔离窨制、气相色谱、气－质联用分析等方法，研究了茶坯的吸香效果．结果表明：茶坯含水量以２２％～２５％窨花效果好，高温解吸后仍有花香味．去水浸出物茶坯窨花后，对茉莉花茶的特征香气组分吸附很少．花茶窨制中化学吸附作用与水分和水浸出物密切相关，茶叶窨花吸香作用决定于物理吸附和化学吸附．
In this experiment,the method of scenting tea by separating fresh jasmine from tea biscuit,as well as the gas chromatography and the analysis of both gas chromatography and gas chromatograhy mass spectrum are adopted to study tea biscuits scent absorption ability.The results obtained show that,when the tea biscuits content of water is up to 22%～25%,its absorption ability is strong.But,when the tea biscuit has removed its water dissolved extract,it only absorbs a little characteristic components of jasmine scent.In the course of scenting the tea,chemi absorption is closely connected with water and water dissolved extract in tea biscuits.Its absorption ability of jasmine scent is dertermined by its physio absorption and chemi absorption ability.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
1998年第6期445-449,共5页
Journal of Hunan Agricultural University(Natural Sciences)
基金
湖南省科委"八五"重点攻关课题
