摘要
研究贵州五种名茶的香气成分,为贵州茶叶的进一步开发利用提供科学依据。通过水蒸气蒸馏提取法对茶叶中的香气成分进行提取,再通过气相色谱-质谱联用技术对挥发油进行鉴定。试验结果表明,醇及酯类化合物是贵州茶叶的主要香气成分,不同产地的茶叶品种其香气成分差异较大。
To study aroma components of volatile oil from five well-known teas in Guizhou and provided basis for further utility of tea from Guizhou.The volatile oil was extracted by steam distillation and analyzed by GC-MS.The results showed that alcohol and ester compounds were the major chemical constituents in the oil,both the major constituents and contents were different from different types of tea origin.
出处
《食品工程》
2011年第2期24-28,32,共6页
Food Engineering
基金
社会发展科技攻关计划项目(黔和合SY字[2011]3086)
