摘要
采用固相微萃取法(SPME)并结合气相色谱-质谱(GC-MS)法技术,对不同工艺即传统工艺和过红锅工艺的正山小种香气成分进行鉴定分析.结果表明:在传统工艺和过红锅工艺正山小种样品香气成分中,共分离并鉴定出64种化合物.传统工艺正山小种样品香气成分中分离并鉴定出38种化合物,占其香气成分总量的99.84%;过红锅工艺正山小种样品香气成分中分离并鉴定出41种化合物,占其香气成分总量的99.76%.传统工艺和过红锅工艺正山小种香气成分中有15种相同化合物,但含量均不同.
The aroma components of Zhengshan Xiaozhong produced by different processes,namely,traditional process and over-red-pan,were identified and analyzed by using solid phase micro-extraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS).The results showed that a total of 64 compounds were separated and identified from the aroma components of Zhengshan Xiaozhong samples produced by traditional process over-red-pan process.There were 38 compounds separated and identified from the aroma components of Zhengshan Xiaozhong samples produced by traditional process accounting for 99.84%of the total aroma components;41 compounds were separated and identified from the aroma components of Zhengshan Xiaozhong samples produced by over-red-pan process,accounting for 99.76%of the total aroma components.There were 15 same compounds the aroma components of Zhengshan Xiaozhong produced by traditional process and over-red-pan process,but their contents were all different.
作者
回瑞华
侯冬岩
刁全平
梁骏德
梁天雄
HUI Ruihua;HOU Dongyan;DIAO Quanping;LIANG Junde;LIANG Tianxiong(Liaoning Key Laboratory of Development and Utilization for Natural Products Active Molecules,Anshan Liaoning 114007,China;School of Chemistry and Life Science,Anshan Normal University,Anshan Liaoning 114007,China;Wuyishan Junde Tea Factory,Wuyishan Fujian 354300,China)
出处
《鞍山师范学院学报》
2025年第2期37-41,共5页
Journal of Anshan Normal University
基金
辽宁省教育厅科学技术基金资助课题(20331079).
关键词
正山小种
传统工艺
过红锅工艺
香气成分
气相色谱-质谱法
Zhengshan Xiaozhong
Traditional technology
Over-red pot technology
Aromatic components
Gas chromatography
Mass spectrom
