采用固相微萃取(solid phase microextraction,SPME)、吹扫捕集-热脱附(purge&trap-thermal desorption,P&T-TD)、搅拌磁子吸附(stir bar sorptive extraction,SBSE)、动态顶空吸附(head space sorptive extraction,HSSE-1、HSS...采用固相微萃取(solid phase microextraction,SPME)、吹扫捕集-热脱附(purge&trap-thermal desorption,P&T-TD)、搅拌磁子吸附(stir bar sorptive extraction,SBSE)、动态顶空吸附(head space sorptive extraction,HSSE-1、HSSE-2和HSSE-3)4种捕集方式联用气相色谱-质谱仪对杭州龙井茶、黄山毛峰茶、山东崂山茶和福建乌龙茶进行分析,研究茶的挥发性香气组分。结果显示:茶的香气主要由烯类、醛类、醇类、酮类、酯类、酸类、芳香族化合物、含氮化合物、杂环化合物、含硫化合物、酚类化合物组成;4类茶均含有大量的烯类、醛类、醇类和酮类化合物,其中福建乌龙茶含量最高;杭州龙井茶、黄山毛峰茶和山东崂山茶属绿茶类,酯类、杂环类、芳香族类以及酚类化合物含量相对较高;通过HSSE-1、HSSE-2对茶叶香气成分进行对比,冲泡前后组分种类和含量略有不同。组分之间的差异使茶形成不同产地不同种类的茶叶的特有风味。展开更多
The aromatic constituents in fruit and juice of yatay palm(Butia yatay(Mart.) Becc.) were extracted and analyzed by HSSE-GCMS and SBSE-GC-MS techniques.139 and 150 aromatic constituents were detected,79 and 82 chemica...The aromatic constituents in fruit and juice of yatay palm(Butia yatay(Mart.) Becc.) were extracted and analyzed by HSSE-GCMS and SBSE-GC-MS techniques.139 and 150 aromatic constituents were detected,79 and 82 chemical compounds which occupied 95.231% and 92.101% of total relative content were identified in fruit and juice of yatay palm respectively.The fruit contained esters(85.718%),alcohols(3.900%),hydrocarbons(1.614%),carboxylic acids(1.350%),aldehydes(1.009%) and ketones(0.593%),and the major constituent was ethyl hexanoate(58.062%).The juice contained esters(59.831%),carboxylic acids(10.556%),alcohols(9.653%),hydrocarbons(3.078%),aldehydes(2.684%) and ketones(1.841%),the major constituent was ethyl hexanoate(31.202%),too.展开更多
文摘采用固相微萃取(solid phase microextraction,SPME)、吹扫捕集-热脱附(purge&trap-thermal desorption,P&T-TD)、搅拌磁子吸附(stir bar sorptive extraction,SBSE)、动态顶空吸附(head space sorptive extraction,HSSE-1、HSSE-2和HSSE-3)4种捕集方式联用气相色谱-质谱仪对杭州龙井茶、黄山毛峰茶、山东崂山茶和福建乌龙茶进行分析,研究茶的挥发性香气组分。结果显示:茶的香气主要由烯类、醛类、醇类、酮类、酯类、酸类、芳香族化合物、含氮化合物、杂环化合物、含硫化合物、酚类化合物组成;4类茶均含有大量的烯类、醛类、醇类和酮类化合物,其中福建乌龙茶含量最高;杭州龙井茶、黄山毛峰茶和山东崂山茶属绿茶类,酯类、杂环类、芳香族类以及酚类化合物含量相对较高;通过HSSE-1、HSSE-2对茶叶香气成分进行对比,冲泡前后组分种类和含量略有不同。组分之间的差异使茶形成不同产地不同种类的茶叶的特有风味。
文摘The aromatic constituents in fruit and juice of yatay palm(Butia yatay(Mart.) Becc.) were extracted and analyzed by HSSE-GCMS and SBSE-GC-MS techniques.139 and 150 aromatic constituents were detected,79 and 82 chemical compounds which occupied 95.231% and 92.101% of total relative content were identified in fruit and juice of yatay palm respectively.The fruit contained esters(85.718%),alcohols(3.900%),hydrocarbons(1.614%),carboxylic acids(1.350%),aldehydes(1.009%) and ketones(0.593%),and the major constituent was ethyl hexanoate(58.062%).The juice contained esters(59.831%),carboxylic acids(10.556%),alcohols(9.653%),hydrocarbons(3.078%),aldehydes(2.684%) and ketones(1.841%),the major constituent was ethyl hexanoate(31.202%),too.
