| 六安瓜片香气成分的GC-MS分析 |
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| 引用本文： | 阮鸣,陈全战,周红霞.六安瓜片香气成分的GC-MS分析[J].食品科学,2015,36(8):120-124. |
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| 作者姓名： | 阮鸣 陈全战 周红霞 |
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| 作者单位： | 南京晓庄学院食品科学学院，江苏 南京 211171 |
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| 基金项目： | 国家自然科学基金面上项目(21376112);江苏省自然科学基金项目(BK20141081);江苏省大学生科学创新项目(201311460048X) |
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| 摘 要： | 对中国十大名茶之一六安瓜片的香气成分进行定性鉴别。采用同时蒸馏萃取并结合气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用仪进行定性分析。结果显示,六安瓜片香气成分在12个月内较稳定;不同等级六安瓜片主要香气成分相似;六安瓜片与其他品种名茶香气成分存在明显差异。结果表明六安瓜片的香气成分性质稳定,与其他名茶有明显差异;GC-MS法可作为六安瓜片香气成分质量控制的检测方法。
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| 关 键 词： | 六安瓜片 同时蒸馏萃取法 气相色谱-质谱法 香气成分 |
Aroma Composition Analysis of Lu'an Guapian Green Tea by GC-MS |
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| RUAN Ming;CHEN Quanzhan;ZHOU Hongxia.Aroma Composition Analysis of Lu'an Guapian Green Tea by GC-MS[J].Food Science,2015,36(8):120-124. |
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| Authors: | RUAN Ming;CHEN Quanzhan;ZHOU Hongxia |
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| Affiliation: | School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China |
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| Abstract: | This study aimed to identify and quantify the aroma components of Lu’an Guapian, one of China’s top ten famous
teas, by simultaneous distillated extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). The results showed
that the aroma components of Lu’an Guapian were relatively stable over a storage period of 12 months and its main aroma
compounds were similar at different quality grades and the aroma composition of Lu’an Guapian differed obviously from
that of other well-known teas. The obtained data showed that the aroma components of Lu’an Guapian were stable and
different obviously from those of other teas, and that GC-MS was useful to detect the aroma components of Lu’an Guapian
for quality control purpose. |
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| Keywords: | Lu’an Guapian simultaneous distillated extraction (SDE) gas chromatography-mass spectrometry (GC-MS) aroma components |
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