| 皖南地区出口“屯绿”香气成分研究 |
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| 引用本文： | 王 辉,雷攀登,周汉琛,丁 勇,夏先江,黄建琴.皖南地区出口“屯绿”香气成分研究[J].食品安全质量检测技术,2018,9(2):275-283. |
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| 作者姓名： | 王 辉 雷攀登 周汉琛 丁 勇 夏先江 黄建琴 |
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| 作者单位： | 安徽省农业科学院茶叶研究所,安徽省农业科学院茶叶研究所,安徽省农业科学院茶叶研究所,安徽省农业科学院茶叶研究所,安徽省农业科学院茶叶研究所,安徽省农业科学院茶叶研究所 |
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| 基金项目： | 安徽省科技重大专项项目(16030701074)、安徽省农科院院长青年创新基金项目(16B0815)、安徽省农科院学科建设项目(16A0824)、国家现代农业产业技术体系建设专项(CARS-23) |
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| 摘 要： | 目的揭示屯绿香气成分特点及风味特征。方法基于顶空固相微萃取-气质联用结合主成分分析法对屯绿香气成分进行研究。结果 6个屯绿样品共鉴定出71种挥发性成分,主要包括9种醛类物质、11种醇类物质、11种酮类物质、13种烯类物质、10种烷烃类物质、3种酯类物质、14种芳香类化合物。香气成分主要集中于醛类、醇类、酮类、烷烃类、烯类,相对含量介于43.23%~67.52%。结论采用主成分分析法,共提取4个主成分,包含8种醇类成分、7种酮类成分、9种烯类成分、5种醛类成分、3种烷类成分、2种酯类。
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| 关 键 词： | 屯绿茶 气相色谱-质谱联用 香气成分 主成分分析 |
| 收稿时间： | 2017/11/14 0:00:00 |
| 修稿时间： | 2017/12/6 0:00:00 |
Aroma components of Tunliv tea in southern Anhui province |
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| WANG Hui,LEI Pan-Deng,ZHOU Han-Chen,DING Yong,XIA Xian-Jiang and HUANG Jian-Qin.Aroma components of Tunliv tea in southern Anhui province[J].Food Safety and Quality Detection Technology,2018,9(2):275-283. |
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| Authors: | WANG Hui LEI Pan-Deng ZHOU Han-Chen DING Yong XIA Xian-Jiang and HUANG Jian-Qin |
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| Affiliation: | Tea Research Institute, Anhui Academy of Agricultural Sciences,Tea Research Institute, Anhui Academy of Agricultural Sciences,Tea Research Institute, Anhui Academy of Agricultural Sciences,Tea Research Institute, Anhui Academy of Agricultural Sciences,Tea Research Institute, Anhui Academy of Agricultural Sciences and Tea Research Institute, Anhui Academy of Agricultural Sciences |
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| Abstract: | Objective To reveal the aroma and flavor characteristics of Tunliv tea. Methods The aroma components of Tunliv tea were investigated based on headspace-solid phase microextraction-gas chromatography- mass spectrometry (HS-SPME-GC/MS) combined with principal component analysis method. Results Totally 71 kinds of volatile components were identified in 6 Tunliv tea samples, mainly including 9 kinds of aldehyde, 11 kinds of alcohols, 11 kinds of ketones, 13 kinds of alkenes, 10 kinds of alkanes, 3 kinds of esters, and 14 kinds of aromatic compounds. The aroma components were mainly concentrated in aldehydes, alcohols, ketones, alkanes and alkenes, with a relative content of 43.23%~67.52%. Conclusion A total of 4 principal components were extracted by principal component analysis, including 8 kinds of alcohols, 7 kinds of ketones, 9 kinds of alkenes, 5 kinds of aldehydes, 3 kinds of alkane and 2 kinds of esters. |
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| Keywords: | Tunliv tea gas chromatography-mass spectrometry aroma component principal component analysis |
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