| 做青湿度对岭头单枞乌龙茶香气成分影响的研究 |
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| 引用本文： | 魏新林,王登良,王元凤.做青湿度对岭头单枞乌龙茶香气成分影响的研究[J].河南工业大学学报(自然科学版),2002,23(4):26-28. |
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| 作者姓名： | 魏新林 王登良 王元凤 |
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| 作者单位： | 1. 江南大学,食品学院,江苏,无锡,214036
2. 华南农业大学,广东,广州,510642 |
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| 基金项目： | 广东省“九五”攻关项目 ( 96 2 2 0 42 -0 4) |
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| 摘 要： | 用气相色谱—质谱法分析了岭头单枞乌龙茶不同湿度做青香气组分的变化 .结果表明 ,做青湿度是影响乌龙茶香气的重要因素 .高湿 ( 90 % )、低湿 ( 70 % )做青芳香物质种类少 ,精油总量低 ,特征组分含量低 ;中湿 ( 80 % )做青芳香物质种类多 ,精油总量高 ,特征组分含量高 .
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| 关 键 词： | 岭头单枞 乌龙茶 做青湿度 香气成分 |
| 文章编号： | 1671-1629(2002)04-0026-03 |
| 修稿时间： | 2002年7月2日 |
EFFECT OF DIFFERENT GREEN-MAKING HUMIDITY ON AROMATIC CONSTITUENTS IN LINGTOUDANCONG OOLONG TEA |
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| WEI Xin-lin,WANG Deng-liang,WANG Yuan-feng.EFFECT OF DIFFERENT GREEN-MAKING HUMIDITY ON AROMATIC CONSTITUENTS IN LINGTOUDANCONG OOLONG TEA[J].Journal of Henan University of Technology Natural Science Edition,2002,23(4):26-28. |
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| Authors: | WEI Xin-lin WANG Deng-liang WANG Yuan-feng |
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| Affiliation: | WEI Xin-lin1,WANG Deng-liang2,WANG Yuan-feng1 |
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| Abstract: | The effect of different green-making humidity on the aromatic constituents in Lingtoudancong Oolong tea was studied by gas chromatography and mass spectrometry.The results showed that the tea with high humidity (90%) or low humidity (70%) green-making possessed less kinds of aromatic constituents,lower total of aromatic oil and lower concentration of characteristic aromatic constituents while more kinds of aromatic constituents,higher total of aromatic oil and higher concentration of characteristic aromatic constituents were obtained by moderate humidity processing.It was concluded that green-making humidity was the important factor to affect aroma of Oolong tea. |
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| Keywords: | Lingtoudancong Oolong tea green-making humidity aromatic constituents |
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