| 基于气质联用/ 气相色谱- 嗅觉测定技术的西湖龙井茶特征香气成分分析 |
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| 引用本文： | 汪厚银,李志,张剑,史波林,支瑞聪,赵镭.基于气质联用/ 气相色谱- 嗅觉测定技术的西湖龙井茶特征香气成分分析[J].食品科学,2012,33(8):248-251. |
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| 作者姓名： | 汪厚银 李志 张剑 史波林 支瑞聪 赵镭 |
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| 作者单位： | 中国标准化研究院食品与农业标准化研究所 |
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| 基金项目： | 中央级公益性科研院所基本科研业务费专项(56096S-1838) |
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| 摘 要： | 采用动态顶空(微阱捕集法，Itex)提取西湖龙井茶汤的香气物质，应用气质联用/气相色谱-嗅觉测定技术同时测定其挥发性呈香成分和嗅感特征，结合检测频率分析初步确定二甲硫醚、2-甲硫基丙醛、3-乙基-2,5-二甲基吡嗪、芳樟醇、α-松油醇、香叶醇和顺-茉莉酮为西湖龙井茶的特征香气成分。
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| 关 键 词： | 西湖龙井 气质联用 气相色谱-嗅觉测定 特征香气 动态顶空提取 |
Determination of Characteristic Aromatic Components in Xihu Longjing Tea by GC-MS and GC-Olfactometry |
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| WANG Hou-yin,LI Zhi,ZHANG Jian,SHI Bo-lin,ZHI Rui-cong,ZHAO Lei.Determination of Characteristic Aromatic Components in Xihu Longjing Tea by GC-MS and GC-Olfactometry[J].Food Science,2012,33(8):248-251. |
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| Authors: | WANG Hou-yin LI Zhi ZHANG Jian SHI Bo-lin ZHI Rui-cong ZHAO Lei |
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| Affiliation: | (Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 100088, China) |
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| Abstract: | In order to simultaneously determine the aromatic composition and odor characteristics of Xihu Longjing tea by as chromatography(GC)-mass spectrometer(MS) and GC-olfactometry,volatile aromatic components were extracted from Xihu Longjing tea infusion in-tube extraction and direct thermal desorption(ITEX).It was confirmed that the compounds responsible for the characteristic aroma of Xihu Longjing tea were dimethyl sulfide,2-(methylthio) propionaldehyde,3-ethyl-2,5-dimethylpyrazine,linalool,α-terpineol,geraniol and cis-jasmone. |
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| Keywords: | Xihu Longjing tea gas chromatography-mass spectrometer(GC-MS) GC-olfactometry characteristic aroma dynamic headspace extraction |
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