“无锡毫茶”香气的分析与鉴定

首次应用时蒸馏—萃取装置提取了“无锡毫茶”的香气成分。经色谱/质谱(GCMS)分离并鉴定了106种组分,包括25种醇和酚、14个酮,5个醛,10个酯和内酯,39个饱和、不饱和烃与萜烯,还有十余种含氮或含氧的环状化合物。我们认为芳樟醇、苯乙醇、香叶醇、橙花叔醇、金合欢醇、顺与反-青叶醇,紫罗兰酮二氢海葵内酯,已烯醇的乙酸酯,丁酸酯和己酸酯,萜烯等为主共同组成了颇具特色的“毫茶”香味。检出的组分中有近半数未见有文献报道。

Isolation and Identification of Wuxi"Hao Tea"Flavor

Simultaneous distillation-extraetor apparatus was used for isolating the aroma in Wuxi hao teao. More than one hundred volatile components were identified with GC/MS. There are 25 alcohols and phenols, 14 ketones, 5 aldehydes, 10esters and lactones, 38 hydrocabons, terpenes, and more than 10 hetercyelic compounds containing oxygen or nitrogen in hao tea aroma. Among them linalool, benzaethanol, geraniol, nerolidol, farnesol, cisand trans-3-hexen-l-ol, ionone, terpenes, 3-hexen-l-ol acetate, 3-hexen-1-ol dutyrate and hexanoate, and eugenyl acetate are more important to hao tea flavor. Almost half of the constituents in hao tea have not been found in g reentea before.