中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 湖北地方名优绿茶香气组分的GC-MS分析 湖北农业科学 2009,48 (7) 1738-1742
Position: Home > Articles > Analysis of Aromatic Components of Famous Green Tea in Hubei by GC-MS Hubei Agricultural Sciences 2009,48 (7) 1738-1742

湖北地方名优绿茶香气组分的GC-MS分析

作  者：
龚自明;王雪萍;高士伟
单  位：
湖北省农业科学院果树茶叶研究所/湖北省茶叶工程技术研究中心
关键词：
湖北;名优绿茶;香气组分
摘  要：
用气相色谱/质谱(GC/MS)法分析了湖北具有代表性的8只名优绿茶的香气组分。共鉴定出117种香气组分,其主要成分为:顺-3-己烯醇、2-戊基呋喃、顺-3-己酸己烯酯、苯甲醛、芳樟醇及其氧化物、萘、顺-茉莉酮、丁香烯、顺-橙花叔醇、β-紫罗酮、杜松醇、β-杜松烯、水杨酸甲酯、(+)表-双环倍半水芹烯、雪松醇、荜澄茄油醇等;传统蒸青绿茶恩施玉露与其他烘炒型名优绿茶相比,香气组分之间差异较大,具清香味的顺-3-己烯醇、顺-3-己酸己烯酯的百分含量较高,丁酸-3-己烯酯、辛酸-3-己烯酯、4-氨基-3-甲基酚、9-亚甲基-9H-芴为蒸青茶所特有;香型相似率分析表明,栗香型名优绿茶和清香型名优绿茶之间差异较大,栗香型绿茶之间香型相似率也差异较大,而清香型绿茶之间香型相似率比较接近。
译  名：
Analysis of Aromatic Components of Famous Green Tea in Hubei by GC-MS
作  者：
GONG Zi-ming,WANG Xue-ping,GAO Shi-wei(Institute of Fruit & Tea,Hubei Academy of Agricultural Sciences / Hubei Tea Engineering and Technology Research Centre,Wuhan 430209,China)
关键词：
Hubei;famous green tea;aromatic components
摘  要：
Aromatic components of 8 representative green teas in Hubei were analyzed by gas chromatography and mass spectrograph(GC/MS) methods,and 117 volatile constituents were identified,which including(E)-3-Hexen-1-ol,2-pentyl-Furan,(Z)-hexanoic acid 3-hexenyl ester,benzaldehyde,linalool and linalool oxide(fr.1),naphthalene,(Z)-3-methyl-2-(2-pentenyl)-2-Cyclopenten-1-one,caryophyllene,(E)-3,7,11-trimethyl-1,6,10-Dodecatrien-3-ol,4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one,tau.-Cadinol,1,2,4a,5,8,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-naphthalene,methyl salicylate,1-hydroxy-1,7-dimethyl-4-isopropyl-2,7-cyclodecadiene,Cedrol,Cubenol etc..Comparing with other roasted-barked green teas,Enshiyulu as a traditional steamed green tea,the significant differences among the aromatic com-ponents were observed.The higher percentage of fresh-flavor component including(E)-3-Hexen-1-ol and(Z)-hexanoic acid 3-hexenyl ester were detected,and(Z)-butanoic acid 3-hexenyl ester,(Z)-octanoic acid 3-hexenyl ester,4-amino-3-methyl-phenol and 9-methylene-9H-Fluorene were only found in this steamed green tea.According to the aroma pattern similarity analysis,the significant differences between the fresh-flavor and chestnut-flavor teas were revealed,and the signif-icant aroma pattern differences existing among the chestnut-flavor teas were also showed,but the similarity among the fresh-flavor teas was obtained.

相似文章

导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46