摘要
以广东新会柑普茶为原料,采用全自动顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)联用技术对市售3种柑普茶不同部位及茶水中挥发性组分进行了分析。结果表明,柑普茶具有普洱茶和茶枝柑的香气成分,其挥发性组分主要是烯烃类、酯类、醇类等物质,其中烯烃类以柠檬烯、γ-松油烯、α-异松油烯、金合欢烯、α-侧柏烯、α-蒎烯、β-蒎烯、β-月桂烯等,醇类以4-松油醇、a-松油醇、β-香茅醇等为主,其他组分包括N-甲基邻氨基苯甲酸甲酯、伞花烃、1,2,3-三甲氧基苯、反式-5,6-环氧-β-紫罗兰酮等都是柑普茶的主要挥发性成分。
The Gan-pu Tea from Xinhui, Guangdong Province was used as the raw material, and the volatile components of three samples were determined by HS-SPME/GC-MS. The results suggests that, Gan-pu Tea with aroma components from Pu'er Tea and Citrus reticulata'Chachi'. The volatile components were mainly olefins,esters, alcohols, etc. The olefins were mainly composed of limonen, γ-terpinen, α-terpinolene, farnesene, α-thujene, α-pinene, β-pinene, β-myrcene; while the alcohols are 4-terpineol, terpineol, β-citronellol; Other components included methyl N-methyl anthranilate, o-Cymene, 1,2,3-trimethoxybenzene, trans-β-ionon-5,6-epoxide, etc.
引文
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