期刊论文

Analysis on aroma components of Xinyangmaojian tea and Huangshanmaofeng tea and Xihulongjing tea

中文

湖南农业大学学报(自然科学版)

1007-1032

2016

42

6

658-662

10.13331/j.cnki.jhau.2016.06.0014

CAR-23-11B:国家茶叶产业技术体系项目 16A210051:河南省高等学校重点科研项目

本校为第一机构

以信阳、黄山、杭州的茶树鲜叶为原料,分别加工成信阳毛尖、黄山毛峰、西湖龙井,其中信阳的鲜叶由3个公司加工成3个信阳毛尖茶样,共5个茶样,采用同时蒸馏萃取法(SDE法)提取香气物质,结合感官审评和GC–MS,分析3种名优绿茶的香气特点及成分构成。结果表明:3个信阳毛尖茶样香气均表现为清香,黄山毛峰茶样香气馥郁带兰花香,西湖龙井茶样香气浓郁带高火香;5个茶样共检测出香气成分74种,其中共有香气成分24种,5个茶样中的香气成分均以醇类物质的含量最高;信阳毛尖茶样中含量较高的成分有β–芳樟醇、壬醛、环氧芳樟醇、反香叶醇、δ–杜松烯、反–橙花叔醇、棕榈酸、反式植醇;黄山毛峰茶样含量较高的...

The fresh leaves of spring tea chosen from Xinyang, Huangshan and Hangzhou, were processed into Xinyang maojian, Huangshanmaofeng and Xihulongjing, respectively. Five samples, which three were Xinyangmaojian samples from 3 different corporations and the other two were Huangshanmaofeng and Xihulongjing, were used to extract the aromatic matter with the method of simultaneous distillation and extraction (SDE), and the characteristics and components of the aromatic matter were analyzed by the method of gas chromatography-mass spectrometry (GC–MS)...