期刊论文

中文

食品科学

1002-6630

2020

41

24

144-154

10.7506/spkx1002-6630-20191226-316

国家自然科学基金面上项目（31571819）；

本校为第一机构

采用气相色谱-离子迁移谱（gas chromatography-ion mobility spectroscopy,GC-IMS）结合顶空固相微萃取-气相色谱-质谱（headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS）联用技术对手筑茯砖茶"发花"（发酵）和干燥过程中挥发性组分的变化进行分析。GC-IMS联用技术结果表明,样品发花和干燥阶段44种小分子（C3～C10）挥发性组分均存在一定差异,发花过程手筑茯砖茶中挥发性组分不断增多,与第0天作参比,发花前4 d差异不明显,到第8天差异明显,8 d后变化趋势趋于缓慢;干燥过程中挥发性组分随干燥时间延长而增多。采用HS-SPME-GC-MS技术进一步对样品中挥...

Gas chromatography-ion mobility spectroscopy(GC-IMS)and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)were used to analyze the changes in volatile components in Fuzhuan tea during fermentation and drying.The results of GC-IMS showed that there were 44 small-molecular volatile components(C3–C10)that differed between the two processing stages.The contents of volatile components increased continuously during the fermentation process.The contents of volatile components did not change significantly during ...