山西农业大学学报（自然科学版）2012，Vol.32Issue(6)：517-525,9.
春秋季节不同品种茶鲜叶芳香物质成分分析
Analysis on the Aroma Components in Fresh Leaves of Different Varieties of Teas in Spring and Autumn
王润贤 1谢福灿 1曹仁勇 1齐晓花 1陈学好1
作者信息
摘要
Abstract
This experiment is the first time to use the headspace solid-phase microextraction (HS-SPME) and gas chro-matography-mass spectrometry (GC-MS) technologies to research on the composition and contents of aromatic matters in 10 varieties of fresh tea leaves in spring and autumn. Seventy kinds of volatile compounds were identified, in which, the main matters were esters, alcohols, alkenes, alkane, ketone and aldehydes, and the esters and alcohols were the major components. Comparing the compositions between spring and autumn, esters and alcohols were found to be the main aromas in fresh tea, and the aroma contents in spring were higher than that in autumn.关键词
茶鲜叶/顶空固相微萃取法/芳香物质/气象色谱-质谱联用分析Key words
Fresh tea leaves/ HS-SPME/ Aroma/GC-MS分类
农业科技引用本文复制引用
王润贤,谢福灿,曹仁勇,齐晓花,陈学好..春秋季节不同品种茶鲜叶芳香物质成分分析[J].山西农业大学学报（自然科学版）,2012,32(6):517-525,9.
