茶叶科学Issue(1)：38-44,7.
不同极性色谱柱在滇红香气成分分析中的对比研究
A Comparative Study of Different Polarity Chromatographic Column in Analysis of Aroma Components in Black Tea
摘要
Abstract
The aroma components in black tea were extracted and analyzed by headspace solid phase micro extraction (HS-SPME) coupled with capillary gas chromatography-mass spectrometry (GC-MS). Two different polarity chromatographic columns were used for the separation of the aroma components in black tea. The result of semi-standard non-polar chromatographic column HP-5MS and standard polar chromatographic column CP-Wax were compared by analysis. The results indicated that the separation effect of two different polarity chromatographic column are satisfactory, and there are some differences between the analysis results. Therefore, in the analysis of different aroma components in black tea, we should select suitable chromatographic columns according to the various analytes.关键词
滇红/顶空固相微萃取/气质联用/HP-5MS/CP-WaxKey words
black tea/HS-SPME/GC-MS/HP-5MS/CP-Wax分类
轻工纺织引用本文复制引用
乔阳,杜丽平,肖冬光..不同极性色谱柱在滇红香气成分分析中的对比研究[J].茶叶科学,2016,(1):38-44,7.基金项目
教育部“长江学者和创新团队发展计划” （）
