食品工业科技2017，Vol.38Issue(12)：7-16,10.DOI:10.13386/j.issn1002-0306.2017.12.002
不同萃取方式分析武夷水仙茶挥发性成分
Analysis of volatile components in Wuyi narcissus tea by different extracted methods
摘要
Abstract
The volatile components of Wuyi narcissus tea were extracted by simultaneous distillation extraction (SDE),static headspace(SHS),solid-phase micro-extraction(SPME) and analyzed by GC-MS with retention index comparison.The results showed that 179 compounds were extracted by the three methods,including 121 compounds extracted by SDE,114 compounds extracted by SPME and 61 compounds extracted by SHS.21 common compounds were extracted by three methods,72 common compounds were extracted by SDE and SPME,37 common compounds were extracted by SPME and SHS,and 25 common compounds were extracted by SDE and SHS.Compared with SPME methods,there were more identified compounds including 5 alcohols,6 hydrocarbons,2 acids,1 phenol,1 ester and 1 quinone,and less compounds including 2 heterocyclics,4 aldehydes,1 aromatic hydrocarbons and 2 olefins compound extraeted by SDE.The results showed that there were favorable for the identification of tea quality by the combined methods of SDE and SPME.One hundred and sixty-two volatile components were identified from Wuyi narcissus tea by the two methods.The smell of fruity,floral,woody,nutty,roasty,spicy caramelic were the typical ordor.关键词
同时蒸馏萃取/静态顶空/固相微萃取/气相色谱-质谱/水仙茶Key words
simultaneous distillation extraction (SDE)/static headspace (SHS)/solid-phase micro-extraction (SPME)/gas chromatography-mass spectrometry (GC-MS)/narcissus tea分类
轻工纺织引用本文复制引用
廖素兰,翁器林,唐云云,谢依依,荣红梅..不同萃取方式分析武夷水仙茶挥发性成分[J].食品工业科技,2017,38(12):7-16,10.基金项目
国家自然科学基金项目(21407118) （21407118）
福建省高等学校新世纪优秀人才支持计划项目(闽教科[2016]23号) （闽教科[2016]23号）
福建省中青年教师教育科研重点项目(JA13314) （JA13314）
福建省科技计划重点项目(2015N0035) （2015N0035）
国家级大学生创新创业训练计划项目(201510397015). （201510397015）
