食品工业科技2017，Vol.38Issue(18)：269-274,284,7.DOI:10.13386/j.issn1002-0306.2017.18.051
基于HS-SPME/GC-MS方法研究绿茶香气特征及形成
Study on characteristics and formation of aroma components in green tea based on HS-SPME/GC-MS method
摘要
Abstract
Fixation and drying are the key process of the green tea aroma formation.1 bud 2,3 fresh tea leaves of Camellia sinensis cv.Huang shn zhong were taken as experimental material,dried at 80,110,130 ℃,respectively,faint scent,chestnut flavor scent and high fire scent of green tea were got.Using headspace solid phase micro extraction (HS-SPME) and gas chromatography/mass spectrometry (GC-MS),the aroma components and proportions were analyzed.And then aroma composition variability of fresh tea,enzym-denatured leaf and dry tea was learned.Experiment showed that fixation removed lots of ocimene,leaf acetate and some other ingredients which smell gramineous.High boiling aromatic substances in tea were increased during drying process.Tea dried at 80 ℃ contained relatively little aromatic components,showing faint scent.Tea dried at 110 ℃ produced phenylacetaldehyde and ethyl laurate and some more original aroma component,showing chestnut flavor scent.Tea dried at 130 ℃ produced high fire components,like pyrrole and pyrazine,showing high fire scent.So the temperature of drying affects the types and contents of aroma components,resulting in a variety of flavor types.关键词
绿茶/香气成分/加工过程/烘干温度/HS-SPME/GC-MSKey words
green tea/aroma composition/manufacturing process/drying temperature/HS-SPME/GC-MS分类
轻工纺织引用本文复制引用
邸太妹,傅财贤,赵磊,杨绍兰,吴连英,夏涛,张新富..基于HS-SPME/GC-MS方法研究绿茶香气特征及形成[J].食品工业科技,2017,38(18):269-274,284,7.基金项目
青岛农业大学高层次人才启动基金(663/1114343) （663/1114343）
安徽农业大学茶树生物学与资源利用国家重点实验室(SKLTOF20150110) （SKLTOF20150110）
青岛市民生科技计划项目(15-9-2-106-nsh) （15-9-2-106-nsh）
即墨市2016年中央引导地方科技发展专项资金. （）
