食品工业科技2018，Vol.39Issue(6)：241-245,254,6.DOI:10.13386/j.issn1002-0306.2018.06.044
基于顶空-固相微萃取的茉莉花茶茶叶蛋香气成分测定
Determination of aroma components of jasmine tea eggs based on head space solid phase microextraction
摘要
Abstract
Tea eggs are one kind of delicious and popular egg products.This study was aimed to analyze the volatile components of jasmine tea eggs using solid phase microextraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS).Results showed that the volatile compounds of tea eggs were consisted of aliphatic hydrocarbons(35.7％ ～49.6％),aldehydes (7.8％ ～ 12.4％),benzene ring compounds (7.2％ ～ 9.9％),alcohols (0.3％ ～ 4.9％) and N-containing compounds (0％ ～ 2.4％),etc.Among them,the aliphatic hydrocarbons did not make contribution to flavor of tea eggs,while aldehydes (nonanal,decanal,phenylacetaldehyde) and N-containing compounds (methyl anthranilate and indole)display important role on the flavor of tea eggs.The key odorants of the jasmine tea jasmine tea,including benzyl alcohol,indole,methyl anthranilate and α-farnesene were detected in the jasmine tea eggs,which did not exist in the other eggs.This result indicated that the preparation method of jasmine tea eggs in present study could effectively transferred the key odorants of jasmine tea to the eggs.关键词
茉莉花茶/茶叶蛋/固相微萃取/香气成分Key words
jasmine tea/tea eggs/solid phase microextraction/aroma components分类
轻工纺织引用本文复制引用
陈梅春,朱育菁,刘波,刘晓港,杨文靖,陈峥,郑梅霞..基于顶空-固相微萃取的茉莉花茶茶叶蛋香气成分测定[J].食品工业科技,2018,39(6):241-245,254,6.基金项目
福建省省属公益项目(2016R1017-3) （2016R1017-3）
福建省自然科学基金项目(2017J01050). （2017J01050）
