Identify the characteristic aroma components of Longjing tea by headspace steam distillation extraction and GC-MS/GC-O(顶空蒸馏萃取法结合GC-MS/GC-O技术分析龙井茶的特征香气成分)

采用顶空蒸汽蒸馏萃取法提取龙井茶的香气成分，以气相色谱-质谱联用(GC-MS)结合气相色谱-嗅闻(GC-O)技术，对龙井茶的特征香气成分进行了分离鉴定.共鉴出75种香气成分，其中醇类24种，醛类8种，酮类10种, 酯类6种，杂环类16种，其他11种.采用气相色谱-嗅闻(GC-O)结合芳香萃取物稀释分析(AEDA)技术分离出49种活性香气成分，其中对龙井茶香气贡献较大的有橙花叔醇、二氢猕猴桃内酯、2-乙基吡嗪、2-乙酰基呋喃、芳樟醇、1-乙基-2-甲酰基吡咯、环氧芳樟醇、水杨酸甲酯、苯甲醇、苯乙醇、吲哚、2-乙基-3，5-二甲基吡嗪、β-紫罗兰酮、顺式茉莉酮、茉莉酮酸甲酯、香豆素....

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Bibliographic Details

Published in:	Zhejiang da xue xue bao. Journal of Zhejiang University. Sciences edition. Li xue ban Vol. 42; no. 6; pp. 714 - 720
Main Authors:	XIAOZuobin(肖作兵), CHENHexing(陈合兴), NIUYunwei(牛云蔚), WUMinling(吴旻玲), SHUChang(舒畅), ZHUJiancai(朱建才)
Format:	Journal Article
Language:	Chinese
Published:	Zhejiang University Press 01-11-2015
Subjects:	气相色谱-嗅闻 气相色谱-质谱联用 特征香气成分 芳香萃取物稀释分析 顶空蒸汽蒸馏萃取 龙井茶
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