作　　者： ; ; ; ; ;

机构地区： 中山大学药学院

出　　处： 《中山大学学报（自然科学版）》 2005年第B06期275-278,共4页

摘　　要： 采用减压水蒸汽蒸馏法(SDRP)和常压水蒸汽蒸馏并同时萃取法(SDE)提取乌龙茶中的香气成分,并用GC-MS进行分析比较。结果表明,两种香精油的香气成分组成比例有很大差异。SDE法提取的香精油中脂肪醛、脂肪醇、萜烯醇类、酯类、α-法尼烯和β-紫罗酮等收量较SDRP法高,而沸点较高,或在热水中有一定溶解度,或对热不稳定的化合物,如有机酸类、内酯类、芳香族醇类和吲哚等,采用SDRP法可得到较高的收量。SDRP法得到的香精油可较好地反映原样品的香气特征,适于样品中原有香气(挥发性)成分的定性定量分析,而SDE法提取得到的香精油有焦熟香气,与原样品的香气特征有较大差异,但适用于加热香气(挥发性)成分的研究。 Using two methods of steam distillation under reduced pressure (SDRP) and simultaneous distillation and extraction (SDE),the aroma concentrates from Oolong tea were prepared, respectively, and then were objected to GC-MS analysis. The results indicated that the aroma constituents between the obtained two aroma concentrates showed significant difference. The yields of aliphatic aldehydes, aliphatic alcohols, terpene alcohols, esters, α-farnesene and β-ionone extracted by SDE were higher than those extracted by SDRP, while the yields of the compounds with high boiling point or soluble in hot water to some extent, or unstable in heat, such as organic acids, lactones, aromatic alcohols and indole extracted by SDRP were higher than those extracted by SDE. The aroma concentrate extracted by SDRP well reflected the aroma characteristic of the original tea sample. SDRP was thought to be suitable for the qualitative and quantitative analyses of the aroma constituents presented in the original sample. However, the aroma concentrate prepared by SDE had a cooked smell, which was quite different from the characteristic odor property of the original sample. The SDE method was considered to be suitable for the study of thermal generated aroma.

关 键 词： 乌龙茶 香气 气相色谱 质谱联用

领　　域： [生物学]