不同发酵度茶叶的主要理化及香气成分分析

doi:10.3969/j.issn.1673-1689.2017.12.009

首页 > 过刊浏览>2017年第36卷第12期 >1283-1289. DOI:10.3969/j.issn.1673-1689.2017.12.009

不同发酵度茶叶的主要理化及香气成分分析
DOI:
                        10.3969/j.issn.1673-1689.2017.12.009
                    
作者:
                        
                        
                    
作者单位:
作者简介:
通讯作者:
中图分类号:TS272.2
基金项目:

Analysis of Main Physicochemistry and Aroma Components in Different Fermentation Degree of Tea

Author:

Affiliation:

Fund Project:

摘要

图/表

访问统计

参考文献

相似文献

引证文献

资源附件

文章评论

摘要:

比较不同发酵度茶叶的理化及香气成分。测定绿茶、乌龙茶、红茶和藏茶的常规成分、活性成分；采用顶空固相微萃取（headspace solidphase micro-extraction，HS-SPME）结合气相色谱-质谱联用（gas chromatography-mass spectrometry，GC-MS）分析香气成分。4种茶样水分、灰分质量分数差异较小，绿茶水浸出物和蛋白质质量分数高于乌龙茶、红茶和藏茶，而粗纤维质量分数最低；红茶和藏茶中茶多酚和儿茶素的质量分数明显低于绿茶和乌龙茶，咖啡碱的质量分数稍高于绿茶和乌龙茶；绿茶中主要香气是醇类和烯烃类，红茶主要香气成分是酮类、醇类、酯类、醛类，藏茶中主要香气成分是酮类和酯类，乌龙茶中各香气成分检出量不多，分布相对平衡。

Abstract:

To compare the main physicochemistry and aroma components in different fermentation degree of tea. The regular ingredients and active ingredients of green tea，Oolong tea，black tea and Tibet tea were determined；the aroma components were analyzed by headspace solid phase micro-extraction and gas chromatography-mass spectrometry. The moisture and ash content of four kinds of tea were almost similar，water-soluble matters and protein content of green tea were higher than those of Oolong tea，black tea and Tibet tea，on the other side，the crude fiber content is the lowest；the tea polyphenols and catechins contents of black tea and Tibet tea were lower obviously than those of green tea and Oolong tea，while caffeine content was slightly higher than green tea and Oolong tea；alcohols and olefins were the main aroma components of green tea，the main aroma components of black tea were ketones，alcohols，esters，aldehydes，and the main aroma components of Tibet tea wereketonesand esters，the aroma components content of Oolong tea not detected much and distributed balance relatively.

参考文献

相似文献

引证文献

引用本文

胡爱华,敖晓琳,蒲彪,陈安均,陈岑,张国丽.不同发酵度茶叶的主要理化及香气成分分析[J].食品与生物技术学报,2017,36(12):1283-1289.

HU Aihua, AO Xiaolin, PU Biao, CHEN Anjun, CHEN Cen, ZHANG Guoli. Analysis of Main Physicochemistry and Aroma Components in Different Fermentation Degree of Tea[J]. Journal of Food Science and Biotechnology,2017,36(12):1283-1289.

复制

文章指标

点击次数:
下载次数:
HTML阅读次数:
引用次数:

历史

收稿日期:
最后修改日期:
录用日期:
在线发布日期: 2018-01-08
出版日期:

文章二维码

地址：江苏省无锡市蠡湖大道1800号邮政编码：214122

电话：0510-85913526 电子邮件：xbbjb@jiangnan.edu.cn

技术支持：北京勤云科技发展有限公司

引用本文

分享

文章指标

历史

文章二维码

微信公众号二维码

手机版网站二维码