松针茶风味特征的研究
首发时间:2013-11-15
摘要:目的:分析自制松针茶粉中的风味特征成分。方法:采用气相色谱色谱质谱联用仪(GC-MS),结合Kovats保留指数分别对松针精油和松针茶的挥发性成分进行鉴定,并对两者之间的成分差异进行分析。结果:松针茶粉中检出138个组分,质谱结合保留指数鉴定出19个主要成分,含量较高的组分为α-松油烯(26.7%)。而新鲜松针检出93个组分,质谱结合保留指数定性鉴定出7个主要挥发性成分,含量较高的组分为α-蒎烯(18.9%)、β-蒎烯(22.6%)、水芹烯(29.7%)。结论:GC-MS 结合保留指数对松针以及松针茶的风味特征物质进行定性分析,对比结果显示松针茶中的风味特征物质与松针精油中差异较大。
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Study on the Characteristic Flavor of Pine Needle Tea
Abstract:Objective:To analyze the characteristic flavor in pine needle tea. Methods: The characteristic flavor of the fresh pine needles and pine needle tea were analyzed and identified by gas chromatography-mass spectroscopy(GC-MS) combined with Kovats retention indices(KI). Results: Total 138 components in the pine needle tea were detected by GC-MS and 19 main volatile compounds were identified by MS combined with KI. Compounds with high contents were as follows:α- terpinene(26.7%).Total 93 components in the fresh pine needle were detected by GC-MS and 7 main volatile compounds were identified by MS combined with KI. Compounds with high contents were as follows:α-pinene(18.9%);β-pinene(22.6%);α-Phellandrene(29.7%). Conclusion:The flavor characteristics of the pine needle tea had great differences from the essential oil in the pine needle.
Keywords: Food science Pine needle tea Characateristic flavor GC-MS Kovats retention indices
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