溶剂辅助风味蒸发-气相色谱-质谱联用法分析 普洱茶干茶与茶.PDF

8 6 Vol. 8 No. 6 2017 6 Journal of Food Safety and Quality Jun. , 2017 -- 李 季, 肖 凌, 陆昌琪, 毛世红, 童华荣* (, 400715) 摘 要: 目的 , 方法 3 , -, , 1,2,3-1,2,4- 结果 70 , 70 , 45 ; , ; 1,2,3-1,2,4-7.78 μg/g 5.37 μg/g, 3.45 μg/g 2.73 μg/g结论 , 2 , 关键词: ; ; ; ; - Analysis of volatile components of tea leaves and infusion from Pu-erh tea by solvent-assisted flavor evaporation combined with gas chromatography-mass spectrometry * LI Ji, XIAO Ling, LU Chang-Qi, MAO Shi-Hong, TONG Hua-Rong (College of Food Science, Southwest University, Chongqing 400715, China) ABSTRACT: Objective To compare the volatile components of tea leaves and infusion from Pu-erh tea and determine the absolute content of characteristic aroma components (methoxyphenolic compounds). Methods The volatile components of tea leaves and infusion from Pu-erh tea in 3 different years were analyzed by solvent assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry (GC-MS). The ab