| 武夷山地区新红茶香气分析 |
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| 引用本文： | 刘春丽,郭雯飞. 武夷山地区新红茶香气分析[J]. 浙江大学学报(理学版), 2014, 41(1): 58-62. DOI: 10.3785/j.issn.1008-9497.2014.01.014 |
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| 作者姓名： | 刘春丽 郭雯飞 |
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| 作者单位： | 浙江大学化学系; |
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| 摘 要： | 通过SDE对武夷山新红茶（金骏眉、银骏眉、妃子笑、金针梅）进行香气提取，采用GC和GC-MS分析精油总量和香气成分，结果表明4种新红茶主要香气成分相似，包括香叶醇、芳樟醇及其氧化物、2-苯乙醇、(E)-2-己烯醛.与云南金骏眉和斯里兰卡红碎茶香气相比，由于自然环境、茶树品种或发酵时间不同，香气成分有较大的差异.
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| 关 键 词： | 武夷山 新红茶 香气 |
| 收稿时间： | 2013-01-15; |
Analysis of the aroma components in Wuyishan black tea |
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| LIU Chunli,GUO Wenfei. Analysis of the aroma components in Wuyishan black tea[J]. Journal of Zhejiang University(Sciences Edition), 2014, 41(1): 58-62. DOI: 10.3785/j.issn.1008-9497.2014.01.014 |
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| Authors: | LIU Chunli GUO Wenfei |
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| Affiliation: | (Department of Chemistry, Zhejiang University, Hangzhou 310027, China) |
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| Abstract: | Aroma components in Wuyishan black tea （Jinjunmei, Yinjunmei, Feizixiao and Jinzhenmei） were extrac- ted and analyzed by simultaneous distillation-extraction （SDE） and gas chromatography-mass spectrometry（GC- MS）. The results show that the main compounds in the four samples are similar, including geraniol, linalool oxides, linalool, phenylethyl alcohol, and （E）-2-hexenal. However, the volatile constituents in Wuyishan black tea have ap- parent difference from those of Yunnan Jinjunmei and Sri Lanka broken black tea due to the factors of area, tea plant variety and fermentation procedure. |
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| Keywords: | Wuyishan black tea aroma |
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