静态顶空-气质联用法测定茶叶香气

被引：24

作者：

谭和平

李斌

张云嫦

史谢飞

冯德建

机构：

[1] 中国测试技术研究院

来源：

中国测试 | 2009年 / 35卷 / 04期

关键词：

静态顶空; 气质联用; 茶叶; 香气;

D O I：

暂无

中图分类号：

TS272.7 [产品标准与检验];

学科分类号：

摘要：

研究了静态顶空-气质联用测定茶叶香气的方法,对顶空平衡温度、顶空平衡时间进行进行了优化,并对方法的重复性进行了考察。在最优条件下,可从干茶中测得近百种香气成分,重复性好,稳定性高,与茶叶感官评审相关性较好。

引用

页码：62 / 64

页数：3

共 9 条

[1]

Comparisonof the odor concentrates by SDE and adsorptivecolumn method from green tea infusion. Shimoda M,Shigematsu H,Shiratsuchi H,et al. Journal ofAgric.Food Chem . 1995

[2]

Comparison of catechins and aromasamong different green teas using HPLC/SPME-GC. Jose AB,Baptista. Food Research International . 1998

[3]

Identification of potent odorants in different green tea varieties using flavor dilution technique. Kumazawa K,Masuda H. Journal of Agricultural and Food Chemistry . 2002

[4]

Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamicheadspace(purge-trap)method. Qian M,Reineccius G. Flavour and Fragrance Journal . 2003

[5]

Comparisonof volatile compounds among different grades of green teaand their relations to odor attributes. Shimoda M,Shigematsu H,Shiratsuchi H,et al. Journal ofAgric.Food Chem . 1995

[6]

Flavor characteristics of lapsang souchongand smoked lapsang souchong,a special chinese blacktea with pine smoking process. Yao S S,et al. Journal of Agric.Food Chem . 2005

[7] 白酒中香味物质的顶空—气相色谱/质谱联用分析 [J].

任红波 .

酿酒, 2008, (05) :50-51

[8]

WCOT glass capillary columns in flavour chemistry[J] . W. G. Jennings,S. G. Wyllie,S. Alves. &nbspChromatographia . 1977 (8)

[9]

Correlation oftheaflavins content and evaluation of Keemun black tea. Owaor P P,Reeves S G,et al. Journal of Sci.Food Agric . 1986

← 1 →