【摘要】 以绿茶茶汤为原料,采用同时蒸馏萃取法(SDE)、顶空进样法(HS)、顶空固相微萃取法(HS-SPME)3种方法提取茶汤香气成分并进行了GC-MS分析。结果表明,3种方法提取所得茶汤香气成分结果差异很大,其中,HS法萃取到的香气物质的种类和数量最少,而SDE法虽然萃取的香气物质的总量、数量也较多,但不能反映茶汤的真实香气。HS-SPME法提取所得风味组分数量最多,且能较真实地反映茶叶本身的香气特征,是一种较好的茶饮料香气提取方法。更多还原

【Abstract】 The aroma compounds of green tea liquid prepared by simultaneous distillation extraction(SDE), headspace absorption(HS), headspace-solid -phase microextraction(HS-SPME) were investigated by GC-MS. The results showed that there were great differences among them, HS method showed the lowest results in content and kinds of aroma; SDE method could extract the aroma compounds effectively, but showed some effects on the aroma; Compared with the above two methods, HS-SPME method showed the highest results in content , kinds of aroma and could better reflect the characteristic of green tea liquid aroma, and it was the best method for extracting aroma compounds from green tea liquid.更多还原