【摘要】 以4-叔丁基环己醇为内标物,采用顶空固相微萃取结合气相色谱—质谱(GC-MS)技术对武夷岩茶‘肉桂’的香气物质进行定性和定量分析.结果表明,内标物的色谱峰未干扰样品色谱峰,内标物重复试验的相对标准偏差为6.50%,方法稳定性良好.对‘肉桂’的主要香气成分2-戊基呋喃、对伞花烃、糠醛、芳樟醇、水杨酸甲酯和戊酸进行的定量分析表明,这些成分标准曲线的相关系数R~2均接近1.0,回收率为91.8%～109.5%,所建立的方法具有良好的准确度.与归一化法相比,以4-叔丁基环己醇为内标物能更准确地反映茶叶香气物质的含量,可作为评价茶叶香气质量的方法.更多还原

【Abstract】 4-tert-butylcyclohexanol was used as the internal standard to identify and quantify aroma components in Wuyi Rock tea ’Rougui’ using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry(GC-MS). The results showed that the chromatographic peak of the internal standard did not interfere with that of the aroma components. Relative standard deviation of the repeated tests of 4-tert-butylcyclohexanol was 6.50%, showing good stability. Quantitative analysis on aroma components of 2-pentylfuran, p-cymene, furfural, linalool, methyl salicylate and valeric acid showed that the correlation coefficients of these aroma components were all close to 1.0 and the recoveries ranged from 91.8% to 109.5%, showing that the method was of superior precision. Compared with normalization method quantitative results obtained by internal standard method were more accurate, implying that 4-tert-butylcyclohexanol as internal standard could be more accurate to evaluate the quantity and quality of aromatic components in tea.更多还原