【作者】 叶能胜； 张立芹； 谷学新；

【Author】 YE Neng-sheng,ZHANG Li-qin,GU Xue-xin (Department of Chemistry,Capital Normal University,Beijing 100048,China)

【机构】 首都师范大学化学系；

【摘要】 采用固相微萃取法(SPME)提取信阳毛尖茶叶的挥发性成分,用气质联用仪(GC-MS)进行分析。结果表明,经数据库鉴定信阳毛尖挥发性成分55个组分,同时比较了不同采收时间的信阳毛尖挥发性组分,二者香气成分在含量上存在差异。更多还原

【Abstract】 The volatile flavor compounds in Xinyang Maojian tea were extracted by headspace solid phase microextraction(HS-SPME),and analyzed by gas chromatography-mass spectrometry (GC-MS).Fifty-five constituents were identified according to database searching.The developed method was used for the analysis of Xinyang Maojian teas collected at different time.Their profiling of volatile compounds of these tea samples was compared and some differences were found from the tea samples.更多还原