【作者】 王丽丽； 夏会龙；

【Author】 Li-Li Wang Hui-Long Xia (College of Food Science,Biotechnology & Environmental Engineering,Zhejiang Gongshang University,Hangzhou 310035,China)

【机构】 浙江工商大学食品、生物与环境工程学院；

【摘要】 采用同时蒸馏萃取法(SDE)对茶树花中的挥发性香气成分进行研究,并分析鉴定了茶树花精油中的60种挥发性成分。茶树花开花过程中主要的挥发性香气成分为2-丁醇, 3-戊醇,2-戊醇,1-戊烯-3-醇,2-己醇,2-庚醇,2-戊烯,(Z)-3-己烯-1-醇,芳樟醇及其氧化物,苯乙酮,水杨酸甲酯,α-苯乙醇,香叶醇,苯乙醇,莰烯等。不同花期香气成分相似, 但含量有显著的不同。更多还原

【Abstract】 Volatile flavor constituents of tea(camellia sinensis)flowers were analyzed by simultaneous distillation extraction(SDE)coupled to GC and GC-MS.The major volatile components of the essential oils of tea flower were 2-butanol,3-pentanol,2-pentanol, 1-penten-3-ol,2-hexanol,2-heptanol,2-pentene,(Z)-3-hexen-1-ol,linalool,linalool oxide, acetophenone,methyl salicylate,alpha-methyl-benzenemethanol,geraniol,phenylethyl alcohol, camphene,tricosane,and n-hexadecanoic acid,etc.Similar volatile components and distinctive essential oil yield in different florescence were also presented in the paper.更多还原