【摘要】 以无水乙醚作为萃取溶剂,采用SDE法并结合气相色谱-质谱联用技术分析了炒青绿茶香气的化学组成,结果在绿茶精油的101个色谱峰中分离鉴定了90种挥发性成分,占该精油总量的96．6%,其主要成分为亚油酸、芳樟醇、十六酸、香叶醇、亚油酸甲酯、橙花叔醇、顺,顺-7,10-十六碳二烯醛、4-氨基苯甲醇、α-荜澄茄烯、棕榈酸甲酯,检出的组分中有些尚未见有文献报道。更多还原

【Abstract】 Aromatic components of the roasted green tea were assayed by simultaneous distillation and extraction(SDE)with gas chromatogram-mass spectrum methods.Ninety-one volaile constituents were identified to account for 96.6% in total aromatic components.The major constituents are 9,12-octadecadienoic acid,linalool,hexyldecanoic acid,geraniol,linoleic acid methyl ester,nerolidol,cis,cis-7,10,-hexadecadiena,4-amino-benzenemethanol,α-cubebene and hexadecanoic acid methyl ester, respectively.Some constituents are identified for the first time.更多还原