| 臭氧处理对普洱茶香气成分的影响研究 |
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| 引用本文： | 刘通讯,王婧,曹艳妮.臭氧处理对普洱茶香气成分的影响研究[J].现代食品科技,2009,25(8):944-948. |
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| 作者姓名： | 刘通讯 王婧 曹艳妮 |
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| 作者单位： | 华南理工大学轻工与食品学院蛋白质研究中心,广东,广州,510640 |
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| 摘 要： | 采用顶空-固相微萃取技术提取普洱茶的香气成分,经气质联用分析鉴定,除烷烃类化合物外,经过臭氧处理后的茶样香气物质种类较未经酶处理的茶样显著降低,各个处理样均以甲氧基苯类化合物和萜烯醇类化合物为主,另外,经过臭氧处理后的普洱茶,其香气成分中产生大量新的醛类和酮类化合物,而酸类和酯类物质则显著减少.
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| 关 键 词： | 臭氧 普洱茶 化学成分 品质 |
Effects of ozone treatments on the Aromatic Characteristic of Puer tea |
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| LIU Tong-xun,WANG Jing,CAO Yan-ni.Effects of ozone treatments on the Aromatic Characteristic of Puer tea[J].Modern Food Science & Technology,2009,25(8):944-948. |
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| Authors: | LIU Tong-xun WANG Jing CAO Yan-ni |
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| Affiliation: | Protein center of College of Light and food Science;South China University of Technology;Guangzhou 510640;China |
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| Abstract: | To study the effects of ozone treatments on the aroma characteristic of Puer tea, the headspace solid-phase micro extraction (HS-SPME) coupled with capillary gas chromatography-mass spectrometry (GC-MS) was used for the determination of volatiles in Puer tea. Results indicated that the amount of aroma components was decreased significantly through the oznoe treatment. Methoxy benzene, terpene and their derivatives were found to be the most abundant compounds in the samples. In addition, much more new aldehy... |
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| Keywords: | ozone puer tea chemical components quality |
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