本文選題：普洱熟茶 + 頂空固相微萃取(HS-SPME)�。� 參考：《食品工業(yè)》2017年12期

【摘要】：采用頂空固相微萃取(Headspace solid-phase microextraction,HS-SPME)結(jié)合氣相色譜-質(zhì)譜聯(lián)用技術(shù)快速測定普洱熟茶香氣成分。首先對5種萃取頭進行考察,75μm PDMS/DVB表現(xiàn)出了較高的萃取效率。使用75μm CAR/PDMS,通過對不同溫度條件下萃取香氣成分的數(shù)量、種類進行比較,評價了不同溫度條件下萃取普洱熟茶香氣成分的效果。結(jié)果發(fā)現(xiàn),不同溫度條件下對普洱熟茶香氣成分的萃取差別較大,50℃條件下萃取出化合物56種,醇類和醛類相對含量最高;60℃條件下萃取出68種,碳氫類相對含量最高;70℃條件下萃取出79種,酮類和酯類相對含量最高;80℃條件下萃取出70種,甲氧基苯類物質(zhì)相對含量最高。主要貢獻性香氣成分累積峰面積80℃條件下最高,其次為70℃。該研究結(jié)果可為普洱熟茶不同種類香氣成分的分析提供了理論依據(jù)。
[Abstract]:Headspace solid-phase microextraction HS-SPMEand gas chromatography-mass spectrometry (GC-MS) were used to determine the aroma components of Puer ripe tea. At first, 75 渭 m PDMS/DVB of 5 kinds of extraction heads showed high extraction efficiency. In this paper, 75 渭 m car / PDMS was used to evaluate the effect of extracting aroma components of Puer ripe tea at different temperatures by comparing the quantity and species of aroma components extracted at different temperatures. The results showed that 56 compounds were extracted at 50 鈩，

本文編號：1822882