论文部分内容阅读
采用全自动顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)联用技术对超声处理前后的柑普茶的挥发性成分进行测定和分析。结果表明,柑普茶的香气成分来自茶枝柑的柑皮和普洱熟茶,主要挥发性成分为柠檬烯、蒎烯、β-月桂烯、γ-松油烯、芳樟醇、萜烯醇、N-甲基邻氨基苯甲酸甲酯和1,2,3三甲氧基苯等;超声处理能影响柑普茶不同部分挥发性成分的相对含量,较超声处理前,柑普茶柑皮中α-侧柏烯和α-蒎烯等成分的相对含量减少,邻伞花烃、癸醛的含量增多,柑普茶茶叶中的乙酸丁酯、N,N-二甲基甲酰胺、水芹烯、芳樟醇、松油醇和1,2,3三甲氧基苯等成分的相对含量在超声处理后都有提高,β-月桂烯、柠檬烯、γ-松油烯和茶香酮的相对含量较超声处理前有所减少;各成分含量的变化幅度在实验时长内基本随超声时间的延长而增大。
The volatile components of the citrus tea before and after ultrasonic treatment were determined and analyzed by using the automatic headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the aroma components of cappuccino came from the citrus bark and Pu’er tea with the main volatile components were limonene, pinene, β-myrcene, γ-terpinene, linalool, terpene alcohol, Methyl N-methyl anthranilate and 1,2,3-trimethoxybenzene, etc .; ultrasonic treatment can affect the relative content of volatile components in different parts of the citrus tea, compared with before ultrasonic treatment, Citrus aurantium α - thiophanate and α-pinene and other components of the relative content decreased, o-cymene, capric aldehyde content increased, citrus tea leaves of butyl acetate, N, N-dimethylformamide, phellandrene , The relative content of linalool, terpineol and 1,2,3-trimethoxybenzene increased after ultrasonic treatment, the relative content of β-myrcene, limonene, γ-terpinene and tea ketone Ultrasonic treatment decreased before; changes in the content of each component in the experimental length of time with the basic ultrasound time increases.