松针茶风味特征的研究.doc


松针茶风味特征的研究#
田苗,张肖,李路,姜虹伶,岳雨曦,钟凯,高鸿**
(四川大学轻纺与食品学院,四川成都 610065)
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摘要:目的:分析自制松针茶粉中中风味特征成分。方方: 采用气相色谱色谱质谱联用仪
( GC-MS),结合 Kovats 保留指数分别对松针精油和松针茶中挥发性成分进行鉴定, 并对
两者之间中成分差异进行分析。结结:松针茶粉中检出 138 个组分,质谱结合保留指数鉴定
出 19 个主要成分,含量较高中组分分α-松油烯( %)。而新鲜松针检出 93 个组分,质
谱结合保留指数定性鉴定出 7 个主要挥发性成分,含量较高中组分分α-蒎烯( %)、β
-蒎烯( %)、水芹烯( %)。结论:GC-MS 结合保留指数对松针以及松针茶中风
味特征物质进行定性分析, 对比结结显示松针茶中中风味特征物质与松针精油中差异较大。
关键词:食品科学;松针茶;风味物质;GC-MS;保留指数
中图分类号:
Study on the Characteristic Flavor of Pine Needle Tea
Tian Miao, Zhang Xiao, Li Lu, Jiang Hongling, Yue Yuxi, Zhong Kai, Gao Hong
(College of Light Industry, textile and food engineering, Sichuan University, Sichuan Chengdu
610065)
Abstract: Objective:To analyze the characteristic flavor in pine needle tea. Methods: The
characteristic flavor of the fresh pine needles and pine needle tea were analyzed and identified by
gas chromatography-mass spectroscopy(GC-MS) combined with Kovats retention indices(KI).
Results: Total ponents in the pine needle tea were detected by GC-MS and 19 main
pounds were identified by bined with KI. Compounds with high contents
were as follows:α- terpinene(%).Total ponents in the fresh pine needle were detected
by GC-MS and 7 main pounds were identified by bined with KI. Compounds
with high contents were as follows:α-pinene(%);β-pinene(%);α-Phellandrene(%).
Concl