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超声处理对柑普茶挥发性成分的影响

发布时间:2019-04-24 07:25
【摘要】: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。
[Abstract]:Full-automatic headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to determine and analyze the volatile components of citrus tea before and after ultrasonic treatment. The results showed that the aroma components of citrus tea came from citrus peel and mature tea. The main volatile components were limonene, pinene, 尾-laureene, 纬-terpinene, linalool, terpenol, N-methyl-o-aminobenzoic acid methyl ester and 1,2,2,6-methyl-N-methyl-o-aminobenzoate. 3Trimethoxybenzene, etc.; Ultrasonic treatment could affect the relative content of volatile components in different parts of citrus tea. Compared with that before ultrasonic treatment, the relative contents of 伪-side cypress and 伪-pinene in citrus peel of citrus tea decreased, and the contents of o-cypress hydrocarbon and decaldehyde increased, and the relative contents of 伪-side cypress and 伪-pinene in citrus peel decreased. The relative contents of butyl acetate, N, N-dimethylformamide, sibirene, linalool, turpentol and 1,2, 3-trimethoxybenzene in citrus tea leaves were increased after ultrasonic treatment, 尾-laurene, limonene, and so on. The relative contents of 纬-terpinene and teaconone were decreased compared with those before ultrasonic treatment. The variation range of the content of each component increased with the prolongation of ultrasonic time in the experiment time.
【作者单位】: 中国热带农业科学院农产品加工研究所;华中农业大学食品科学技术学院;
【基金】:湛江热带南亚热带农业产业生产基地建设省级补助资金项目 中国热带农业科学院基本科研业务费专项资金(1630122017T24)
【分类号】:O657.63;TS272.7

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